Pear, Raspberry and Walnut Oats – the perfect winter breakfast!
Earlier in the year I shared my go-to summer breakfast, vegan bircher muesli which is a staple for me in the warmer months (find the recipe here). However now that the leaves have fallen, the days have become incredibly short and I can literally see my breath in the mornings, it is time to retire my bircher muesli in favour of something warmer.
Enter my pear, raspberry and walnut oats recipe. This breakfast recipe is so delicious, super warm, comforting and very easy. I love making this on cold Sunday mornings for Nathan and I along with a big mug of tea. This breakfast provides plenty of good nutrition to start your day whist also being a little sweet and decadent.
The almond milk I use is by the brand Nutty Bruce which can be found in the refrigerator section of most supermarkets – it is deliciously creamy!
The coconut yoghurt I use is by the brand Nakula and I would 100% recommend this, it’s my favourite coconut yoghurt. You can find it at most Woolworths stores and other independent grocery/health food stores.
My final tip is to make sure you are using 100% pure A grade Canadian maple syrup, not the synthetic stuff – nobody wants that fake shit!
If you make this recipe and share it on Instagram, please tag me @kiahs.kitchen or #KiahsKitchen – I would love to see your re-creations.
The full recipe is listed below, however if you want a downloadable PDF version, please click this link: Pear raspberry and walnut oats
Pear Raspberry and Walnut Oats Recipe
Yield: 2 servings Prep time: 2 minutes Cook time: 18 minutes
1 large brown pear
1 punnet of raspberries
1/4 cup water
1/2 tbsp maple syrup plus more to serve
1/3 cup walnuts
2/3 cup oats
1 cup of almond milk
1/2 tsp of cinnamon
Coconut yoghurt to serve
Cut the pear into quarters lengthways, remove seeds, then halve each quarter lengthways and slice into small chunks
Roughly chop the walnuts and set aside
Place a small pot on a medium heat, add the pear, water and maple syrup, bring to a simmer
Simmer stirring frequently for about 10 minutes until it starts to thicken and the pear begins to go a big mushy
Add the rolled oats, the almond milk, half of the punnet of raspberries, half the chopped walnuts and the cinnamon
Bring to a gentle simmer and stir frequently for 5-8 minutes until the oats are cooked, add more milk if required
Once the oats are soft, divide the mixture between two bowls, top with remaining raspberries, a dollop of coconut yoghurt, the remaining chopped walnuts and drizzle with maple syrup
Serve immediately and enjoy!
Great for a lazy winter morning in! This recipe makes two medium servings, ingredients can easily be doubled to serve more people or provide larger portion sizes. Leftovers can be stored in the fridge for the next day, just add a bit more milk when reheating and don’t add yoghurt until serving.