When I started receiving pears in our weekly produce box, I had an intense desire to make a galette, pie, or other indulgent desserts. Since I’ve been making an effort to reduce sugar intake, I opted for something naturally sweetened and was not disappointed by how this easy recipe turned out.
It’s wonderful for a warm breakfast or a guilt-free dessert. When you roast the pears, they become soft and have hints of caramel flavor, which combines beautifully with the cinnamon in the granola. This recipe includes a large batch of granola, which I recommend you store in a glass container and can munch on by itself, with your milk of choice, or as a topping. I hope you enjoy!
*Makes one large batch of granola, and serves four.
For the Granola:
3 cups gluten-free oats
2 tablespoons flax seeds
1 1/2 cup chopped nuts of choice (I used walnuts and almonds)
1 teaspoon fine sea salt
1 teaspoon cinnamon
1/2 cup melted coconut oil, olive oil, or avocado oil
1/2 cup maple syrup
1 teaspoon vanilla
1/4 cup shredded coconut flakes
For the Pear dish:
4 Bartlett Pears, halved and cored (other varieties may work as well, this is just what I had)
Full-fat Plain Greek Yogurt
Preheat oven to 325°. Toss all granola ingredients in a large bowl to combine. Line a large baking sheet with parchment paper, and spread the granola out across the sheet. Bake for about 25 minutes, stopping halfway to stir. Remove and let cool for at least 30 minutes. Granola can be stored in an airtight container for up to two weeks.
Increase oven temperature to 375°. While the granola is cooling, slice your pears in half and scoop out the seeds with a teaspoon. Place the pears, cut side up on a baking sheet. Lightly drizzle each pear with olive oil, and roast for 20-35 minutes, or until lightly golden and soft. You should be able to easily puncture the pear with a fork. Remove pears and allow to cool slightly.
Using a fork or whisk, whip the yogurt until it is fluffy and smooth. To serve, spoon yogurt into bowls or plates, spreading out slightly. Top with two roasted pear halves each. Spread 1-2 tablespoons of granola over the pears and yogurt. Top with a dash of cinnamon and drizzle of maple syrup. Enjoy!