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Breakfast recipe · from the recipe book

Cardamom Pear-Raspberry Compote with Almond Oats

Tender cardamom-scented pears and tangy raspberries, sweetened with dates, spooned over creamy almond-milk oatmeal with crunchy pumpkin seeds.

Cardamom Pear-Raspberry Compote with Almond Oats

Ingredients

  • 2½ medium450 gPearspeeled and cut into 1/2-inch chunks
  • 1⅔ cups200 gRaspberries
  • 2 dates48 gMedjool dates, pittedpitted and finely chopped
  • ⅓ cup (80 ml)100 gApple juice, unsweetened
  • ½ tsp1 gGround cardamom
  • ¾ tsp3 gVanilla extract
  • 2 cups160 gOld-fashioned rolled oats
  • 2 cups (470 ml)520 gAlmond milk, unsweetened
  • ⅔ cup140 gWater
  • ⅛ tsp1 gSalt
  • ¼ cup32 gPumpkin seeds (pepitas)

Steps

  1. Before you start, peel and chop the pear and chop the dates.
  2. In a medium pot over medium heat, toast the pumpkin seeds for 3 to 4 minutes, stirring, until they start to pop; tip them onto a plate.
  3. In the same pot, combine the pear, dates, apple juice and cardamom. Bring to a simmer, cover and cook 8 to 10 minutes until the pear is tender and the dates melt into the juices.
  4. Add half of the raspberries and simmer uncovered 3 minutes, stirring, until they break down and thicken the sauce. Take the pot off the heat and fold in the remaining half of the raspberries and the vanilla so some berries stay whole.
  5. Transfer the compote to a bowl and rinse the pot.
  6. In the pot, bring the almond milk, water and salt to a gentle simmer, stir in the oats and cook 5 to 7 minutes, stirring, until thick and creamy.
  7. Divide the oatmeal among 4 bowls, spoon one quarter of the compote over each and scatter the toasted pumpkin seeds on top.
  8. Cool any leftover compote, cover and refrigerate within 2 hours, and use within 3 days.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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