Pears are kind of gorgeous, no? They’re also delicious. In fact, they were the only fruit besides bananas that I would eat when I was a kid. Thankfully I’ve evolved since then to love almost every other fruit in existence. Fruit: It’s like nature’s candy.
While pears are delicious all on their own, they’re even better browned in a little butter and brown sugar. This makes them tender and gives them a nice sweet, caramelized flavor.
Then come the oats! So simple and hearty and delicious and absolutely perfect for cold temps. Personally, few things sound more satisfying to me than a warm bowl of steel cut oats on chilly fall or winter morning. Topped with a layer of brown sugar pears and pecans? Perfection.
Not only is this recipe simple and quick – requiring just 20 minutes from start to finish – it’s also customizable. If you’re not into steel cut oats, sub another grain like rolled oats, quinoa or millet. And if pears aren’t your thing, sub apples or even blueberries. Make this bowl your own and enjoy it often this winter. Cheers!
Brown Sugar Pear Steel Cut Oats
- 3/4 cup steel-cut oats (dry // GF for gluten-free eaters)
- 1 1/2 cups water
- 1 1/2 Tbsp butter or olive oil (non-dairy butter for vegan)
- 2-3 Tbsp brown sugar
- 2 Bosc pears (peeled, cored, and chopped*)
- 1/4 tsp cinnamon
- 1 Tbsp lemon juice
For Topping (optional)
- Nut butter
- Start your oats by bringing water to a boil in a small saucepan. Once boiling add a pinch of salt and then your oats. Swirl to coat then cover and turn heat to low. Cook for 15 minutes or until the water is absorbed and the oats are tender.
- In the meantime, prepare your pears. Heat a medium saucepan over medium heat. Once hot, add olive oil or butter. Once bubbling, add brown sugar and stir. Then immediately add in pears, lemon juice and cinnamon and stir to coat. Cover to steam and soften the pears and cook for 10 or so minutes or until tender and golden brown. Once tender, remove the lid to allow them to caramelize a bit more. Remove from heat.
- Divide oats between two bowls (as original recipe is written) and top with equal servings of pears. I also added a few pecans, which added a nice crunch and more protein.
*Nutrition information is a rough estimate calculated without pecans.
*It’s recommended to cook steel-cut oats for up to 25 minutes, but I prefer mine a little chewy and only cook them for 15 minutes once I’ve added them to the boiling water. If you prefer softer oats, continue cooking until the 20- to 25-minute mark.
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