Intro

 

I love it when breakfast sort of disguises itself as dessert. Let’s talk pancakes for a moment. Serve those sweet fluffy, round cakes in the morning with a generous drizzle of maple syrup and you have breakfast . Serve something similar after dinner and it’s dessert. Let’s call them what they are – cake.

Our weekday mornings are harried with me quickly trying to stuff the kids with a bit of protein and them procrastinating over their shoes but the weekends are for lingering and indulging in the teetering line of breakfast dessert.

Fortunately our latest favorite is more breakfast than dessert as it’s fairly light on sugar, loaded with oats and topped with juicy pears whose natural sugars condense and caramelize in the hot oven. A sweet and nutty crumble nudges into the cracks and crisps in the oven creating a lovely crunch against the creamy oatmeal.

Weekends are for slowing down, taking a moment to catch your breath, feeling grateful and yes, maybe a bit of indulgence too. This recipe is one for the weekend.

 

 

 

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Baked Oatmeal with Roasted Pears

adapted from Super Natural Every Day
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
½ teaspoon chopped rosemary (optional but adds something real special)
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 (or any other nut you prefer)
1 Tablespoon butter, melted
pinch salt
1 Tablespoon brown sugar

 

Preheat your oven to 375 degrees.

Butter an 8×10-inch baking dish.

Combine oats, baking powder, cinnamon, nutmeg, rosemary and salt. Stir together. Pour this mixture into the buttered dish.
In another bowl, combine the brown sugar, milk, egg, 2 Tablespoons melted butter and vanilla. Whisk together completely. Slowly pour this over the oats.
Tuck the pears into 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, until the center is cooked through and the crumble is deep golden and caramelized. Let cool slightly then serve. Serve with maple syrup, brown sugar and a bit more melted butter if you’d like.

49 Responses to “Baked Oatmeal with Roasted Pears”

  1. ry

    lovely looking recipe but i think the method has some flaws in the way it has been typed out…take a quick peek! keep up the wonderful work. it’s most appreciated.

    Reply
    • Ashley Rodriguez

      Ry – Thanks for your discerning eye. Can you tell me where there are flaws? I read it over again and perhaps I’m just too tired but I didn’t see anything. Thanks!

      Reply
  2. Kathryn

    Breakfasts masquerading as desserts (and indeed vice versa) are my absolute favourite. This is such a lovely combination of flavours; just perfect for fall.

    Reply
  3. Barbara

    Any chance this recipe might work w/ steel-cut oats? I’m bursting with them and this looks perfect for a pumpkin-decorating get-together I’m hosting. If I soak the oats overnight do you think that would help?

    Reply
  4. Ashley B

    Hi Ashley, I think Ry just means you doubled the instruction “Combine everything in a small bowl then sprinkle over the top of the oatmeal and pears.” Once beneath the crumble recipe and after the method.

    Reply
  5. Christine Somers

    These looks so yummy. Breakfast in our home is really the only time we sit together, eat and talk. I like to make breakfast on Saturday and Sunday a more leisurely experience. These will be a hit!

    Reply
  6. Daytona @ Outside Oslo

    That sounds delicious. I know what you mean about weekend breakfasts being something to savor. I made a Norwegian baked apple dessert with vanilla cream last week, which was just sweet enough to call dessert, but so homey and comforting that it felt right for breakfast as well. I’ll be writing about it later this week if you’re interested in checking it out!

    Reply
  7. The Food Hound

    I love baked oatmeal! I blogged about it recently, and mine had cut-up pears in it. Otherwise I dislike oatmeal, but put enough sugar, cinnamon and eggs in it and we’re besties :) The Wee One goes berserk for it, too. Love your site- such a pretty design!

    Reply
  8. Mary@SiftingFocus

    What a tasty and comforting combination – oatmeal and pears. I am currently out of town but the first morning I am back home I will be having this for breakfast.

    Reply
  9. autumn

    I love this baked oatmeal recipe from Super Natural Everyday too, but I really love how you’ve dressed it up with crumble here and given it a fall touch! Thank you.

    Reply
  10. Alanna Kellogg

    Aren’t the very best recipes the most adaptable ones? I fell in love with this recipe too, I did it with apples and walnuts, http://www.kitchenparade.com/2012/10/easy-baked-oatmeal-with-apples-walnuts.html and then with pumpkin and pears, http://kitchen-parade-veggieventure.blogspot.com/2012/10/baked-oatmeal-with-pumpkin-pears-recipe.html. Both times though I kept the bananas which I totally love. You opted out? Readers are asking about that, glad to know it works out. Love the savory rosemary idea – my next batch!

    Reply
  11. Karen

    I jotted down the words “roasted pear” and “oatmeal” the other day, craving just this combination…will be perfect for the gray fall morning I woke up to.

    Reply
  12. Cindy Rodriguez

    I made this today, it was delicious! A perfect hot breakfast for a stormy fall weekend. I love the subtle flavor from the rosemary, it was perfect. We added a little maple syrup as suggested, it was just right.

    Reply
  13. Erica

    I made this over the weekend and it was so good! Warm, hearty and not overly sweet. The rosemary was subtle but added a little extra something. This dish was very easy to make and would be a good dish to serve for breakfast guests, it looks fancy!

    Reply
  14. Brenda

    I woke up 30 min early today to make this. Didn’t use the crumble topping and thought it was delicious. (I did swirl maple syrup on my portion). I might try using half quick cooking oats and half regular rolled oats next time. I thought the texture was a bit heavy…but the flavor was amazing!

    Reply
  15. Georgiana Darcy

    I stumbled over your blog googling baked oatmeal recipes and am intrigued. The recipe sounds delicious and the pictures remind me of Dutch Baroque painting, with their exquisite play of darkness and light. What a feast for your eyes! I can’t wait to try it out.

    Reply
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    Reply
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