For the poached pears:
- 5 cups (1.2 l) water
- 4 Bosc or Barlett pears, skin peeled (stem-on)
- 1/2 cup (120 ml) maple syrup (or honey)
- 1 cinnamon stick
- 1 thumb fresh ginger, thinly sliced
For the granola:
- 1 cup (80 g) rolled oats
- 1 cup (120 g) oat flour
- ¾ cup (110 g) pistachios, chopped
- ¼ cup (40 g) black sesame seeds
- Pinch of sea salt
- 3 tbsp (45 ml) coconut oil
- 3 tbsp (45 ml) maple syrup (or honey)
- 3 tbsp (35 g) coconut sugar
- Zest of 1 large orange
- 1 tsp fresh ginger root, grated, or ginger powder
- 1 cup (235 ml) yogurt of your choice (use coconut or soy to make vegan)
To make the poached pears
- Bring the water to a boil in a medium saucepan. Lower the heat to a simmer and add the maple syrup (or honey), cinnamon stick and ginger. Gently add the peeled pears. Cook for about 20 minutes, or until soft. Remove from the heat and let cool at room temperature. Refrigerate the pears in their poaching water to infuse for at least 2 hours or overnight. (If you’re pressed with time, you can also serve them right away).
To make the granola
- Preheat the oven to 350°F (177°C) and line a baking pan with parchment paper.
- In a large bowl, mix the oats, oat flour, chopped pistachios, sesame seeds and sea salt.
- In a small saucepan on low heat, warm the coconut oil, maple syrup (or honey), coconut sugar, orange zest and ginger for about one minute. Pour onto the oat mixture and mix until everything is evenly coated.
- Pour the granola on the lined baking pan. Firmly press the granola with your fingers to make it compact. Bake for 15 to 17 minutes until golden and crispy, flipping the granola once halfway through.
- Remove from the oven and let cool. Store in an airtight container. The granola will keep for up to a few weeks.
- Place a spoonful of yogurt in your bowls. Add the poached pears (whole, or sliced in half) and sprinkle with granola. Serve with a drizzle of maple syrup if you’d like (optional).