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Overnight Maple-Cinnamon Steel Cut Oats with Caramelized Pears

Overnight Maple-Cinnamon Steel Cut Oats with Caramelized Pears

Breakfast
Prep Time
15min
Cook Time
8h
Servings
2
Calories
889
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Chef's Note

For extra richness, try browning the butter before adding the pears - this creates a nutty flavor that complements the caramelization process. You can also prepare multiple servings of the dry spice blend in advance to streamline your morning routine.

Tags
breakfast
oats
maple
pears
make-ahead
high-protein
vegetarian
whole grain
Ingredients

  • 1 cup steel cut oats

  • 2 cups water

  • 1 cup almond milk, unsweetened

  • 1 whole cinnamon stick

  • 1 whole star anise

  • 3 whole cardamom pods

  • 1/2 pod vanilla bean

  • 1/4 teaspoon salt

  • 3 tablespoons maple syrup

  • 2 medium firm pears

  • 1 tablespoon butter, unsalted

  • 1/2 teaspoon ground cinnamon

  • 1/8 teaspoon ground nutmeg

  • 1/2 whole lemon

  • 1 tablespoon brown sugar

  • 1/2 teaspoon vanilla extract

  • 1/2 cup Greek yogurt

  • 1/4 cup walnuts

  • 2 tablespoons hemp seeds

  • 2 tablespoons dried cranberries

Instructions
  • 1

    The night before: In a medium saucepan, toast 1 cup steel cut oats over medium heat for 3-4 minutes until fragrant, stirring frequently to prevent burning.

  • 2

    Add 2 cups water and 1 cup almond milk to the toasted oats. Bring to a gentle simmer.

  • 3

    Split 1/2 vanilla bean lengthwise and scrape out the seeds. Add both the seeds and pod to the oat mixture.

  • 4

    Add 1 cinnamon stick, 1 star anise, and 3 cardamom pods to the mixture. These will infuse overnight.

  • 5

    Add 1/4 teaspoon salt and 1 tablespoon maple syrup to the mixture, stir well.

  • 6

    Remove from heat, cover, and let sit at room temperature for 30 minutes.

  • 7

    Transfer the covered pot to the refrigerator and let soak overnight (at least 8 hours).

  • 8

    The next morning: Remove the pot from the refrigerator and place over low heat. Remove and discard the cinnamon stick, star anise, cardamom pods, and vanilla bean pod.

  • 9

    Heat the oats for 5-7 minutes, stirring occasionally, until warmed through. If too thick, add a splash of almond milk to reach desired consistency.

  • 10

    While the oats are warming, prepare the caramelized pears. Wash, peel, and core 2 pears, then cut into 1/2-inch cubes.

  • 11

    Squeeze the juice from 1/2 lemon into a small bowl and toss the pear cubes in the juice to prevent browning.

  • 12

    In a medium skillet, melt 1 tablespoon butter over medium heat. Add the drained pear cubes and cook for 2-3 minutes until they begin to soften.

  • 13

    Add 1 tablespoon brown sugar, 2 tablespoons maple syrup, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon ground nutmeg to the pears. Stir gently to coat.

  • 14

    Cook the pears for 5-7 minutes until caramelized and tender but not mushy. Remove from heat and stir in 1/2 teaspoon vanilla extract.

  • 15

    Toast 1/4 cup walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring frequently. Rough chop once cooled.

  • 16

    Divide the warmed oats between two serving bowls.

  • 17

    Top each bowl with half of the caramelized pears.

  • 18

    Add 1/4 cup Greek yogurt to each bowl.

  • 19

    Sprinkle each serving with 2 tablespoons chopped toasted walnuts, 1 tablespoon hemp seeds, and 1 tablespoon dried cranberries.

  • 20

    Serve immediately while warm.

Nutrition Information (per serving)
889
Calories
56g
Protein
100g
Carbs
30g
Fat
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