If you’re really into dessert for breakfast (breakfast for dessert?), raise your hand. Great! Now, drop everything you’re doing and make this warm, cinnamon-y, life-affirming Pear Streusel Oatmeal. I have a very reasonable belief that making this Pear Streusel Oatmeal (and sub sequentially eating it) will make fall weather come much, much sooner in Baja Arizona. We could all use some sweater weather, am I right?
For those of you who despise oatmeal, let me tell you why this Pear Streusel Oatmeal is different. Rolled oats are mixed with cinnamon, pumpkin pie spice, pear reduction, local honey, and a pinch of sea salt. Then, they’re poured into a baking dish and absolutely smothered with slow-cooked Asian pears, which have been simmered with spices and honey until they’re tender and sweet. Then (and this is the real kicker), the whole thing is topped with streusel. As in, crumbly, sweet, nutty streusel that you’re likely to find on top of a sinful coffee cake at your favorite coffee shop. After the whole thing has been baked for 30 minutes, you’re gifted with a bubbly, golden-brown Pear Streusel Oatmeal that might as well not be oatmeal at all. For those of you who already love oatmeal, this is a turning point. You may never want to eat “regular” oatmeal again.
This particular Pear Streusel Oatmeal was made with some lovely local Asian pears from Tucson CSA. Asian pears are somewhere between apples and pears in that their flesh is crispy like an apple, their skin is thin and papery like a pear, and they’re sweet like both apples and pears. If you can’t track down these seasonal gems, feel free to substitute a different variety of pear, a few gala apples, or even a mixture of both. Oh, and one other recommendation? Drizzle a little maple syrup or honey over each and every serving of this Pear Streusel Oatmeal. (Also, and don’t tell anyone I’m telling you this, you should definitely top it with a scoop of vanilla ice cream.)