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This easy one-pot spiced pear oatmeal is made in just 10 minutes with a handful of simple, wholesome ingredients. It’s perfect for those colder mornings when you want something cozy and is both gluten-free and dairy-free.
Think of this spiced pear oatmeal as the homemade version of the store-bought instant oatmeal packets but made with really simple, good-for-you ingredients.
(Store-bought instant oatmeal typically has preservatives and too much refined sugar.)
This recipe requires a little bit more work than just adding water and a microwave, but I can assure you the flavor is far superior for the small amount of effort you’ll have to put forth.
Because this recipe only takes 10 minutes to make, it’s the perfect breakfast for weekdays or weekends.
- Rolled oats – make for a super creamy base
- Oat milk – helps to cook the oats and make them extra creamy
- Water – balances out the milk and is part of the cooking liquid
- Coconut sugar – sweetness and a hint of caramel flavor
- A ripe, but semi-firm pear – natural sweetness, texture, and fiber
- Ground cinnamon – adds spice and minimal sweetness
- Salt – helps to balance out the sweetness
- Toasted pecans – since oatmeal is typically one texture, the pecans add variety and more flavor
How to Make Spiced Pear Oatmeal
Wash and cut the pear (skin on) into small cubes. Set aside.
Add ingredients to the pot. Add the rolled oats, oat milk, water, coconut sugar, ground cinnamon, and salt to a pot and bring to a boil.
Reduce heat. Once boiling, add the pear cubes and give it a quick stir. Reduce the heat to medium-low and cook for 10 minutes, stirring occasionally.
Toast pecans. While the oatmeal cooks, add your pecans to a dry pan over medium heat for about 3-5 minutes until aromatic (but not burnt). Remove the pan from the heat and give the pecans a rough chop.
Season. When the oatmeal is done, remove from the heat, sprinkle with more cinnamon, and add the toasted pecans. Serve warm.
Quantity. This pear oatmeal recipes makes 2 servings.
Make it Your Way: Ingredient Substitutions
Please remember that recipes are meant to be used as guides.
How can you make this pear oatmeal using what you already have? Here are some ideas…
- No oat milk? ➝ Oat milk makes it super creamy, but any plant milk will work. If you consume dairy, feel free to sub regular milk.
- No coconut sugar? ➝ You can use brown sugar or maple syrup instead.
- No pears? ➝ You can also use any variety of apples. (This recipe is so good with apples, too!)
- No pecans? ➝ You can use other nuts such as walnuts, almonds, cashews, or hazelnuts. Seeds like pumpkin or sunflower will also work.
- Eat gluten-free? ➝ Even though oats are technically gluten-free, they’re often processed on the same equipment as gluten-containing grains making the cross-contamination rate high.
If you need to eat gluten-free, make sure to buy certified gluten-free oats.
Helpful Recipe Tips
- Choosing your pear. You can use any variety of pear, just make sure that it’s ripe but still mostly firm. If it’s too soft, it’ll turn to mush in your oatmeal and you won’t bite into those sweet little pockets of fruit.
- Avoid using only water. The combination of milk and water gives it the best texture.
- Use raw ruts. Make sure your nuts or seeds are raw before you toast them. Then add them to a dry pan (no oil) and gently toss them to ensure they don’t burn. Burnt = bitter and the whole flavor will be affected.
More Healthy Fall Recipes
Spiced Pear Oatmeal
- Wash and cut the pear (skin on) into small cubes. Set aside.
- Add the rolled oats, milk, water, coconut sugar, ground cinnamon, and salt to a pot and bring to a boil.
- Once boiling, add the pear cubes and give it a quick stir. Reduce the heat to medium-low and cook for 10 minutes, stirring occasionally.
- While the oatmeal cooks, add your walnuts to a dry pan over medium heat for about 3-5 minutes until aromatic (but not burnt), tossing occasionally. Remove the pan from the heat and give the pecans a rough chop (if not using pieces).
- When the oatmeal is done, remove from the heat, sprinkle with more cinnamon, and add the toasted pecans. Serve warm.