Baked Oatmeal With Cinnamon, Maple & Pears

I love baked oatmeal. If I’m going to eat it in the morning, I much prefer baked oatmeal to stove-top oatmeal or even muesli. My other go-to baked oatmeal with blueberries and bananas is delicious, but I have to say I love this one even more. (It is really a mash-up of 3 different recipes) The pears, hint of ginger, cinnamon and finish of grade B maple syrup* are pretty much a perfect combination. Baked oatmeal is also an easy and quick solution for weekday breakfasts, as once you bake it you can gently reheat  your portion in the microwave. It is also a great brunch item to serve a crowd in addition to or instead of those more traditional egg dishes.

2 cups rolled oats
1 tablespoon brown sugar
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
1 teaspoon baking powder
2 cups milk
1 egg
1/3 cup maple syrup (I recommend using grade b)
2 teaspoons pure vanilla extract
2 firm but ripe Bartlett pears, peeled and diced
1/2 cup walnuts
2 tablespoons melted butter, optional

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Preheat the oven to 375 F. Butter an 8 inch square baking pan.

In a large mixing bowl, combine the rolled oats, sugar, cinnamon, ground ginger, sea salt, and baking powder.

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In a separate bowl, whisk together the milk, egg, maple syrup, and vanilla extract.

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Pour the liquid mixture over the oat mixture and stir with a wooden spoon. Gently fold in the chopped pears.

Pour the mixture into the prepared pan. Sprinkle the walnuts over the top and bake for 35-40 minutes, or until the top is a nice golden brown and the oatmeal has set.

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Remove from the oven and drizzle the top with 2 tablespoons of melted butter, if desired. Let the oatmeal cool a few minutes. Serve, drizzled with maple syrup if desired.

Cool any leftover oatmeal completely before refrigerating in a air-tight container. It will keep in the fridge for up to 5 days.

*David and I both much prefer grade B to grade A maple syrup for recipes like this, drizzling on waffles, and cocktails. It’s dark color and more robust, sinful caramel flavors are far more interesting than grade A in our humble opinion.

 

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