1/2 cup 8-grain hot cereal (such as Bob’s Red Mill)
1 cup unsweetened plain almond milk
1 tablespoon unsalted butter
1 large firm pear (about 8 oz.), cored and chopped (about 1 1/3 cups)
1/4 cup dried cranberries or cherries
1 tablespoon raw honey, plus more for drizzling (optional)
1/2 teaspoon orange zest
1 teaspoon cinnamon
1/2 teaspoon ground ginger
Pinch of nutmeg
2 tablespoons chopped toasted pecans
Calories per serving 420
Fat per serving 15g
Saturated fat per serving 4g
Cholesterol per serving 15mg
Fiber per serving 9g
Protein per serving 7g
Carbohydrates per serving 73g
Sodium per serving 103mg
Iron per serving 2mg
Calcium per serving 277mg
How to Make It
Combine cereal, almond milk, 1/2 cup water, and 1/4 teaspoon salt in a saucepan. Cook according to cereal directions.
Meanwhile, melt butter in a medium skillet over medium heat. Add pear, cranberries, honey, orange zest, cinnamon, ginger, nutmeg, and a generous pinch of salt. Cook, stirring occasionally, until fruit is tender but not mushy and flavors have blended, 6 to 8 minutes, adding water a few tablespoons at a time once or twice and stirring up browned bits from skillet. Remove from heat.
Divide cereal between 2 bowls. Divide fruit mixture between bowls, top with pecans, drizzle with additional honey if desired, and serve.
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