Sometimes, everyday breakfasts get a little mundane. But my granola with poached pears, I guarantee you, is not! It looks too fancy to have midweek, but I promise you, with a little preparation, it’s a cinch! Not only does it look pretty but the flavour and textures of my granola with poached pears are superb! What I love most about making my own granola is that I can control what goes in it. Yes, we can buy it at the supermarkets, but why? Filled with added sugars, additives and processed bits and pieces? No thanks. I’d rather spend the time making it myself so I know what my family are eating, as often as I can. There is something so satisfying when you feed your family using ingredients you know are good for them.
This earthy, crunchy, nutty, sweet granola is wonderfully versatile. Its a great way to use up bits and pieces in the pantry so feel free to include half empty packets of various seeds, nuts and dried fruit. I like to keep mine is mason jars on my kitchen bench and use it when I need it. It really goes a long way! Also, try to wash and recycle glass condiment jars and use them to gift homemade granola to someone special. I love the feeling of gifting someone a yummy breakfast in the middle of their midweek, morning rush. Who doesn’t want to start their day eating something so beautiful and yummy! This one below I gave to my beautiful neighbour who is an angel in my life.
Whilst the granola tastes just wonderful served with milk or yoghurt and topped with fresh fruit, I always have to turn it up a notch to maximise the indulgence, don’t I! Why do I do this to myself…..I just can’t help it!;)
So, you can do the healthy version as mentioned above, OR you can amp it up with some spiced, cider poached pears, topped with a delectable mascarpone and yoghurt cream. Mmmmmm…. so good!!! Maybe save this one for the weekend, and make the healthy version for midweek breakfast. What ever you fancy! But promise me, you will try them both! The BEST thing about all three components to this recipe is that they can be easily made the night before and keep very well in the fridge, to use over the next day or two.
I know what you’re thinking about poaching pears… it looks like a bit of an effort doesn’t it?! Honestly, it is easy as pie and so hard to mess it up. Just think, pears, pot, liquid, spices, simmer, done! I usually make them the night before the morning I need them and leave them to chill in the fridge overnight. If you don’t have cider, you can substitute it with juice of a whole orange or two and a splash of water. On another indulgent tangent, you can make them for dessert with a big scoop of vanilla ice-cream on top! Mmmmm! Go on, you know you want to!;)
- *Poached Pears*
- 4 large bosc pears
- 2 cups apple cider
- ½ orange - juice only
- ½ cup water
- 1 cinnamon stick
- 2 star anise
- 1 vanilla bean pod - split lengthways
- 1-2 cups rolled oats
- 1 cup whole almonds - roughly chopped
- 1 cup hazelnuts - roughly chopped
- 1 cup dried cranberries
- 1 cup apricots - roughly chopped
- ¾ cup dessicated coconut
- 1 pinch of himalayan pink salt
- ½ cup runny honey
- ½ cup butter or coconut oil
- *Mascarpone Topping*
- 250g mascarpone cheese
- ½ - 1 cup natural yoghurt
- 1 tbsp icing sugar
- For the poached pears:
- Peel the pears and halve them length ways. Then, using a spoon, scrape out the core.
- Place them in a pot with the cider, orange juice, water, cinnamon, star anise & vanilla pod.
- Turn the heat up high untill just boiling, then turn it down to a medium/low heat to let it simmer.
- Cut out a circle of baking paper, about the size of the rim of your pot and place it snuggly over the top of the pears to stop them dis-couloring.
- After about 20 minutes, using a fork, gently insert it into the pears to check if they are cooked. You can choose how soft you would like them. Once they are cooked too your liking, remove the pears from the pot and set aside to cool in a heat proof container.
- Return the pot to the stove and on a medium/high heat, boil the liquid till it starts to reduce. You can cook it right down to a syrup or leave it a bit runny. I leave it a little runny so the pears can be moistened in the yummy liquid over night. At this point, pour the liquid onto the pears and leave all the contents to cool until placing it in the fridge for the next morning.
- For the granola:
- Heat the oven to 150℃.
- Line a large baking tray with baking paper.
- Assemble all the dry ingredients and salt into a large bowl.
- In a small pot, gently heat the honey and butter (or coconut oil) till runny. Pour the liquid mixture over the dry ingredients and using your hands, give it a good mix till well coated.
- Pour the mixture onto the prepared baking tray and spread out in a thin layer. (Use two trays if necessary).
- Bake the ganola in the oven until it is lightly browned. Cook for a bit longer for extra crunchy granola like I have.
- Remove from the oven and leave the trays to cool on the bench.
- Store in an airtight container in a cool, dry place or in the fridge.
- Assemble the granola, pears and mascarpone yoghurt however you prefer. Enjoy!