Name: Baked Pear & Crispy Honey Almond Yoghurt Bowl
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 2 bowls
Cuisine: International
Ingredients: 2 pears, halved and cored; 1 small knob butter; 2 tsp honey; ¼ tsp cinnamon; ⅛ tsp ground cardamom; ⅛ tsp ground ginger; 50 g rolled oats; 30 g flaked almonds; 2 tsp honey; 10g butter, melted; Greek yogurt; freshly grated lemon zest

These baked pear and crispy honey almond yoghurt bowls are one of my favourite ways to use pears when they come into season. The pears are baked with honey, cinnamon, cardamom and ginger until tender and full of flavour.

The pears dusted with cinnamon, cardamom and ginger.

Lemon zested directly over the Greek yogurt.

I love the combination of the warm pears with cool, creamy Greek yoghurt. A little lemon zest cuts through the sweetness and keeps everything fresh, while the honey almond granola adds plenty of crunch.

The granola is very simple to make, using rolled oats, flaked almonds, honey and butter. It bakes alongside the pears, so there’s no need to make the batch separately or spend much time in the kitchen.

These baked pear yoghurt bowls make a lovely autumn breakfast or brunch, but they also work well as a simple dessert. You can prepare the granola ahead of time and keep it in an airtight container, making these bowls quick to put together whenever you have ripe pears.

Instructions

Preheat the oven to 180°C fan.

Place the pear halves cut side up in a baking dish. Rub the butter over the pears, dust with the cinnamon, cardamom and ginger, then drizzle with the honey.

In a separate baking dish, add the oats and flaked almonds. Drizzle over the melted butter and honey and mix lightly to coat.

Bake both for 12 minutes, stirring the granola halfway through. Remove the granola once golden and crisp, then continue baking the pears for another 6 minutes, until tender and caramelised.

Leave the granola to cool for a few minutes. Mix the Greek yoghurt with the lemon zest.

Divide the yoghurt between two bowls. Top each with a baked pear and a generous spoonful of the crispy granola. Top with a little extra honey and lemon zest if you wish.

Notes

For the best texture, use pears that are ripe but still firm so they soften in the oven without becoming mushy. The granola will crisp up further as it cools, so don’t worry if it seems slightly soft when you first take it out of the oven. The granola can also be made ahead and stored in a jar or airtight container for several days.