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Recipe: tea and pear-baked oatmeal

breakfast
gluten free
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Preparation Time20 MINUTES

Cooking Time35-40 MINUTES

Resting Time MINUTES

Serves3

LevelEasy


ingredients

1 medium pear

240ml (1 cup) whole milk

80g (1 cup) rolled oats, not instant

4 tbsp walnuts, chopped

3½ tbsp maple syrup

1 egg

1½ tbsp unsalted butter (plus extra for buttering the ramekins)

2 tbsp oolong* tea leaves, for wet mixture

1 tsp oolong tea leaves, ground for dry mix. Alexis uses roasted da hong pao oolong tea (red robe or red hood oolong).

1 tsp pure vanilla extract

½ tsp baking powder

½ tsp ground cinnamon

Pinch of salt

1

Heat milk in a small pot over a medium heat until it begins to simmer. Reduce to a low heat and stir in 2 tablespoons of oolong tea leaves.

2

Continuously stir the tea in the milk for 5 minutes. Strain and discard the oolong tea leaves from the milk and pour into an airtight container. Leave to cool in the refrigerator as you prepare the rest of the recipe.

3

Preheat the oven to 190°C/375°F and butter three ramekins. Thinly slice the pear and add two layers of pear to the bottom of each ramekin.

4

Melt 1½ tablespoons of butter and leave to cool to room temperature.

5

Using a spice grinder or food processor, grind 1 teaspoon of oolong tea until fine.

6

In a small bowl, mix together the oats, walnuts, baking powder, cinnamon, salt, and the ground tea. Mix well until combined.

7

In a second small bowl, whisk together the tea infused milk, egg, vanilla, melted butter and maple syrup. Mix well until combined.

8

Evenly divide the dry oat mixture amongst the three ramekins, spooning it onto the layers of sliced pear. Slowly drizzle ½ cup of the wet mixture over the oats in each ramekin (½ cup per ramekin). Top the wet oat mixture with the remaining pear slices and then drizzle the remaining wet mixture over each.

9

Place ramekins on a foil lined baking tray and bake for 35 – 40 minutes or until the pears are slightly browned. Remove from the oven and leave to cool for a few minutes. Best served immediately.

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Alexis Siemons of Teaspoons and Petals blog, creates this comforting breakfast treat by infusing tea with baked oatmeal and layering with juicy pears.
If you liked Alexis’ recipe, keep your eyes peeled for more coming soon. You can also read all about Alexis and the idea behind Teaspoons and Petals.
Want to try your hand at more great Khoollect breakfast recipes? Get cracking with this recipe for ‘broken eggs’, or this brunch sandwich with a twist.
Recipe and photos by Alexis Siemons of Teaspoons & Petals blog.
What recipes do you make at home using tea? Tell us in the comments below.
Tea and pear-baked oatmeal

Preparation Time20 MINUTES

Cooking Time35-40 MINUTES

Resting Time MINUTES

Serves3

LevelEasy


ingredients

1 medium pear

240ml (1 cup) whole milk

80g (1 cup) rolled oats, not instant

4 tbsp walnuts, chopped

3½ tbsp maple syrup

1 egg

1½ tbsp unsalted butter (plus extra for buttering the ramekins)

2 tbsp oolong* tea leaves, for wet mixture

1 tsp oolong tea leaves, ground for dry mix. Alexis uses roasted da hong pao oolong tea (red robe or red hood oolong).

1 tsp pure vanilla extract

½ tsp baking powder

½ tsp ground cinnamon

Pinch of salt

1

Heat milk in a small pot over a medium heat until it begins to simmer. Reduce to a low heat and stir in 2 tablespoons of oolong tea leaves.

2

Continuously stir the tea in the milk for 5 minutes. Strain and discard the oolong tea leaves from the milk and pour into an airtight container. Leave to cool in the refrigerator as you prepare the rest of the recipe.

3

Preheat the oven to 190°C/375°F and butter three ramekins. Thinly slice the pear and add two layers of pear to the bottom of each ramekin.

4

Melt 1½ tablespoons of butter and leave to cool to room temperature.

5

Using a spice grinder or food processor, grind 1 teaspoon of oolong tea until fine.

6

In a small bowl, mix together the oats, walnuts, baking powder, cinnamon, salt, and the ground tea. Mix well until combined.

7

In a second small bowl, whisk together the tea infused milk, egg, vanilla, melted butter and maple syrup. Mix well until combined.

8

Evenly divide the dry oat mixture amongst the three ramekins, spooning it onto the layers of sliced pear. Slowly drizzle ½ cup of the wet mixture over the oats in each ramekin (½ cup per ramekin). Top the wet oat mixture with the remaining pear slices and then drizzle the remaining wet mixture over each.

9

Place ramekins on a foil lined baking tray and bake for 35 – 40 minutes or until the pears are slightly browned. Remove from the oven and leave to cool for a few minutes. Best served immediately.

SHOW MORE
SHOW LESS
Alexis Siemons of Teaspoons and Petals blog, creates this comforting breakfast treat by infusing tea with baked oatmeal and layering with juicy pears.
If you liked Alexis’ recipe, keep your eyes peeled for more coming soon. You can also read all about Alexis and the idea behind Teaspoons and Petals.
Want to try your hand at more great Khoollect breakfast recipes? Get cracking with this recipe for ‘broken eggs’, or this brunch sandwich with a twist.
Recipe and photos by Alexis Siemons of Teaspoons & Petals blog.
What recipes do you make at home using tea? Tell us in the comments below.
Tea and pear-baked oatmeal
1

Heat milk in a small pot over a medium heat until it begins to simmer. Reduce to a low heat and stir in 2 tablespoons of oolong tea leaves.

2

Continuously stir the tea in the milk for 5 minutes. Strain and discard the oolong tea leaves from the milk and pour into an airtight container. Leave to cool in the refrigerator as you prepare the rest of the recipe.

3

Preheat the oven to 190°C/375°F and butter three ramekins. Thinly slice the pear and add two layers of pear to the bottom of each ramekin.

4

Melt 1½ tablespoons of butter and leave to cool to room temperature.

5

Using a spice grinder or food processor, grind 1 teaspoon of oolong tea until fine.

6

In a small bowl, mix together the oats, walnuts, baking powder, cinnamon, salt, and the ground tea. Mix well until combined.

7

In a second small bowl, whisk together the tea infused milk, egg, vanilla, melted butter and maple syrup. Mix well until combined.

8

Evenly divide the dry oat mixture amongst the three ramekins, spooning it onto the layers of sliced pear. Slowly drizzle ½ cup of the wet mixture over the oats in each ramekin (½ cup per ramekin). Top the wet oat mixture with the remaining pear slices and then drizzle the remaining wet mixture over each.

9

Place ramekins on a foil lined baking tray and bake for 35 – 40 minutes or until the pears are slightly browned. Remove from the oven and leave to cool for a few minutes. Best served immediately.

SHOW MORE
SHOW LESS
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The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

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WRITTEN BY:
Khoollect team

The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

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Spring is in the air and the flowers are in full bloom! What is your favourite thing about this season?

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