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Maple roasted pears with gingerbread granola

For a shortcut, you can use three cups store-bought granola, and stir in the spices and molasses. Bake for five minutes instead of 25 to get a similar result. Look for granola with a small list of good quality ingredients, preferably without cane sugar. This dish is very impressive served at a brunch gathering, and can be prepared in advance. Just add the granola on at the last minute to prevent it from getting soggy.




  • 4 ripe Bosc or Asian pears
  • 3 tablespoons pure maple syrup

Gingerbread granola dry ingredients

  • 1 1/2 cups quick cooking rolled oats
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup raw sunflower seeds
  • 1/3 cup unsweetened coconut flakes
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon powdered ginger
  • Pinch clove
  • 1/8 tsaspoon sea salt

Wet ingredients

  • 3 tablespoons coconut oil
  • 3 tablespoons pure maple syrup
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract

Options for serving

  • 2 cups vanilla ice cream (I prefer dairy-free coconut)
  • 2 cups yogurt (I prefer dairy-free coconut)
  • 2 tablespoons pure maple syrup for drizzling
  • 2 tablespoons chopped candied ginger


  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Peel pears, remove the core, and cut in half lengthwise. Cut each half lengthwise into eight pieces. You can also dice them into one-inch cubes for a more rustic look.
  3. Toss the pears in a bowl with the maple syrup, and place onto a parchment-line baking tray.
  4. Roast in the oven for 20-25 minutes, flipping halfway. The roasting time will depend on the ripeness of your pears.
  5. Meanwhile, for the granola, combine all of the dry ingredients in a medium bowl.
  6. In a small pot, combine all of the wet ingredients, and heat on medium until the mixture just comes to a gentle simmer. Pour immediately over the dry ingredients, and mix together thoroughly.
  7. Pour the granola mix onto a parchment-lined sheet tray and bake for 25 minutes, stirring halfway through.
  8.  Let the pears and granola cool before serving. To serve for dessert, place a scoop of ice cream into a vintage teacup or small mason jar. Top with the roasted pears, granola, and candied ginger or extra maple syrup if desired.
  9. To serve for breakfast, swap the ice cream for yogurt, and layer with the pears and granola in a mason jar or bowl.

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