Cinnamon Pear Oatmeal With Toasted Walnuts Food

CINNAMON WALNUT PEAR CRISP

Cinnamon Walnut Pear Crisp image

Incredible cinnamon walnut pear crisp made with simple ingredients and topped with a delicious oat walnut crumble. This easy pear crisp recipe tastes just like old fashioned pear crisp and can easily be made vegan and gluten free for a wonderful dessert you'll make again and again!

Provided by Monique Volz of AmbitiousKitchen.com

Categories Dairy Free Dessert Gluten Free

Time 1h5m

Number Of Ingredients 13

Ingredients

For the topping:
2/3 cup flour (or sub whole wheat flour, gluten free all purpose flour or gluten free oat flour)
1/3 cup packed brown sugar (or sub coconut sugar)
1/2 cup chopped walnuts (or pecans)
1/3 cup oats (gluten free if desired)
1/4 teaspoon cinnamon
1/4 cup butter, melted (or sub vegan butter or coconut oil)
For the crisp:
6 medium Barlett pears, cut into 1/4th inch slices
1/4 cup pure maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 tablespoon arrowroot or tapioca starch

Steps:

Preheat oven to 350 degrees F. Generously grease an 8x8 baking pan or 9 inch skillet with nonstick cooking spray. Set aside.
To make the topping: Combine the flour, oats, brown sugar, cinnamon and walnuts in a large bowl until well-combined. Pour in the melted butter and use your hands to combine until the mixture becomes crumbly and resembles wet sand. You may need to use your hands/fingers to form into nice crumbles. Cover the bowl with plastic wrap and place it in the fridge until ready to use.
To make the filling: place pears, maple syrup, cinnamon, vanilla and arrowroot starch in a large bowl and toss to combine. Take 1/3 cup of the topping mixture and toss with the pear mixture. Place the pear mixture in a prepared pan and sprinkle evenly with the remaining topping.
Bake the crisp on a baking sheet (just in case the filling bubbles over!) for 45 minutes-1 hour, or until topping is golden brown and filling is bubbling. Remove from the oven and cool for 10 minutes on a wire rack. Serve warm with your favorite vanilla ice cream or yogurt on top. Makes 9 servings.

Nutrition Facts : ServingSize 1 serving (based on 9), Calories 239 kcal, Fat 9.9 g, SaturatedFat 3.6 g, Carbohydrate 41 g, Fiber 4.1 g, Sugar 24.9 g, Protein 2.7 g

CINNAMON AND PEAR OATMEAL

Cinnamon and Pear Oatmeal image

Donate your boxed instant oatmeal to a food bank. Old fashioned oatmeal is the ticket. From www.aicr.org.

Provided by COOKGIRl

Categories Breakfast

Time 12m

Yield 2-3 serving(s)

Number Of Ingredients 7

Ingredients

1 cup oatmeal
1 cup pear juice
1 bartlett pear, peeled, seeded and grated
1 teaspoon ground cinnamon
1 pinch salt
3 tablespoons raisins (or golden raisins)
1/2 cup low-fat vanilla yogurt

Steps:

Note: I also tested this recipe using canned pears in their own juice and think canned pears would be a suitable substitute for fresh.
In a cast iron skillet on medium-high (depends on your range)heat dry roast the oatmeal and cinnamon for approximately 4-5 mintes. DO NOT burn. Remove pan from heat.
In a saucepan combine the pear nectar with 3/4 cup water. Cook slowly over medium heat just until bubbles appear around the edges. DO NOT boil.
Add the toasted oats, the grated pear, and salt. Cook mixture stirring constantly, until the oats are tender; about 10-12 minutes.
Stir in the raisins just before serving.
Top each serving with a dollop of yogurt.

Nutrition Facts : Calories 303.1, Fat 3.5, SaturatedFat 1, Cholesterol 3.1, Sodium 122.3, Carbohydrate 61.1, Fiber 7.7, Sugar 26, Protein 10.3