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Snack recipe · from the recipe book

Lemony Pear Compote over Cinnamon Oatmeal

Tender pear chunks in a glossy, lemon-bright syrup with warm ginger, spooned over creamy cinnamon oatmeal.

Lemony Pear Compote over Cinnamon Oatmeal

Ingredients

  • 3½ medium600 gPearspeeled and cut into 3/4-inch chunks
  • 2½ cups580 gWater
  • 1½ tbsp30 gMaple syrup
  • 1½ tbsp20 gLemon juice
  • 2 tsp4 gLemon zest
  • ½ tsp1 gGround ginger
  • 1¾ tsp5 gCornstarch
  • 2 cups160 gOld-fashioned rolled oats
  • 1 cup (240 ml)240 gMilk, 2%
  • ½ tsp1 gGround cinnamon
  • ⅛ tsp1 gSalt
  • ¼ cup chopped30 gWalnutschopped

Steps

  1. Peel and chunk the pear, zest the lemon, and chop the walnuts before you start cooking.
  2. In a medium pot, combine the pear, 90 g of the water, the maple syrup, the lemon juice, half the lemon zest and the ground ginger. Bring to a simmer over medium heat and cook, stirring now and then, for 10 to 12 minutes until the pear is tender but still holds its shape.
  3. Stir the cornstarch into 15 g of the water to make a slurry. Stir the slurry into the pot and simmer 1 minute until the syrup turns glossy and thick. Stir in the remaining half of the lemon zest, then transfer the compote to a bowl and let it cool slightly.
  4. Rinse the pot. Add the remaining water (475 g), the milk, the oats, the cinnamon and the salt. Bring to a simmer and cook, stirring often, for 5 to 7 minutes until creamy.
  5. Divide the oatmeal among 4 bowls, spoon the warm pear compote over each, and sprinkle with the walnuts.
  6. Refrigerate any leftover compote promptly in a covered container and use within 3 days; it is not for canning or shelf storage.

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

Contains: Milk, 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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