Oat and Ricotta Waffles with Ginger Pears and Sesame Granola

Instructions

1. 1

   Preheat the oven to 180 °C / 350 °F. On a small baking tray, mix the chopped walnuts, sesame seeds, brown sugar, 1/2 tablespoon of the honey, and the neutral oil until evenly coated.

2. 2

   Bake the walnut and sesame mixture for 8 to 10 minutes at 180 °C / 350 °F, stirring once halfway through, until golden and fragrant. Remove from the oven and let it cool so it becomes crisp.

3. 3

   Meanwhile, place the rolled oats in a blender or food processor and pulse until you get a coarse flour. Transfer to a bowl and mix with the baking powder, ground cinnamon, and fine salt.

4. 4

   In another bowl, whisk together the ricotta, eggs, milk, remaining honey, vanilla extract, and melted butter until smooth.

5. 5

   Add the dry ingredients to the wet ingredients and mix just until combined. Let the batter rest for 5 minutes so the oats can hydrate.

6. 6

   Heat and lightly grease a waffle iron with a little butter. Cook the waffles according to the size of your machine, using one portion of batter per batch, until golden, 4 to 6 minutes per batch. Keep finished waffles warm in a low oven at 95 °C / 200 °F if desired.

7. 7

   While the waffles cook, make the pears. Set a skillet over medium heat, add the pears, grated fresh ginger, and lemon juice. Cook for 4 to 6 minutes, stirring gently, until the pears are tender but not falling apart.

8. 8

   Serve the waffles hot with the ginger pears spooned over the top, then finish with the crisp sesame-walnut granola over each portion.