Pear and Almond Butter Baked Oatmeal
Prep time
Cook time
Total time
A warm, hearty fall breakfast that you can easily make ahead. Gluten-free, dairy-free, and most importantly: sure to be a hit with the whole family!
Recipe type: Breakfast
Cuisine: American
Serves: 4 servings
  • 1½ cups quick oats (gluten-free if needed)
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • pinch salt
  • 2½ cups chopped very ripe pears (about 2 large pears - I used Bartlett)
  • ½ cups almond milk (I used Califia Farms Toasted Coconut Almond Milk)
  • ¼ cup coconut cream (OK to substitute with coconut milk)
  • 2 Tbsp almond butter
  • 1 Tbsp maple syrup
  • chopped almonds and coconut flakes for serving (optional)
  1. Preheat oven to 350.
  2. Combine oats, cinnamon, nutmeg and salt in an 8x8 baking dish.
  3. Place almond butter, maple syrup, and 1 Tbsp of the coconut cream in a small glass bowl or pitcher and microwave for 30 seconds until soft. Use a small whisk or fork to make a smooth sauce.
  4. Pour half of this almond butter mixture into the baking dish, along with the chopped pears, almond milk, and remaining 3 Tbsp of coconut cream. Stir until ingredients are incorporated.
  5. Bake oatmeal for about 25 minutes or until oats are fully cooked.
  6. Remove from oven and drizzle with remaining almond butter mixture.
  7. Serve warm with chopped almonds, coconut flakes, and more almond milk if desired.
Recipe by Eating Made Easy at