Healthy Breakfast Pear Crisp – Pear-fect Brekkie!
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We are about to introduce you to a game changing breakfast: pear crisp with oats. Yep you heard right, you can have dessert for breakfast! Double whammy!
It’s basically a quick pear dessert that is healthy and filling enough to pass as a breakfast food too.
Our pear crisp is made with pears baked in orange juice and maple syrup, topped with a delicious crumble made of oats, flour, seeds and cinnamon. We recommend eating it with a big dollop of Greek yoghurt.
You can rustle this easy pear recipe up in just over half an hour!
Healthy Pear Crisp Recipe
What’s so healthy about this pear crisp with oats? And would we recommend it for weight loss?
We would say this is a pretty healthy pear crumble recipe.
It’s got plenty of pears in it for starters, so it is a tasty way to get some of your five a day. Pears are full of antioxidants and fibre, and contain no fat or cholesterol, so a healthy pear recipe is a great thing to incorporate into your diet.
You could also try our baked pears, or, if you are feeling adventurous, our savoury pear soup.
Furthermore, our recipe includes a side of low fat greek yoghurt, which adds a load of much needed protein! Greek yoghurt also contains plenty of calcium and probiotics, for a healthy gut, among other benefits.
We chose Greek yoghurt specifically because it is lower in sugar than other yoghurts, as it undergoes a straining process which removes some of the sugar lactose!
For a savoury alternative use of Greek yoghurt, try them as an accompaniment to these lentil patties or sweetcorn fritters.
A healthy breakfast crumble like this one can be incorporated into any weight loss plan. Check out our vegetarian weight loss course if you want more veggie recipes for weight loss!
Subscribe to get our FREE 7-Day Vegetarian High Protein Meal Plan for Weight Loss
How to make a vegan/gluten free pear crisp
This pear crisp recipe would work with lots of different fruits! If you can’t find any good fresh pears, you could try it with frozen fruits – maybe forest fruits, or peaches for example.
You could also make it with apples, strawberries or blackberries.
Get Vegan With It
If you want to make this a vegan recipe, then swap butter for coconut oil ( or your favourite plant-based butter!) and Greek yoghurt for plant-based yoghurt!
If you want to make it gluten-free, then you can replace the flour with more oats and pulse them down to an oat flour, or pick another gluten free alternative.
The dough will keep for up to two days in the fridge, so it’s a good idea to make some in advance for future use.
We hope you enjoy this delicious pear breakfast recipe (why not try these 400 calorie breakfasts for more great starts to your day!)!
Ingredients
- 2 big pears (2 big pears or 2 3/4 cup of diced pears)
- ½ tbsp cornstarch
- 1 ½ tbsp maple syrup
- 1 orange
- 1 cup rolled oats
- ¼ cup flour
- 1 ½ tbsp brown sugar
- 1 tsp cinnamon
- ½ tsp salt
- 2 tbsp almonds, sliced (or chopped)
- 3.5 tbsp butter
- 3 tbsp pumpkin seeds
- 1 cup low fat Greek Yogurt
Instructions
- In the food processor pulse the oats, flour, sugar, cinnamon, almonds, 1 tbsp pumpkin seeds and salt until the almonds are chopped down to small pieces.1 cup rolled oats, ¼ cup flour, 1 tsp cinnamon, ½ tsp salt, 2 tbsp almonds, sliced, 3 tbsp pumpkin seeds, 1 ½ tbsp brown sugar
- Transfer to a bowl and add cold butter cut into small pieces. Using your hands, incorporate the butter to the oat mix just until there are no remaining visible streaks of butter.3.5 tbsp butter
- Add 1 ½ tbsp of maple syrup and mix just until incorporated. The dough should be sandy, chunky, and crumbly but hold together when squeezed, like a cookie dough. Do not over mix this or press it further. Rest in the fridge for 30 minutes up to two days.1 ½ tbsp maple syrup
- Preheat the oven to 180 degrees celsius.
- In a 9 inch baking dish add the pear cubes, cornstarch, remaining maple syrup, and juice of the orange.2 big pears, ½ tbsp cornstarch, 1 ½ tbsp maple syrup, 1 orange
- Scatter pieces of crisp topping all over the pear maple baking dish, covering all the surface. Sprinkle the remaining pumpkin seeds on top.3 tbsp pumpkin seeds
- Bake for 25 minutes, until the crisp is golden brown and the fruit is bubbling. If necessary, turn on the broil during the last 3 minutes to golden the top of the crisp.
- Allow it to cool completely if you can wait. Serve crisp with a side of Greek yogurt and enjoy.1 cup low fat Greek Yogurt
NOTES
Nutrition
Dave Bell
I’m not a foodie, although I do love eating. I believe food should serve us and our goals, not hinder. Taking control and responsibility for what I eat is important to me. Lots of veggie protein is my way forward.
Abril Macías
Creator of this wonderful recipe!
I am a culinary creator and food photographer from Quito, Ecuador. I have a Master’s degree in New Food Thinking and a Bachelor’s degree in Gastronomy, my expertise lies in crafting and capturing creative dishes. Collaborating with websites and blogs worldwide, I develop recipes and bring them to life through captivating photographs.
I dedicate my work in the kitchen and through the lens to explore food from different backgrounds, origins and diets. I would describe my style as “comfort food with a twist”. My goal is to create recipes that are homely, yet attractive, delicious and have something different and exiting to them.
This article has been medically reviewed by James LeBaigue MSc Learn More
James LeBaigue MSc
James has a Masters Degree in Sport and Exercise Nutrition, as well as an Advanced Diploma in Human Nutrition.
He loves combining his scientific knowledge along with food in the real world, and these recipes are the result.
He’s on top of all the latest evidence and guidelines to make sure our nutrition advice on the website is as accurate as it can be.
By day he works as an Advanced Clinical Practitioner in a busy NHS GP Practice.
Each recipe is tested and then eaten (much to James’ delight), many times before it is deemed worthy to be published. Bon appetit!
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