I first prepared the compote by cutting up pears into a large dice. I thinly sliced ginger and cut it into little matchsticks. I added both of these items into a pan with some lemon juice, water, and sugar. I set this to simmer for about a half hour.
For the honey roasted pistachios I placed peeled pistachios on a cookie sheet to warm up in the oven. In the meantime I combined butter, honey, and cinnamon and simmered in a saucepan. I pulled the pistachios out of the oven and tossed in the honey mixture to coat.
Both the compote and the pistachios were used with the oats as toppings to mix in along with some cottage cheese and fresh raspberries.
Breakfast this morning was a great departure from the usual egg and pork fat savory breakfast that I tend to go for, but it was very nourishing and filling. A great way to start off the day!