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| Servings |
bowls
|
Ingredients
- 1 tsp coconut oil
- 1 medium small pear , diced
- ½ tsp cinnamon
- ¼ tsp cardamom
- pinch of sea salt
- 1 cup unsweetened almond milk
- 1 cup water
- 1 cup rolled oats , gluten-free if required
- 1 tbsp ground flax seeds
- 1 tbsp chia seeds
- 1 medjool date , pitted and chopped
- 1 tsp vanilla extract
- almond butter , to serve
Topping
- 1 tbsp coconut oil
- 1 medium pear , thinly sliced
- 1 tbsp maple syrup
- ¼ tsp cinnamon
Ingredients
Topping
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Instructions
- In a medium saucepan, heat the coconut oil over medium heat. Add the diced pear and cook for 3 to 5 minutes, until the pear has softened. Add the cinnamon, cardamom, and a pinch of sea salt.
- Add the almond milk, water, oats, flax, chia seeds, and dates. Bring to a boil, and reduce the heat to medium low, cooking for 10 to 12 minutes, until the oats have softened. Remove from the heat, and add the vanilla.
- While the oats are cooking, make the pear topping: heat the remaining 1 tablespoon coconut oil in a nonstick skillet over medium heat. Add the pears, and cook for 3 to 5 minutes, lower the heat to medium-low and add the maple syrup and cinnamon, cooking for an additional 2 minutes until the pears slightly caramelize. Remove from heat.
- Divide the oats between bowls, and top with the pear topping and a dollop of almond butter.