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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.

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.

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.

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.

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)

Oatmeal with Roasted Pears, Walnuts, and Toasted Cream

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

Description

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:

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.
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.
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:

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.
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