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Maple roasted pears with gingerbread granola
For a shortcut, you can use three cups store-bought granola, and stir in the spices and molasses. Bake for five minutes instead of 25 to get a similar result. Look for granola with a small list of good quality ingredients, preferably without cane sugar. This dish is very impressive served at a brunch gathering, and can be prepared in advance. Just add the granola on at the last minute to prevent it from getting soggy.
SERVES
4
Ingredients
Pears
- 4 ripe Bosc or Asian pears
- 3 tablespoons pure maple syrup
Gingerbread granola dry ingredients
- 1 1/2 cups quick cooking rolled oats
- 1/4 cup raw pumpkin seeds
- 1/4 cup raw sunflower seeds
- 1/3 cup unsweetened coconut flakes
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon powdered ginger
- Pinch clove
- 1/8 tsaspoon sea salt
Wet ingredients
- 3 tablespoons coconut oil
- 3 tablespoons pure maple syrup
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
Options for serving
- 2 cups vanilla ice cream (I prefer dairy-free coconut)
- 2 cups yogurt (I prefer dairy-free coconut)
- 2 tablespoons pure maple syrup for drizzling
- 2 tablespoons chopped candied ginger
Directions
- Preheat your oven to 350 degrees Fahrenheit.
- Peel pears, remove the core, and cut in half lengthwise. Cut each half lengthwise into eight pieces. You can also dice them into one-inch cubes for a more rustic look.
- Toss the pears in a bowl with the maple syrup, and place onto a parchment-line baking tray.
- Roast in the oven for 20-25 minutes, flipping halfway. The roasting time will depend on the ripeness of your pears.
- Meanwhile, for the granola, combine all of the dry ingredients in a medium bowl.
- In a small pot, combine all of the wet ingredients, and heat on medium until the mixture just comes to a gentle simmer. Pour immediately over the dry ingredients, and mix together thoroughly.
- Pour the granola mix onto a parchment-lined sheet tray and bake for 25 minutes, stirring halfway through.
- Let the pears and granola cool before serving. To serve for dessert, place a scoop of ice cream into a vintage teacup or small mason jar. Top with the roasted pears, granola, and candied ginger or extra maple syrup if desired.
- To serve for breakfast, swap the ice cream for yogurt, and layer with the pears and granola in a mason jar or bowl.
