This baked oatmeal is warm and cozy with a lightly crisp top and a custardy, tender interior. Roasted pears add caramelized sweetness while toasted almonds provide a nutty crunch. A drizzle of honey and a spoonful of Greek yogurt brighten each bite. Serve it for weekend brunch, make-ahead weekday breakfasts, or a comforting morning treat for guests.
Ingredients
- Rolled oats (2 cups)
- Milk (1 1/2 cups) — dairy or unsweetened almond milk
- Large eggs (2)
- Honey (1/3 cup) plus extra for serving (2 tbsp)
- Baking powder (1 tsp)
- Ground cinnamon (1 tsp)
- Salt (1/4 tsp)
- Vanilla extract (1 tsp)
- Ripe pears, cored and sliced (2 medium)
- Sliced almonds (1/2 cup), divided
- Fresh lemon juice (1 tsp)
- Greek yogurt or milk, for serving (optional)
Instructions
- Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking dish or line with parchment.
- Toss pear slices with lemon juice and 1 tablespoon honey; spread on a small baking sheet and roast 12–15 minutes until tender and lightly caramelized. Reserve a few slices for the top.
- In a large bowl whisk together the eggs, milk, 1/3 cup honey, melted butter, and vanilla until smooth.
- Add the rolled oats, baking powder, cinnamon, and salt to the wet mixture and stir to combine. Let sit 5 minutes to allow the oats to soften.
- Fold in most of the roasted pear slices and half of the sliced almonds, reserving some for the surface.
- Pour the mixture into the prepared baking dish, arrange the reserved pear slices on top, and sprinkle with the remaining almonds.
- Bake for 30–35 minutes until the center is set and the top is golden. If the edges brown too quickly, cover loosely with foil for the last 5–10 minutes.
- Let cool 10 minutes before slicing. Drizzle with extra honey and serve warm with Greek yogurt or a splash of milk.
Tips or Variations
- Swap pears for apples or berries, and replace sliced almonds with chopped walnuts for a different crunch.
- To make individual portions, divide into ramekins and reduce bake time to 18–22 minutes.