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Overnight oats with cardamom-poached pears, peanut butter & granola
Ed Smith’s overnight oats features creamy oats, fresh and poached fruit and peanut butter. Plus crunch from granola and yogurt to bind it all together. Well worth the effort.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
3 tbsp granola, such as No.1 Dark Chocolate & Sour Cherry, to serve
Method
The evening before your breakfast, measure
the sugar, vanilla paste and cardamom into a
small saucepan. Pour 600ml just-boiled water
over the top and stir to dissolve the sugar.
Peel 3 pears (but leave whole), rubbing the
flesh with juice from the lemon wedge. Pop
the pears into the pan, then cover with a piece
of scrunched up baking parchment and push
down to ensure they remain submerged. Bring
to a gentle simmer and cook (don’t boil) for
15 minutes, or until tender but not too soft.
Remove from the heat, cover with a lid and
leave the pears to cool in the water for 1 hour.
Transfer the pears and poaching liquid to a tall,
thin container (so the fruit remains submerged
and continues taking on the flavour of the
poaching liquor). Refrigerate. In a separate
container, combine the oats and 300ml milk.
Stir once, cover and refrigerate overnight.
In the morning, give the oats a good stir –
they will quickly become creamy – then add
50ml or so more milk to thin the mix a little,
so that it’s loose (neither sticky, like wallpaper
paste, nor runny, like soup). Stir in the banana
and the remaining grated pear, then divide
between 2 bowls, adding to the centre of each
1 tbsp peanut butter, yogurt and some granola.
Add a few sea salt flakes to the peanut butter,
then cut 1 of the poached pears into quarters,
lengthways. Divide between the bowls and top
with 1 tbsp of the poaching juices.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
3,519kJ/ 836kcals
Fat
23g
Saturated Fat
7g
Carbohydrates
125g
Sugars
70g
Fibre
14g
Protein
24g
Salt
0.4g
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