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Caramelised Pecan and Pear Oats

Caramelised Pecan and Pear Oats

Serves 2 | with Salted Caramel Sauce
4.0(8)
Recipe Development Team
Recipe Development TeamUpdated on April 01, 2026
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Calories
: 
565 kcal
Protein
: 
10.5g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Nuts
  • Pecan Nuts
  • Milk
  • Cereals containing gluten
  • Oats
  • Pistachio nuts
  • Almonds
  • Cashew nuts
  • Sesame
  • Nuts
  • Peanut
  • Brazil nuts
  • Hazelnuts
  • Macadamia Nuts
  • May contain traces of allergens
  • Cereals containing gluten
  • Milk
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

50 grams

Pecan Nut Halves

(Contains: Nuts, Pecan Nuts May contain traces of: Pistachio nuts, Almonds, Cashew nuts, Sesame, Nuts, Peanut, Brazil nuts, Hazelnuts, Macadamia Nuts)

80 grams

Salted Caramel Sauce

(Contains: Milk)

1 unit(s)

Pear

120 grams

Instant Oats

(Contains: Cereals containing gluten, Oats May contain traces of: Cereals containing gluten, Milk, Nuts, Soya, Cashew nuts)

Not included in your delivery

300 milliliter(s)

Boiled Water

Energy (kJ)2363 kJ
Energy (kcal)565 kcal
Fat26.6 g
of which saturates4.7 g
Carbohydrate68.7 g
of which sugars32.1 g
Dietary Fibre8.1 g
Protein10.5 g
Salt0.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Small sauce pan
•Baking Paper
•Large Bowl

Instructions

PDF
Toast the Pecans
1

a) In a small saucepan, combine the pecans and half the salted caramel sauce. Pop on medium heat until the salted caramel becomes stringy and the pecans clump together, 5-6 mins.

b) Place the caramelised nuts onto a plate lined with baking paper in a single layer and place in the fridge to set, 10-15 mins. TIP: Try to separate the pecans before you place them in the fridge to make them easier to separate later.

c) Meanwhile, quarter the pear lengthways (no need to peel), remove the core and thinly slice lengthways.

Mix It Your Way
2

a) Add the instant oats to a large bowl.

b) If you prefer to make your oats with water, boil a half-full kettle. Pour 300ml of just boiled water into your bowl of oats. TIP: If you like your oats a little runnier, stir in an extra 100ml of boiled water.

c) If you prefer to make your oats with milk, heat 300ml of milk in a small saucepan. Bring to a simmer, then pour into the bowl of oats.

d) Once you've combined your water or milk with your oats, add a pinch of salt, then thoroughly mix until the porridge is creamy and combined.

Finish and Serve
3

a) Divide the oats between 2 serving bowls. Fan out the pear slices on top, then scatter over the caramelised pecans. 

b) Drizzle over the remaining salted caramel to finish.

Enjoy!

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