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.