Scottish Oat Bowl with Poached Pear
Warm oats, poached fruit, and toasted seeds for a steady breakfast that still feels considered.
- Time
- 18 min
- Energy
- 370 kcal
- Level
- Easy
- Serves
- 2
Method
4 steps · roughly 18 minutes
Start the pear
Put the pear halves, cut-side down, in a small pan with honey, cinnamon, cardamom, and apple juice. Cover and simmer gently for 8 minutes, turning once, until the pear is tender but holding its shape.
Cook the oats
While the pear poaches, combine oats, milk, water, and salt in a small pan. Bring to a gentle simmer and stir over low heat for 5–6 minutes until creamy. Off the heat, stir through the vanilla.
Toast the seeds
Melt the butter in a dry pan and toast the mixed seeds and flaked almonds for 90 seconds until fragrant and lightly golden. Tip onto a plate.
Plate the bowl
Spoon the oats into warm bowls. Set a pear half on each, spoon a little of the poaching liquid over the top, and scatter with the toasted seeds. Finish with an extra drizzle of honey.
Nutrition at a glance
Figures are approximate and generated by Mac Williamson's planner from the ingredient list.
- Protein
- 12 g
- Carbs
- 58 g
- Fat
- 10 g
- Fibre
- 7 g
Kitchen notes
- Swap pear for quince or apple when in season — add 2 minutes to the poaching time for firmer fruit.
- Make the poaching syrup ahead and keep in a jar for up to 5 days; it also dresses yoghurt beautifully.
- For a dairy-free version, use oat milk and swap the butter for a neutral coconut oil.
Serve alongside
- Strong breakfast tea or a flat white
- A spoonful of thick Greek yoghurt on the side
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