Ah, the blissful aroma of baked oatmeal wafting through the kitchen—it’s like a warm hug for chilly mornings. This recipe, with its tender pears and crunchy walnuts, is my go-to when I crave something both hearty and cozy. Reminds me of lazy Sundays, when the world slows down just a tad, and breakfast becomes an event, not a chore.
Steps
- Preheat your oven to 375°F (190°C). Lightly coat an 8 x 8-inch or 9 x 9-inch ceramic baking dish with cooking spray and set it aside.
- Layer the banana slices evenly across the bottom of the prepared dish. Spread the diced pears over the bananas, sprinkle with 1/4 teaspoon of cinnamon and drizzle with 2 tablespoons of maple syrup, then cover with foil and bake for 20 minutes until the bananas soften.
- As the fruit bakes, mix the oats, half of the chopped walnuts, baking powder, 1/2 teaspoon of cinnamon, and a pinch of salt in a medium bowl.
- In a separate bowl, whisk together the remaining maple syrup, milk, egg, and vanilla extract until well combined.
- Once the fruit is done baking, remove it from the oven and spread the oat mixture evenly over the baked fruit.
- Pour the milk mixture over the oats, ensuring it is distributed evenly. Sprinkle the remaining 1/4 teaspoon of cinnamon and walnuts over the top.
- Bake the oatmeal for approximately 35 minutes, or until the top is golden brown and the oats are set. Enjoy it warm right out of the oven.
Ingredients
- 2 large ripe bananas, sliced into 1/2-inch pieces
- 1 1/2 cups diced and peeled ripe pears, 1/2-inch pieces
- 5 tablespoons pure maple syrup
- 1 cup uncooked quick oats
- 5 tablespoons chopped walnuts
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon, divided
- Pinch of salt
- 1 cup fat-free milk or dairy-free alternative (such as almond or soy milk)
- 1 large egg
- 1 teaspoon vanilla extract
Nutritional Values
Calories: 1350 kcal | Protein: 33 g | Carbohydrates: 237 g | Fat: 36 g | Saturated Fat: 3 g | Cholesterol: 192 mg | Sodium: 432 mg | Fiber: 27 g | Sugar: 132 g
FAQ
- Can I use other fruits instead of pears in this baked oatmeal recipe?
- Yes, you can substitute pears with other seasonal fruits such as apples. Feel free to experiment with different combinations to suit your taste.
- How should I store baked oatmeal, and how long will it last?
- You can keep baked oatmeal in the refrigerator for 4 to 5 days. For longer storage, freeze it for up to 3 months.
- Is it possible to make this recipe gluten-free and dairy-free?
- Absolutely! Use gluten-free oats to make it gluten-free and opt for a dairy-free milk alternative like almond or soy milk.
- Can I prepare this baked oatmeal ahead of time?
- Yes, this recipe is excellent for meal prep. Bake it, slice it into portions, and refrigerate. Reheat individual servings in the microwave when needed.
- What can I serve with baked oatmeal for a more filling breakfast?
- While the baked oatmeal is satisfying on its own, you can serve it with a side of Greek yogurt for added protein and creaminess.
Tips
- Consider using over-ripe bananas for the best flavor and sweetness in your baked oatmeal.
- Feel free to experiment with different nuts or spices, and try substituting pears with apples for a seasonal variation.
- To make this dish ahead of time, bake the oatmeal, cut it into portions, and refrigerate. Quickly reheat in the microwave for a convenient breakfast.
- This recipe is versatile with milk options; you can use any dairy or plant-based milk according to your preference.
Equipment
- 8 x 8″ or 9 x 9″ Ceramic Baking Dish – If you don’t already have a suitable baking dish, you might need to buy one.
- Whisk – If you don’t have one, a whisk is necessary for combining the wet ingredients.
- Cooking Spray – Useful for lightly spraying the baking dish to prevent sticking.
