Poached Pears with Walnut Granola + Cinnamon Greek Yogurt

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I was craving something new for breakfast and poached pears just sounded good. There's also nothing like homemade granola, it makes it hard to buy the packaged stuff. In light of October arriving, or sneaking up on us rather... cinnamon and brown sugar and all of those delicious flavors are making their way back into our breakfast. The kitchen smelled like Fall while the pears were cooking and I was reminded of why I love this season so much. 

Some lovely folks at Chobani reached out recently and sent us greek yogurt for recipe development. It seems to always be making its way into our meals anyways so it was a nice treat to have extra to play around with.  We used the plain non-fat for this, with a little bit of cinnamon mixed in.


Poached Pears with Walnut Granola + Cinnamon Greek Yogurt

serves 2

1 ripe Bosc pear
1 tsp honey
1 cinnamon stick
1 cup nonfat greek yogurt
1 tsp cinnamon
1/2 cup walnut granola (recipe below)

Peel pear and cut in half. Remove stem and using a melon baller, core out center of each half. In a small saucepan, bring to a boil 4 cups water, honey, and cinnamon stick. When mixture is boiling, slide in pears and reduce to a simmer. Simmer, covered for 20 minutes or until pears are tender when pierced with fork. Remove pears from poaching liquid and set aside to cool.

Mix greek yogurt with 1 tsp cinnamon. Spoon onto plate, top with pears and granola.

Walnut Granola Recipe
makes 4 cups

2.5 cups rolled oats
1.5 cups almonds, roughly chopped
1/2 cup walnuts, roughly chopped
1/4 cup light brown sugar
2 tsp cinnamon
1/s tsp ginger powder
1/2 tsp salt
6 tbs applesauce
3 tbs brown rice syrup
2 tbs honey
1 tbs walnut oil

Preheat oven to 300°. In a small saucepan over low heat, combine applesauce, brown rice syrup, honey, and walnut oil. Gently warm for 5 minutes. Meanwhile, in a large mixing bowl, combine oats, almonds, walnuts, brown sugar, cinnamon, ginger powder, and salt. Pour contents of saucepan into dry mixture and fold to combine thoroughly. Transfer mixture to a well oiled baking sheet or jelly roll pan, spreading evenly to cover surface. Bake for approximately 50 minutes, and stirring every 10. Remove from oven and let cool completely before storing.