Cocoa Orange Baked Oatmeal with Warm Cardamom Pears and Pepita Crunch

Instructions

1. 1

   Preheat the oven to 180 °C / 350 °F and lightly grease a medium baking dish.

2. 2

   In a large bowl, combine the rolled oats, cocoa powder, baking powder, orange zest, and fine salt.

3. 3

   In a separate bowl, whisk together the milk, egg, honey, and vanilla extract until well combined.

4. 4

   Pour the wet mixture over the dry ingredients and stir until all the oats are evenly moistened.

5. 5

   Transfer the mixture to the prepared dish and spread it evenly. Bake for 25 minutes at 180 °C / 350 °F, or until the center is set but still moist.

6. 6

   While it bakes, melt the butter in a skillet over medium heat. Add the pear and cook for 3 minutes, stirring occasionally.

7. 7

   Add the ground cardamom and ground cinnamon to the skillet with the pear, stir well, and cook 2 to 3 minutes more until the fruit is warm and tender but not falling apart.

8. 8

   Add the pumpkin seeds to the same skillet and toast them for 1 minute with the pear and spices so they become fragrant and lightly crunchy.

9. 9

   Remove the baked oatmeal from the oven and let it rest for 5 minutes. Serve each portion topped with the warm pears and pepita crunch.

10. 10

    If desired, finish with an extra drizzle of honey before serving.