No. 1 | Preheat your oven to 375°. In a small saucepan on medium heat, mix together ¼ cup honey, juice and zest of an orange, clove, ¼ teaspoon cinnamon, nutmeg, and a pinch of salt. Once it starts to boil reduce to a very low simmer.
No. 2 | Cut the pears in half length wise, then remove the seeds and core with a small spoon. Place the pears flesh side up on a parchment lined baking sheet. Brush the flesh of each pear liberally and roast in the oven for 30 minutes.
No. 3 | Meanwhile place ¾ cups of the walnuts, brown sugar, ½ teaspoon cinnamon, and pinch of salt in a food processor. Pulse for 15-20 seconds until it finely ground.
No. 4 | Melt the coconut oil in a skillet heated to medium-high. Add remaining walnuts and the oats, then toast stirring frequently for one minute. Add the ground nut mixture and mix until combined. Allow to toast until the sugar begins to melt. Stir in the vanilla and the honey. Remove from heat and allow to cool in the skillet, mixing a couple times as it cools.
No. 5 | When pears are done, remove from the oven. Take the orange honey drizzle off the heat and discard the clove. Allow the pears and honey to cool for at about 10 minutes.
No. 6 | To serve for brunch, place ½ cup yogurt on a small plate, top with the pear and cover with ¼ cup streusel granola. Drizzle 2 tablespoon of the orange honey on top and garnish with orange zest.
No. 7 | Use the leftovers to make yogurt parfaits for a takeaway work breakfast – chop remaining pears and stir into leftover orange honey drizzle. In a 250ml mason jar, place ½ cup of yogurt then layer on 3 tablespoon pears, and top with 3 tablespoon streusel. Refrigerate up to 3 days.