- 4 cups water, or combination water and milk
- 1 cup Hodgson Mill Steel Cut Oats
- 3 Tbsp butter
- 3 Tbsp honey
- 1/2 tsp ginger, ground
- 1/4 tsp cinnamon, ground
- pinch salt
- 3 medium pear, cored, stemmed, cut into 8ths or 16ths
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.
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