Gingerbread Granola

with honey chamomile poached pears

Over the course of the last year, I have dedicated my mornings to certain rituals. Namely, hot yoga or a long run. Filter coffee, side of whole milk. And a yogurt bowl with granola and fruit compote. The fruit compote came as a welcomed addition mostly in Paris and a week spent in Copenhagen where every single cafe I went to had their own rendition of the simple breakfast, topped each with freshly macerated or perfectly preserved. Among the best, yogurt with poached pears and granola from Comptoir Club, one of my favorite neo-bistros in Le Marais. As I move back to New York, I find myself clinging onto anything that will ground me in my days spent abroad. Namely, slow mornings and the routines that made them. So I will be eating this on repeat for the foreseeable future, but especially through winter, when flavors of warm spice and tea provide their own sort of soothing, carrying with them certain comforts of home, no matter where you find yourself.

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For the Granola

1/4 cup olive oil (can use melted coconut oil as well)

1/4 cup maple syrup

2 tbsp molasses

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

1/2 teaspoon kosher salt

2 cups Bob’s Red Mill GF Mueseli or old-fashioned rolled oats + 1/3 cup raisins

1/2 cup raw pecans, chopped

Optional: chopped candied ginger, hazelnuts

Method:

1. Preheat your oven to 325 degrees.

2. In a medium bowl, whisk together olive oil, maple syrup, molasses and spices until it forms a cohesive mixture.

3. Fold in your mueseli (or oats if that’s what you’re using), pecans, and any additional nuts/dried fruit you are using.

4. Spread into a thin layer on a baking sheet lined with parchment. Bake for 8 minutes. Using a spoon or a spatula, toss and spread evenly. Continue baking for 10-12 minutes. Remove from the oven and let cool completely. Seriously. Then using your hands or a spatula, break up into small clusters. Use right away or store in an airtight container.

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For the Poached Pears

3 firm Bosc or Bartlett pears

3-4 bags of chamomile tea

3 cups of boiling water, or enough to cover your pears to their stems

1/4 cup honey

Optional: 1/2 tsp vanilla, orange zest, 5-8 dashes of

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Method

1. In a 1 quart or other small sauce pan, bring the water to a boil. Remove from the heat, your tea bags and steep for 4-5 minutes.

2. Meanwhile, carefully remove the peel of the pears, leaving the stalks on top but cut the bottoms so they set flat in the pan.

3. Once the tea has steeped, remove the tea bags and add in the honey and bitters, stir until dissolved. Add your pears cut side down, making sure they are covered to their stems. (Add more water if needed) Bring to a boil and then reduce the heat to medium-low for 20-30 minutes, until, when poked with a fork, pears are tender.

   

4. Take your pears out of the pan and place on a cutting board. (Save your honey syrup mixture! You can use this as a drizzle or save for later and use in a cocktail or mix with seltzer for a DIY soda situation.) Cut your pears in half and then using a teaspoon spoon or melon baller, scoop out the seeds.

5. Serve over a plate of plain yogurt, whipped cream, or creme anglaise. Top with granola and drizzle with leftover syrup.