This comforting baked oatmeal is perfect for cozy weekend mornings and doubles as a make-ahead breakfast that you can meal-prep for healthy grab-and-go meals all week.
Baked Oatmeal with Pears
This comforting baked oatmeal is perfect for cozy weekend mornings and doubles as a make-ahead breakfast that you can meal-prep for healthy grab-and-go meals all week.
Ingredients
- 2 cups old-fashioned oats
- ½ cup walnuts chopped
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 2 cups unsweetened almond milk or 2% milk
- 1 cup low-fat plain Greek yogurt (Optional)
- ¼ cup pure maple syrup
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon vanilla extract
- 2 pears diced small (about 2 cups)
- ⅓ cup low-fat plain Greek yogurt (Optional)
Instructions
- Preheat oven to 375 degrees F. Coat a 9-inch-square baking dish with cooking spray.
- Mix oats, walnuts, cinnamon, baking powder, salt, nutmeg, and cloves in a large bowl. Whisk almond milk (or milk), 1 cup yogurt, maple syrup, oil, and vanilla in a medium bowl.
- Pour the wet ingredients into the dry ingredients. Gently mix in pears. Transfer the mixture to the prepared baking dish.
- Bake until golden brown, 45 to 55 minutes. Top each serving with 1 tablespoon of the remaining yogurt, if desired.
Notes
Tips: People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Both ripe and unripe pears work in this recipe; however, unripe pears will hold their shape better during cooking.
To make ahead: When cool, wrap individual servings in plastic wrap or transfer to mason jars and refrigerate for up to 3 days, or wrap in parchment paper and freeze for up to 2 weeks. To serve, remove plastic wrap and microwave for 30 seconds (2 to 3 minutes if frozen). Top with 1 tablespoon Greek yogurt, if desired.
