Pear Cranberry Oatmeal | Recipes | Cook For Your Life
Pear and Cranberry Oatmeal with Toasted Walnuts

Pear Cranberry Oatmeal with Toasted Walnuts

Rated 4.3 out of 5
4.3 out of 5 stars (based on 11 reviews)

Clock Icon for Prep Time 10 min prep
Clock Icon for Prep Time 25 min total
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

Here is a deliciously easy way to start your day. The tart dried cranberries and sweet fresh pears are a match made in heaven, and the toasted walnuts bring a savory crunch and healthy omega-3...


  • 1 ⅓ cups rolled oats
  • 2 ⅔ cups water
  • Generous pinch of sea salt
  • 2 tablespoons dried cranberries
  • 2 small pears (firm but ripe)
  • 2-3 tablespoons walnut pieces, lightly toasted
  • 1 diced banana (optional)
  • Milk or yogurt of your choice, to taste (see Chef Tips)
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Nutrition Facts


184 cals


5 g

Saturated Fat

1 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

1 g


35 g


14 g


6 g


4 g


36 mg


  1. Combine the oats, water, salt, and cranberries in a pan. Bring to a boil, stir well, and then lower the heat to a simmer. Cook, covered, for about 10 minutes, stirring the oatmeal from time to time so that it doesn’t stick.
  2. While the oatmeal is cooking, halve the pears and scoop out the cores with a teaspoon. Cut the pears into a small dice. When the oatmeal has finished cooking, stir in the diced pears until well mixed. Cover and turn the heat off. Leave the oatmeal and pears for 5 minutes to steam. While you’re waiting, roughly chop the walnuts. Set aside.
  3. Serve the oatmeal with a sprinkle of walnuts, some diced banana if desired, and the milk or yogurt of your choice on the side.

Chef Tips

If you would like a dairy-free alternative to yogurt, try this with our Sweet Vegan Cashew Dessert Cream.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society