BSL Granola with Poached Pears and Pomegranate

Preheat an oven to 275°F (135°C). Line 2 baking sheets with parchment paper.

To make the granola, in a large bowl, stir together the oats, coconut chips, pepitas, sunflower seeds, sesame seeds and macadamia nuts.

In a small saucepan over medium heat, combine the coconut oil and honey with the vanilla powder. (If using a vanilla bean, scrape the seeds from the pod and add both the seeds and pod to the pan.) Heat, stirring, until the oil and honey are melted, about 2 minutes. Remove the vanilla bean pod, if using.

Add the coconut oil mixture to the oat mixture and stir until well combined. Transfer to the prepared baking sheets, spread in an even layer and bake for 7 to 8 minutes, then stir well. Continue baking until the granola is golden and crisp, 7 to 8 minutes more. Watch carefully, as the granola burns easily. Remove from the oven and push the granola into a pile so that it forms clusters while it cools.

To make the poached pears, peel, halve and core the pears, then sprinkle with lemon juice to prevent them from browning. In a large saucepan over medium heat, combine the honey, sugar, cinnamon stick, vanilla bean seeds and pod, lemon zest and water, stirring until the sugar dissolves. Increase the heat to medium-high and simmer for 5 minutes. Add the pears, submerging them in the liquid. Return to a simmer, cover and cook, turning the pears occasionally, until tender, 15 to 20 minutes.

Let the pears cool, then transfer to a bowl with some of the poaching liquid; If not using immediately, store, covered, in the refrigerator for up to 3 days.

To serve, spoon the granola into bowls and top each portion with Greek yogurt, half a poached pear and pomegranate seeds. Serve almond milk alongside. Serves 8.

Bluestone Lane Collective Café, New York, NY