Breakfast

Spiced Pear Oatmeal

ByChef Maggie November 6, 2025

Pull Up a Chair, Let’s Talk Spiced Pear Oatmeal

Alright, so you know those mornings when your toes are a bit frozen and the milk’s (barely) not expired? That’s when I reach for this spiced pear oatmeal—honestly it’s the sort of thing that makes you feel like you’re winning at adulting, even if you had cookies for dinner yesterday (no judgement, obviously). The first time I made it, my smoke detector went off; true story. But I promise, it’s mostly foolproof now. Plus, there’s this memory of my mum always slicing up pears so thin, it felt like she was trying to win an award. Spoiler: no one ever did, but breakfast tasted better for it.

Why You’ll Love This—Or At Least, Why I Keep Making It

I make this whenever I’ve got an odd pear or two hanging around, you know, the soft ones that nobody wants to eat as-is but guilt would keep you up at night if you threw them away. My niece actually won’t eat oatmeal unless it’s got ‘something fun’ in it; apparently oats alone are ‘sad’ (her words, not mine). Plus, all those cozy spices halfway trick me into thinking my kitchen smells like an actual bakery, even when I forgot to buy cinnamon and have to use ‘pumpkin spice’ instead. Side note: don’t try to microwave the whole thing just to save time—my bowl almost became part of the oatmeal once. Learnt that the hard way!

So Here’s What You’ll Need (Substitutions Galore)

1 large ripe pear, diced (Anjou or Bartlett works, but Granny Smith if you like tart—my gran used whichever was on sale, to be honest)
1 cup rolled oats (I’ve subbed in quick oats when time’s tight; it’s not *quite* as hearty but still nice.)
2 cups milk—dairy, oat, or even just water if you’re in a pinch. Almond milk makes it a bit nutty (in a good way).
1-2 tbsp maple syrup or honey (I do a generous squeeze, precision is overrated!)
1/2 tsp ground cinnamon—or just dump in a pinch of whatever warming spice you like: ginger, cardamom, nutmeg. Or all at once, I won’t tell.
Pinch of salt (I used to skip this—don’t. Just trust.)
Optional: handful of chopped walnuts, pecans, or even sunflower seeds, because crunch is life.
Even more optional: lazy spoonful of chia seeds (for that virtue signaling touch… or fiber, I guess?)

How I Actually Make It (The Real Directions)

Chop your pear into bite-ish cubes. Don’t worry if they’re wonky, it’s not art school.
Toss the pear, oats, milk, maple syrup, cinnamon, and salt into a small saucepan. Stir. (This is where I usually sneak a little taste. Why not?)
Heat on a medium flame—don’t crank it or you’ll have glue. Stir every so often, like every minute or two. If it boils, turn it down; panic a little; then recover gracefully.
Let it bubble gently for about 8-10 minutes. Or until the pears are soft, oats are plump, and it starts to smell amazing.
Stir in nuts, chia seeds, or… Just ignore this step if you’re not feeling it. No rules here.
That’s it! Spoon into a bowl (the best one, obviously), and pile on whatever jazz you fancy—extra syrup, yogurt, a dollop of peanut butter if you’re wild.

Tried and True Notes (Probably Too Honest)

Use an overripe pear if you can—actually, tart ones do fine too, but the softer ones melt in nicely.
I once used steel-cut oats—they need longer; don’t trust the bag. Or me, really. Just keep checking.
If you forget the salt, it tastes weirdly flat. Actually I like adding a teeny pinch at the end too, but maybe that’s overkill?

How I’ve Played Around With This Recipe (Not Always Successfully)

Swapped in apples? Works great—maybe a bit less sweet. Tried tossing in dried cranberries once—awesome. Once added turmeric for ‘health;’ it went aggressively yellow and tasted like curry oats. Avoid. I even tried making a baked version—got distracted by a phone call, very crunchy. Live and learn.

Honestly, You Don’t Need Anything Fancy (Equipment Talk)

Small tabletop saucepan is ideal. Long wooden spoon if you wanna feel like a professional, but a regular spoon won’t ruin things. And if you’ve only got a microwave, just mix everything in a microwave-safe bowl, zap for 3 minutes, stir, zap again (cover it! Learned this the hard way). Not perfect, but breakfast should never require stress.

How To Store (Though It Never Really Lasts, Promise)

Stick the leftovers in a lidded container, if you have it (cling film works in a pinch). Fridge—good for two days, maybe three. I think it tastes even better next day, but honestly, it’s rare to have leftovers. People just keep ‘sampling’ it all day—don’t say I didn’t warn you.

How I Like To Serve It (You Do You)

Ladle it into a deep bowl, top with a swirl of maple syrup (or that squeezy honey if you forgot to buy more). Sometimes I plop in a big spoonful of Greek yogurt, which makes it sort of like dessert-for-breakfast. My family has this weird tradition of scattering crushed ginger cookies on top (no idea who started that).

Pro Tips I Only Know Because I’ve Messed This Up

Don’t rush it! I once cranked the heat and ended up with porridge sculpture, plus a ruined pan.
Pear skin on or off? Up to you—too lazy? Just leave it on, but it will get a bit chewy. Not the end of the world.
Use more liquid than you think. It thickens up as it sits. Can always cook it a bit longer, can’t uncook a dried-out breakfast brick (did that last week).

FAQs—Because People Always Ask

Can I use other fruit if I don’t have pears?
Straight up, yes. Apples, peaches, even a handful of frozen berries work. Just toss them in and adjust the sugar a bit. Try Smitten Kitchen’s peach oatmeal—I cribbed some ideas from there.

Is this gluten-free?
If you’re using certified gluten-free oats, then yep! Regular oats aren’t always safe, though (I learned this thanks to my friend’s endless questions at brunch).

How do I make it vegan?
Easy—just use non-dairy milk and maple syrup (honey’s not vegan, did you know?). Found great vegan substitutions and oatmeal guides at Minimalist Baker—huge help!

Do I have to peel the pears?
Honestly, I don’t bother if I’m in a hurry; the skin softens up. But if you’re feeding picky kids, peel away.

Can I double the recipe?
Oh yes, and you should if you have company (or just a big appetite). Just use a bigger pan and stir a bit more.

That’s all, really—let me know if you try it, or want to swap disaster tales (my DMs are open for oatmeal crises or, you know, actual advice).

Chef Maggie