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Cinnamon Baked Pears with Chia, Hemp, Cacao, and Almond Granola

Serves 12


    These baked pears have all the warm, sweet cinnamon flavour you expect from a Thanksgiving dessert—and they’re a snap to prepare. The lovely, soft, juicy texture of pears combines perfectly with the crunch of granola, which is packed with fibre, protein-rich chia and hemp, and a sprinkling of antioxidant-filled cacao nibs. Great as is or topped with a spoonful of natural yogurt.


    Pear pro tips

    To help pear halves lie flat on baking surface, slice off a thin piece of each on its backside before placing in dish. To prep in advance, mix oil and honey together and reserve; you can also combine dry ingredients separately so they can be mixed together just before baking.

    The pre-portioned nature of this dish makes it easy for guests to help themselves, and it can take the pressure off you when it’s time to serve. If you’re serving buffet style, use an oven-to-table casserole. For a more formal presentation, serve pears on individual plates topped with natural yogurt.


    Cinnamon Baked Pears with Chia, Hemp, Cacao, and Almond Granola


      • 2 Tbsp (30 mL) extra-virgin olive oil + more for brushing
      • 2 Tbsp (30 mL) honey or maple syrup
      • 1 tsp (5 mL) vanilla
      • 1/2 tsp (2 mL) cinnamon, divided
      • 1 cup (250 ml) rolled oats
      • 1/2 cup (125 mL) black chia seeds
      • 1/4 cup (60 mL) hempseeds
      • 1/2 cup (125 mL) slivered almonds
      • 1 Tbsp (15 mL) cacao nibs
      • 1/4 tsp (1 mL) salt
      • 6 firm Bosc or Anjou pears


      Per serving:

      • calories197
      • protein5 g
      • total fat10 g
        • sat. fat1 g
      • total carbohydrates28 g
        • sugars14 g
        • fibre7 g
      • sodium56 mg



      Preheat oven to 350 F (175 C).


      In small bowl, whisk together olive oil, honey, vanilla, and 1/4 tsp (1 mL) cinnamon.


      In medium-sized bowl, combine oats, chia, hemp, almonds, cacao nibs, and salt. Make a well in centre of oat mixture and pour in honey-oil mixture. Stir until well combined.


      Wash pears and split each down the middle so you have 12 halves. With small cookie scoop or melon baller, scoop out core of each pear. Sprinkle pear halves with remaining 1/4 tsp (1 mL) cinnamon. Fill each pear half with about 2 heaping Tbsp (30 mL) granola mixture.


      Brush baking tin or casserole dish with olive oil and arrange pear halves inside. Bake for 20 minutes or until the pears are soft and granola is golden. Allow to cool slightly and serve.



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