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.
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 3/4 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
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- A generous pinch of Kosher or sea salt
- Brown sugar to sprinkle, as desired
- A drizzle of Pressure Cooker Toasted Cream (may sub for traditional heavy cream if preferred)
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 tbsp of walnuts, and a sprinkle of brown sugar, and a drizzle of toasted cream.
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.
- 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