1 serving of whole oats, cooked according to the package but with a little brown sugar and cinnamon added, then spread into a pan, chilled and cut into triangles
1 pear, peeled and cubed
About 2 tbsp of raisins
About 1/4 cup of maple sugar (maybe a little more)
Strawberries, honeydew melon, cantaloupe, and apple cubes
To make the pear compote, I just cooked the pears and raisins in the maple syrup until they were soft. To make the oatmeal triangles, I melted the butter in a pan and cooked them over medium heat until they were golden brown. I served the triangles with the fruit and drizzled the compote over all of it – satisfying my sweet craving with leftovers for tomorrow’s breakfast.
I adapted the oatmeal triangles and compote idea from this recipe – mine is very similar, just a little less complex.