Ingredients
Scale
- 1 cup steel cut oats
- 4 cups water
- 2 ripe pears, sliced
- 1/4 cup maple syrup
- 1 teaspoon cinnamon
- 1/2 cup pomegranate seeds
- 1/4 cup chopped nuts (optional)
Instructions
- In a pot, bring the water to a boil. Add the steel cut oats and reduce heat to low. Cook for about 20-30 minutes, stirring occasionally.
- While the oats are cooking, preheat the oven to 400°F (200°C).
- In a baking dish, toss the sliced pears with maple syrup and cinnamon. Roast in the oven for about 25 minutes or until tender.
- Once the oats are cooked, serve in bowls topped with roasted pears, pomegranate seeds, and nuts if desired.
Notes
- For extra creaminess, stir in a splash of milk or a dairy-free alternative.
- Leftover oats can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking, Boiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 10g
- Sodium: 5mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg