Pumpkin Oat Muffins
Pumpkin purée, rolled oats and warm spices make a batch of twelve muffins. Maple syrup and yogurt go into the batter, with oats scattered over the tops.
Breakfast · Vegetarian · Fall · Make ahead · Baking
Pear Ginger Baked Oatmeal
Ripe pear, fresh ginger and cinnamon bake with rolled oats into six soft breakfast portions. Cool the pan briefly before cutting, then refrigerate extras for another morning.
1 hr 5 minMakes 6 breakfast portions
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How to make Pear Ginger Baked Oatmeal
Timing breakdown · 2 timed stages
Allow about 15 minutes to prepare the pears and mixture, 40 to 45 minutes to bake, and 5 minutes to cool before cutting. Oven and baking-dish materials can change the baking time.
- Preparation
- 15 min
- Cooking
- 45 min
Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.
- 01
Heat the oven to 180°C (350°F). Lightly butter a 20 cm (8-inch) square baking dish. Wash, core and dice the pears; peeling is optional.
- 02
In the large bowl, stir together the rolled oats, baking powder, cinnamon, nutmeg and salt. Break up any small clumps of baking powder.
- 03
In the medium bowl, whisk the eggs, milk, maple syrup, melted butter, vanilla and grated ginger until evenly combined.
- 04
Pour the wet mixture into the oats and stir well. Fold in the diced pears, then transfer everything to the prepared dish. Press stray pear pieces below the liquid so the surface bakes evenly.
- 05
Bake for 40 to 45 minutes, until the centre is set rather than liquid, the edges are lightly golden and the middle reaches 74°C (165°F). If the centre is still wet, continue baking in 5-minute intervals and check again.
- 06
Cool in the dish for 5 minutes before cutting into six portions. Serve warm. Refrigerate leftovers promptly in shallow covered containers, within 2 hours, and use within 2 to 3 days. Reheat only the portion needed to 74°C (165°F); discard uneaten reheated portions.
Recipe questions
Which pears work best?
Use firm ripe pears that yield slightly near the stem but are not mushy. Dice them to about 1 cm so they soften during baking and stay distributed through the oats.
Can I use quick oats or steel-cut oats?
Use old-fashioned rolled oats for the written liquid and timing. Quick oats make a softer texture, while steel-cut oats need a different method and are not a direct substitute.
How do I know the centre is done?
The middle should look set rather than slosh when the dish moves. Because the batter contains eggs and milk, check the centre reaches 74°C (165°F) with a clean digital thermometer.
Can I prepare it ahead?
Bake and cool the oatmeal, then divide it into shallow covered containers and refrigerate promptly. Use within 2 to 3 days, or freeze individual portions for longer storage.
Is this gluten-free?
The written recipe is not labelled gluten-free. Oats can have cross-contact with wheat, so choose certified gluten-free oats only when appropriate for your dietary requirements and verify every packaged ingredient.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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Adapted from Bob’s Red Mill for the rolled-oat, pear, egg and warm-spice method, with fresh ginger and maple syrup used here. The Mayo Clinic Diet pear and ginger baked oats informed the flavour pairing. Contains milk and eggs.
Adapted from Bob’s Red Mill.Additional guidance: Mayo Clinic Diet: pear and ginger baked oats · Foodland Ontario: pear availability · Health Canada: food safety tips for leftovers
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