SPICED PUMPKIN OATMEAL WITH BAKED PEARS AND PECANS

When the mercury dips—even ever so slightly—I return to the warming breakfasts of fall and winter that hold the unique ability to serve as both aromatherapy and sustenance. The moment the pat of butter hits the heat and coats tawny, nutty steel-cut oats, the kitchen fills with the most delectable oatmeal cookie aroma, acting as a gentle wake-up call for the chillier weather (and for yourself). Pumpkin purée adds depth, sweetness, and volume, playing nicely off maple-like pecans and cozy roasted pears.

This recipe can be made completely ahead, allowing you to quickly prepare steel-cut oats on a weekday with a rapid reheat.

Serves 4–6

4 pears, halved and cored (they can even be a little under-ripe)

1 tablespoon unsalted butter

1 cup steel-cut oats

4 cups milk of choice, plus more for serving

2 cups pumpkin purée

¼ cup demerara sugar (dark brown sugar) or maple syrup, plus more for serving

1½ teaspoons pumpkin spice (see page 247)

¾ teaspoon salt

⅓ cup chopped pecans

Preheat oven to 350ºF. Add pears, cut-side down on a parchment-lined baking sheet. Bake for 20 to 30 minutes, until very soft when pierced with a knife. Meanwhile, make the oatmeal.

In a large pot, melt butter over medium-high. Add oats and toast for 1 minute, stirring constantly, until fragrant. Stir in remaining oatmeal ingredients except pecans, bring to a boil, reduce to medium-low, and cook, uncovered, stirring often for 25 to 30 minutes. Oats should be tender and porridge should be thick. Scoop into bowls and top each serving with a baked pear and sprinkle of pecans. Serve with additional milk and brown sugar or maple syrup.