A couple weeks ago, I posted a summer-to-fall transition recipe: a warm bowl of quinoa and spiced eggplant with sweet, just barely caramelized onions. And since it’s the end of October and we’re still getting some warm weather waves down here in sunny Southern California, I have another summer-to-fall bowl for you. This satisfies that strange combo of craving festive, spicy flavors while dealing with July-style weather. Cool, creamy overnight oats with pears pan-fried in butter and sugar, topped with toasty pecans: it tastes like fall, but it’s still cool enough for breakfast on warmer mornings.
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