Does anyone else agree that pears are one of the most underrated fruits out there? SO JUICY, SO SWEET. SO FABULOUS. Anyone else remember my fabulous juicy pear crisp? YUM.
Anyway, I used to eat pears all the time as a kid; now I find myself buying them for my almost 2-year-old, who loves them just as much. Sadly, they ripen quickly so I have to find ways to enjoy them before they turn to mush.
Once again, I faced this dilemma on a wild Friday night in. I saw ripe pears sitting on my counter and figured I’d throw them in a simple, yet fabulous oatmeal bake that the entire family could devour the next day. Wow, just wow — it turned out insanely good. A hint of brown butter caramel flavor, lots of vanilla and juicy sweet pears in every bite. This brown butter pear baked oatmeal is easy to make and truly the perfect breakfast or brunch! Serve it up for Thanksgiving breakfast — you’ll need the fuel for all of that cooking and I promise you’re going to love it!
What you’ll need to make this pear baked oatmeal
This easy pear baked oatmeal is incredibly simple to make and uses lots of pantry staples for a quick breakfast. Plus, you’ll get the coziest flavors from juicy pears, cinnamon, caramel-like brown butter and vanilla. Here’s what you’ll need:
- Butter: you’ll need some butter, of course, to make that rich brown butter for the oatmeal. We’re only using 1/4 cup in the recipe to give it that caramel-like flavor and keep it extra moist.
- Eggs: this baked oatmeal recipe uses 2 eggs. I haven’t tried with flax eggs, but let me know if you do.
- Sweetener: we’re using a little pure maple syrup, vanilla & cinnamon to give it that deliciously sweet vanilla flavor.
- Milk: I like to use unsweetened almond milk in this recipe, but you can use any milk you’d like. Coconut milk would be fabulous!
- Oats: because it’s baked oatmeal, of course! Please be sure to use old fashioned rolled oats, not steel cut or quick oats, in this recipe.
- Baking staples: you’ll also need some baking powder & salt.
- Pears: the juicy pears truly make this baked oatmeal special. I love Bartlett pears for the best texture.
- Optional: I love adding diced walnuts or pecans for a little crunch, too!
How to tell when a pear is ripe
It can be difficult to tell when a pear is perfectly ripe, but here are my best tips: apply a slightly pressure to the fruit, near the stem. If it is slightly soft, then it’s perfect for eating or using in a recipe. I do not recommend eating or using in recipes if the pear is still hard. Always store your pears on the counter (or at room temperature!).
Should I peel the pears before adding them?
No need! You can slice the pears as-is, however, feel free to peel them first if you prefer them that way.
How to brown butter
The brown butter adds such an incredible flavor to this oatmeal bake and is easier to make than you think! Get all of my tips and tricks for browning butter in this post and get ready to add it to literally everything.
Optional ingredient swaps
- To keep this baked oatmeal dairy free: you can use vegan butter or melted coconut oil instead of real butter. However, do not try browning either of those options, as it will not work.
- To make gluten free: be sure to use gluten free rolled oats if you’d like to make this recipe gluten free.
- Don’t have pears on hand? Instead of pears, apples would also be a delicious option. I always go for Honeycrisp as they are nice, sweet and juicy!
Can I make this pear oatmeal bake vegan?
I haven’t tested a vegan version of this pear oatmeal bake but you can try using a flax egg or two! I think it should work well, but please let me know in the comments.
Be sure to also use melted coconut oil or vegan butter instead of regular butter.
Wonderful pear baked oatmeal in 5 simple steps
- Prep your pan. Grease a 9×9 inch baking pan with cooking spray and preheat your oven to 350 degrees F.
- Brown that butter. Just like in the instructions above!
- Mix the wet. Add all of the wet ingredients to a large bowl and mix well.
- Add the dry. Then mix in all of the dry ingredients, stirring in the pears and brown butter last.
- Bake & enjoy! Pour the pear baked oatmeal mixture into your prepared pan, top with nuts if you’d like, and bake until set! Cut into 6 slices for breakfast.
How to store & reheat baked oatmeal
- In the fridge: be sure the pear baked oatmeal has completely cooled, and then cover your 9×9 inch pan with tinfoil before transferring it to the refrigerator. It will stay good covered in the refrigerator for 3-4 days, and you can reheat individual slices in the microwave for 30-60 seconds. You can also store individual slices in airtight containers for quick, on-the-go breakfasts.
- To freeze: once the pear oatmeal bake has completely cooled, cut it into 6 squares and wrap each square in plastic wrap and tinfoil. When you’re ready to eat it, place the unwrapped frozen square of baked oatmeal on a microwave safe dish and microwave it at 30 second intervals for 1-2 minutes. If you’d like to freeze the entire baked oatmeal for later, simply reheat it in the oven for 20-25 minutes at 350 degrees F while it’s covered with tinfoil.
More breakfast recipes you’ll love
Get all of my delicious breakfast recipes here!
I hope you love this amazing vanilla brown butter pear baked oatmeal recipe! If you make it be sure to leave a comment & a rating so I know how you liked it. Enjoy, xo.
Vanilla Brown Butter Pear Baked Oatmeal
Wonderful vanilla brown butter pear baked oatmeal with hints of cinnamon and sweet pears in every bite. This easy pear oatmeal bake is filled with warming flavors and makes the perfect winter breakfast or brunch!
- Wet ingredients:
pure maple syrup
unsweetened almond milk (or any milk of choice)
- Dry ingredients:
old fashioned rolled oats
small to medium ripe bartlett pears, diced (about 1 ½ cups diced pears)
finely diced walnuts (or sub pecans)
Preheat the oven to 350 degrees F. Grease a 9×9 inch pan with oil or nonstick cooking spray and set aside.
*First, brown your butter: add butter to a small saucepan and place over medium heat. Once melted, the butter will begin to crackle, and then eventually foam. This will take a few minutes. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Set aside to cool for 5 minutes.
In a large bowl, whisk together the eggs, pure maple syrup, almond milk and vanilla extract.
Add the dry ingredients to the bowl with the wet ingredients: oats, cinnamon, baking powder and salt. Mix until combined, then stir in diced pears and finally, the browned butter.
Pour mixture into the prepared pan and smooth top. Sprinkle the top with chopped walnuts, if using. Bake for 35-45 minutes or until the edges are slightly golden brown and center is set. Remove from the oven, allow to cool for 10 minutes, then cut into 6 slices and serve.
To keep this baked oatmeal dairy free: you can use vegan butter or melted coconut oil instead of real butter. However, do not try ‘browning’ either of those options, as it will not work.
To make gluten free: be sure to use gluten free rolled oats if you’d like to make this recipe gluten free.
To store: be sure the pear baked oatmeal has completely cooled, and then cover your 9×9 inch pan with tinfoil before transferring it to the refrigerator. It will stay good covered in the refrigerator for 3-4 days, and you can reheat individual slices in the microwave for 30-60 seconds. You can also store individual slices in airtight containers for quick, on-the-go breakfasts.
To freeze: once the pear oatmeal bake has completely cooled, cut it into 6 squares and wrap each square in plastic wrap and tinfoil. When you’re ready to eat it, place the unwrapped frozen square of baked oatmeal on a microwave safe dish and microwave it at 30 second intervals for 1-2 minutes. If you’d like to freeze the entire baked oatmeal for later, simply reheat it in the oven for 20-25 minutes at 350 degrees F while it’s covered with tinfoil.
Servings: 6 servings
Serving size: 1 serving (based on 6)
Saturated fat: 5.5g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on February 3, 2021, and republished on November 4, 2021.