Apple Pear Baked Oatmeal

Even though winter is already here (technically, it’s not until the 21st), you could say I’m still on an apple-pear kick that I got started on at the beginning of fall. Seriously, with this pumpkin bread being the exception, I have been using the apple pear combination for all sorts of baking this fall.

There is just something so classically autumn about those two fruit flavors, not to mention, they’re both in season. The magical combination of those two fruits yield a sweetness and tartness that balance each other out perfectly.

The idea for this oatmeal combo actually came about when I was at a MOPS meeting and had to sign up to bring a hot breakfast dish for our next meeting. Talk about making a decision under pressure! Needless to say, I made a double batch and there was only about 1/2 pan leftover. I think that means people actually liked it.

I love that you can also bake this oatmeal the night before (for example, if you’re having guests over the next morning for brunch) and simply pop it in the oven the next morning to warm it up. That’s my kind of dish.

Most importantly, I’ve made a few changes to the original recipe which I think you’ll love. Without compromising flavor, it definitely has made baking up this breakfast dish so much easier! There’s nothing better than making a pan of this oatmeal on a Sunday evening, for healthy and quick breakfasts all week long.

Apple Pear Baked Oatmeal

  • Servings: one 9x13-inch pan or one 8x8-inch pan
  • Difficulty: Easy
  • Print
adapted from here

2 cups old fashioned rolled oats
1/4 cup light brown sugar, loosely packed
1 1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp sea salt
2 cups milk (I’ve used almond, 2% and whole milk successfully)
1 large egg, beaten
1 1/2 tsp vanilla extract
1 cup apple, diced
1 cup pear, diced

1. Preheat oven to 375°F. Lightly grease a 9×13-inch or 8×8-inch baking pan with nonstick cooking spray. Set aside. *For a thinner slab of oatmeal, use the bigger pan. I prefer the smaller pan because I like thick slabs of oatmeal but either pan size works well.*
2. In a large bowl, combine all the ingredients. Yes, just dump everything in one bowl and mix it together.
3. Pour the mix into your prepared baking dish.
4. Place in preheated oven and bake for 40-45 minutes, or until the edges are slightly bubbly and oatmeal looks set. The mixture will still be slightly moist but should feel ‘set up’ when you touch with your finger. Cool for 5 minutes on a wire rack before serving.
5. Enjoy with a cup of hot tea or your favorite beverage!

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