Ingredients
Scale
- 2½ cups old-fashioned rolled oats (certified gluten-free if needed)
- 1½ teaspoons baking powder
- 1½ teaspoons ground cinnamon
- ½ teaspoon salt
- 2 cups milk (dairy or non-dairy)
- ⅓ cup pure maple syrup or honey
- 2 large eggs (or 2 flax eggs for vegan)
- 3 tablespoons melted butter or coconut oil
- 2 teaspoons vanilla extract
- 2 tablespoons freshly grated ginger (or 1 teaspoon dried ginger)
- 2 large ripe pears, peeled and diced (about 2 cups)
- Optional toppings: additional sliced pears, chopped nuts, drizzle of maple syrup, yogurt, or whipped cream
Instructions
- Preheat your oven to 375°F (190°C). Grease an 8×8-inch or 9×9-inch baking dish with butter or cooking spray. Set aside.
- Prepare the pears. Peel, core, and dice your pears into small bite-sized pieces (about ½-inch cubes). Set aside half of the diced pears for topping later.
- Mix the dry ingredients. In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir well to distribute the spices evenly throughout the oats.
- Whisk the wet ingredients. In a separate medium bowl (or you can use a large measuring cup), whisk together the milk, maple syrup, eggs, melted butter, vanilla extract, and freshly grated ginger until smooth and well combined.
- Combine everything. Pour the wet ingredients into the bowl with the dry ingredients. Add half of the diced pears (reserving the rest for topping). Stir gently until everything is evenly moistened and combined. The mixture will look quite wet—this is normal!
- Transfer to baking dish. Pour the oatmeal mixture into your prepared baking dish and spread it out evenly. Arrange the remaining diced pears on top, pressing them slightly into the oatmeal mixture. You can create a pretty pattern if you like!
- Bake. Place the dish in your preheated oven and bake for 40-45 minutes, until the top is golden brown and the oatmeal is set in the center. It should not jiggle when you gently shake the pan. If the top starts browning too quickly, loosely cover it with aluminum foil for the last 10-15 minutes of baking.
- Cool and serve. Remove from the oven and let cool for 5-10 minutes before slicing. The oatmeal will firm up as it cools. Serve warm with your favorite toppings like fresh pear slices, a drizzle of maple syrup, a dollop of yogurt, chopped nuts, or a splash of extra milk.
Notes
- Pear Selection: Choose pears that are ripe but still firm. Bartlett, Anjou, and Bosc varieties all work wonderfully. If your pears are very sweet, you can reduce the maple syrup to ¼ cup.
- Make It Vegan: Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes), use non-dairy milk, and substitute coconut oil for butter.
- Make It Gluten-Free: Use certified gluten-free oats to ensure no cross-contamination.
- Texture Preference: For a firmer, sliceable oatmeal (like breakfast bars), bake for the full 45 minutes. For a softer, more porridge-like texture, bake for 35-40 minutes.
- Sweetness Level: The recipe as written is moderately sweet. Adjust maple syrup to taste, keeping in mind that pear ripeness varies.
- Fresh vs. Dried Ginger: Fresh ginger provides the brightest, most vibrant flavor. If using dried ground ginger, use only 1 teaspoon as it’s more concentrated.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 square (⅛ of recipe)
- Calories: 245
- Sugar: 16g
- Sodium: 215mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 55mg