Go Back
–+ servings
Print Recipe
No ratings yet

Baked Ginger and Pear Oatmeal

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6 bowls
Author: Sarah Rotavera

Ingredients

  • 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*

Instructions

  • 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!

Notes

*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.

Nutrition

Serving: 1g