Healthy, simple and flavorful, this Cinnamon Pear Baked Oatmeal is the perfect make ahead breakfast that can be heated throughout the week as needed.
We're big fans of oats around here and really what's not to love? Simple, clean and nutritious, endlessly versatile so it's never boring, oats really are the star of the pantry. One of our favorite ways to enjoy this food star is baked oatmeal and today's recipe is as delicious as they come. With tons of cinnamon and sweet flavorful pear, this Cinnamon Pear Baked Oatmeal is perfect for the fall season.
Besides being super yummy, baked oatmeal is simple to make and can even be made ahead and heated as needed throughout the week. So your little ones can always have a satisfying and nutritious breakfast with little effort. This recipe was inspired by this strawberry banana version and peach version also on the site.
ingredients
- old fashioned oats
- baking powder
- cinnamon
- salt
- ground flax seed
- vanilla extract
- coconut sugar
- non dairy milk
- oil
- chopped pears + slices for topping
See recipe card for quantities.
instructions
Start by combining non dairy milk and flax seed, set aside to allow to thicken. While that thickens combine oats, baking powder, cinnamon and salt in a large bowl. Add the remaining ingredients to the milk mixture and pour into the bowl with oats. Stir to fully combine and fold in chopped peas. Transfer to a baking dish and bake for roughly 30 minutes until baked through and lightly browned around the edges.
substitutions
- Pears - any type of pear can be used
- Oats - be sure to use certified gluten free oats if needed
- Flax seeds - chia seeds can be used instead of flax
variations
- Fruit - apples can be used instead of pears
- Dessert - make this a healthy dessert by topping with your favorite non dairy ice cream
- Toppings - use pecans, walnuts, etc. for a delicious crunch and a drizzle of real maple syrup
equipment
I used a glass baking dish which takes longer to heat and retains heat for longer. If you use a metal pan your baking time may be a little shorter.
storage
Leftovers can be stored in an air tight container in the fridge and reheated in the microwave when needed. You can also freeze cut portions in a container or bag for longer storage and microwave later.
If you make a recipe, I would love to know how it turns out! You can leave a comment and rating below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
- 3 cups old fashioned oats
- 2 tsp baking powder
- 1 tbsp cinnamon
- ¼ teaspoon salt
- 2 tablespoon ground flax seed
- 1 tsp vanilla extract
- ⅓ cup coconut sugar
- 1 ⅓ cup non dairy milk I use almond.
- 3 tbsp oil I use coconut.
- 1 ½ cup chopped pears + slices for topping(optional)
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Combine non dairy milk and flax seed and set aside.
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Preheat oven to 350 degrees and lightly grease a 9x9 baking dish.
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In a large bowl combine oats, baking powder, cinnamon and salt. Stir to fully combine.
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Add sugar, vanilla and oil to milk and flax seed mixture and stir.
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Pour wet ingredients into dry ingredients and stir to combine.
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Add chopped pears and fold in.
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Transfer to prepared baking dish. spread in an even layer. Top with sliced pears, if desired.
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Bake for 30 to 35 minutes or until golden and baked through.
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Cool briefly and serve.
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Store leftovers in the fridge and reheat servings as needed.
Rebecca carrington UK
Hi, This looks like a great recipe. Please can you tell me what the conversion of 1 cup is ito grammes as we don't use cup measurements in UK? many thanks
Rebecca
Melissa
Hi Rebecca. So sorry for the late reply. A google search shows 1 cup of oats is 80 grams and 1/3 cup of sugar is 67 grams. I hope this helps!