This recipe was created for a collaboration with Live Planted, as part of the #LivePlantedCooks challenge. Live Planted spreads a positive message about plant-based living, provides factual information, and shares tips for being a practical vegan.
One of the perks about living in southern Pennsylvania is the abundance of orchards. Apples, pears, plums and peaches galore!
When making oatmeal, I usually remain within my comfort zone: apple, raisins and brown sugar. With fall season upon us I wanted to take advantage of these orchard goodies, by creating comforting oatmeal for warm and cozy mornings. As you can tell by the ingredients, I remained within the borders of my comfort zone but I could not be more pleased with the end result.
The raisins are completely optional, but in all honesty I have a problem…I simply cannot make oatmeal without the addition of raisins. Needless to say my raisin- hating husband is not a fan of my oatmeal, but you do what you feel is best (add the raisins… do it…trust me).
The warm cinnamon, slightly spicy ginger, rich molasses and sweet maple syrup represent my favorite flavors of autumn. I enjoyed this for breakfast every day this past week and each morning I felt as though I was indulging in dessert. This recipe can be easily doubled. Refrigerate the leftovers and simply reheat in the morning for a quick and easy breakfast.
Ginger Pear Oatmeal
- Author: Kaitlyn Cashmere
- Recipe Type: Breakfast, Vegan, Gluten Free
- Serves: 2
- 1 Medium Pear: Diced
- 1 Cup Gluten Free Old Fashioned Rolled Oats
- 1 Cup Unsweetened Almond Milk
- 1 1/4 Cup Water
- 1/2 Cup Golden Raisins
- 1 1/4 Teaspoon Ground Cinnamon
- 3/4Teaspoon Ground Ginger (Powder)
- 1 1/2 Teaspoon Vanilla Extract
- 1 Tablespoon Blackstrap Molasses
- 1 Tablespoon Maple Syrup
- 1 Tablespoon Ground Flaxseed
- Extra Pear
- Pumpkin Seeds
- Chopped Pecans
- Almond Milk
- Add oats, almond milk, water and raisins to a medium saucepan, cover and bring to a boil.
- Meanwhile, dice and add the pear, ground ginger and cinnamon to the saucepan.
- Once boiling, reduce heat, remove lid and simmer for 6-8 minutes- stirring frequently (Stirring frequently is the magic trick to achieving creamy oatmeal).
- Remove from heat and stir in vanilla extract, molasses, maple syrup and flaxseed.
- Serve with optional toppings or enjoy as is.
Store in the refrigerator in an airtight container. Consume within 3-4 days.
Prep Time: 5 Min. Cook Time: 6-8 Min. Total Time: 11-13 Min