This nourishing breakfast will keep you fed all winter long. Sweetened with maple syrup and spiced with ground ginger and cinnamon, it combines all the best flavors of the season wrapped into a comforting bowl of oats. If you don't have an extra pear for topping each bowl, try serving with sliced apple instead. And though we do love pecans, this dish would be equally as tasty with walnuts or almonds, if that's what you have on hand. Those who prefer a sweet breakfast can drizzle their bowl with more maple syrup, and anyone who leans more savory can top with a sprinkle of flaky salt.
Nonstick cooking spray
6 cups water
1½ cups steel-cut oats
¾ cup pure maple syrup, plus more for serving
1½ teaspoons ground ginger
1 teaspoon kosher salt
½ teaspoon ground cinnamon
2 pears, chopped small, plus additional pears for serving, if desired
1 cup pecans, toasted and roughly chopped
Milk, for serving
How to Make It
Coat the insert of 4- to 6-quart slow cooker with nonstick cooking spray.
Whisk the water, oats, maple syrup, ginger, salt, and cinnamon in the slow cooker until combined. Stir in the pears.
Cook, covered, on high for 3 to 3 ½ hours or on low for 6 to 7 hours, until the grains are tender but still intact.
Serve hot, topped with pecans, milk, and more pears and maple syrup, if desired.
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