Upgrade your boring bowl of oatmeal for a hearty baked version! This one is filled with wholesome oats and studded with sliced, juicy pear and crunchy chopped almonds. It’s kind of like a cross between cake and a soft oaty bar. It’s fancy enough to serve for brunch and easy enough to make ahead for super- quick breakfasts throughout the week. I love to serve it warm, cut into squares and drizzled with drippy almond butter and maple syrup!   Reprinted with permission from Vegan Comfort Cooking by Melanie McDonald, Page Street Publishing Co. 2019. Photo credit: Melanie McDonald

Pear-fect Baked Oatmeal [Vegan]





  • 2 3/4 cups (248 g) rolled oats
  • 1/2 cup (100 g) cane or granulated white sugar
  • 1/2 cup (55 g) roughly chopped or slivered almonds, plus more for scattering
  • 2 tablespoons (14 g) ground flaxseeds
  • 1 1/2 teaspoon (6 g) baking powder
  • 2 teaspoons (5 g) ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups (360 ml) unsweetened nondairy milk
  • 1/4 cup + 1 tablespoon (80 g) almond butter, plus more for drizzling
  • 1 tablespoon (15 ml) vanilla extract
  • 3 ripe pears


  1. Preheat the oven to 375°F (190°C) and line an 8-inch (20.5-cm) square baking dish with parchment paper.
  2. In a bowl, combine the oats, sugar, almonds, ground flaxseeds, baking powder, cinnamon, ginger and salt, and stir well.
  3. In a separate bowl, stir together the nondairy milk, almond butter and vanilla. If your almond butter is really drippy, you can do this by hand; but if it’s stiffer, it will be easier to put it in a blender and blend for 10 to 20 seconds, or until smooth.
  4. Peel the pears, cut them in half and use a teaspoon or melon baller to remove the cores. Cut 2 of the pears into 1⁄2-inch (1.3-cm) cubes and the remaining pear into slices.
  5. Pour the wet ingredients into the dry and stir them together well. Add the chopped pears and stir to incorporate. Spoon into the prepared dish and press down all over to smooth out the top. Arrange the pear slices on the top and sprinkle with a few more almonds; then bake for 35 to 40 minutes, or until firmed up and a little crusty around the edges.
  6. Serve immediately or allow to cool in the pan. Store wrapped or in an airtight container in the fridge for up to 5 days. This can be eaten warm or cold. Reheat individual slices in the microwave for 20 to 30 seconds.


You can switch this up by using any other fruit you like. Apples work well, as do berries


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