Almond Honey Pear Spiced Oatmeal

Twice in the past two weeks I've had oatmeal (aka porridge) as a non-breakfast meal.  I made pumpkin and pecan spiced oatmeal for an easy Sunday dinner (after over-indulging on high tea at the Queen Victoria Building tea rooms--see blurry pic below--a beautiful treat from my sister-in-law and her man when they came to visit), and I made today's recipe for a late lunch this weekend.

perfect high tea at the Queen Victoria Building, Sydney

I never leave myself enough time to make oatmeal in the mornings, going instead for cold milk and cereal (loving Oatbrits right now), or vegemite and avocado spread on multigrain toast.  But whenever I make a hearty oatmeal for a quick weekend lunch or dinner, I always save some for breakfast the next morning--then kick myself for not making it my first meal of the day more often.  This almond-honey-pear-spiced oatmeal, made with water, a little coconut milk, and served with an additional dash of coconut milk, is truly delicious, and gluten-free, diary-free, and (almost) vegan (use rice bran syrup in place of honey for vegan).  It tastes just like Autumn, and fills you up good.  

apples or pears, spices, raisins and currants, almonds, and honey

Make sure to prepare the oatmeal with water first, adding the coconut milk only at the end so that it doesn't heat too much and make the oatmeal super-sticky.  I prepared mine with an electric stovetop, if you're cooking with gas use a medium gas heat and watch the mixture carefully.  

autumn in a bowl: almond honey pear spiced oatmeal with coconut milk

The pictures show a batch made with diced apples because my pears weren't quite ripe enough, but pears are my favorite addition for their soft texture.  I used a combination of raisins and currants, but any dried fruit will do (cranberries, chopped dried apricots, etc, just make sure they're preservative free).  For another Autumn-inspired version, add a couple tablespoons of baked and mashed pumpkin or sweet potato.  Serve with an extra dash of coconut milk and a little drizzle of honey.

Almond Honey Pear Spiced Oatmeal

two lady-like servings, or one man-sized serving

1/2 cup rolled oats (make sure they're gluten-free if cooking g-f)

1 cup water

half a peeled pear (or apple)

1/4 cup raw almonds

1/4 cup raisins and/or currants

1/2 teaspoon ground cinnamon

good dash of ground ginger

dash of allspice

little pinch of nutmeg

pink of freshly ground sea salt

1/4 cup coconut milk, divided (can use regular or light coconut milk)

1-2 teaspoons honey, to taste (plus another drizzle to serve)

Please the oats and the water in a small saucepan, turn the heat to medium-high.  Dice the pear and coursely chop the almonds.  Add the pear, almonds, raisins/currants, and spices (including salt) to the oatmeal.  

Heat for 4-5 minutes, stirring occasionally.  Keep an eye on the mixture, and as soon as it starts to bubble turn the heat down to low.  Add most of the coconut milk, reserving about a tablespoon.  Stir for another minute, then remove from the heat.  Stir in 1-2 teaspoons honey, to taste.  

Serve hot, with the remaining coconut milk and a little additional honey drizzled on top.  

Light Pear Muffins

Most of the recipes I post on this blog are pretty healthy, but these delicious muffins are really healthy.  The only sources of fat and cholesterol are three egg whites and a half cup of skim milk (and a smidge from the ground flaxseed)... no oil, no butter, no yolks.  There's also no added sugar.  Rather, they're sweetened with pear/applesauce and honey.  And since the whipped egg whites are folded in during the last step, the texture is a bit lighter than usual.  These moist muffins make great breakfast or snack food, especially with a little low fat cream cheese spread on top.

light pear muffins: moist, healthy, and pefectly spiced

This recipe is adapted from Tea & Cookies, originally from Sophie Dahl.  I made a few changes, including using half a cup of pear puree (one little baby food jar) and half a cup of smooth applesauce (I'll just use all applesauce next time), and drastically cutting the honey from the original 3/4 cup to just a 1/4 cup.  They are still plenty sweet for my taste.  I had enough batter for a dozen plus six mini muffins (baked the mini muffins for just about 11 minutes).  Make some soon, and keep a few in the freezer for a quick-fix snack (defrosting in the microwave at about 80% power for 1.5 minute intervals till warmed through).

Light Pear Muffins
makes a baker's dozen (or a dozen plus a few mini muffins)

3/4 cups plain flour
3/4 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
2 tablespoons ground flaxseed
1 1/2 cups rolled oats
pinch of ground sea salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
dash of allspice
1/2 cup skim milk (or almond milk, soy milk, coconut milk, etc for dairy-free)
1 cup pear puree or applesauce (or combination of both)
1/2 cup honey
3 egg whites
1 pear, peeled and cut into chunks (I saved 12 thin half-slices for the tops)
1/2 cup raisins

Preheat oven to 375F/190C, and line a 12-cup muffin tin with muffin liners or parchment paper (or a light spray of oil and dusting of flour).  You may have a bit of extra batter... line a few mini muffin cups or one cup in another muffin tray if necessary.

Thoroughly whisk the dry ingredients together in a large bowl and make a well in the centre.  In a separate bowl (or a pyrex measuring cup), mix the milk, pear/applesauce, and honey.

Whisk the 3 egg whites in a medium sized bowl until they are slightly foamy.

Pour the milk/applesauce mixture into the dry ingredients and whisk just a few times until barely incorporated.  Add the chopped pear and raisins, stirring just a few times.  Fold in the egg whites only a few times, until just incorporated.

Spoon batter evenly into the muffin tin, topping each muffin with a thin sliver of pear, if desired.

Bake at 375F/190C for 23-25 minutes, until tops are just starting to turn golden brown and the top of a muffins springs back when touched.  Enjoy as they are, or split and spread with low fat cream cheese.