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Bartlett Pear Baked Oats

Serves1 Serving

 2 cups organic rolled oats
 1 Bartlett Pear, cored, peeled and cubed
 1 Bartlett Pear, cored and thinly sliced lengthways
  cup pecans, roughly chopped
 1 tsp baking powder aluminium free
 ¼ tsp sea salt
 1 cup almond milk or plant-based milk of choice
  cup maple syrup or honey
 2 eggs
 3 tbsp coconut oil, melted
 2 tsp vanilla extract

Preheat oven to 180 degrees Celsius. Grease a medium sized baking dish with olive oil or butter and set aside.


Add rolled oats to a blender or food processor and pulse until roughly chopped. The oats should still be coarse in texture.


Pour the rolled oats into a large mixing bowl along with pecans, cubed pear, salt and baking powder. Stir to combine.


In a medium sized bowl whisk together milk, eggs, coconut oil, maple syrup and vanilla extract.


Pour wet ingredients into dry ingredients and stir until well combined.


Pour the oats mixture into the baking dish and spread out evenly. Top with slices of pear.


Place into the oven and bake for 50 minutes or until golden brown on top. Serve topped yoghurt of choice.

Notes: store in refrigerator for 2-3 days. Alternatively, slice and freeze in single serve portions.

When Bartlett pears are not available, Packham pears can be used.