Serves 1
- 1 pinch sea salt
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon pumpkin pie spice
- 1/2 cup quick-cooking oats (i use bob's red mill)
- 1 teaspoon pure maple syrup plus more for serving
- 1 small pear diced, divided (you can slice half instead of dicing, for toppin
- 1 tablespoon unsweetened unflavored coconut almond milk blend ( or unsweetened original almond milk)
- 1 tablespoons almond butter (no added oil or sugar)
- granola; for topping
- Carbohydrate 3.41091165760482 g
- Cholesterol 0 mg
- Fat 0.0367383332950253 g
- Fiber 0.0314500003918245 g
- Protein 0.012869999994751 g
- Saturated Fat 0.0156612499892206 g
- Serving Size 1 1 recipe (18g)
- Sodium 4651.58499999875 mg
- Sugar 3.379461657213 g
- Trans Fat 0.00927749999618353 g
- Calories 16 calories
Step-by-step
- In a small pot, bring one cup of water to a boil.
- Stir in the oats, and reduce to a simmer.
- Stir in the salt, pumpkin pie spice, vanilla, and maple syrup.
- Simmer for one minute.
- Carefully fold in 1/2 of the diced pear, then simmer for another three minutes, stirring occasionally.
- Add the coconut almond milk, then simmer for one minute more.
- Spoon the oatmeal into a bowl, then top with the almond butter, granola, and the remaining pear.
- Serve with maple syrup.
The ingredient list hides a critical moisture trap. Pears release significant water as they heat. Folding half the fruit in early softens the pieces completely while watering down the oats if the heat is too high. Maintain a steady medium-low simmer to evaporate excess juice within the specified three-minute window. Quick-cooking oats absorb liquid in seconds, but over-stirring breaks the starch granules down into a gluey paste. Gentle agitation keeps the porridge distinct rather than pasty. Texture relies entirely on timing the second half of the raw fruit for the finish, preserving crisp contrast against the soft base. Pair this bowl with hard-boiled eggs cooked precisely for nine minutes to add clean protein and balance the inherent sweetness of the maple syrup and fruit. Salty, crisp bacon strips also provide a necessary savory counterweight to heavy almond butter and dense granola toppings. Brew a pot of high-acidity black coffee, such as a Kenyan roast, to cut through the rich nut fats coating the palate. Rest the oatmeal for precisely sixty seconds off the heat before serving so the starches can set and the temperature drops below scalding.
