Cold winter mornings call for a hot breakfast to help get the day started in the right direction. After eating a steaming bowl of Hodgson Mill Steel Cut Oats for breakfast, or any of the Hodgson Mill whole grain cereals for that matter, I‘m warmed up and more inclined to get moving.
There are so many great things about Hodgson Mill Steel Cut Oats: they’re 100% whole grain oats, all-natural and a good source of fiber and protein, plus, they’re easy to cook and can be made ahead, making a hot breakfast all the more feasible on time-crunched mornings. You can see Erin’s post - Steel Cut Oats: Make Once – Eat All Week – on how to prepare the oats the night before so that they only need warming in the morning and can be reheated throughout the week. As an added bonus, Erin provides three delicious topping suggestions for how the steel cut oats can be flavored. However, my new favorite way to eat them is with this recipe for warm honey-spiced pears. The name alone, Warm Honey-Spiced Pears over Steel Cut Oats, got me hook, line and sinker and I just had to make them. Is it breakfast time yet?
Grab a box of Hodgson Mill Steel Cut Oats – the one with the cute little blonde boy on the front – and three large Bosc pears. Bartlett pears will work in a pinch, but Bosc pears are more firm and hold up well to the caramelizing. Yep, I said caramelizing. Breakfast is going to be good!
Start off by getting the steel cut oats cooking. I like to use half milk and half water when I cook my oats because I think they’re creamier this way. If you decide to include milk, you’ll need to complete the cooking process and cool the oats in the refrigerator if you make them ahead- unlike Erin’s method of leaving the all-water oats on the stovetop over night. It’s all a matter of preference- either way works great.
Bring the milk and water to a boil and once it starts bubbling, stir in the oats. Reduce the heat to medium low and simmer uncovered for 25-30 minutes or until almost all of the liquid has been absorbed. Be sure to give the oats a stir every once in a while to keep them from sticking to the bottom of the pot. Remove from the heat and set aside.
While the steel cut oats are cooking, core, stem and cut the unpeeled Bosc pears into eighths. The next time I make this I’m going to cut the pears a little thinner – maybe into sixteenths – to allow more bites of pear in every spoonful. I also think cutting them into large chunks would work, but the slices make a nice presentation.
Next, heat a large skillet over medium-high heat and add the butter, honey, ginger, cinnamon and salt. Keep stirring until the butter has melted and everything comes together.
Turn the heat down to medium and add half of the pears, cut sides down and move them around in the sauce to coat. Cook for about 5-9 minutes undisturbed – checking for sure by the 7 minute mark to see if the bottoms are golden brown. If you choose to cut the pears thinner, keep an eye on the cooking time as the pears should caramelize quicker.
When the pears are ready, flip them over and cook the other side for 5-9 minutes or until browned. The caramel sauce will darken as the pears are cooking; make sure it doesn’t burn by adjusting the heat as necessary. Remove the caramelized pears to a plate and keep warm. Add the remaining pears to the caramel and repeat.
When the steel cut oats are ready, distribute them into bowls and serve with the warm honey-spiced pears. If you have oats leftover, they can be kept in an airtight container in the refrigerator for up to five days. Leftover pears can also be stored in an airtight container for up to three days in the refrigerator.
This bowl of Warm Honey-Spiced Pears over Steel Cut Oats was amazing. I loved how the pears became lusciously caramelized and how fantastic they tasted with each bite of piping hot, creamy Hodgson Mill Steel Cut Oats. I drizzled some of the caramelized sauce that collected on the plate of pears over my oats which provided the perfect amount of sweetness – no extra sugar needed. This picture shows a few slices of pear, but truth be told, I added at least another four or five slices to my bowl and mashed them up a bit to make sure I’d have a taste of the pears, oats and warm spiced honey in each bite. Yum!
Whether you make your Hodgson Mill Steel Cut Oats the night before or in the morning, I encourage you to make a large pot-full so that you have plenty to reheat throughout the week. Not only do these oats provide comfort on cold winter mornings, but because they’re made with 100% whole grains, they’re a healthy way to start your day. Warm Honey-Spiced Pears over Steel Cut Oats - it’s what’s for breakfast. Enjoy!
Warm Honey-Spiced Pears over Steel Cut Oats
- 4 cups water or a combination of milk and water (I used 2 cups milk and 2 cups water)
- 1 cup Hodgson Mill Steel Cut Oats
- 3 Tbsp. butter
- 3 Tbsp. honey
- ½ tsp. ground ginger
- ¼ tsp. ground cinnamon
- Pinch of salt
- 3 medium, unpeeled, firm Bosc pears, cored, stemmed and cut into eighths or sixteenths
In a medium-sized pot, bring the water (or milk and water) slowly to a boil. Once boiling, add the oats and reduce the heat to medium low. Let oats simmer uncovered for 25-30 minutes or until most all of the liquid has been absorbed. Stir the oats occasionally to keep them from sticking to the bottom of the pot. Remove from the heat and set aside.
While the oats are cooking, heat a large skillet over medium-high heat and add the butter, honey, ginger, cinnamon and salt. Stir the mixture until the butter has melted and everything comes together. Add half of the pears, cut sides down and move them around in the sauce to coat. Cook undisturbed for 5-9 minutes or until the bottoms turn golden brown – be sure to check by the 7-minute mark or a bit sooner if your pear slices are thin. Flip the pears over and continue cooking until the other side is golden brown as well. Remove the pears to a plate and keep warm. Add the remaining pears and repeat. The sauce will darken during the cooking process; make sure it doesn’t burn by adjusting the heat as necessary.
Once the oats are cooked, distribute them into the desired number of bowls and top with slices of pear and any spiced honey sauce that has collected on the plate. Serve warm. Leftover oats can be kept in an airtight container for up to 5 days in the refrigerator. Extra pears can be kept for up to 3 days in an airtight container in the refrigerator.
Adapted from: Ripe: A Fresh, Colorful Approach to Fruits and Vegetables, by Cheryl Sternman Rule and Paulette Philpot