Coconut Pear Baked Oats
This high-protein pear and coconut oat bake is a great way to use up ripe pears. You only need one tin to make four breakfast servings. Simply peel and dice the pears, then mix them into the oats. Cinnamon and vanilla go well with the fruit, and coconut chips get nicely toasted on top.
Nutrition Nutrition per portion
- Calories 478kcal 112kcal
- Fat 14.8g 3.5g
- Carbs 55.3g 12.9g
- Protein 29.2g 6.8g
- Fibre 11.4g 2.7g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
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Why I Like this Recipe
I really enjoy the mix of pear and cinnamon in this recipe, especially with coconut instead of the nuts I usually use. There’s lots of fruit, which keeps the bake soft. The protein comes from yoghurt, eggs, and whey, so it fits my high-protein breakfast ideas, but I’d make it just for the flavour too.
Tips and Variations
- Choose pears that are ripe but still firm. Very soft pears will break down more as they bake.
- If you like more texture, cut the pear pieces a bit larger.
- For a less sweet bake, use unflavoured whey instead of vanilla. The taste and sweetness will depend on the protein powder you choose.
- Try adding a small pinch of ground ginger or nutmeg along with the cinnamon.
- You can swap the coconut chips for chopped pecans or walnuts if you want a different topping.
- Serve with a spoonful of Greek yoghurt if you like something creamy on the side.
- Freeze any portions you won’t eat within three days to keep them fresh.
Meal Storage
Allow the portions to cool, then refrigerate in an airtight container within 2 hours of baking. Eat within 3 days.
Freezer tips
Once the portions are cool, wrap them individually or put them in separate freezer-safe containers. For best quality, freeze for up to 2 months.
Defrost the portions overnight in the fridge.
Frequently Asked Questions
Pick pears that are ripe, sweet, and still firm enough to hold their shape when diced. Very soft, ripe pears will break down more and make the bake softer.
Yes, you can. Use 560g of drained pears and make sure to drain them well before dicing. Canned pears are usually softer than fresh, so the bake will have less texture. If they’re canned in syrup, the sweetness and nutrition will change too.
Yes, you can. Divide the mixture between four ovenproof dishes, leaving some space for the oats to rise. Cooking time will vary depending on the size and depth of your dishes, so start checking before 40 minutes.
If you leave out the whey, both the texture and protein content will change, since it’s part of the dry mix. You’d need to adjust the liquid, but I haven’t tested the exact amount for this recipe.
I use gluten-free rolled oats for this recipe. If you need it to be gluten-free, make sure to use certified gluten-free oats and check the labels on the protein powder, baking powder, and any other packaged ingredients.
Closing Note
Pear, cinnamon, and coconut give this breakfast bake plenty of flavour, and its soft texture makes it great for reheating. The four generous portions are perfect if you want breakfast ready ahead of time. For a different twist, try pear baked oats with almond butter and seeds.
- 💪 High Protein
- 🍃 Lighter
- 🧊 Freezer Friendly
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