Cooler temperatures beg a heartier breakfast and there is nothing that warms the stomach in the morning than oatmeal. This version is perked up with fresh pear, crystallized ginger, golden raisins and spices leaving it flavorful but not overly sweetened. Honey or maple syrup can be drizzled on for additional sweetening if desired.
This is really two separate recipes that do well together though the Candied Maple Pecans stand alone for fall snacking, adding to salads or cereals and don't stay around long!
Course Breakfast
Cuisine American
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 4servings of Pear-Ginger Oatmeal and 2 cups candied Maple Pecans
1cupRolled Oats(gluten-free or regular) Do not use Instant Oats
Instructions
Instructions for Candied Maple Pecans:
Preheat oven to 250 degrees. Place parchment paper on a large baking sheet and place pecans on it. Bake in heated oven for 5-7 minutes, or until fragrant.
Remove from oven, set aside to cool slightly and prepare coating.
In a large mixing bowl combine the maple syrup, salt, butter and cinnamon and whisk until combined and thickened. Add the pecans and using a mixing spoon fully coat the pecans. Spoon back onto the baking sheet along with any remaining coating.
Bake for 15 minutes. Remove tray and allow pecans to cool fully (coating will harden as they cool). Chop and sprinkle on the top of oatmeal servings!
Instructions for Pear-Ginger Oatmeal:
In medium saucepan combine the water, pear, ginger, pumpkin pie spice, vanilla extract and raisins; bring to a low boil over medium-high heat. Reduce heat to low and simmer for 5 minutes.
Add the rolled oats, stir to fully combine. Allow to simmer until reaching the desired texture; 10-20 minutes. Add lid, remove from heat for 5 minutes.