When it comes to breakfast, I’m a creature of habit through and through.
If it fits my craving and is convenient, I will eat the same breakfast for weeks at a time, and in the dead of winter, warm, spicy oatmeal is on heavy rotation.
In an attempt to switch things up, I’ve begun adding roasted fruit to my weekend meal prep sessions that I can use to top off my porridge in the morning. Slightly sweet and tender, these pears are the perfect addition to your morning oatmeal although you can just as well add them to a bowl of yogurt or have them on their own as a healthy dessert.
Maple Vanilla Roasted Pears
For the pears:
- 4 Bosc pears, sliced in half, peeled and cored
- 1 tablespoon of pure maple syrup
- 1 teaspoon coconut oil, melted
- 1/4 teaspoon pure vanilla extract
For the porridge:
- 1/3 cup quick or steel-cut oats
- 1 tablespoon slivered almonds
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Lay the halved pears onto the baking sheet.
- In a small bowl, whisk the maple syrup, melted coconut oil and vanilla extract. Brush the mixture over the pears. Bake 25 minutes or until the pears are tender.
- Prepare oatmeal according to package directions. Top the oatmeal with 2 pear halves, slivered almonds and an additional drizzle of maple syrup if desired.
- Store the leftover pears in an airtight container in the refrigerator for up to 4 days.