by The Culinistas
If you’re feeling inspired to make something quick that will last you through the week, try our Overnight Oats, which are delicious cold, room temp, or warmed up. No time (or hands) to roast the pears? No problem; toss them with spices and layer into the oats as directed. They will soften and macerate as the week progresses.
Prep Time: 15 minutes
Cook Time: 20 minutes
1 Asian pear, sliced
½ cup honey + additional as needed, divided
1 tsp allspice, toasted, ground, divided
1 tsp cardamom, toasted, ground, divided
2 TB extra virgin olive oil
2 cups coconut milk
One 3-inch-piece ginger, sliced
1 cup rolled oats
3 TB walnuts, roasted, chopped
Salt, to taste
1. Preheat the oven to 350ºF.
2. In a medium bowl, mix pear, ¼ cup honey, ½ tsp allspice, ½ tsp cardamom, olive oil, and season with salt. Transfer onto a parchment-lined baking sheet and bake until soft, 20 to 35 minutes. Set aside and allow to cool to room temperature.
3. In a saucepan, add remaining ½ tsp allspice, remaining ½ tsp cardamom, coconut milk, ginger, and remaining ¼ cup honey. If desired, adjust sweetness by adding additional honey. Heat the mixture to a gentle boil and then turn off heat. Allow the spices to steep in the milk while the mixture cools to room temperature. Strain the milk and discard the ginger and spices.
4. Stir in the oats and let sit for 20 minutes.
5. Pack the oats by spooning 1/3 of oat mixture on the bottom of a large glass container. Shingle a few pieces of pear on top along with 1 TB of walnuts. Repeat the process two more times, alternating oats, pear, and walnuts (the top two layers should be pear and walnuts). Refrigerate the oats overnight. Eat cold or leave out for 15 minutes to temper.
A special thanks to Sylvie Rosokoff for the beautiful photograph.