Baked Oatmeal with Pears: A Cozy and Convenient Breakfast Delight

This comforting baked oatmeal is the perfect antidote to chilly weekend mornings. It also serves as an excellent make-ahead breakfast, ideal for those who prioritize wholesome grab-and-go meals throughout the week.

Crafting Culinary Comfort

Ingredients:

• 2 cups old-fashioned oats (ensure gluten-free if necessary)
• ½ cup walnuts, chopped
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• ¾ teaspoon salt
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• 2 cups unsweetened almond milk (or milk of choice)
• 1 cup low-fat plain Greek yogurt
• ¼ cup pure maple syrup (optional)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon vanilla extract
• 2 pears, diced small (approximately 2 cups)
• ⅓ cup low-fat plain Greek yogurt, for serving (optional)

Directions:

1. Preheat your oven to 375 degrees F (190 degrees C). Lightly coat a 9-inch square baking dish with cooking spray.
2. In a large bowl, combine the oats, walnuts, cinnamon, baking powder, salt, nutmeg, and cloves.
3. In a separate bowl, whisk together the almond milk (or milk), 1 cup yogurt, maple syrup (if using), oil, and vanilla.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the diced pears.
5. Transfer the mixture to the prepared baking dish.
6. Bake until the oatmeal is golden brown and set, 45 to 55 minutes.
7. Let cool slightly before serving. Top each serving with a dollop of the remaining yogurt, if desired.

Tips for Optimal Enjoyment

Individuals with celiac disease or gluten sensitivity should opt for oats explicitly labeled gluten-free, as cross-contamination with wheat and barley can occur.

Both ripe and unripe pears are suitable for this recipe; however, unripe pears will retain their shape better during baking.

To make ahead: Once cooled, portion the baked oatmeal into individual servings. Wrap each serving in plastic wrap or store in mason jars and refrigerate for up to 3 days. Alternatively, wrap in parchment paper and freeze for up to 2 weeks. To serve, remove the plastic wrap and microwave for 30 seconds (2 to 3 minutes if frozen). Top with a dollop of Greek yogurt, if desired.

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