Pear and Raspberry Baked Oats
Start your day stress-free with a warm, wholesome breakfast that’s easy to prepare and packed with goodness. These baked oats with pear and raspberries offer a deliciously soft and fruity texture, subtly spiced with cinnamon and ginger. Perfect for meal prep, they can be baked ahead for a fuss-free morning or mixed together quickly before baking fresh—helping you enjoy a calm and nourishing start to the day. Frozen fruits are a great way to always have a portion of fruit to hand—try mixing this up with some blueberries, summer berries, or maybe even cherries for a delicious twist!
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Ingredients
- 1 Conference Pear
- 125g Rolled Porridge Oats
- 1 tsp Baking Powder
- 2 Eggs, lightly beaten
- 2tbsp Ground Linseeds
- 1/4 tsp Cinnamon
- 1/4 tsp Ground Ginger
- 1 tbsp Clear Honey
- 125ml Milk
- 100g Frozen Raspberries
To serve: Natural Yoghurt sprinkled with chopped nuts and a drizzle of honey (optional)
Method
- Preheat the oven to 200°C (fan 180°C)
- Get a baking dish and grate the pear into the bottom. Add the oats, the baking powder, the beaten eggs, linseeds, spices and honey, mix together and then and pour over the milk and mix again.
- Add the raspberries sprinkling evenly over the top and then gently push into the batter
- Bake for 25-30 mins until golden and springy to the touch. Serve with natural yoghurt and drizzle with a little honey if you like.
- Enjoy
🍽️ Kate’s Top Tip: Bake the night before and reheat in the microwave. Or, measure the ingredients out (leaving the berries in the freezer) to mix and bake the next day.
Loved This Recipe? Let Me Know!
If you try this recipe, I’d love to hear how it turned out! Share your creations over on Instagram at @katewallnutrition. Don’t forget to use the hashtag #KateWallNutrition so I can see your posts.
