I don't want to go all stereotypically British and keep harping on about the weather, but I finally succumbed to a jumper the other day. That's really a sweater, for my North American pals, my days of wearing what we Brits call a pinafore dress have been over since third grade, you know.
You lovely lot will all know the reason for my being cold (read About if you don't, and shame on you 😉 ) but I get teased by my husband, all the same. We often chuckle about how he went trekking in the foothills of the Himalayas, sleeping in his tent at night in just his boxer shorts at 3,500m, for crying out loud. I, on the other hand, will sleep under a sheet, one quilt and two eiderdowns on an average winter's night right here in Vancouver and still feel cold. But you know, I have actually noticed changes in my body temperature since turning AIP. For instance I slept with just a sheet over me this Summer and I have never done that before (apart from when holidaying in hot and humid countries and then I would seriously complain because I hate the heat too). So go on, tell me something about you, I do know that people visit (unless it's the same person, who calls in countless times a day, in which case for goodness sake let's be friends), it's not fair for me to do all the talking!
I bet you really popped in for a recipe didn't you? Well, following the overwhelming success of the Peach and Ginger Oatmeal, I thought I would introduce you to an Autumn/Winter version to keep you going until it's Peach time once more. Which is actually the reason I mentioned the weather in the first place, because my feeling chilly is fuelling a need for warmth and when I think of Autumn, I think of windfall fruits. And I have to tell you, this recipe has gone up to top ranking with the food critics and I cannot even print what my 'articulate' teenage son's words were when he tasted his first mouthful! If you have a teenage boy, I'm guessing you'll probably know 😉
Of course there's nothing stopping you if you want to chop up your pears and chuck 'em in with the cinnamon and everything else on 'oatmeal morning' (and please do this if you forgot to sort them the night before) but whilst you've got the oven on for the squash, it makes sense to pretty up those pears dontcha think? My Mum always taught me to make use of the oven whilst it was on. She taught me all about using 'residual heat' too, only that has nothing to do with this recipe. So do some good prep the night before, and you're going to be pleasantly surprised at just how quick, simple and utterly delicious this breakfast really is. Then you'll be glad you paid a bit of attention to those pears when they're paying out dividends in the taste department.
In case it's crossing your mind that it's a shame to chop those deliciously fragrant pears and shove them in a pan, you need to trust me. Roasting them first imparts an almost buttery taste and elevates this oatmeal several levels higher up the 'Scale of Yum'! Make it, you'll see what I mean. Besides, we're frequently told we must breakfast like a king ... so here's your chance. One thing to note - consider roasting pears this way for dessert some time, can you imagine them served with whipped coconut cream or vanilla ice cream?
![Roasted Cinnamon Pear Oatmeal [AIP]](https://i0.wp.com/healingfamilyeats.com/wp-content/uploads/2014/09/Roasted-Cinnamon-Pear-Oatmeal-AIP1.jpg)
roasted cinnamon pear oatmeal
Even though this recipe uses half a large squash, I still cook this size as the squash keeps well in a covered container in the fridge. That way you'll have enough for another oatmeal breakfast, or a good quantity you can use for something else. As for the pears, the oatmeal itself is perfection with just the three, that fourth one is really there for decoration if you so choose. If you just want to roast three, don't alter the original measurements of oil and cinnamon.
(serves 4)
3 cups (750g) cooked spaghetti squash
4 large (930g) just under ripe (see * below) red bartlett pears, halved, cored and stalks removed (see ** below about whether or not to peel)
2 tbsp coconut oil, softened but not melted (I use this one)
1 tsp powdered cinnamon (I use this one)
1+1/4 cups (110g) shredded coconut (I use this one)
2+1/2 cups (625ml) coconut milk (I use this one)
1 tsp salt (I use this one)
The night before :
Preheat the oven to 350˚F/180˚C.
Prepare a large squash by cutting it in half across the width, scooping out the seeds and putting it cut side down in a roasting pan large enough to hold both halves. Pour a half inch worth of water into the pan and bake for about 45 minutes to an hour. You want the flesh to be nice and soft, beyond that spaghetti stage so if you go over the 45 minute mark, like I often do when I get distracted and end up leaving it for nearly an hour and a half, I wouldn't worry! Carefully remove the piping hot squash halves and put them onto plates to cool before popping into the fridge overnight.
In a small bowl, mix the coconut oil and cinnamon powder together, ignoring the fact it looks remarkably like forbidden chocolate sauce, and divide between the pear halves, spooning into and along the wells. Place into a large roasting tin and bake alongside the squash for 30 minutes. Baste the pears all over with the juices that have run into the pan, turn them so they are cut side down and continue roasting an extra 15 minutes or until nicely browned, slightly caramelised, smelling fantastic and you can put a knife through them easily. You don't want the pears so soft to the point of falling apart. Set aside to cool before putting into a covered container (along with the juices) and leaving in the fridge overnight.
On 'oatmeal day' :
Roughly chop three of the pears (six halves) and put them into a large pan along with the squash, shredded coconut, coconut milk and salt. Make sure to add in the coconut/cinnamon that has now set on the bottom of the dish. Mix well and bring to the boil. Immediately turn down to a simmer and cook, stirring frequently until piping hot throughout, approx 8-10 minutes. Use an immersion blender to break down the fibres of the squash, but leaving it fairly chunky.
Serve the oatmeal with reserved pear halves sliced artistically over the top.
If by any chance you have leftovers (a rarity in our house) this will keep, covered, for up to three days in the fridge. It also freezes particularly well.
When you make 'oatmeals' be sure to add some collagen on serving (which mixes in beautifully by the way) for your joint health. It's wondrous stuff!
* Red Bartlett pears are beautifully fragrant and sweet which is why this oatmeal needs no other sweetener. The pears bake best if on the 'just ripening' side, i.e. they should yield only slightly when pressed near the stalk.
** As for the skins on the pears, I'm not a great believer in removing them. A, because I'm lazy and actually think there's more to life than peeling a pear and B, because there's a lot of goodness in them there skins. What you do get as a result is that slight grainy texture every so often when your teeth come into contact with the skin. Personally, we're crazy about it but if it's gonna bother you, skinning is the way to go!
Don't forget to check out two more 'Oatmeals' : Apple and Cranberry 'Oatmeal' and my Summer version, Peach and Ginger 'Oatmeal' here. Plus for more breakfast inspiration, you may want to think about getting a copy of the e-book "85 Amazing AIP Breakfasts"!
I can't wait to get my pears on Thursday so I can make this. I made your pumpkin porridge the other day and it was yummy!
And what the heck is a pinafore? 😉
Hi Carmen, you are going to LOVE it (well I hope so anyway 😉 )
Great to hear you enjoyed the pumpkin porridge, thanks for letting me know. As for the pinafore - that made me laugh. The N Americans call what we refer to a pinafore dress, a jumper. In England a jumper is a sweater. Confused? You should be 😉
Have a great day!!
This sounds so unbelievably delicious! I would like to make it tonight. Only problem: I only have a sugar pumpkin. (I live in Munich, and we don't often get spaghetti squash here.) Do you think that would be an acceptable substitute for the squash?
Hi Gale, Thanks for popping in and I'm so pleased you want to try the oatmeal. Sugar pumpkins are richer and sweeter than the spaghetti squash and they are best used in baking. I'm afraid you won't get the same result as with the spaghetti but it's certainly worth a try to my mind. Are you able to get an acorn squash? That would work well I believe.
I'd love to hear how it goes, it'd be so useful to know!
This sounds great. I am trying to increase my AIP breakfast ideas and this will fit in great. Thanks for the idea .
My pleasure Veronica, I hope you enjoy it 🙂
I loved your peach version and can't wait to try this one. Question: Is setting the ingredients in the fridge overnight necessary?
Hi Piff, good to hear you enjoyed the peach oatmeal. Personally, I would never leave cooked food out of the fridge overnight as you run the risk of bacteria multiplying. You can get food poisoning from vegetables as well as meat/fish etc, if not stored correctly. Enjoy your pears 🙂
This is a dumb question (I'm new to cooking, but thanks to AIP I'm finally learning). Do you scoop out the flesh of the squash or use the whole thing including rind?
Not a dumb question, don't worry about that 🙂 Yes, you scoop out the flesh and discard the outer casing. Put your extra flesh into a container and keep in the fridge for another meal. Hope you enjoy it Beth!
Kate, I love your blog and am so happy to have found it. I've gotten to the point where AIP is reasonably easy for *me*, but it's made it so very difficult to cook for my family, and that is a huge source of sadness and stress. I really appreciate the family-centered approach you take with your recipes. Anyway, this was your first recipe I've made, and it was lovely. I actually preferred the porridge cold with a very few raisins and some cinnamon sprinkled on top--it tasted far more like rice pudding to me when it was cold than it did like oatmeal when it was warm 🙂 My children weren't easily won over but I will try to offer it to them again, maybe chilled next time, IF I can bear to part with any of it. Thank you for all the wonderful recipes--I can't wait to try more <3
Hello Amber, great news you enjoyed the oatmeal/rice pud 🙂 Thanks so much for the lovely comment, I do appreciate it and hope you enjoy some more of our family recipes.
Thank you so much for this delicious recipe - I'm thrilled to have found your blog. I recently switched over to an AIP diet to help deal with some debilitating eczema and my cooking got a bit boring for a while. I made this tonight and it's fabulous. I'm hoping it freezes well as I popped some away for later (there are just the 2 of us in the house and my husband likes to stick to his cornflakes for breakfast. Yuck).
Hello Helen, I'm pleased you found me too 🙂
So happy you enjoyed the oatmeal. It will freeze really well, just add a little more coconut milk (or water) in the pan when you come to reheat. It also keeps happily in the fridge for up to three days. Happy breakfasting!
I hate to essentially completely change the recipe but unfortunately I'm not currently eating any fruit. do you think there's any good non-fruit replacement for the pears? thanks so much!!
Hello Kay. I would follow the recipe, leaving out the fruits but keeping the spice, then swirl a little honey in to taste just before serving. The texture comes from the squash/shredded coconut so you will still have the 'oatmeal'. I haven't tried it this way but it sounds pretty tasty. What do you think?
I made this the other day, and have since made two more of your recipes (the cauli porridge and lemon tart). This porridge is lovely - comforting textures and flavors. It's amazing how well these simple ingredients go together for an elegant breakfast. Thank you!
That's my absolutely pleasure Amanda and thanks so much for letting me know. We eat this oatmeal a lot, and still love it 🙂
Tried this and it was AMAZING! Thank you! and the best part was my toddler ate it! He has been anti-breakfast lately! I'm going to make again tomorrow and try with apples since I'm out of pears.
That's great to hear Erin. Thanks so much for letting me know, I love stories like this one 🙂
Hi Kate!
Thank you so much for creating and sharing this fabulous cereal stand-in! My whole life (sadly) I've had cereal of one kind or another for breakfast almost daily... The sugary corn and rice stuff when I was little and the hardier oatmeals and Sturdiwheat and quinoa types most recently. But after eliminating grains and sugars, and now living Paleo, I've REALLY missed oatmeal and I'm REALLY sick of eggs or meat (and even my once beloved smoothies are starting to feel like a chore) for breakfast. So thank you, thank you, THANK YOU! I made this at breakfast this morning (although it was really hard to keep myself and the kids out of the pears last night, they smelled divine) and I'm so grateful to have met you here.
Hugs,
Beth
Hi Beth, thanks so much for this lovely comment and for taking the time to make it. I know what you mean about missing the more traditional breakfast, there's nothing like a bowl of oatmeal in the morning, can't be beaten - especially at this time of year 🙂
This dish was incredible!! I've been Aip for four months now and I am so thankful I've found your site! I can't wait to try the peach version next summer 🙂
Thanks Liz, I'm so pleased you liked it. And thanks for taking the time to let me know 🙂
My kids and I really enjoyed this yummy porridge!
So happy you all enjoyed your porridge. We all love it too!
I made this and it is absolutely AMAZING. Completely delicious. And it definitely satisfies that craving for hearty, warm "cereal." Thank you!
I'm so pleased it hit the spot Marcy, thanks for letting me know 🙂
This is my new favorite food! I'm generally not a squash fan, but it's cold here & I have been running low on enthusiasm for my breakfast green smoothies. I'm fairly new to the AIP eating plan, and somehow stumbled across this & decided 'well it's worth a shot'. Now I can't get enough!! (Made it with acorn squash). Thank you for a great recipe!
Great to hear you love it Surrogal, thanks for telling me 🙂 It's still our favourite and it's my pleasure to share!
Thank you so much for this and your other recipes! I have grown tired of eating the same thing and this was a welcome change. It seems I will be eating in this restricted way long term and can get discouraged, so thanks again 🙂
Thanks Liz, I'm so pleased you enjoyed it. And try not to get too discouraged, there are quite a few other AIP bloggers out there for you to discover too 🙂
Is collagen from beef? I have the Great Lakes green collagen. I showed up having a food sensitivity to ground beef. Just wondering if it is o.k. to use collagen? Thanks for the wonderful recipes! I am just now embarking on AIP and very nervous. I am trying to stay positive. I also have a 3 1/2 year old and a seven month old. Trying to take care of everybody, but realizing I need to take care of myself.
Hi Marcie, yes the collagen is sourced from beef so you should not use it given your sensitivity to it. Great Lakes do a porcine gelatin which will give you the beneficial nutrients only from pork. The gelatin is of the setting variety (for jello, gummies etc) but if you wanted to put it into hot oatmeal it wouldn't set up if you were eating it straight away. You won't be able to use it in shakes and smoothies though, as it would go gloopy very quickly in cold liquid.
I made the recipe this morning with a spaghetti squash and it was so delicious! It almost felt like I was having a dessert! I also added a touch of pure vanilla extract and nutmeg. 😉 Thank you for this recipe! I have just begun the AIP diet with my sister and this meal was so enjoyable!
Hi Dorlie, so pleased you enjoyed the oatmeal.
A word of warning to you though, if you have just started the AIP you should not be adding nutmeg (it is a seed to reintroduce later on) and also be sure to check the ingredients in your vanilla extract. You should only use extract that doesn't contain any alcohol, or you can use vanilla powder (not the bean). Good luck with your AIP journey and thanks for visiting 🙂
I just wanted to say, thank you so, so much for posting this and other AIP recipes. It's been a real struggle going strict paleo, and now AIP, but food like this (I was skipping around the kitchen I was so happy at how delicious this "oatmeal" is!) make me think, I can really do this. I am super excited to try the peach ginger and apple cranberry next!
Hi Noel, I'm so pleased you love the oatmeal, thanks for letting me know .. and now I'm imagining you skipping about the kitchen 🙂
I tried this last week and loved it! So yummy and the texture was really good. I was a bit nervous it might be strange but it was not at all. I prefer to eat it cold . Thank you for the great recipe!
So pleased you enjoyed it Adrienne and thanks for popping in to tell me 🙂
Sounds wonderful. How do you soften the coconut oil without melting it?
Thanks Kerry. When my coconut oil is rock solid I put the required amount into a small bowl and use a fork to break it down to the consistency I want.
These roasted pears are so delicious just on their own I've started roasting batches and storing them in the fridge for a quick sweet treat. super yum.
I agree, I also love al that hardened coconut oil with its pear-spice flavouring - so delicious. 🙂
This is the first time I've made this recipe and it's delicious! So satisfying, yum! I decided to make it in a slow cooker overnight on low and it came out great. Thank you so much for giving me a great alternative to eggs!
I'm so pleased you like it Ami, we love it here too - so comforting, especially at this time of the year.
I've just tried this recipe and am in food heaven! I've been on the AIP diet for over a year and LOVE your recipes. So this is a very overdue thank you for making the most delicious meals within the limits of AIP. Keep up the great work!
Aww thank you Natasha. That's great to hear 🙂
Thank you for the recipe! Breakfasts have been so very stressful for me since I've had to eliminate so many foods. This one is a keeper. Now if only I could think ahead a little more for the prep.
Great to hear you're enjoying the oatmeal. You can make a load up and freeze it for quick future breakfasts 🙂
I really miss oatmeal so I was very excited about this recipe until I saw it calls for coconut (which I also love but tested sensitive to it). I love spaghetti squash. Is there any way to make something like this oatmeal substituting something for the coconut? Please tell me there is or direct me to a warm oatmeal like AIP recipe. Thanks! I love your recipes. I'm getting excited about the variety they provide
Hi D. Thanks for popping by. How about this baked oatmeal from Provincial Paleo - it sounds delicious but I haven't tried it since we don't eat plantains. Hope this does the trick for you! http://www.provincialpaleo.com/baked-breakfast-casserole-with-apples-raisins-baked-oatmeal-substitute/