Soft, custardy baked oatmeal with juicy pear, fresh ginger and maple, topped with crunchy toasted walnuts.
Before you start: heat the oven to 350°F; butter an 8-inch square baking dish. For a gluten-free version, use oats labeled certified gluten-free.
Swap one of the pears for an apple if that's what you have. Make ahead: assemble the night before, cover and refrigerate. Bake straight from the fridge, adding 5 to 10 minutes.
Ingredients
Scale
Measurement units
- ¾ cup walnuts (chopped)
- 2 large eggs
- 1 ½ cups whole milk
- ½ cup unsweetened applesauce
- ¼ cup pure maple syrup
- 3 tbsp unsalted butter (melted and cooled; plus a little for the dish)
- 1 tbsp fresh ginger (peeled and finely grated)
- 1 tsp vanilla extract
- 2 cups old-fashioned rolled oats
- 1 ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp kosher salt
- 2 ripe but firm pears (cored and diced)
Ingredients
Scale
Measurement units
- ¾ cup walnuts (chopped)
- 2 large eggs
- 1 ½ cups whole milk
- ½ cup unsweetened applesauce
- ¼ cup pure maple syrup
- 3 tbsp unsalted butter (melted and cooled; plus a little for the dish)
- 1 tbsp fresh ginger (peeled and finely grated)
- 1 tsp vanilla extract
- 2 cups old-fashioned rolled oats
- 1 ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp kosher salt
- 2 ripe but firm pears (cored and diced)
Instructions
Toast the walnuts
Toast chopped walnuts (¾ cup) in a dry skillet over medium heat, stirring often, until fragrant and lightly browned, about 3 minutes. Tip onto a plate.
Equipment: skillet
Mix the wet ingredients
In a large bowl, whisk eggs, milk (1 ½ cups), applesauce (½ cup), maple syrup (¼ cup), melted butter (3 tbsp), grated ginger (1 tbsp) and vanilla (1 tsp) until smooth.
Equipment: 2 mixing bowls and a whisk
Combine with the oats
In a second bowl, stir oats (2 cups), baking powder (1 ½ tsp), cinnamon (1 tsp) and salt (½ tsp).
Pour in the wet mixture and stir until evenly combined.
Equipment: 2 mixing bowls and a whisk
Fill the dish
Fold in diced pears and about two-thirds of the toasted walnuts.
Spread in the buttered dish and scatter the rest of the walnuts over the top.
Equipment: 8-inch square baking dish
Bake
Bake at 350°F until the top is golden and the center is set; when you press it, no liquid should pool, about 30 minutes.
Equipment: 8-inch square baking dish
Rest and serve
Let the oatmeal rest so it firms up, about 5 minutes, then scoop into bowls. Serve with a splash of milk or an extra drizzle of maple if you like.
Tomorrow's Meal
Crispy Baked Oatmeal Squares
Cold leftover baked oatmeal cut into squares and pan-seared in butter until crisp and caramelized, topped with yogurt and maple.
You'll need to pick up:
1 tbsp butterplain Greek yogurtmaple syrup for drizzling
Quick overview:
- 1.Cut cold leftover oatmeal into 3-inch squares
- 2.Melt the butter in a nonstick skillet over medium heat
- 3.Sear the squares 2 to 3 minutes per side until golden and crisp
- 4.Top with a spoonful of yogurt and a drizzle of maple syrup
Before you cook
Cook notes
- • Before you start: heat the oven to 350°F; butter an 8-inch square baking dish.
- • Make ahead: assemble the night before, cover and refrigerate. Bake straight from the fridge, adding 5 to 10 minutes.
- • Leftovers keep 5 days in the fridge. Warm squares in a covered skillet with a splash of milk.
- • For a gluten-free version, use oats labeled certified gluten-free.
- • Swap one of the pears for an apple if that's what you have.
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