Overnight Almond Oats with Poached Pears

This is a great recipe to have ready for a busy morning as most of the preparation is done the night before. Simply add a few seeds and a little honey or maple syrup if you wish.

Adding ground almonds to your overnight oats ensures that you start the day with a good portion of plant protein to help keep you full all morning and added fibre to support your digestive system.

If you don’t have any pears, try apples, plums or any other fruit you may have to hand, all will be equally delicious.

serves 2


1 cup oats (approximately 75g)
1 cups milk / mylk of choice
2 heaped tbsp ground almonds (approximately 30g)
½ tsp vanilla paste or extract – you could also substitute this for ½ tsp cinnamon, or ¼ tsp ground ginger if you prefer
2 medium pears, peeled, quartered and cored
boiling water
squeeze of lemon juice


2 tbsp mixed seeds
A little drizzle of honey or maple syrup (optional)


The night before:

Place the 8 pear quarters on the bottom of a large flat pan with a lid. You don’t want the pears to overlap too much if possible. Pour boiling water over the top, enough to just cover the pears, add a small squeeze of lemon juice (it helps to stop the pears discolouring) and simmer very gently for 4-6 minutes, until just tender.

Once cooked, remove the pears from the boiling liquid and allow to cool in a small bowl.

Meanwhile, combine the oats, milk / mylk, ground almonds and vanilla in a small bowl. Stir well to combine. Cover and allow to soak for a minimum of 2 hours, ideally overnight. Keep refrigerated.

In the morning:

Divide the overnight oats equally into two bowls, top with a couple of pear halves and a sprinkling of seeds. Add a little drizzle of honey or maple syrup and serve.

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Shallow Casserole | Le Creuset


Oat milk | Plenish


3kg bulk organic oats


Zero Waste Ground Almonds | Good Club


Wooden spoons


Scalloped Small Bowls | The White Company