Description
A delightful and nutritious baked oatmeal that blends tender oats with the sweet, roasted flavor of seasonal pears. This vegan and gluten-free friendly dish features a rich almond butter and coconut cream sauce that provides a luxurious texture and lasting energy. Ideal for meal prep, this hearty breakfast is refined sugar-free and satisfying, making it a perfect start to any busy morning.
Ingredients
1.5 cups gluten-free quick oats
1 tsp ground cinnamon
0.5 tsp ground nutmeg
1 pinch salt
2.5 cups ripe pears, chopped
2.5 cups unsweetened almond milk
0.5 cup coconut cream
2 tbsp creamy almond butter
1 tbsp pure maple syrup
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Combine the oats, ground cinnamon, nutmeg, and salt inside an 8×8 inch glass baking dish.
In a small bowl, whisk together the almond butter, maple syrup, and 1 tablespoon of the coconut cream; microwave for 30 seconds until smooth.
Whisk the almond milk and the remaining coconut cream into the almond butter mixture.
Pour the liquid mixture over the dry oats in the baking dish.
Evenly layer the chopped pears over the top of the oat mixture.
Bake for 25 minutes or until the oatmeal is set and the pears are tender.
Serve warm, drizzling with any extra almond butter if desired.
Notes
Ensure all ingredients are certified gluten-free if you have a sensitivity. For a crunchier texture, add a sprinkle of sliced almonds or hemp seeds before baking. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10
- Cook Time: 25
- Category: High Fiber Recipes
- Method: Baking
- Cuisine: Modern American
Nutrition
- Serving Size: 1 square
- Calories: 285
- Sugar: 9g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg