Cinnamon Pear Overnight Oats

Ingredients

• 100 g rolled oats
• 0.5 tsp vanilla paste (For the oats.)
• 0.25 tsp ground cinnamon (For the oats.)
• 1 tbsp honey or maple syrup (For the oats; the source gives 1–2 tbsp. Choose honey or maple syrup, and use the amount to taste within that range.)
• 250 ml milk
• 2 tbsp yogurt
• 2 pears (Halved and cored by spooning out the centre; number inferred as a typical amount for the listed topping and bowl.)
• 0.5 tsp ground cinnamon (For the pears.)
• 1 tbsp honey (For the pear topping.)
• 1 tbsp sugar
• 0.25 tsp vanilla bean paste (For the pears.)
• 1 tbsp butter (Melted; for the pears.)
• 2 tbsp cashew butter (For serving; source gives 2–4 tbsp (Marks & Spencer brand mentioned).)
• honey (For serving; mentioned in the assembly instructions, but no additional amount is specified.)

Steps

1. 1

   In a bowl, combine the oats, honey or maple syrup, vanilla paste, cinnamon, milk, and yogurt. Stir until evenly mixed.

2. 2

   Cover the bowl and refrigerate for at least 3 hours or overnight, until the oats have set.

3. 3

   Preheat the oven to 180°C (360°F).

4. 4

   In a small bowl, combine the melted butter, honey, sugar, cinnamon, and vanilla bean paste for the pears.

5. 5

   Halve the pears and spoon out the centre of each half.

6. 6

   Spoon the cinnamon-butter mixture over the pear halves.

7. 7

   Bake for about 40 minutes, or until the pears are soft.

8. 8

   Divide the overnight oats between serving bowls. Top with cashew butter and the baked pears, then finish with honey as described in the assembly instructions.

Notes

The source does not specify how many pears to use; two are estimated for two servings. The oats' sweetener is listed as honey or maple syrup, 1–2 tbsp; the topping cashew butter is listed as 2–4 tbsp. Additional serving honey is mentioned in the assembly instructions without a quantity.

Nutrition per serving

• breakfast
• vegetarian
• gluten-free if certified gluten-free oats are used
• no-cook oats
• baked pears
• autumn
• make-ahead