Whether served for breakfast or even dessert, this simple dish balances the warm sweetness of roasted pears and honey with creamy yogurt. It can be eaten any time of year, but it feels especially appropriate during autumn and winter when the flavors complement toasty days spent curled up on the couch or celebrating the holidays with loved ones.
Serves 4
- 1/4 cup rolled oats
- 1/4 cup coarsely chopped raw almonds
- 2 tablespoons whole wheat (or white) all-purpose flour
- 1/2 teaspoon ground cinnamon
- Pinch of kosher salt
- 3 tablespoons honey, divided
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
- 2 firm but ripe Anjou pears, halved and cored
- 2/3 cup yogurt
