Breakfast & Brunch/ Desserts/ Vegan

Almond Butter Oatmeal with Cardamon Pears

Almond Butter Oatmeal with Cardamon Pears for breakfast, yes please!

We have this oatmeal nearly every day for breakfast, it’s one of our favourites breakfast choices, especially during the winter. Oats are very filling and nourishing and pairs well with any fresh or dry fruits, seeds, nuts, coconuts or other crunchy toppings. Oats are rich in B Vitamins, Magnesium and fibre – all three are vital in reducing stress. They are also a great source of amino acid tryptophan, which is converted in serotonin – ‘happy hormone’ in the body.

It’s best to soak oats overnight (in milk or water) for an easier digestion. We like to eat them warm, but you can also eat cold. Very often I make a bigger serving and keep it in the fridge, ready to use throughout the week. This recipe is very customisable – swap nut butter, fruits, nuts, seeds – just use whatever you have available. I realized I have too many pears in the kitchen, so made Cardamon Pears – sauted pear slices with spices. You can prepare this way any other fruits like apples, plums or berries. Keep them in the fridge for up to 5 days and add to oatmeal, yoghurt, pancakes or even ice creams for a dessert.

Love oats? Try our Easy Homemade Granola or Grains & Seeds Porridge recipe!

Almond Butter Oatmeal with Cardamon Pears

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Serves: 2

This overnight oatmeal makes a very filling and nourishing make-ahead breakfast. Almond butter adds an extra creaminess and pairs lovely with Cardamon Pears.


  • 1 cup oats
  • 1-2 cups almond milk
  • 1 tbsp chia seeds
  • pinch of salt
  • 2 tbsp coconut flakes
  • 2 tbsp pumpkin seeds, roasted
  • 1 tsp cacao nibs
  • maple syrup to drizzle
  • 4 pears
  • 1 tsp cardamon
  • 1/4 roasted fennel seeds
  • 1 clove
  • 1 tbsp maple syrup
  • 1/2 tbsp vanilla essence



Mix oats with 1 tbsp chia seeds, almond milk, add a pinch of salt and soak overnight in the fridge.


In the morning add some more almond milk if needed and warm up on a low heat, stirring frequently.


Take off the heat and add 1 tbsp of almond butter, stir well until combined.


Transfer to individual bowls and served topped with Cardamon Pears*, roasted pumpkin seeds, coconut flakes, cacao nibs and a drizzle of maple syrup.


*Cardamon Pears - slice 4 pears, put into the saucepan with 1 tsp cardamon, 1 clove, 1/4 tsp roasted fennel seeds, 1/2 tsp vanilla and 1 tbsp maple syrup. Let it simmer covered on a low heat for 30 min, until pears are soft and release juices.

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