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Gingerbread Overnight Oats with Caramelized Pears

  • Servings4


Gingerbread Overnight Oats with Caramelized Pears

Gingerbread is a quintessential holiday flavour that lends itself to a variety of applications both sweet and savoury. Here we showcase it in a make-ahead breakfast that is crowned with warm caramelized pears and toasted nuts. The combination of warm and cold elevates this breakfast from a simple bowl of oatmeal into something a little special, fit for the holidays. Feel free to double or triple the recipe should you need to feed a larger crowd.


Getting warmer

Overnight oats are generally eaten cold; however, if you prefer your oatmeal warm, you can transform your overnight oats in a few simple steps. Place enough milk just to cover bottom of a saucepan and place over medium heat. Once liquid starts to simmer, add overnight oat mixture and reduce heat to low. Stir constantly until oat mixture is warmed through. Serve topped as desired.


Gingerbread Overnight Oats with Caramelized Pears

  • Servings4


  • 1 cup (250 mL) rolled oats
  • 1 Tbsp (15 mL) chia seeds
  • 1 Tbsp (15 mL) ground flaxseed
  • 1 Tbsp (15 mL) hemp hearts
  • 1/2 tsp (2 mL) ground cinnamon
  • 1 tsp (5 mL) ground ginger
  • 1/4 tsp (1 mL) ground cloves
  • 1/4 tsp (1 mL) ground allspice
  • 2 tsp (10 mL) blackstrap molasses
  • 1/2 tsp (2 mL) vanilla extract
  • 3 Tbsp (45 mL) maple syrup, divided
  • 1 cup (250 mL) unsweetened almond or unsweetened oat milk, plus extra to serve
  • 2 pears, thickly sliced lengthwise
  • 1 cup (250 mL) yogurt of choice
  • 1/4 cup (60 mL) toasted hazelnuts, chopped


Per serving:

  • calories313
  • protein10 g
  • total fat9 g
    • sat. fat1 g
  • total carbohydrates 51 g
    • sugars26 g
    • fibre8 g
  • sodium94 mg



In medium bowl, with wooden spoon, stir together rolled oats, chia seeds, ground flaxseed, hemp hearts, cinnamon, ginger, cloves, and allspice.


In medium bowl, whisk together molasses, vanilla extract, 1 Tbsp (15 mL) maple syrup, and milk. Pour over oat mixture and stir until well combined. Transfer to airtight container and refrigerate for at least 6 hours to overnight. Overnight oats may be made up to 2 days ahead.


When ready to serve, make caramelized pears. In large frying pan, add pear slices and remaining 2 Tbsp (30 mL) maple syrup and bring to a hard simmer over medium-high heat. Let pears cook and caramelize while flipping pears occasionally, about 4 minutes total. Remove frying pan from heat and set aside.


If desired, thin out overnight oats with additional milk to desired consistency. Divide among serving bowls and top with yogurt, caramelized pear slices, and a sprinkle of toasted hazelnuts.



Eggplant-Crusted Mushroom Quiche with Arame

Eggplant-Crusted Mushroom Quiche with Arame

Lime juice and ginger add a tropical whiff to this French-Japanese mashup, where seaweed tendrils and Dijon mustard bring out the umami flavours in mushrooms and eggplant. The ingredients might seem to be strange bedfellows, but they work. The result is somewhere between a quiche and a soufflé, with a gluten-free eggplant crust featuring punchy mustard and citrus. This makes for a hearty vegetarian main for brunch, lunch, or dinner with a side salad, or a filling side dish. Fresh or dried If you don’t have fresh thyme and parsley, use 1 tsp (5 mL) dried thyme (divided) and 1 Tbsp (15 mL) dried parsley. The flavours won’t be as pungent, but a little flavour is better than none.