Pic of Chamomile pear, buckwheat granola & mascarpone

Chamomile pear, buckwheat granola & mascarpone

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Chamomile pear, buckwheat granola & mascarpone

Serves 2 35 min
A luxurious breakfast of sweet, soft pears with a crunchy buckwheat granola and rich mascarpone. This recipe will make a large jar of granola, leaving you with plenty of leftovers to enjoy another time. Store in a Kilner jar and use for other breakfasts. Halve the recipe for a smaller amount.

Cook's notes

This recipe can be vegan if you don’t use honey in the granola. 2 as a brunch, or 4 as a light dessert, with leftover granola


For the pears:

  • 2 pears
  • 2 litres water
  • 300g sugar
  • chamomile tea

For the granola:

  • 130ml golden syrup
  • 30ml honey (leave out for a vegan option)
  • 700g roasted buckwheat
  • 600g hazelnuts
  • 100g pumpkin seeds
  • 100g sesame seeds
  • 30ml vegetable oil

To serve:

  • Mascarpone, yogurt, crème fraiche or oat cream
Image of Chamomile pear, buckwheat granola & mascarpone


Prep time: 15 min
Cooking time: 20 min

To make the granola:

  • Step 1

    Preheat your oven to 170°C/Gas 3. Mix all the granola ingredients together in a bowl.
  • Step 2

    Lay greaseproof paper onto baking trays and spread the granola mix out evenly.
  • Step 3

    Bake at 170°C/Gas 3 for 20 minutes, turning the mixture over half way through so that it bakes evenly.
  • Step 4

    Once cooked, remove from the oven, leave to cool and transfer to a large air-tight jar.

To make the pears:

  • Step 1

    Peel and core the pears.
  • Step 2

    Put the pears, water, sugar and a scoop of loose chamomile tea (or two tea bags) into a pan.
  • Step 3

    Simmer for 15 minutes, until the pears are soft. Remove the pears and slice in half.
  • Step 4

    Roll the pears in the buckwheat granola so you have an even covering.
  • Step 5

    Serve with a scoop of yogurt, crème fraiche, mascarpone or oat cream.

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