If you’re an avid reader here at KT, you know that guest blogging is something I do very sparsely. But every now and then a cool opportunity arises and it just seems like a good fit.
When Gabby from EyeCandyPopper and I started toying with the idea, it made more and more sense. We’re both big on sustainability and smart food choices, but we bring our passions to the table in different ways.
Since Gabby has a knack for making a lot of delicious low-sugar + dairy-free treats, I thought it would be great to have her bring us a bad ass breakfast — and she did! She even tickled my Canadian side by adding maple :)
Hello! It’s so nice to meet you guys! My name is Gabrielle, aka ECP, I’m a certified holistic nutritionist and I blog over at eyecandypopper.com. I was so excited when Dana and I started chatting about guest posting on each other’s blog because I’m a big fan of Killing Thyme. You see, I too am a big promoter of all things sustainable, so we definitely share some common life values and I love that! I believe that eating healthy doesn’t have to be complicated, and it certainly doesn’t have to taste bland and boring!
By using high quality real ingredients, we don’t need to cover the taste with all those ingredients that aren’t so good for our health. We can let the food shine through and enjoy their natural flavors! Speaking of flavors, you can check out Dana’s delicious Shrimp and Quinoa Salad with Chipotle Vinaigrette recipe over on my blog too! Dana thought that you might enjoy a breakfast recipe, and while I was thinking about what recipe to create especially for you, I saw those pears staring at me on the kitchen counter, all
plump and juicy. I had just received them in my weekly organic delivery bin and the timing couldn’t have been more perfect! Pear season is happening right now and Fall is just around the corner = perfect combo!
These pears taste delicious when still warm from the oven, served with a scoop of the simple seed granola, on top of a plain yogurt of your choice, dairy or plant-based, anything goes! I prefer to use plain yogurt because I can control how much sugar I put into it, or in this case, the amount of maple syrup I drizzled on to continue the maple theme of this breakfast. Both Dana
and I are Canadian, so we love our maple syrup!
This simple yet healthy and delicious breakfast can be ready in under 30 minutes, including prep time, and can serve 3-4 people easily.
Gabrielle, aka ECP xo
P.P.S. Don’t forget to check out Dana’s Shrimp and Quinoa Salad with Chipotle Vinaigrette recipe that
she created especially for my blog.
Maple Baked Pear and Walnut Breakfast with Granola
- 3 Large organic pears, washed and cut in halves
- 1/4 cup Raw unsalted walnuts
- Pure maple syrup, to drizzle
- 1 cup rolled oat flakes Oats are naturally GF, but for celiacs, look for GF certified
- 1/4 cup raw sunflower seeds
- 1/4 cup raw pumpkin seeds
- 3 TBSP coconut oil melted
- Pinch of salt
- 1/4 cup pure maple syrup
- Melt the coconut oil in a small pot on low heat, then remove from the heat.
- With a melon ball scoop or a teaspoon, remove the seed and hearts of the pear halves. Put into an oven-safe baking tray, sprinkle the walnuts on top and drizzle some maple syrup over the pears.
- Bake in a 390 degree F/180 degree C oven for about 25 minutes
- In a mixing bowl, mix the oat flakes, sunflower and pumpkin seeds, drizzle the melted coconut oil on top, and mix in well to coat. Mix in a pinch of salt, and the maple syrup. Mix well to coat.
- Spread the oat mixture evenly on a small baking sheet, and bake at 390 degrees F/180 degrees C for about 20 minutes or until it starts to brown. Don’t overcook it.
- Remove from the oven and let the granola and pears cool for 5-10 minutes before eating.
- Serve on top of plain yogurt of your choice. Drizzle a bit more maple syrup if you wish. Enjoy right away, or you can keep this covered in the fridge for the next morning. Heat up in a 200 degree F oven for 5-10 minutes before serving.