Let’s turn our favorite spicy latte into breakfast!
I had lost hope of turning myself into an oatmeal fan years ago, but it turns out that if you add caramel-drenched pears and my favorite spicy brew into an otherwise-lackluster pot of oatmeal, my cozy socks and I will happily join the breakfast table.
It has been a weird season of life. I have lost my rhythm several times over and rather than hopelessly trying to regain what has passed in the trenches of life’s mercurial spells, I am searching for a new beginning. It’s like rebranding, with less graphic design and keywords and more altering my life’s basic programming.
As any faithful reader knows, when life throws me the unexpected, I self-soothe with familiar flavors. Oatmeal is about as basic as you can get, but in the spirit of rebranding and such, I decided to pour yet another favorite flavor in the mix and call it breakfast.
Happily, it worked.
Who would have thought that maple syrup, warm spices, and sticky caramel sauce could transform the colorless into the Pinterest-worthy? Oh, right, we all did.
Though this recipe might involve a few more steps than your typical mid-week yogurt, the pears can easily be prepped in advance to expedite the culmination of this deeply satisfying ode to autumn.
Stovetop oatmeal has won my heart. It would seem that change is blossoming everywhere.
Sincerely,
Pedantic Foodie
Spiced Chai Oatmeal with Caramelized Pears
serves two
for the oatmeal
2 cups whole milk
3 single-serve bags chai tea
2 inches fresh ginger, peeled
3 cardamom pods
1 cup old fashioned rolled oats
1/4 cup Amber grade B maple syrup
Begin by pouring the milk into a heavy-bottomed 2-quart saucepan and placing over medium heat. Keeping a close eye on the pan, heat the milk until it is steaming, but not boiling.
Add tea bags, ginger and cardamom pods to the pan and bring the milk to a simmer. Once the mixture is simmering, remove from heat and allow the tea and spices to steep for five minutes.
While the tea steeps, prepare the pears.
Use a small strainer to remove the tea bags and spices, and discard.
Stir in the maple syrup and oats and return the pan to heat. Cook, stirring constantly, for 5-6 minutes; until the oatmeal is thick and tender.
for the pears
2 Bosc pears, peeled, cored, and sliced into thick wedges
2 tablespoons unsalted butter
3 tablespoons Amber grade B maple syrup
1/2 teaspoon ground cinnamon
pinch of kosher salt
Cook’s Note: These pears can easily be prepped in advance for an even faster breakfast. Simply prepare as the recipe instructs and refrigerate in an airtight container. Before serving, microwave the pears for 1-2 minutes; until warmed through.
Place butter in a medium skillet and set over medium heat. Once the butter has melted, add the pears, maple syrup, cinnamon, and salt.
Cook, swirling the pan every so often, for 6-8 minutes; until the pears are soft and the syrup is bubbling.
Spoon the pears and the sauce atop the warm oatmeal and serve immediately.
Enjoy!
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