Greek yogurt with cinnamon-poached pear and hazelnuts

Ingredients

For 1 serving

• Greek yogurt 2%170 g
• Pear1
• Hazelnuts12 g
• Cinnamonto taste
• Rolled oats15 g

Contains: gluten, lactose, nuts,

In season: October – January

Method

1. Toast the hazelnuts in a dry non-stick pan over medium heat for 3–4 minutes, shaking often, until fragrant and the skins darken; tip them onto a board.
2. Wash the pear, remove the core and cut it into roughly 1 cm dice; you can leave the skin on.
3. In the same pan put the pear with 2 tablespoons of water and a pinch of cinnamon and cook over medium heat for about 6 minutes, stirring, until soft and the water has evaporated.
4. Meanwhile rub the hazelnuts between your hands to remove some of the skins and chop them roughly.
5. Spoon the Greek yogurt into a bowl with the oats, add the warm pear and finish with the hazelnuts.