Baked Oatmeal with Pears

This weekend for the first time felt as if spring was here. It makes me want to go through my clothes and put away winter stuff, but not quite yet. I know it is too early. Finally, it was sunny for three straight days! Yes, Canadian winters are long, dark and cold. But it is almost over. And soon we will be baking Easter breads, coloring eggs and cleaning our homes to be sparkly for Easter and ready to welcome a new season when everything comes to life again. Including us.

I made this a while ago but did not have a chance to "document it" and it was so delicious that it deserved to be documented. It is almost as having dessert for breakfast. I love the texture of oatmeal when baked as opposed to cooking on the stove. It is also easier because you mix it all together and pop it in the oven and the focus on making a fruit salad, coffee and some morning reading without worrying about anything.

Baked Oatmeal with Roasted Pears

Not Without Salt


Serves 6

2 cups rolled oats
1/3 cup brown sugar
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
¼ teaspoon fresh ground nutmeg
1/2 teaspoon kosher salt
2 cups milk
1 egg
2 tablespoons unsalted butter, melted
2 teaspoons vanilla (or a vanilla bean, or both)
3 pears, cored and cut in half

Crumble Topping

½ cup walnuts
1 tablespoon butter, melted
pinch salt
1 tablespoon brown sugar




Preheat your oven to 375 degrees.

Butter an 8×10-inch baking dish. Mix oats, baking powder, cinnamon, salt and nutmeg. Stir together. Pour this mixture into the buttered dish.

In another bowl, combine milk, egg, butter and vanilla. Pour this over the oats. Place pears on top of the oats.

For the crumble: Combine everything in a small bowl then sprinkle over the top of the oats and pears.

Bake for 40-45 minutes. Serve with yogurt, maple syrup and fresh fruit.