Creamy and filling oats made with Earl Grey tea and milk, whipped with banana and vanilla, finished with roasted pear and raisins, and topped with an easy, luscious honey mascarpone cream and toasted walnuts. And the whole heavenly bowl comes together in minutes. 
deceptively simple
“Earl Grey oats” has been sitting on my list of million-dollar ideas for months now, and it is a true crime that it took me this long to try out a recipe. I wouldn’t know what to put in it… It’ll be a hassle to make the tea first… It needs to be steel cut which takes so long to cook… Maybe something should soak overnight… The Instant Pot should be involved…
Then one day I was staying at a hotel eating oatmeal from a mix I prepped beforehand (quick oats, cinnamon, freeze-dried fruit) plus hot water from the breakfast buffet. I realized too late that it needed more liquid, so, too lazy to go back for more, I just poured in some of the hot tea I was drinking.
Earl Grey oats conundrum of 2019 resolved.
- Put anything in it.
- Hassle? It takes less than 45 seconds to microwave 1/3 cup water for tea, and it’s done steeping before you’ve even gotten out the rest of the ingredients.
- You can use any type of oats that take any length of time with any cooking method. The secret is the flavor.
fruit, honey cream, and nuts
After coming to my senses about how simple and hassle-free Earl Grey oats are to make, this magical combo came together like destiny.
- Ripe banana whipped in near the end of cooking for sweetness and voluminous texture.
- Hunks of pear lightly roasted (in the toaster oven 2-3 min) to make them extra juicy and flavorful.
- Raisins. A must.
- A splash of vanilla.
- Honey mascarpone cream to smother it all in love. (Simply mix 1 Tbsp mascarpone, 1 tsp honey, and 1/4 tsp vanilla. Sub softened cream cheese if you can’t find mascarpone.)
- Toasted walnuts for a heart-healthy aromatic crunch.
Earl Grey Oats with Pear and Honey Cream
Notes
*Use any type of oats you desire. Just adjust the cooking time, method, and amount of liquid accordingly.
Ingredients
- 1/2 cup quick-cooking oats*
- 2/3 cup 1% milk
- 1/3 cup water
- 1 Earl Grey tea bag
- ~1/2 very ripe banana
- 1/4 tsp vanilla
- ~1/3 ripe red pear, cubed
- 1/2 Tbsp raisins
- honey cream: 1 Tbsp mascarpone (or cream cheese), 1 tsp honey, 1/4 tsp vanilla
- 2-3 walnut halves, toasted and chopped
Instructions
- In a microwave-safe measuring cup, heat water to just below a boil (30-45 seconds). Add tea bag and steep 3-5 minutes, or until saturated, while preparing other ingredients.
- Add oats and milk to a small saucepan and bring to a light simmer. Stir in hot tea when ready. Cook until liquid is mostly absorbed, stirring occasionally.
- Meanwhile, roughly chop the pear. For extra sweetness and juiciness, place the cubes on a sheet of foil or parchment and toast or broil about 2-3 minutes (optional).
- Toast the walnuts 1-2 minutes or until glistening and fragrant. (Can be done alongside the pear on toast settings if careful not to burn). Chop when cool.
- When the oats are just about done, add the ripe banana in slices and whip/stir vigorously to incorporate. Stir in 1/4 tsp vanilla, then fold in the pear and raisins.
- To make the honey cream, simply combine mascarpone (or cream cheese), honey, and vanilla in a small bowl and stir until smooth. (If too firm to stir, first microwave 5-10 seconds.)
- Transfer the oats to a bowl. Top with honey cream and chopped walnuts.
