Start your oats by bringing water to a boil in a small saucepan. Once boiling add a pinch of salt and then your oats. Swirl to coat then cover and turn heat to low. Cook for 15 minutes or until the water is absorbed and the oats are tender. Keep hot water in the kettle nearby and expect to need to add extra liquid.

In the meantime, prepare your pears. Peel, core, and chop them. If using blueberries instead, measure them. Heat a medium saucepan over medium heat. Once hot, add olive oil or butter. Once bubbling, add brown sugar and stir. Then immediately add in pear/blueberriess, lemon juice and cinnamon and stir to coat. Stir frequently, cooking for 10 or so minutes or until tender and golden brown/thoroughly thawed and juicy. Once tender, remove from heat.

Divide oats between two bowls (as original recipe is written) and top with equal servings of pears. Consider adding a few pecans, which added a nice crunch and more protein.