Pear and Yoghurt Breakfast Pots
These little pots of goodness are the ideal way to kick-start your morning with the goodness or Packham pears and a homemade granola mix.
How long will it take?
1 hour
What’s the serving size?
Serves 4
What do I need?
- 4 Packham pears
- 1 cup pear nectar
- ¼ tsp ground cinnamon
- 2 cups Greek yoghurt
- ¼ cup honey
- ¼ cup coconut oil
- 3 cups rolled oats
- ½ cup shredded coconut
- ¼ cup bran flakes
- 125 g walnuts, roughly chopped
How do I make it?
- Add honey and coconut oil to a small saucepan and stir over medium heat until warmed through.
- Combine oats, coconut, bran flakes, walnuts and hazelnuts in a large bowl. Pour honey mixture over and stir to coat all ingredients.
- Spread oat mixture evenly over the base of a lightly greased baking tray and cook for 15 minutes, then stir and cook for a further 15 minutes or until golden and toasted. Set aside to cool.
- Peel and core 2 pears and cut into 2 ½ centimetre pieces. Place in a saucepan with the pear nectar and bring to a gentle simmer. Simmer for 10 minutes or until the pears are just tender. Remove from heat and set aside to cool.
- Peel and grate remaining pears and stir to combine with yoghurt and cinnamon.
- To serve, add oat mix to the base of jars, top with yoghurt and then add poached pears in their syrup.
