Is Baked Oatmeal good for you?

Yes! Oats are rich in plant fiber, promoting a healthy digestive system. And they're high in plant-based protein, along with offering many vitamins, minerals, and antioxidants. Fruit and nuts bring in even more nutritional benefits!

How do I know when Baked Oatmeal is done?

The surface of the dish and the oats should slightly puff up. This should take about 40-45 minutes. Don't worry about it being crispy on top, as it will crisp up once it cools for 10 minutes out of the oven.

Why are my baked oats gummy?

If you remove the oatmeal from the oven too early it will cook on top but be mushy on the inside. Make sure to bake for 40-45 minutes and use a knife through the center to see if the inside is firm.

Why are my baked oats dry?

This can happen if they are baked for too long. Check the oatmeal after 40 minutes. When reheating leftover Baked Oatmeal, we suggest adding a little cream or milk to help retain the moisture.

Do I need to refrigerate Baked Oatmeal?

Yes! Cover the baking dish and place in the fridge for up to 4 days, or store in an airtight container or wrap individual portions.

Pear Walnut Baked Oatmeal Recipe

Name: Baked Oatmeal Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups rolled oats, (or gluten-free) regular cut oats work best (see notes); 1 teaspoon baking powder; 1 1/2 teaspoons cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon salt; 2 eggs or flax eggs (see notes); 2 cups milk (regular milk, almond milk, soy, coconut, oat milk all work fine); 1/2 cup coconut sugar (see notes for alternatives); 1 teaspoon vanilla extract; 2 teaspoons fresh ginger, grated or super finely minced; 1/2 cup dried cranberries (substitute raisins, dates, or dried blueberries); 2 pears, cut into bite-sized pieces (unpeeled or peeled- your preference); 1 tablespoon melted coconut oil or melted butter; 1/2 cup walnuts, coarsely chopped (or use hazelnuts or nuts of choice) (optional); 1 teaspoon maple syrup (optional)

Description

A delicious pear ginger Baked Oatmeal recipe. An adaptable wholesome breakfast that is great for company, with only about 15 minutes hands-on time. Vegan and gluten-free adaptable.

Ingredients

Units Scale

2 cups rolled oats, (or gluten-free) regular cut oats work best (see notes)
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 eggs or flax eggs (see notes)
2 cups milk (regular milk, almond milk, soy, coconut, oat milk all work fine)
1/2 cup coconut sugar (see notes for alternatives)
1 teaspoon vanilla extract
2 teaspoons fresh ginger, grated or super finely minced
1/2 cup dried cranberries (substitute raisins, dates, or dried blueberries)
2 pears, cut into bite-sized pieces (unpeeled or peeled- your preference)
1 tablespoon melted coconut oil or melted butter
1/2 cup walnuts, coarsely chopped (or use hazelnuts or nuts of choice) (optional)
1 teaspoon maple syrup (optional)

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Instructions

Preheat oven to 350F degrees. Oil an 8 x 8 pan, a 9″ round pan, or a 6 x 11 baking dish.
In a bowl mix oats, baking powder, cinnamon, nutmeg, and salt.
In a separate large mixing bowl, whisk the eggs. Add milk, coconut sugar (or other sweetener), vanilla, and ginger and stir until combined. Add in the dry ingredients to the wet ingredients along with the cranberries, pears, and coconut oil. Mix together until combined.
Pour the oat mixture into the prepared oiled baking dish. Mix walnuts with maple syrup and spread on top of the oat mixture. (Keeping the nuts on top will give them a good toasty flavor. But feel free to mix them in if you prefer.)
Bake for 40-45 minutes until slightly puffed.
Let cool for about 10 minutes and serve!

Serve with Greek yogurt, vegan yogurt, or a drizzle of cream.

Notes

Oats: Steal-cut oats do not work in this recipe. Quick oats do not give optimum results; they tend to make the texture mushy.

Sweetener: Coconut sugar keeps this on the lightly sweetened side. Add more sugar if you prefer it sweeter. You can also use regular brown sugar, maple syrup, or honey for a sweeter taste.

Flax eggs: to make 2 flax eggs, mix 2 tablespoons ground flax with 5 tablespoons water

Store leftovers in the fridge in an airtight container for 4 days. Add a little milk or cream when reheating leftovers to keep it moist.

Feel free to swap out pears for chopped apples, berries, or other fruit. Mashed bananas and unsweetened applesauce can be added, adjust liquids accordingly.

Optional additions: tahini, peanut butter, almond butter, protein powder, chocolate chips

Nutrition

Serving Size: 1 cup
Calories: 364
Sugar: 26.2 g
Sodium: 176 mg
Fat: 10.4 g
Saturated Fat: 3.4 g
Carbohydrates: 52.9 g
Fiber: 5.9 g
Protein: 10.4 g
Cholesterol: 63.6 mg