October 29, 2014 14

Super Seed Steel Cut Oats with Maple Roasted Pears + Pomegranate

Gluten-free, vegan super seed steel cut oats.

Super Seed Steel Cut Oats with Maple Roasted Pears + Pomegranate | Super seed steel cut oats packed with chia and flax and lightly sweetened with maple roasted pears. Oats can be made ahead of time to have on hand all week.
For the majority of my life I didn’t eat breakfast. When I was younger I hated mornings. I was always in a rush to get to school, leaving myself zero time for food. I did not make breakfast a priority.

Now I live for breakfast. Especially on the weekends when it’s comforting and cozy. I like to get up super early when the house is still sleeping and cook my husband breakfast. Roasting up some veggies, scrambling some farm-fresh eggs and pouring the perfect pot of coffee. I don’t know exactly when I started embracing breakfast, but I’m glad it was a revelation I made.

I usually don’t prefer sweet breakfasts, Udi’s Gluten Free has a bunch of new products out right now, including these certified steel cut oats and I’m in love. This recipe is great to make ahead of time, so double it up and have comfy, cozy, super seed steel cut oats all week long.

I get a lot of comments about oats being naturally gluten-free. And yes, yes they are.

But! Not all oats are considered gluten-free because of their cross-contamination risks. Oats that are grown next to or nearby wheat fields could be contaminated at the source. Additionally, oats are often processed in facilities that also process wheat, barley and rye. So buying certified gluten-free oats is necessary to avoid both contamination risk factors.

Super Seed Steel Cut Oats with Maple Roasted Pears + Pomegranate | Super seed steel cut oats packed with chia and flax and lightly sweetened with maple roasted pears. Oats can be made ahead of time to have on hand all week. Super Seed Steel Cut Oats with Maple Roasted Pears + Pomegranate | Super seed steel cut oats packed with chia and flax and lightly sweetened with maple roasted pears. Oats can be made ahead of time to have on hand all week. Super Seed Steel Cut Oats with Maple Roasted Pears + Pomegranate | Super seed steel cut oats packed with chia and flax and lightly sweetened with maple roasted pears. Oats can be made ahead of time to have on hand all week. Super Seed Steel Cut Oats with Maple Roasted Pears + Pomegranate | Super seed steel cut oats packed with chia and flax and lightly sweetened with maple roasted pears. Oats can be made ahead of time to have on hand all week.

 

Super Seed Steel Cut Oats
 
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This is a great recipe to double or triple, and you can have oats for breakfast all week long.
By:
Makes: 2 hearty bowls
Ingredients
  • ½ cup steel cut oats
  • 1 cup filtered water
  • ½ cup unsweetened almond milk, plus more for garnish
  • ⅛ teaspoon himalayan pink salt
  • 1 tablespoon chia seeds
  • 1 tablespoon ground flax seed
  • ½ cup pomegranate arils
  • ¼ cup pumpkin seeds
  • maple roasted pears {see below}
  • maple syrup, optional
Instructions
  1. Bring the steel cut oats, water and milk to a light boil in a medium sauce pan. Reduce the heat to low and cover. Cook for about 15 minutes, stirring occasionally.
  2. Then stir in the chia and flax seeds, and cook for another 5 minutes or until the oats have reached a creamy consistency.
  3. Divide the oats into two bowls. Divide the pomegranate and pumpkin seeds on top. Give the bowl a splash of almond milk, a few maple roasted pears, and a drizzle of maple syrup if you desire.
Maple Roasted Pears
 
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Seckel pears are an extra small pear variety. If you cannot source them, replace them with any six larger sized pears of any kind. These maple roasted pears would also make a wonderful, simple dessert. Serve warm with a scoop of vanilla bean ice cream, or a dollop of earl grey cream and a sprinkle of granola.
By:
Makes: 6 servings
Ingredients
  • 12 seckel pears halved {see notes}
  • 1 tablespoon coconut oil
  • ¼ cup maple syrup
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon Himalayan pink salt
Instructions
  1. Preheat the oven to 375 degrees, and line a baking sheet with parchment paper.
  2. In a large bowl whisk together the coconut oil, maple syrup, vanilla extract and salt. Toss in the pears to coat evenly.
  3. Lay the pears on theirs backside, and roast for 5 minutes. Flip and roast 20 minutes longer with the cut side down, or until soft and lightly browned.

This post is sponsored by Udi’s Gluten Free; all opinions are my own.

14 Responses to "Super Seed Steel Cut Oats with Maple Roasted Pears + Pomegranate"

  1. Reply

    Elizabeth

    October 29, 2014 at 6:22 PM

    Oh Sherrie! These steel cut oats, and their adorable toppings, are beautiful! I love seckel pears (so much) and they sound incredible with a drizzle of maple syrup. Totally experiencing breakfast envy, even though it’s dinner time.

    • Reply

      Sherrie

      November 24, 2014 at 7:10 PM

      Thanks Elizabeth!! Aren’t those little seckel pears the cuuuutest, xo.

  2. Reply

    Milli | Add A Little

    October 30, 2014 at 7:05 AM

    This looks so delicious- yum!

  3. Reply

    Sini | My Blue&White Kitchen

    October 30, 2014 at 10:35 AM

    This is an unbelievably gorgeous breakfast! The roasted pears and the pomegranate seeds make this dish shine.

  4. Reply

    Katrina @ Warm Vanilla Sugar

    October 30, 2014 at 10:44 AM

    Love how colourful this breakfast is. Those pomegranate seeds on top make this so pretty I want to kiss that bowl!

  5. Reply

    Samantha @FerraroKitchen

    October 30, 2014 at 12:28 PM

    Your photos are always so gorgeous!!

    • Reply

      Sherrie

      November 24, 2014 at 7:11 PM

      Thank you so much sweet, Samantha!

  6. Reply

    Kathryn

    October 30, 2014 at 6:17 PM

    I could have written this word for word. I still can’t believe on how many years of breakfasting I missed out on!

  7. Reply

    Em | the pig & quill

    November 5, 2014 at 2:01 PM

    Holy bowl of gorgeousness! This is seriously one of the most lovely things you’ve ever photographed, Sherrie. And that’s saying quite a lot since you’ve got a heck of an eye. Can’t wait to dig in!

    • Reply

      Sherrie

      November 24, 2014 at 7:13 PM

      Ohhhh, you’re sweet.

  8. Reply

    Pure Ella

    November 17, 2014 at 10:02 PM

    You make everything look so good Sherrie. I can’t wait to see a whole book of yours looking so delicious one day!

    • Reply

      Sherrie

      November 24, 2014 at 7:13 PM

      Thanks Ella, xx.

  9. Reply

    Janet

    January 15, 2017 at 7:46 PM

    Hi there. The recipe says 1/2 almond milk. Does this mean 1/2 cup? Or 1/2 tablespoon? Thanks!

    • Reply

      Sherrie

      January 15, 2017 at 8:07 PM

      Hi Janet, good eye! Sorry about that. It should say ‘1/2 cup’. I’ve fixed it now, thank you for letting me know.

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With Food + Love © 2016 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.