Nutrition per serving may change if servings are adjusted.
2 cups old-fashioned oats (see Tip)
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 2% milk
1 cup low-fat plain Greek yogurt
¼ cup pure maple syrup
2 tablespoons extra-virgin olive oil
1 teaspoon vanilla extract
2 pears, diced small (about 2 cups; see Tip)
⅓ cup low-fat plain Greek yogurt (optional)
Preheat oven to 375°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.