With the cold weather coming in, this gluten-free Pear & Walnut Baked Oatmeal recipe is here to keep you warm and cozy. If you’re already a fan of your morning oats, this recipe is sure to be a hit. Baked oatmeal has all the great benefits of oatmeal, like antioxidants, essentially fatty acids, and fiber, while giving you more of a “chew.”
One recipe yields 15 slices, making it perfect for meal prepping (and sharing!). Just make a tray of these baked oats in the beginning of the week, and you won’t have to worry about breakfast or snacks for the rest of it. This is especially great if you’re notorious for skipping meals in the morning. Just preslice your baked oatmeal and place it in a reusable container to easily take it on the go. It’s super easy, so no excuses!
Remember, breakfast is the most important meal of the day and besides, who wants to spend the whole day hungry?
For this recipe, you’ll need two flax eggs. If you’ve ever made chia pudding before, you know how chia seeds turn gelatinous when soaked in liquid. Ground flax seeds take up similar properties, but are a little less thick and gloopy. Flax eggs can be used in lieu of eggs in most, if not all, baking recipes. The general rule for one egg is one tablespoon of ground flax seeds to three tablespoons of water. If you can’t find grounded flax seeds in your supermarket, just run your whole flax seeds through a food processor. Be sure to allow the mixture time to thicken.
I like to use pears in this recipe because they complement the walnuts and cinnamon well. They also provide a great juicy contrast to the hearty, warm rolled oats. I also like to add sliced pears on top of the oatmeal’s surface for decoration and a good pop of color.
Feel free to get creative and play around this recipe, using different spices and fruits. If you’re an apple and cinnamon fan, I highly recommend trying this recipe with apples in lieu of pears. Seriously delicious.
As usual, let me know how you liked this Pear & Walnut Baked Oatmeal recipe in the comments below. Enjoy and keep warm!Print
A warm and filling gluten-free breakfast made with rolled oats, pears, walnuts, and lots of cinnamon.
- 2 flax eggs (made using 2 tablespoons ground flax seeds)
- 2 cups rolled oats
- 1 cup walnut pieces
- 1/4 cup organic raw sugar
- 3 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking powder
- Pinch of salt
- 1 ¼ cup oat milk
- 1/2 cup raisins, chopped
- 3 tablespoons vegan butter, melted
- 1 teaspoon vanilla extract
- 2 pears, cored and diced (around two cups)
- 1 pear, sliced
- 1 teaspoon ground cinnamon
- 1 teaspoon raw organic sugar
- Preheat the oven to 375°F/190°C and line a 9×13 inch (22x33cm) baking dish with parchment paper.
- Prepare flax eggs by mixing together ground flax seeds with six tablespoons of water. Allow mixture to thicken for five minutes.
- In a large bowl, add rolled oats, walnuts, sugar, cinnamon, nutmeg, baking powder, and salt. Stir to combine.
- To the dry ingredients add prepared flax eggs, oat milk, chopped raisins, melted vegan butter, and vanilla extract. Mix well and then carefully fold in diced pears.
- Pour oatmeal mixture into prepared baking dish and gently flatten surface. If desired, top oatmeal with pear slices, then sprinkle with cinnamon and sugar.
- Bake oatmeal for 45 minutes or until a wooden skewer into the baked oatmeal comes out clean.
Keywords: baked oatmeal, oatmeal, oats, pear, walnuts, vegan