Honey-Spiced Pear Oatmeal with Pistachios
A warm, sweet breakfast that features soft baked pears paired with creamy oats and crunchy pistachios.
Ingredients
Flavor Base
- ½ cup honey
- 1 each juice and zest of an orange
- ¼ cup water
- 2 tablespoons brown sugar
- 2 sticks cinnamon sticks
- 2 whole star anise
- 8 whole cloves
- ½ teaspoon kosher salt
- ¼ cup unsalted butter
Fresh Ingredients
- 4 each firm, ripe pears, peeled, halved, and cored
- ½ cup shelled pistachios, roughly chopped
For the Oatmeal
- 4 cups milk
- 2 cups quick-cooking oats
- 5 tablespoons brown sugar or adjust to taste
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
For Serving
- Heavy cream or half-and-half, for pouring
Instructions
Prepare the Honey-Spice Syrup
- Combine honey, orange juice and zest, water, brown sugar, cinnamon sticks, star anise, cloves, salt, and butter in a small saucepan.
- Heat over medium-high, stir until butter melts and mixture bubbles.
- Remove from heat once fragrant and blended.
Bake the Pears
- Preheat oven to 400°F (200°C).
- Arrange pear halves in a baking dish, cut side up; trim bottoms if needed.
- Pour hot honey-spice syrup over pears, cover with foil, and bake for 20 minutes.
- Remove foil, bake 25–30 more minutes until pears are soft and syrup is glossy.
- Discard whole spices and let pears cool slightly.
Cook the Oatmeal
- In a medium saucepan, combine milk, brown sugar, cinnamon, and salt; bring to a gentle simmer.
- Add oats and stir frequently for 5–7 minutes until thick and creamy.
- Remove from heat and let rest one minute.
Assemble and Serve
- Divide oatmeal into four bowls.
- Top each with two pear halves and drizzle with the spiced honey syrup.
- Sprinkle chopped pistachios and add a splash of cream or half-and-half.
- Serve warm.
Notes
Serve warm for best flavor. Suggestions: Spoon cream just before eating for extra richness or add extra chopped pistachios for more crunch.