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Cinnamon Baked Pears with Chia, Hemp, Cacao, and Almond Granola
Serves 12
These baked pears have all the warm, sweet cinnamon flavour you expect from a Thanksgiving dessert—and they’re a snap to prepare. The lovely, soft, juicy texture of pears combines perfectly with the crunch of granola, which is packed with fibre, protein-rich chia and hemp, and a sprinkling of antioxidant-filled cacao nibs. Great as is or topped with a spoonful of natural yogurt.
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Ingredients
- 2 Tbsp (30 mL) extra-virgin olive oil + more for brushing
- 2 Tbsp (30 mL) honey or maple syrup
- 1 tsp (5 mL) vanilla
- 1/2 tsp (2 mL) cinnamon, divided
- 1 cup (250 ml) rolled oats
- 1/2 cup (125 mL) black chia seeds
- 1/4 cup (60 mL) hempseeds
- 1/2 cup (125 mL) slivered almonds
- 1 Tbsp (15 mL) cacao nibs
- 1/4 tsp (1 mL) salt
- 6 firm Bosc or Anjou pears
Nutrition
Per serving:
- calories 197
- protein 5 g
-
total fat
10 g
- sat. fat 1 g
-
total carbohydrates
28 g
- sugars 14 g
- fibre 7 g
- sodium 56 mg
Directions
01
Preheat oven to 350 F (175 C).
02
In small bowl, whisk together olive oil, honey, vanilla, and 1/4 tsp (1 mL) cinnamon.
03
In medium-sized bowl, combine oats, chia, hemp, almonds, cacao nibs, and salt. Make a well in centre of oat mixture and pour in honey-oil mixture. Stir until well combined.
04
Wash pears and split each down the middle so you have 12 halves. With small cookie scoop or melon baller, scoop out core of each pear. Sprinkle pear halves with remaining 1/4 tsp (1 mL) cinnamon. Fill each pear half with about 2 heaping Tbsp (30 mL) granola mixture.
05
Brush baking tin or casserole dish with olive oil and arrange pear halves inside. Bake for 20 minutes or until the pears are soft and granola is golden. Allow to cool slightly and serve.
