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.
*For the pears: Any firm pear will do, but Bosc pears are rumored to be best for baking and caramelizing. *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.