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!
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 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. 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.
–This post originally published October 10, 2014
More fruit compote recipes you might enjoy:
- 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