YIELD: 4-6 servings for grains, 2-3 servings for pears
- 1/2 cup uncooked steel cut oats
- 1/4 cup uncooked millet
- 3 tablespoons uncooked quinoa
- 2 cups of water
- Pinch of salt
- 1 Pear, ripe but firm
- 1 1/2 tablespoons coconut sugar or brown sugar
- 1 tablespoon of butter, ghee or coconut oil
- 1/3 cup canned coconut milk, full fat
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of pure vanilla extract
- Chopped nuts for garnish (optional)
To Make the Grains:
- The night before; combine the oats, millet, and quinoa in a fine mesh colander and give them a good rinse under cold water, drain well. Put the rinsed grains in a medium saucepan with the water and a small pinch of salt and bring to a boil. When the water boils, remove the pan from the heat, cover and let sit on the stove top overnight.
- The following morning; return the pan to the burner and bring to a low simmer. Continue cooking until all the water is absorbed and the grains are soft, about 10-15 minutes. Stirring occasionally to prevent the bottom from burning. At this point, more liquid can be added if you prefer a looser consistency. Turn off the heat, cover and let rest for 5-10 minutes.
To Make the Pears:
- Cut the pear in half lengthwise, remove the core and cut each half into thin slices. Set aside.
- In a skillet, heat the butter or oil over medium heat until melted, add the sugar and stir to combine, carefully add the coconut milk. Cook for about a minute longer, stirring continuously, until the sugar has melted and the sauce starts to come together.
- Add the sliced pears to the caramel and continue cooking until the pears are tender and golden, and the caramel sauce has thickened, about 5-10 minutes depending on the ripeness of your pears. If the sauce gets too sticky, just add a splash of water or more coconut milk to loosen it up again.
- Turn off the heat, stir in the cinnamon and vanilla. Serve immediately over grains. Garnish with nuts of desired.