This is a silly problem but I’m feeling incredibly lazy when it comes to breakfast. I don’t want to make it! Perhaps having a lavish breakfast buffet at our hotel spoiled me. I’ve never been a morning person so I usually putz around reading the news for a little while before I eat but these days I wake up hungry. The idea of fixing breakfast whilst hungry is abhorrent.
I’m having a real “pancakes all the time!” moment but that takes too long. I decided to steal from myself and make a shockingly similar version of my Apple Oat Crisp but with pears this time. I did make some adjustments though, I swapped out the butter for coconut oil and added buckwheat flour to the crumble top. I also made a massive amount of this in hopes that I won’t have to make breakfast for several days.
Living the life guys. Otherwise I’m doing great, I haven’t solved the heartburn issue sans medication but I have discovered that walking several times a day has really improved my sciatica. Also cruise control <— best thing ever. I served this with yogurt for breakfast but I’m sure for dessert mascarpone would be delectable.
- 6 dates, pitted
- 1 cup boiling water
- 1 cup oats, use gluten free certified if needed
- ½ cup oat flour (grind up oats, it is cheaper!)
- ½ cup buckwheat flour
- ⅓ cup coconut oil, solid
- 1 tsp salt
- 1 tsp cinnamon
- ¾ cup walnuts, roughly chopped
- 5 pears, sliced and cored
- 1 TBS lemon juice
- Preheat oven to 350F and prepare a 13x9 baking dish.
- In a small bowl add the dates and water. Set aside.
- In a medium bowl mix the oats, oat flour, buckwheat flour, coconut oil, salt, and cinnamon.
- Stir in the walnuts.
- In your blender, blend the dates, ¼ cup of their water, and cinnamon. Add water as needed to make a nice paste.
- Mix date paste in with the oat mixture.
- In a large bowl mix the pear slices and lemon juice.
- Place pears in baking dish and top with oat walnut mixture.
- Bake for 40-45 minutes.
- Serve with yogurt.