Pear walnut baked oatmeal is easy to throw together and bursting with delicious fall flavors! Bake once and have breakfast all week. Life is busy right now, especially with the holiday season and having breakfast done and ready is always so helpful. This oatmeal is fulling, satisfying, and full of nutrients to give you energy for your day! Eat it cold straight from the fridge or warm it up, whatever you prefer! Enjoy!

What is baked oatmeal?

Baked oatmeal is oatmeal baked in a pan making breakfast incredibly easy. You can make it ahead so that all you have to do is warm it in the morning or eat it straight from the fridge (which I often do)! It’s a great simple breakfast or snack option. It tastes like dessert and it’s just so delicious!

What you need to make pear walnut baked oatmeal + substitutions:

• Quick oats- I love using quick oats, because it gives it the best texture! This is my absolute favorite way to make baked oatmeal, it gives it a dense brownie-like texture. You can substitute with rolled oats, which will make it a little more chewy/ crumbly, but still fabulous!! Steel cut oats won’t work for this one.
• Almond milk- Feel free to substitute with cashew milk, dairy milk, whatever milk. Doesn’t make a difference!
• Honey– I used honey this time around, because I thought it would pair well with the pear! Maple syrup is typically my preferred sweetener but I like honey in this one! You can use either.
• Greek yogurt- Greek yogurt gives a little extra protein and helps the baked oatmeal stay nice and moist. You can also substitute the greek yogurt with applesauce or mashed banana.
• Eggs- The eggs helps bind the recipe. You could substitute with flax or chia eggs.
• Vanilla extract- A key to any baked good in my opinion!
• Baking powder- Baking powder helps the oatmeal to rise.
• Cinnamon- Cinnamon gives it the perfect touch.
• Nutmeg- Nutmeg adds the perfect little spice and flavor to this pear walnut baked oatmeal.
• Ground ginger- It’s very subtle but I love the little hint it brings when it’s combined with the pear.
• Sea salt- I don’t bake anything without salt. It’s what helps bring the flavor out in a recipe.
• Pears- I used pears for this one, because it’s about time I have a pear oatmeal recipe!
• Walnuts- I love the combination of pear and walnuts. You could easily replace with any nut, but they do go well together.

Tips for making:

• Quick oats vs rolled oats- Like I said above, quick oats will give it a denser, more brownie-like texture and is what I prefer.
• For the best texture- You want to make sure the oatmeal is still soft in the center but cooked through. That way it comes out soft rather than a hard!
• You can make this recipe in a single pan or into 9 regular sized muffin cups. If you change the size of the pan just make sure to adjust your cook time and check it!

If you love these, you may also love:

• Apple Pie Baked Oatmeal
• Any Fruit Baked Oatmeal
• Dark Chocolate Raspberry Baked Oatmeal

Print Recipe

3.25 from 8 votes

Pear Walnut Baked Oatmeal

Pear walnut baked oatmeal is easy to throw together and bursting with delicious fall flavors! Bake once and have breakfast all week. Life is busy right now, especially with the holiday season and having breakfast done and ready is always so helpful. This oatmeal is fulling, satisfying, and full of nutrients to give you energy for your day! Eat it cold straight from the fridge or warm it up, whatever you prefer! Enjoy!

Cook Time35 minutes mins

Course: Breakfast

Keyword: baked oatmeal, breakfast, honey, make ahead, meal prep, oatmeal, pear, walnut

Servings: 6

Equipment

• 9×9 baking pan OR regular muffin tin

Ingredients

• 3 cups quick oats
• 1¾ cups almond milk or any dairy or dairy-free milk
• ½ cup honey or honey
• ½ cup plain greek yogurt or applesauce or mashed banana
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp sea salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground ginger optional
• 2 small pears chopped (about 1 cup)
• ½ cup walnuts chopped

Instructions

• Preheat oven to 350 degrees.
• In a large mixing bowl, whisk the eggs together. Add in maple syrup, yogurt, almond milk, and vanilla extract.
• Once combined, pour in the oats, baking powder, sea salt, cinnamon, nutmeg, and ground ginger if you're using. Mix until well combined.
• Add in the chopped pears and walnuts and mix.
• Pour into a greased 9×9 baking pan. You can also use another size baking dish, just adjust cooking times if needed. A regular 12 cup muffin tin works great too! Sprinkle with more chopped pears and walnuts if you'd like!
• Bake for about 35 minutes until the center is set but still soft.
• I love serving mine with yogurt, fruit, and peanut butter! If you like it a little sweeter, add a drizzle of honey. Enjoy!

Notes

For storing: Once cooled completely, store in the fridge for up to a week. Enjoy from the fridge or warmed up!

For freezing: Individually wrap slices with plastic wrap and then store in a freezer bag. To thaw, place in the fridge overnight and heat or eat cold in the morning!