An autumn alternative to oatmeal, Pear and Apple Compote with Yogurt and Granola. Warm cinnamon spiced pears and apples served over granola and Greek yogurt.
Everywhere I look lately, bloggers are posting their favorite oatmeal recipes. And rightly so. The leaves are changing, the temperatures are falling, and it’s quickly becoming the season for warm, comforting recipes. I like a nice bowl of warm, spiced oatmeal on a cool morning, too. But, to be honest, I get tired of it pretty quickly. I enjoy a little something different once in a while.
This Pear and Apple Compote with Yogurt and Granola is a great alternative to our everyday oatmeal. It’s warm and deliciously comforting and just different enough not to be boring! A bowl of granola topped with a bit of Greek yogurt and fruit. My idea of a perfect autumn breakfast. Yum!
How to Make Pear and Apple Compote with Yogurt and Granola
Use whatever varieties of apples and pears you like for this recipe. I used Honeycrisp apples this time along with two gorgeous red Bartlett pears just because that’s what I had on hand. Granny Smith apples are a good choice, too.
Peel and core the apples and pears and cut them into similar sized chunks.
Place the fruit, along with the sugar, cinnamon, and water, in a heavy-bottomed saucepan. Bring to a boil, then reduce the heat to a simmer and cook 15-20 minutes or until the pears and apples are soft. The cooking time is up to you. If you like your fruit a bit softer, cook longer. Stir frequently during the cooking time.
About halfway through cooking stir in the raisins. I wait to add them in so that they aren’t completely mushy. Again, up to you. If you like yours to turn to mush, add them at the start. I won’t judge :-)
Divide the granola among 4 bowls and top each with two tablespoons Greek yogurt and 1/4 of the pear-apple compote. Drizzle the milk or cream around the edges of the bowl. Dust the top with a bit of ground cinnamon if you like. Serve warm.
More Breakfast Recipes on Never Enough Thyme:
fruit compote from Other Bloggers:
- Small Batch Cranberry Pear Compote from Small Bites
- Cornmeal Waffles with Blackberry Compote from Two Peas and Their Pod
- Blueberry Compote from Skinny Taste
- Apple, Ginger, and Cardamom Compote from Green Kitchen Stories
Pin to Your Pinterest Breakfast Board!
- 2 large cooking apples, peeled and cored
- 2 pears, peeled and cored
- 2 tblsp. sugar
- 1 cinnamon stick (or 1 tsp. ground cinnamon)
- 2 tblsp. water
- 1/4 cup raisins
- 2 cups granola
- 1/2 cup Greek yogurt
- 1/2 cup milk or cream
- Cut the apples and pears into similar sized chunks. Place them, along with the sugar, cinnamon, and water, in a heavy bottomed sauce pan.
- Bring to a boil, then reduce the heat to a simmer and cook 15-20 minutes or until the pears and apples are soft. Stir frequently during the cooking time.
- About halfway through cooking stir in the raisins.
- Divide the granola among 4 bowls and top each with two tablespoons Greek yogurt and 1/4 of the pear-apple compote. Drizzle the milk or cream around the edges of the bowl. Serve warm.
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- John Boos Block RA03 Maple Wood Edge Grain Reversible Cutting Board, 24 Inches x 18 Inches x 2.25 Inches
- Wusthof Classic Chef's Knife: 6"
- Cuisinart 719-16 Chef's Classic Stainless Saucepan with Cover, 1 1/2 Quart
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Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 1009 Total Fat: 37g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 25g Cholesterol: 25mg Sodium: 104mg Carbohydrates: 151g Fiber: 24g Sugar: 83g Protein: 27g
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