Fresh Pear Oatmeal with Blueberries & Fig & Toasted Hazelnuts

2
Servings
25 minutes
Preparation Time
10 minutes
Cook Time
Ingredients
Rating

Fresh Pear Oatmeal with Blueberries & Fig & Toasted Hazelnuts is a full of incredible ingredients to make a tasty gluten free* breakfast option. In under 30 minutes you can create a beautiful, unique take on your morning oatmeal. *Look for specially marked gluten free ingredients.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

2 tablespoons raw hazelnuts
1 3/4 cups water
1 cup Quaker® Gluten Free Instant Oatmeal - Original
1 pear, peeled, cored, and cut into 8 wedges
2 teaspoons unsalted butter
1 tablespoon brown sugar
1 teaspoon vanilla extract
1/4 cup fresh blueberries
2 tablespoons dried figs, quartered
1/2 tsp cinnamon

Cooking Instructions

Preheat oven to 350 degrees F.
On a baking sheet, toast hazelnuts for about 10 minutes or until lightly blistered and fragrant.
Transfer to a towel and rub gently to remove skins.
Bring water to a boil in a medium saucepan.
Stir in oats and reduce heat to low.
Simmer uncovered over low heat, about 1-2 minutes, stirring occasionally.
Melt the butter in a skillet over medium heat.
Add the pear, 1/4 cup water, and vanilla.
Sprinkle with brown sugar and simmer until pear is browned, about 4 minutes.
Add pears to the oats and stir to combine.
Divide among 2 bowls and top with fresh blueberries, hazelnuts, and figs.
Sprinkle with cinnamon.

Brought to you by Sam Stephens of OatMeals NY.

Key Products

Quaker® Gluten Free Instant Oatmeal - Original

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

Cooking Instructions

Preheat oven to 350 degrees F.
On a baking sheet, toast hazelnuts for about 10 minutes or until lightly blistered and fragrant.
Transfer to a towel and rub gently to remove skins.
Bring water to a boil in a medium saucepan.
Stir in oats and reduce heat to low.
Simmer uncovered over low heat, about 1-2 minutes, stirring occasionally.
Melt the butter in a skillet over medium heat.
Add the pear, 1/4 cup water, and vanilla.
Sprinkle with brown sugar and simmer until pear is browned, about 4 minutes.
Add pears to the oats and stir to combine.
Divide among 2 bowls and top with fresh blueberries, hazelnuts, and figs.
Sprinkle with cinnamon.