Baked Oats with Pear, Almond Butter and Seeds

Michaela from Fit Recipes By Michaela
Published 1 week ago
0 ratings

Baked oats with pear, almond butter, and seeds are a warm and nourishing breakfast you can make ahead. Pear gives natural sweetness, oats make it filling, and seeds add crunch and fibre. This simple bake is great for slow mornings or meal prep.

Baked Oats with Pear, Almond Butter and Seeds
category One-Pot
meal type Breakfast
difficulty Easy
Prep 15 mins
Cook 40 mins
Serves 6

Nutrition

  • Calories 338kcal 217kcal
  • Fat 17.3g 11.1g
  • Carbs 36.0g 23.1g
  • Proteins 8.2g 5.2g
  • Fibre 6.3g 4.0g

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.

tsp = teaspoon
tbsp = tablespoon

Method

Why I Like this Recipe

I enjoy this baked oats recipe because it’s cosy and filling but not too heavy. Banana and pear add just the right amount of sweetness, and the almond butter and seeds make it more satisfying. It’s easy to bake ahead, portion, and store in the fridge for busy mornings. The middle stays soft and spoonable, and the golden top makes it feel like a breakfast treat instead of just a bowl of oats.

Tips and Variations

  • Pumpkin seeds give a deeper, nuttier flavour and add extra crunch.
  • You can use oat milk or dairy milk instead of almond milk, depending on what you have.
  • Add a small scoop of protein powder if you want to make it more filling.
  • Stir in a handful of berries for a fresh, slightly tangy flavour.
  • Serve it warm with Greek yoghurt for a creamy contrast.
  • Bake ahead and cut into portions for easy breakfasts during the week.
  • You can eat it cold from the fridge or warm it gently for a softer texture.

Meal Storage

Store in an airtight container for up to 4 days. Reheat gently if you prefer it warm.

Freezer tips

Cut into portions and freeze for up to 2 months. Wrap each piece well to keep it from drying out. This works well for long-term meal prep.

Thaw overnight in the fridge for the best texture. Reheat in the oven or microwave until warmed through.

Frequently Asked Questions

Yes. Baked oats with pear are great for meal prep. Let them cool, then store them in an airtight container in the fridge for up to 4 days.
Use enough milk and don’t overbake. The oats should be set but still soft in the middle. Let them rest for a few minutes after baking to help the texture settle.
Pear is great because it turns soft and sweet, but you can also use apple, berries, peaches, or sliced banana.
Yes, baked oats can be a healthy breakfast if you use oats, fruit, seeds, and just a little sweetener. They’re filling and high in fibre.
Yes. Use plant-based milk and swap butter for a neutral oil or plant-based spread. Check your toppings to keep the recipe fully vegan.

Closing Note

This baked oatmeal is warm, comforting, and naturally sweet. It’s a wholesome breakfast for busy weekdays or slow mornings. It keeps well in the fridge, reheats easily, and makes breakfast simple. If you like easy oat breakfasts, try gluten-free overnight oats with banana, peanut butter and seeds too.

  • 🧊 Freezer Friendly

Recipe Tags

Reviews

0 out of 5

Be first! Review this recipe now!

Related Recipes