Chai-Spiced Pear Oatmeal

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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free

This delicious chia-spiced pear oatmeal is for those of you in the Southern hemisphere in the middle of Winter. My family keep telling me how cold it is in Melbourne right now, and while I'm basking in the warmth of summer here in L.A it occurs to me that many of you from Australia and New Zealand are cold!

I really love this recipe because it uses spiralized pear to sweeten the oatmeal, which reduces the maple syrup required. I've adapted the recipe slightly to make it a one-pot dish. My mum and dad enjoy a bowl of cinnamon oatmeal every single morning, and they loved this recipe when I made it for them when they were visiting earlier this year for my birthday.

This recipe comes from the Inspiralize Everything cookbook by the queen of spiralizing, Ali Maffucci. This "Apples-To-Zucchini Encyclopedia Of Spiralizing" is a fabulous sequel to Ali's first book, Inspiralized, which shot up the New York Times bestseller list during the height of the spiralizing trend.

If you want to expand your spiralizing repertoire and do more than just make zucchini noodles, Ali has a ton of innovative ideas. This book is organized alphabetically by type of produce, allowing you to cook with whatever you have on hand. Ali features more than 20 fruits and vegetables: apple, beet, bell pepper, broccoli, butternut squash, cabbage, carrot, celeriac, chayote, cucumber, jicama, kohlrabi, onion, parsnip, pear, radish, rutabaga, sweet potato, turnip, white potato, and, of course, zucchini. With each food, Ali details the nutritional profile, prep and storage tips, best blades to use, and best cooking methods so that you can make easy fast food. Whether you're an omnivore, on a restricted diet, or choosing to follow a paleo or vegan regime, there is something for everyone.

But, before the A-Z recipe journey, Ali shares the basics of spiralizing: what can be spiralized, spiralizer machine choices, how to use and clean a spiralizer, which blade to use for different preparation techniques, ideas for how to incorporate spiralized foods into your own creations, and staple ingredients to stock a rockin spiralizing kitchen.

All of the recipes have dietary classifications calling out vegan, vegetarian, gluten-free, dairy-free, paleo-friendly, low calorie, no-cook, save well, and one-pot recipes, as well as indicators (one spiral, two spirals, three spirals) denoting difficulty level. There's also a handy recipe chart at the back of the book to help you find recipes that satisfy your dietary criteria.

Some of my favorite dishes include: roasted butternut squash soup with apple noodles, green curry golden beet noodle bowl, ratatouille, squash noodles with almond ricotta and coconut bacon, cabbage buddha bowl with chickpea-avocado mash and bbq tahini, garlic-miso soup with carrot noodles, stuffed cabbage rolls with celeriac rice and adzuki beans, chayote tex-mex bowls, pear noodle bowl with acorn squash and pomegranate dressing, watermelon radish nourish salad, immunity soup with daikon noodles, minestrone with zucchini noodles, and rutabaga gratin.

And, if you're in the market for a spiralizer, Ali has created her own machine - The Inspiralizer which is just ingenious. Most spiralizers have different blades that you need to pull in out depending on what kind of cut you want. The blades on the panels of other machines are really sharp, and I've cut my fingers on more than one occasion while switching them out and cleaning them. Ali has developed a machine that removes the need to remove the blades. You simply turn the dial on the machine to change the blades, and there is a guard plate that covers the blades so you never cut your fingers. Just amazing! Watch her video here.

Get your copy of Inspiralize Everything and learn more about Ali Maffucci.

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Chai-Spiced Pear Oatmeal

Chai-Spiced Pear Oatmeal

Serves 2 20 MINS
  • 2 cup filltered water
  • 3/4 cup rolled oats
  • 3/4 teaspoon ground cinnamon, plus more to serve
  • 1/2 teaspoon minced ginger 

  • 1/8 teaspoon ground cardamom
  • Pinch of Celtic sea salt
  • 1 Anjou pear, spiralized

  • 1 cup unsweetened almond milk, plus more to serve
  • 1 tablespoon maple syrup, plus more to serve

  • 1/2 teaspoon natural vanilla extract
  • 2 tablespoons roughly chopped raw walnuts


 

  1. In a medium saucepan, bring the water to a boil, and stir in the oats, cinnamon, ginger, cardamom, and salt, reduce the heat to medium-low, and simmer, stirring periodically, for about 5 minutes, until the water has been absorbed. Add the spiralized pear, almond milk, maple syrup, and vanilla, and stir to combine. Increase the heat to high, bring to a boil, then reduce the heat to low, and simmer for another 10 minutes, until the milk has been absorbed, and the oats are cooked through and creamy.
  2. Divide the mixture between two bowls, and top with the chopped walnuts and a sprinkle of cinnamon. Pass additional almond milk and maple syrup at the table.

Recipe adapted from Inspiralize Everything by Ali Maffucci, copyright 2016. Published by Clarkson Potter, an imprint of Penguin Random House LLC.
Photo by Trent Lanz; styling by Alicia Buszczak.

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