I’ve written about oatmeal many times, and this likely won’t be the last. Satisfying, and fiber-rich, oats are what I reach for first when seeking a sweet-leaning healthy breakfast. This pear-ginger iteration is my latest fixation. A variation on April Bloomfield’s genius porridge, which mimics the creamy, chewy texture of long-simmered steel-cut oats by splitting the difference between steel-cut and rolled oats as well as milk and water, this bowl also adds some chia seeds to the mix for an extra-rich texture. Seasoned with a pretty mix of ginger and cardamom, it’s then topped with pear matchsticks and some sesame seeds for an almost-floral-leaning combination of flavors. All in all it’s a simple upgrade to the humble bowl of porridge. And, importantly (at least to me) it makes use of one of fall’s oft-overlooked fruits (pears).
- 2 heaping tablespoons steel cut oats
- 2 heaping tablespoons rolled oats
- 1 scant tablespoon chia seeds
- 1/2 cup almond milk
- 3/4 cup water
- 2 teaspoons microplaned ginger or ginger juice
- 1/4 teaspoon freshly-ground cardamom
- Kosher salt
- 1 ripe pear, cored and cut into matchsticks
- 1 tablespoon sesame seeds
- Maple syrup, to taste
- Add the oats, chia seeds, almond milk, water, ginger, and cardamom to a small saucepan. Bring to a simmer, stirring frequently in the first couple minutes, then reduce the heat to the lowest setting, cover with a lid, and simmer for 15-20 minutes, or until thickened, and chewy but cooked through.
- Add a generous pinch of salt, the pears, and sesame seeds, and stir.
- Serve hot drizzled with maple syrup.
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