I’m so excited to share a recipe from the NEW Inspiralize Everything cookbook from my friend, Ali of Inspiralized, who is so incredibly talented and her recipes are full of flavor and spiralized creativity. I’ve been online blogging friends with Ali for a few years now and we had the opportunity to meet in person last fall and I loved her energy and passion. We sat next to each other at a dinner and chatted the night away. She’s the real deal- my kinda gal and boy o’ boy does she know how to create a good recipe.
Ali’s new book is full of gluten-free recipes that I can’t wait to whip up myself with her spiralizer. She was kind enough to send me a copy of her new cookbook last week so I wanted to share one of her spiralized recipes with all of you.
This Chai-Spiced Pear Oatmeal is delish- to say the least. She nailed this breakfast recipe (I also think it would be great to have the leftovers for dessert on a weeknight). I love spiralizing pears and I’ve spiralized them for salads with my clients in the past but I haven’t tried them ontop of an oatmeal recipe. I love the idea of added them to a sweet breakfast porridge like this. I also really loved how she used almond milk in this recipe- it makes the oats super creamy. I used unsweetened almond milk and it tasted delicious along with some pure maple syrup (or you could use honey, if desired) and coconut oil, vanilla extract and a few spices to give you a lovely chai flavor. Ali toasted the walnuts for a topping, which brings out their naturally hearty n’ toasty flavor and makes them extra delicious (toast your nuts in a skillet anytime you can- you’ll be pleasantly surprised at how much more delicious they taste).
So, if you’re stuck in a rut for what to serve for breakfast this week, toss your oats together with Ali’s amazing chai-flavor combinations and spiralize a pear on top – you’ll be getting yourself off on the right foot to start your day…that’s for sure.
You’re going to love this recipe and Ali’s book, too. To WIN a copy of this book, leave a comment below and I’ll be picking one winner next week.
Try to buy everything organic. Here’s why I eat organic: The Benefits of Eating Organic.
- 1 cup gluten-free rolled oats
- 1 teaspoon coconut oil
- 1 Anjou pear, spiralized with blade, noodles
- 1½ cups plain unsweetened almond milk
- ¼ teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cardamom
- 1 teaspoon maple syrup
- 2 tablespoons walnut halves
- Bring 2 cups water to a boil in a medium saucepan over high heat. Add the oats and return to a boil, then reduce the heat to low and simmer for about 10 minutes or until all the water has been absorbed and the oatmeal is fluffy.
- Meanwhile, heat the coconut oil in a medium skillet over medium-high heat. When the oil has melted, add the pear noodles, almond milk, vanilla, cinnamon, cardamom, and maple syrup. Stir to combine and simmer until the milk has evaporated and the sauce has thickened, about 15 minutes.
- Meanwhile, place a small skillet over medium-high heat and add the walnuts. Toast, stirring, for 5 minutes or until fragrant. Remove from the pan.
- Divide the oatmeal between two bowls and top with the pear mixture and the toasted walnuts.