Steel-cut oats with pear compote and crunchy pecans from Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories (page 80) by Joanne Chang

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Notes about this recipe

  • anya_sf on March 10, 2024

    I made 1/3 recipe for one, using a Bartlett pear (didn't bother to peel), almond milk, and quick steel-cut oats, which cooked much faster. Very tasty and filling.

  • ChelseaP on July 08, 2022

    I just made the toppings and did my usual way of making porridge. Was so lovely and warming, a great combo.

  • coryelizabeth on June 29, 2017

    The oatmeal is absolutely delicious, as is the blueberry compote. The leftovers congeal when left in the fridge, but they reconstitute nicely in a saucepan or microwave with a little milk.

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