Spiced Pear Granola
This pear granola makes the most of autumn's tasty seasonal fruit. Juicy and sweet pears pair with warm spices, wholesome oats, and crunchy nuts and seeds for a healthy vegan granola, delicious enjoyed with yoghurt and warmed pears.
Ingredients
- 2 medium pears (approx 300g) peeled and chopped
- 2 tbsp water
- 2 tbsp maple or agave syrup
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- pinch ground cloves optional
- 60 g melted coconut oil ¼ cup
- 160 g oats 2 cups
- 120 g roughly chopped pecans 1 cup
- 40 g pumpkin seeds ¼ cup
- 50 g chopped dried pears packed ½ cup
Instructions
- Preheat the oven to 180c/250f.
- Firstly, make the pear sauce. Add the chopped pears, water, maple or agave syrup, and spices to a small saucepan.
- Stir it all together, then bring it to a simmer over a low-medium heat. Leave that to simmer for 7 minutes, until the pears are soft and it’s slightly thick and caramelly.
- Once soft, use a potato masher to break down the pears and make a thick sauce. You could also use an immersion blender for this. Keeping the heat on low, stir through the coconut oil until it is completely melted.
- Next, mix together the oats, pecans, and seeds in a large bowl. Pour in the pear sauce and coconut oil mixture, and stir well until everything is combined.
- Press the granola mixture into a half size sheet pan or rimmed baking sheet (13x18 inches). Spread it out evenly, and press down lightly so that the granola is in a packed layer.
- Cook the granola in the preheated oven for 15 minutes. After 15 minutes, take it out of the oven and let it cool slightly for a couple of minutes, then stir and break up the layer into granola-sized chunks.
- Spread them out evenly, then return it to the oven for a further 15 minutes. When there is 5 minutes left on the clock, add the chopped dried pears to the pan and return to the oven.
- Allow the granola to cool completely before eating.
Notes
My favourite way to eat this pear granola is in a yoghurt granola bowl. You can pair it with dairy free yoghurt and your favourite fruit, or even add extra pears on top. As a weekend treat, I like to brown some sliced or cubed pears in a pan with some dairy free butter, a drizzle of maple syrup and a dash of cinnamon. Enjoy them warm over the granola (it tastes just like a pear crisp!).
STORAGE: Pear granola is perfect for making in advance for a quick and easy breakfast on weekday mornings. Store it in an airtight container and it will keep for a couple of weeks. In the fridge, it will last for up to a month. If you would like to keep it for longer, you can put it in the fridge in an airtight container or bag. This way, it will keep for up to 6 months. Leave it out on the counter overnight to thaw for the next morning.
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