Mocha Poached Pear Oatmeal with Tahini

As most of my readers know. . .

I. Hate. Pears. So. Much.

Mocha Poached Pear Oatmeal with Tahini #vegan

Thus, many of my pear recipes are desperate, elaborate concoctions to attempt to make them palatable to me. Today’s strategy: poaching. In chocolate. Mocha chocolate, to be exact.

And then dousing it all in tahini.

Mocha Poached Pear Oatmeal #oatmealartist

Mocha Poached Pear Oatmeal with Tahini by the Oatmeal Artist

So for a pear-hater like me, this recipe was excellent. Super indulgent, but if you crunched the numbers, you’d probably find that it’s not really unhealthy at all.

Confession: I mixed a little (runny) PB2 with my tahini because I couldn’t help myself. #PB24lyfe

Mocha Poached Pear Oatmeal with Tahini

Now, my experience with poaching is minimal. Sure, I poached some rhubarb the other month, but that’s child’s play. Poaching a pear is another game entirely because pears are massive and, ideally, you should have enough liquid in the saucepan to cover the entire pear.

I’m a rebel, so I didn’t do that. I also didn’t want to waste valuable resources (soy milk, cocoa powder, coffee granules) just to fill a saucepan to cover an evil pear. Therefore, I took some liberties in my poaching methods.

Liberty #1: I cut my pear in half. *gasp*

Liberty #2: My pear still didn’t fit in the liquid. I shrugged it off and spent fifteen minutes rotating the pear to ensure semi-equal poaching coverage. *double gasp* Ina Garten will never invite me to one of her dinner parties. ๐Ÿ™ย 

Liberty #3: I diced one half of the pear so that my oatmeal would have pear in every bite. It wasn’t that evil because it was infused with mocha flavor, so it was happy pear bites. ๐Ÿ™‚

Mocha Poached Pear Oatmeal with Tahini - You could also use almond butter!

Mocha Poached Pear Oatmeal with Tahini by the Oatmeal Artist #vegan

And if that weren’t enough, I covered it all in tahini, just in case infusing my pear with mocha wasn’t effective to transform it into something I would deem edible.

And then, because covering it in tahini did not turn it into the gorgeous, tahini-covered oatmeal I had fantasized, I added freshly toasted almonds to cover the ugliness that occurred after I not-so-delicately doused the entire bowl in tahini.

This looks vaguelyย like a “Pinterest Fail” kind of concoction. But IT TASTED DELICIOUS and that’s all that matters. ๐Ÿ˜‰

Mocha Poached Pear Oatmeal #oatmealartist #vegan

It looks prettier without the tahini. But the tahini is a must! If you don’t have tahini, sub almond butter. Just trust me.

And don’t forget to participate in the contest to become December’s Oatmeal Enthusiast!

All you have to do is leave comments. See details here.

Random Recommendations:

  • [eats] If you’re trying to get into raw kale salads but find the real deal too bitter, try Trader Joe’s bag of mixed baby kale. It’s more tender and much less bitter. It’s a great “training bra,” if you will.
  • [eats] Seriously, buy your nuts, seeds, flours, coconut, etc. in bulk. You will save so much money. I use Whole Foods, but I know other stores have the option as well.
  • [tunes] Michael Buble – “Best of Me” – the song that reduced me to tears when I heard it live in 2009

Mocha Poached Pear Oatmeal with Tahini

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: serves 1

What you'll need:

    For the mocha poached pear:
  • 1 pear
  • 1 cup milk of choice
  • 1/2 cup water, or more milk
  • 4 tsp cocoa powder
  • 2 tsp instant coffee granules
  • maple syrup, to taste (I used 1 tsp)
  • 1 tsp vanilla extract
  • pinch of salt
  • For the oatmeal:
  • 1/2 cup old-fashioned oats
  • tahini, to top*

How to make it:

    To poach the pear:
  1. Prepare pear first. Peel.
  2. Find the widest part of the pear and cut in half. I know it's unconventional, but trust me.
  3. For the top, skinny half, carefully remove any parts of the core at the center. You should probably use a paring knife for this, but I'm lazy, so I kept using my chef's knife.
  4. For the bottom half, cut out the entire core.
  5. Dice the bottom half into bite-sized pieces.
  6. In a saucepan, combine milk, walter, cocoa powder, coffee granules, maple syrup, vanilla extract, and salt. Set over medium heat and whisk until combined.
  7. When the mocha mixture begins to simmer, add pear (both the top section and the diced parts. Ideally, your pear should be entirely covered by liquid. Mine wasn't, so I just rotated the top section a few times to make sure all parts were able to poach.
  8. Cover with a lid or "parchment/baking paper" if you have it. Allow to simmer for approximately 15 minutes. I had my burner on the lowest setting and it still bubbled up constantly and overflowed a few times, so keep an eye on it. I remedied this by occasionally lifting it off the burner and/or stirring periodically. Not sure if this is allowed in "poaching," but I don't care. ๐Ÿ™‚
  9. After 10-15 minutes, start checking your pear by poking it with a fork; once it's tender, it's done. Be sure to check multiple spots (outside, inside, top, bottom, etc.). Ideally, they'd cook evenly, but they might not have.
  10. To make the oatmeal:
  11. Remove the large top half of the pear but leave the diced pear in the saucepan.
  12. This is the annoying part: pour the mixture out into a glass measuring container and make sure it comes to 8 oz. (one cup). If there's extra, pour it out (either down the sink ๐Ÿ™ or into a cup to use for later. You could also thicken/reduce it and add it on top of your finished oats).
  13. Return the mixture back to the saucepan and set the heat back to medium.
  14. Add oats. If you want to add chia of flax seeds, now would be the time to do it.
  15. Stir occasionally until it reaches your desired consistency.
  16. For assembly:
  17. Place large pear half in center of bowl and carefully pour prepared oatmeal around it.
  18. Add a splash of milk around the edges if desired.
  19. Top with tahini. Add any other additional toppings, such as chocolate chips, coconut, or nuts. (I added toasted almonds.)

Just an FYI:

*almond butter would also work instead of tahini

I've basically never poached anything before, so my technique may be bonkers. However, the end result was great, so I don't care! ๐Ÿ™‚

Mocha Poached Pear Oatmeal with Tahini #oatmealartist #vegan

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master’s degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

24 Responses to Mocha Poached Pear Oatmeal with Tahini

  1. Nikki says:

    I’ve never poached a pear before! I like the red ones best though. Give them a try.

  2. Kelsey says:

    What kind of texture did the pear have after poaching? I’ve really enjoyed pears in baked oatmeal before, but I find they just kind of dissolve on the stove top. Maybe poaching could be a happy compromise.

    • Lauren Smith says:

      It definitely didn’t dissolve. It was softer than before but still firm-ish. (That could vary depending on how long you poach it. In true Lauren fashion, I probably stopped poaching before I should have, so mine was quite firm still. I’m impatient.)

  3. Cassie says:

    How clever, but I can’t believe you don’t like pears :'( I never would’ve thought of poaching the fruit in cocoa–it’s a great idea! The tahini combo is also divine, just sayin ๐Ÿ˜›

  4. jaime Lindauer says:

    OK… I am going to try to use this with my overnight recipe. Should I just poach diced pear with the tahini ( and of course the PB2) and add it the next morning?

    • Lauren Smith says:

      Hmm…yes, dicing the pear before poaching might be a good idea here. I think you could add the poached pear the night before OR in the morning (pros and cons to each, but the main pro is using the poaching liquid for your oats). Don’t add the tahini until the morning!

  5. Molly Mollinedo says:

    Im not a big fan of pears too but I did enjoy your Sautรฉed Pear Oatmeal Oatmeal recipe.

  6. Aw man, how can you hate pears?! I love them! But this looks fantastic, I’ve never had poached pears before but I’ve always wanted to try them as a dessert with vanilla ice cream or something!

    • Lauren Smith says:

      I used to love them, but something went awry in the last few years that made me suddenly abhor them. Actually, I think I just have had bad experiences using them in oatmeal. I think they are a great fruit for snacking on (when they’re the correct ripeness), but they make such sad oatmeal. Unless you saturate them with chocolate or do other crazy things with them. ๐Ÿ˜€

  7. Lyndsey B says:

    I have to admit it…I am SO scared to try tahini in oats! I just don’t know how it will work out. I know everyone is obsessed with it, so tell me, tahini fans- What is a recipe that will ensure I enjoy my first tahini oats? This one looks lovely, but I think I’m going to try it with a simple, humble apple spice oatmeal. What do you think??

  8. Sue says:

    Just wondering, why do you buy pears if you hate them? Were they on sale or something?

    • Lauren Smith says:

      Great question! Mostly just to challenge myself and push myself out of my comfort zone. I keep hoping that I’ll find a way to enjoy them. I don’t like “not liking” foods. (Exhibit A: I hate tomatoes, but I force myself to eat them all. the. time.)

  9. Sandra says:

    My foodie senses are tingling with excitement just by reading the title!! However, after reading the recipe I was wondering if I can make a couple changes without screwing up the recipe. First I was wondering if I can use prepared coffee. My reasons for asking are because I never have instant coffee granules due to my deep love for French Press coffee. I was also wondering if it is okay to omit the maple syrup, sadly maple syrup leaves my throat feeling raw after consumption. ๐Ÿ˜› Once there is an abundance of pears at my local grocery store, I definitely plan on trying this yummy recipe sans maple syrup, with French Press coffee, and in the microwave to reduce the amount of dishes in the thick of the drought. I can’t wait for the foodie experience in my own kitchen!!

    • Lauren Smith says:

      You can definitely use prepared coffee. It would probably yield better results (I just don’t have a coffee maker). You can omit the maple syrup, but it will be bitter if you don’t swap in another type of sweetener. And I say this as someone who does NOT have a sweet tooth.

      I am intrigued about how you are going to make this in the microwave. Please follow up to tell us how it turns out and how you did it! Making oatmeal in the microwave is totally foreign to me.

      • Brianna Stubbs says:

        I make mine in the microwave all the time.. It very much depends on your specific microwave but it can give you really good results softening up any fruit you use.. I tend to microwave for 2-2.5 minutes first, then stir fully add some more liquid and then finish it off for another minute. I wouldn’t go longer as you can end up with a bit of an explosion (very upsetting first thing in the morning..!).. It is more satisfying making it in a pan but microwave means that you only have the bowl to wash up = BIG plus ๐Ÿ™‚

        • Sandra says:

          LOL. I couldn’t agree more with you, Brianna! As designated dishwasher of my household, the less dishes I have to wash, the happier I am! Unless the oatmeal boils over in the microwave; for that is not fun to clean. Which is why I closely watch the oatmeal as it cooks. If I see that the oatmeal is about to boil over, I immediately press the pause button to let the oatmeal sink down, then I continue to let it cook. Since every microwave is different, I understand that cooking times vary. When I prepare oatmeal I maintain a 2:1 ratio of liquid to oats. Most of the time I will add mix-ins such as frozen fruit, protein powder, and mashed banana (my favorite). I microwave the oat mixture for two minutes, stir, and repeat until desired doneness is reached. And now I am really looking forward to my weekend project, trying this recipe using the microwave! ๐Ÿ˜€

        • Lauren Smith says:

          I just can’t imagine poaching a pear in a microwave!

  10. Brianna Stubbs says:

    I had my first oatmeal+tahini experience today, inspired by your recent experimentation! Really great idea- I enjoyed the more savoury topping especially when I added some honey for contrast. I had it on top of a dark chocolate almond and plum oatmeal and also added some flax and cocoa nibs as a topping (for the crunch factor!).. I also visited Grod (the porridge cafe in Copenhagen) when I was there recently.. I do lightweight rowing and I have just finished competing so I don’t have to watch my weight fro the time being and it was so fantastic to order peanut butter with caramel sauce and berries as a topping and not get too hung up on the size of the peanut butter dollop! Pure oatmeal bliss, plus it kept me full all day and we walked 22km around the city..! Thanks to one of your previous guest bloggers for her good review! I have a photo of their current menu if you want any inspiration..! Bri x

  11. Heather Roberts says:

    Okay, like a few of the others, this was my first experience with Tahini on oatmeal….”Why have I never done this before!” is all I could think after each bite. It’s funny, cause it reminded me of the first time I tried grapefruit in my oatmeal. I didn’t think it was a good idea, but there hadn’t been a single recipe on your blog that I didn’t liked (there still isn’t). So, after much procrastination, I finally got around to trying it and immediately loving it.
    I never doubt your crazy ideas anymore. I love trying new combos and I look forward to the next one that makes me say, “Really Lauren?…alright, I’ll try it”.

  12. Gisele says:

    Made this four times already- it is one of my favorite oatmeals on this blog! It tasted fabulous, even without sugar (which was quite surprising since it had chocolate and coffee.) Will make this again many times in the future!

  13. Christine says:

    I just finished making this oatmeal….whew! Considering that I usually make overnight oatmeal or simple recipes in the microwave, this one was way more tedious than I would like. I kept hoping that it would be worth it. Fortunately, it was! I used Silk Dark Chocolate Almond Milk for the liquid (and omitted the maple syrup, since the liquid was sweet enough). It made a deliciously fudgy bowl of oatmeal, that offset the bitterness of the tahini. This was my first experience using tahini in oatmeal too. It tasted excellent in this recipe!

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