Baked Ginger and Pear Oatmeal
Prep this Baked Ginger and Pear Oatmeal the night before and then bake it in the morning for a warm, comforting and healthy breakfast that’s vegan and gluten-free!
Happy Friday! Are you guys already dreaming about what you want to make for breakfast this weekend? Or is that just me?
Breakfasts during the week are often chaotic and rushed for me; I give myself all of ten minutes to eat, shoving something into my face as I stand over the sink so that it catches the crumbs. To say my morning routine needs improvement would be the understatement of the year.
On the weekends, however, I usually cut myself some slack and actually take the time to sit down at the table and enjoy something special for my favorite meal of the day. It’s honestly the only thing that can get me out of bed on a Saturday morning…besides Coco. :)
Once fall and winter rolls around, my craving for baked oatmeal hits pretty hard. It’s so warm and comforting, yet healthy enough to feel good about eating. And you don’t have to stand over the stove, continually stirring, trying to keep it from sticking to the pot.
I based the first two baked oatmeal recipes on the blog off of the Quaker instant oatmeal packets that I used to love as a kid, Peaches n’ Cream and Apple Cinnamon. But this time, I wanted something a little more sophisticated and went for the delicious fall-inspired combo of ginger and pear.
What’s nice is that you can prep it the night before so that all you have to do is wake up and put in the oven.
Then the hardest part is waiting for it to cook while the intoxicating scent of baked pears and ginger fill the air. It’s not easy but it’s so worth it once you get to eat that first bite!
2 and 1/2 cup rolled oats
1 and 1/2 cup unsweetened vanilla almond milk (or soymilk for nut allergies)
1/4 cup pure maple syrup
1 tablespoon vanilla extract
2 teaspoons cinnamon
3 teaspoons ground ginger
1/2 teaspoon salt
2 tablespoons coconut sugar or organic brown sugar
2 medium-size pears, cored and diced (approx. 2 cups)
2 flax eggs (2 tablespoons ground flax seed + 6 tablespoons water)*
- Preheat the oven to 350°F and then lightly grease an 8 x 8” baking dish.
- In a small cup, combine the ground flax with the water, stir together and set aside to thicken for about 5 minutes.
- Add the wet ingredients to a large bowl (almond milk, maple syrup, vanilla extract and flax eggs) and whisk together. Add the remaining ingredients the bowl and stir everything together until well combined.
- Transfer the mixture to the baking dish and smooth it down with the back of the spoon so that the top surface is even. If you are prepping it the night before, cover the top of the baking dish with plastic wrap or tinfoil and store in the refrigerator until the next morning. When you're ready to cook, bake it in the oven for 45 minutes, until light golden brown on top. Allow to cool for at least 10 minutes before serving.
- Top with coconut whipped cream, more almond milk, chopped nuts, and/or maple syrup and enjoy!
*if you can’t have flax, try using ground chia seed or one egg in its place.
Be sure to use certified gluten-free oats for allergies. If you like crunch in your oatmeal, you can add nuts to the mixture before baking.
I make all my baked oatmeal recipes in a single serving ramekin, but it is such a good idea to do one large bake you can reheat multiple days in a row!
Such a good idea to make a big dish and reheat later on – I usually just make my individual oatmeal cakes in ramekins!
Love the idea of prepping everything the night before and then just being able to toss it in the oven in the morning! And the ginger pear combo is making me feel all warm and fuzzy. This looks so great, Sarah!
You do not eat over the sink. Really? HA! Yes, this totally reminds me of my favorite oatmeal packet too — peaches and cream all the way! Yummy!
I wish I could have a more relaxed week day breakfast like the weekend, but at least we have baked oatmeal we can make to fancy things up ;)
Ughhh I’m just so obsessed with ginger I love the sound of this. I’m not a huge oatmeal person but I’m thinking baked oatmeal may be a game-changer.
Yes! Actually I was JUST thinking about what I was going to eat for breakfast the weekend, then I remembered that I have stuff going on and can’t make a big tada breakfast this weekend. So wishing this could be on the menu, looks DELICIOUS and perfect for this chilly weekend ahead!
Baked oatmeal always feels like dessert to me- so delicious!
Beautiful looking dish that was baked in a stunning, elegant looking white baking pan!
Thank you so much, Jerliyn! I love that baking dish too. :)
I hope you had a nice weekend!
I think about what I want for breakfast every night before I go to bed…I have a problem. :) I love baked oatmeal and make it as often as I can. I love the pear-ginger combination, and would love waking up to this! Hope you have a great weekend, Sarah!
Pingback: . link love 11/8 . - . running with spoons .
Pingback: . link love 11/8 . - AmandoBlogs.comAmandoBlogs.com
I’m terrible with breakfasts. I always grab something on the go and usually it is just a banana. I’m trying to get better at breakfast though and baked oatmeal is one of my favorites! Ginger and pear sounds like a great combo :)
Pingback: 10 Make-Ahead Breakfasts Under 300 Calories - Hello HealthyHello Healthy
Used a can of Lite Coconut milk instead of almond or soy, added about 1/4 c candied ginger pieces, did half regular oats and half steel cut since I didn’t have enough of either one for the recipe (really liked the texture variation that came of it!), topped with pecans before baking. Still didn’t think the ginger flavor came out–until a few days later! I reheated a piece with some milk and maple syrup (recipe needs the maple syrup upped a bit), and BAM! the ginger flavor was there! It was like it had time to infuse throughout the dish!!
Glad to hear it turned out well for you! Thank you!
Sounds really good with the candied ginger. I love the sound of adding extra maple syrup. Maybe next time make it a day ahead.
Made a half serve of this today after searching for a way to use some overripe pear. Was anticipating having a ready-made breakfast for a few days, but alas, it’s all gone already after our three daughters had a taste after school & demolished the lot!! That’s some affirmation right there :) Looks like I’ll be making more tomorrow.
Thanks Georgina! I’m so happy your kids enjoyed it!! :)
I just made a baked oatmeal last week and it was really good. This recipe looks delicious, I love pear and ginger. I just had gastric bypass a couple of months ago and I have to watch my sugar intake so that I do not get dumping syndrome. I substituted sugar with Splenda Brown Sugar blend and pure Maple syrup with sugar free maple flavor syrup. To boost protein, I can add plain Greek non-fat yogurt or cottage cheese.
Can this be kept in the fridge to use throughout the week?
Yes! You can cook it and then let it cool to room temperature before sealing in a container in the refrigerator. It should keep for up to 4 days or so. Then you can just microwave when ready to eat! :)
What is on the top of the oatmeal? Ice-cream? Fro-yo?
I think it was either yogurt or coconut whipped cream. I can’t remember, lol!
Pingback: Flocos de aveia com pera e gengibre: com apenas 223 calorias! – À Moda do Flávio Furtado – Site e Blog de Receitas & Lifestyle
This was really good. I added chopped up blackberries to it and did 2 tsp of ginger instead of 3 and added a tsp of nutmeg to it. I didn’t top it with anything, just ate it as it. I ended up eating a third of the dish right away. I’ve made baked oatmeal before, but never a vegan version with flax seed. I think this is better than when I’ve made it with milk and eggs.
I just made this for our Sunday breakfast with pears that refused to ripen! It turned out so well! So very delicious!
I used less ginger and added cardamom and used monk fruit instead of coconut sugar. I can’t wait to make it again.