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.

Abbie Gellman, M.S., RD, CDN
Source: Diabetic Living Magazine, Winter 2019

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Recipe Summary

active:
20 mins
total:
1 hr
Servings:
6
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Ingredients

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Directions

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

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  • 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

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; protein 9.3g 19% DV; carbohydrates 37.8g 12% DV; exchange other carbs 2.5; dietary fiber 5.1g 21% DV; sugars 14.6g; fat 14.8g 23% DV; saturated fat 2.1g 10% DV; cholesterol 3.8mg 1% DV; vitamin a iu 256.1IU 5% DV; vitamin c 2.3mg 4% DV; folate 31.1mcg 8% DV; calcium 310.3mg 31% DV; iron 1.8mg 10% DV; magnesium 59.2mg 21% DV; potassium 338.1mg 10% DV; sodium 449.3mg 18% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
12/25/2018
Very delicious! I might try using a different fruit to make it a tad sweeter next time but very filling and delicious. Read More