• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Appetizers & Bites
    • Mains
    • Sides
    • Salads & Dressings
    • Pizza
    • Soups & Stews
    • Breakfast & Brunch
    • Desserts
    • Drinks & Libations
    • Breads, Butters, and Jams
    • Sourdough
    • Sauces & Savory Condiments
    • tips & tricks
    • Harry Potter
    • Recipe Index
  • Adventures
  • Reads
  • Shop
    • Kitchen Tools
    • Pantry Staples
  • About
    • Contact
    • Privacy Policy
    • Disclosure Policy

Whip & Wander

menu icon
go to homepage
  • Recipes
  • About
  • Newsletter
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • About
    • Newsletter
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Whip & Wander » Recipes » Breakfast & Brunch

    Published: Nov 22, 2021 · Modified: May 17, 2022 by Jenni · This post may contain affiliate links.

    Oatmeal with Roasted Pears, Walnuts, and Toasted Cream

    This page may contain affiliate links. Please see my full disclosure policy for details.
    Jump to Recipe·Print Recipe
    a roasted pear willed with butter, brown sugar, and cream in oatmeal with walnuts
    a white bowl of oatmeal with brown sugar, walnuts, and a roasted pear drizzled with toasted cream
    a gold spoon in a bowl of roasted pear and walnut oatmeal
    walnut and pear oatmeal in a white bowl with a gold spoon in the bowl
    a roasted pear half on top of a bowl of oatmeal with walnuts and toasted cream

    a low bowl with Oatmeal with Roasted Pears, Walnuts, and Toasted Cream and a gold spoon

    A warm and toasty brunch dish

    This Oatmeal with Roasted Pears, Walnuts, and Toasted Cream is so delicious I might start serving it for dessert. Pear halves are coated in butter and brown sugar, then roasted until tender and lightly caramelized. They nestle into a bed of creamy cinnamon and nutmeg spiced oatmeal adorned with an additional sprinkle of brown sugar, toasted walnuts, and a drizzle of toasted cream. This sweet and hearty brunch dish is perfect for chilly fall and winter mornings when warm and cozy are the most important goals of the day.

    a quadrant of four images showing pears getting prepped with butter and brown sugar

    a baking sheet with roasted pears and walnuts

    roasted pears with butter and brown sugar

    What type of pears are best for roasting?

    I prefer to use Bosc pears for this oatmeal recipe because they hold their shape really well when roasted and their light honey flavor pairs deliciously with a sprinkle of brown sugar without feeling cloyingly sweet. Though you can use any type of pear you prefer, if you'd like a pear that will hold its shape when roasting Bosc, Anjou, or Concord are your best bet.

    Making toasted cream

    I love drizzling a bit of toasted cream over the top of my bowl of Oatmeal with Roasted Pears. If you've never heard of toasted cream, you can think of it like browned butter's creamier sibling. Heavy cream is heated until it reaches the Maillard reaction, a chemical reaction between amino acids and reducing sugars that gives browned food a characteristic toasted flavor. To do this I use my pressure cooker, which allows the cream to toast in a completely hands-off way. This recipe for Pressure Cooker Toasted Cream takes about 90-minutes to make if you count the time it takes your machine to pressurize and depressurize, so you'll want to start it a bit earlier than you start roasting pears or prep a batch the day before.

    a bowl full of oatmeal, brown sugar, toasted cream, walnuts, and roasted pear

    a gold spoon resting in a bowl of oatmeal with toasted cream

    TIPS FOR THE CREAMIEST TASTIEST OATMEAL

    It’s not difficult to make a great bowl of oatmeal, but it’s also easy to make a flavorless bowl of oatmeal — and nobody wants that! Here are my two favorite tips to ensure a super creamy and tasty bowl of oatmeal.

    USE MILK FOR CREAMINESS

    Swapping all or part of the water required with whole milk will help yield creamier more flavorful oats. My preference is to swap anywhere from ½ to ⅔ of the water required for milk, which produces a really creamy oatmeal without becoming overly rich.

    DON’T FORGET THE SALT!

    Do as Ina Garten does and use salt in your oatmeal. As she says, “without it, it just tastes like wallpaper paste.” I prefer to add a good pinch as the oats are cooking to help balance the flavor of the oats.

    a gold spoon in a bowl of Oatmeal with Roasted Pears, Walnuts, and Toasted Cream resting on a mauve cloth

    a roasted pear filled with butter, brown sugar, and toasted cream on a bed of oatmeal in a bowl

    What tools do I need to make this recipe?

    • A kitchen scale
    • Measuring spoons
    • A cutting board
    • A chef's knife or paring knife
    • A baker's half sheet
    • Parchment Paper
    • A small bowl
    • A basting brush
    • A medium pot (or large if you are making a big batch of oatmeal)
    • A wooden spoon

    Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

    a white bowl with oatmeal, pears, and walnuts

    Looking for more sweet brunch inspiration?

    Love this recipe for Oatmeal with Roasted Pears, Walnuts, and Toasted Cream? Here are some more of my favorite sweet brunch recipes:

    • French Hot Chocolate Oatmeal
    • Hogwart's Scottish Porridge
    • Sourdough Discard Spiced Pear Muffins
    • Spiced Pear Crisp
    • Buttermilk Dutch Baby
    • Classic French Crepes (with a gluten-free option)
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    a low bowl with Oatmeal with Roasted Pears, Walnuts, and Toasted Cream and a gold spoon

    Oatmeal with Roasted Pears, Walnuts, and Toasted Cream

    ★★★★★ 5 from 1 reviews
    • Author: Whip & Wander
    • Prep Time: 5 minutes
    • Cook Time: 25 minutes
    • Total Time: 30 minutes
    • Yield: 4 servings 1x
    • Category: Breakfast & Brunch
    • Method: Oven / Stovetop
    • Cuisine: American
    • Diet: Gluten Free
    Print Recipe
    Pin Recipe

    Description

    This Oatmeal with Roasted Pears, Walnuts, and Toasted Cream is so delicious I might start serving it for dessert. Pear halves are coated in butter and brown sugar, then roasted until tender and lightly caramelized. They nestle into a bed of creamy cinnamon and nutmeg spiced oatmeal adorned with an additional sprinkle of brown sugar, toasted walnuts, and a drizzle of toasted cream. This sweet and hearty brunch dish is perfect for chilly fall and winter mornings when warm and cozy are the most important goals of the day.


    Ingredients

    Scale

    For the roasted pears + walnuts:

    • 2 medium pears (Bosc, Anjou, or Concord are best for roasting), sliced in half with stems and seeds removed
    • 1 tbsp unsalted butter, melted
    • 2 tbsp brown sugar
    • 75 g (about ¾ cup) walnuts, halves and pieces

    For the oatmeal:

    • 160 g (2 cups) old fashioned oats (gluten-free certified if needed)
    • 16 oz (2 cups) whole milk
    • 8 oz (1 cup) water, plus more as desired
    • ¼ tsp ground cinnamon
    • ¼ tsp ground nutmeg
    • A generous pinch of Kosher or sea salt

    Additional Toppings:

    • Brown sugar to sprinkle, as desired
    • A drizzle of Pressure Cooker Toasted Cream (may sub for traditional heavy cream if preferred)

    Instructions

    For the roasted pears and walnuts:

    1. Preheat oven to 400 degrees F / 205 C. Line a baker's half sheet with parchment paper and place the prepared pear halves on the sheet, flesh side up.
    2. Brush each pear half with melted butter and sprinkle each with brown sugar. Roast for 20-minutes. The pears should be lightly caramelized at this point, but not overcooked.
    3. Remove the pan from the oven and add the walnuts to the pan along with the pears. Return the pan to the oven to continue roasting for 5-7 minutes or until walnuts are lightly golden.

    For the oatmeal:

    1. In a medium pot over medium-high heat, combine the milk and water and bring to a low boil. Add the old-fashioned oats, cinnamon, nutmeg, and a generous pinch of salt. Cook, stirring often for 5-8 minutes or until oats have softened and the mixture is thick and creamy. Add a splash more water if you prefer thinner oats.
    2. Portion the oats out into bowls and top with a roasted pear half, a few tablespoon of walnuts, and a sprinkle of brown sugar, and a drizzle of toasted cream.

    Notes

    Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

    The Pressure Cooker Toasted Cream takes about 90-minutes to make if you count the time it takes your machine to pressurize and depressurize, so you'll want to start it a bit earlier than you start roasting pears or prep a batch the day before.


    Nutrition

    • Serving Size: 1 serving
    • Calories: 567
    • Sugar: 16 g
    • Sodium: 106 mg
    • Fat: 34 g
    • Saturated Fat: 12 g
    • Carbohydrates: 59 g
    • Fiber: 8 g
    • Protein: 12 g
    • Cholesterol: 63 mg

    Keywords: oatmeal, pears, toasted cream, walnuts

    Did you make this recipe?

    Tag @whipandwander on Instagram and hashtag it #whipandwander

    Related

    « Maple Pumpkin Pie
    Hagrid's Rock Cakes (with Gluten-Free Option) »

    Reader Interactions

    Comments

    1. Lalima Nemade says

      December 14, 2022 at 10:19 am

      We loved this dish. It gives warm and cozy feeling and is extremely filling. It’s on our weekend brunch list now.

      ★★★★★

      Reply
      • Jenni says

        December 14, 2022 at 12:47 pm

        Lalima, I'm so glad you enjoy this oatmeal recipe. It's such a cozy one for cold weekend mornings!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Pleased to meet you, I’m Jenni!

    Welcome to my little slice of the web where I share recipes for food, travel, books, and life!

    More about me →

    Healthy & Delicious Dinners

    • Farro Salad with Butternut Squash, Kale, and Feta
    • Wild Rice Salad with Sweet Potatoes, Kale, and Balsamic Mushrooms
    • Stuffed Poblano Peppers with Cilantro Lime Cauliflower Rice
    • Shaved Fennel, White Bean, and Arugula Salad with Tuna

    Winter Brunch Recipes

    • Smoked Salmon and Citrus Salad with Cucumber and Avocado
    • Kitchen Sink Frittata
    • Shakshuka (Eggs Poached in Tomato Sauce with Sausage, Peppers, and Feta)
    • Roasted Cinnamon Garlic Sweet Potatoes

    Popular Recipes

    • Brown Butter Buttermilk Skillet Cornbread
    • Pressure Cooker Collard Greens with Smoked Ham Hock
    • Pasta with Olive Tapenade
    • Easy Same-Day Pizza Dough

    New on the blog!

    • Jumbo Meatballs with Marinara
    • Gingerbread Granola
    • The Best Cookbooks to Gift for Every Type of Home Cook
    • Roasted Root Vegetables with Cider Vinaigrette

    Footer

    ↑ back to top

    Recipes

    • Appetizers
    • Mains
    • Sides
    • Brunch
    • Desserts
    • Pizza
    • Harry Potter
    • Sourdough

    Whip & Wander

    Copyright © 2022 Whip & Wander. All Rights Reserved.

    Privacy Policy / Disclosures

    As an Amazon Associate I earn from qualifying purchases.

    More to consume

    • About
    • Contact
    • Newsletter
    • Shop Tools
    • Shop Pantry
    99 shares
    99 shares