I’m back home in Montgomery for a two-week preceptorship in primary care before our holiday break. And while it’s no winter wonderland here, it does feel like Christmas. All the homes and stores are green and twinkling; you won’t pass by a neighbor or stranger without receiving a “Merry Christmas,” “God bless,” and likely a pound cake; and in our house, Disney+ has kindly supplied us with unlimited hours of Home Alone and movies about Santa Claus.
The primary (read: only) current activity of the city is shopping for and exchanging Christmas gifts, delivering sweets to all acquaintances, gossiping about the neighbors’ decorations, and pre-feeding to prepare for the next 2 weeks. Outdoor activities? Perhaps, if you enjoy dark clouds and 42-degree rain. Look out for Montgomery in the next top tourist city rankings.
So, preceptorship outside clinic hours has consisted of flashcards against a backdrop of Christmas movies and puppy-induced chaos, ravioli in bed, and {most importantly} holiday-inspired recipe testing.
Take One: THE MERRIEST BOWL OF OATMEAL YOU’VE EVER TASTED
Creamy oats (quick, rolled, or steel-cut) made with milk (stovetop, slow cooker, or pressure cooker) are infused with gingerbread spices (ginger, cinnamon, allspice, nutmeg, and cloves), molasses, and vanilla…
Then mixed with raisins (a MUST, I’m obsessed)…
And topped with:
- Cinnamon roasted pear(!!!) – Slices of ripe red pear with a dash of cinnamon just need 7 minutes in the toaster oven at 400ºF to showcase their ultimate sweetness, juiciness, and dessert-worthy texture. In a pinch, you can certainly just chop the pear and toss it in while the oatmeal is cooking (although I really think the quick roast takes it to another level).
- Vanilla maple mascarpone cream – It’s back! And you can expect to see it in many future recipes. As I’ve preached in previous posts, this stuff is MAGICAL. The flavor is reminiscent of creamy vanilla custard or gelato, and it makes this oatmeal taste like a decadent cinnamon roll.
- Toasted pecans – Aromatic, crunchy, and satisfying.
Spiced Molasses Oatmeal with Roasted Pear, Maple Mascarpone, and Pecans
Notes
*You can sub traditional rolled oats or steel cut--simply adjust the volume, liquid, and cooking time according to package instructions for 2 servings.
**Roasting the pear brings out the most flavor, sweetness, and juiciness (on top of looking really pretty). But in a pinch, you can roughly chop the raw pear and stir into the oatmeal during the last few minutes of cooking.
Ingredients
For the oats:
- 1 cup quick rolled oats*
- 2 cups milk of choice*
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground allspice
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 2 tsp molasses
- 1 tsp vanilla extract
- ~1 Tbsp raisins
For the toppings:
- ~1 small/medium ripe red pear, thinly sliced**
- sprinkle cinnamon
- 2 Tbsp mascarpone
- 2 tsp pure maple syrup
- 1/4 tsp vanilla extract
- 6-7 pecan halves
Instructions
- Preheat a toaster oven or oven to 400ºF (for the pear).**
- Cook the oats in a saucepan with milk according to package instructions, adding additional liquid as needed to keep the desired consistency. When the oats are cooked, add in the spices, molasses, and vanilla; stir until evenly incorporated. Then stir in the raisins.
- While the oatmeal is cooking, prep the pear: Thinly slice ~1/2 large ripe(!) red pear. Spread the slices on a foil-lined baking tray and sprinkle with cinnamon. Roast at 400º in the (toaster) oven 7-8 minutes, or until soft and juices have released. Set aside.
- Add pecans in the last 2 minutes of toasting (careful not to burn). Chop when cool.
- For the maple mascarpone cream: Combine mascarpone, maple syrup, and vanilla in a small microwave-safe bowl. Only if mascarpone is firm, microwave 5-10 seconds to soften. Stir until smooth.
- Divide oatmeal into two bowls. Top with roasted pear (and juices!), maple mascarpone cream, and chopped pecans.
