This comforting baked oatmeal is perfect for cozy weekend mornings and doubles as a make-ahead breakfast that you can meal-prep for healthy grab-and-go meals all week. Source: Diabetic Living Magazine, Winter 2019

Abbie Gellman, M.S., RD, CDN


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Coat a 9-inch-square baking dish with cooking spray.

  • Mix oats, walnuts, cinnamon, baking powder, salt, nutmeg, and cloves in a large bowl. Whisk almond milk (or milk), 1 cup yogurt, maple syrup, oil, and vanilla in a medium bowl.

  • Pour the wet ingredients into the dry ingredients. Gently mix in pears. Transfer the mixture to the prepared baking dish.

  • Bake until golden brown, 45 to 55 minutes. Top each serving with 1 tablespoon of the remaining yogurt, if desired.


Tips: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.

Both ripe and unripe pears work in this recipe; however, unripe pears will hold their shape better during cooking.

To make ahead: When cool, wrap individual servings in plastic wrap or transfer to mason jars and refrigerate for up to 3 days, or wrap in parchment paper and freeze for up to 2 weeks. To serve, remove plastic wrap and microwave for 30 seconds (2 to 3 minutes if frozen). Top with 1 tablespoon Greek yogurt, if desired.

Nutrition Facts

311 calories; 14.8 g total fat; 2.1 g saturated fat; 4 mg cholesterol; 449 mg sodium. 338 mg potassium; 37.8 g carbohydrates; 5.1 g fiber; 15 g sugar; 9.3 g protein; 256 IU vitamin a iu; 2 mg vitamin c; 31 mcg folate; 310 mg calcium; 2 mg iron; 59 mg magnesium;

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Rating: 5 stars
Very delicious! I might try using a different fruit to make it a tad sweeter next time but very filling and delicious. Read More