This cranberry pear walnut baked oatmeal is an easy breakfast that can be made in advance, and it’s also a hit with a crowd for the holidays! I love the contrast of the natural sweetness of the diced pears and the tartness of the fresh cranberries!
Hope you all had a wonderful Christmas and that you’ll have a great New Year’s Eve! I spent Christmas at home in Raleigh with my 3 grandparents, brother, sister, brother-in-law, parents, and pup. We ate a lot of good food, went on lots of walks, and laid around a lot.
Now, my grandparents have traveled back home and I have to head back to UNC in about a week, but until then, I’m enjoying my days of relaxing, spending time with the rest of my family, finishing up some law school applications, and COOKING.
This may look like a holiday recipe (and I think it’d be perfect for Thanksgiving or Christmas morning!), but I’m looking forward to having it all winter long. It’s perfectly cozy for the cold weather we’ve been having!
Baked oatmeal has become a staple for me this year. It reminds me of a healthy fruit cobbler, and I make a batch almost every week. It’s almost like a delicious cake packed with fruit– not to be confused with fruitcake 😉 – that happens to be healthy, too. I actually eat it most often for snacks and dessert, but also sometimes for breakfast, too.
I’ve adapted my favorite banana blueberry version to come up with this cranberry pear walnut baked oatmeal. I saw a recipe for a cranberry pear crisp and immediately thought that combination would be fab in a baked oatmeal….and it was! The whole family loved it.We had leftover cranberries from the holidays, and I had a TON of pears in the fridge due to my grandpa’s surprise gift, so it was really convenient to make this time, but it’ll definitely be a repeat recipe even if I have to hunt down some cranberries and pears.
The fresh cranberries are gorgeous and tart, the pears are a sweet contrast, and the walnuts add some nice crunch. Due to the natural sweetness of the mashed banana, you barely need any sweetener– just about 1/4 cup honey in the entire recipe.
I think this recipe is the perfect baked oatmeal base and it’s very open to adaptations. You could swap in 1/2 cup of dried cranberries or raisins for the fresh cranberries, use cubed apples instead of pears, or swap out the walnuts for chopped almonds or pecans. Lots of possibilities!
Baked oatmeal disappears fast, so I often double this recipe and make it in a 13×9 inch baking dish and increase the baking time to about 45 minutes. Then, I just tent the baking dish with foil after about 30 minutes to keep it from getting too brown on top.
I prefer my baked oatmeal a tad under-baked rather than over-baked. The outside pieces are perfectly set without being dry at all, while the center pieces end up being just a little gooey (just like the best cookies and brownies)!
If you try out this cranberry pear walnut baked oatmeal recipe, let me know in a comment or take a picture and tag me @livbane on Instagram! I’d love to see!
Cranberry Pear Walnut Baked Oatmeal
- 2 cups quick-cooking oats
- 3/4 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- Preheat oven to 375 degrees.
- In a medium bowl, mix together the oats, baking powder, cinnamon, and salt.
- In a large measuring cup, whisk together the milk, honey, eggs, and vanilla. Add liquid mixture to dry mixture in the bowl and stir to just combine, then add mashed banana. Drizzle in butter or coconut oil while stirring, then add cranberries, diced pear, and nuts.
- Grease an 8x8 or 9x9 baking dish with butter or cooking spray. Pour oat mixture into pan and bake for 25-28 minutes, until the the baked oatmeal is set and a toothpick inserted in the center comes out mostly clean. Let cool for 10 minutes in the pan and then serve, or refrigerate in a storage container for up to 5 days, reheating in microwave before serving.
Adapted from my banana blueberry baked oatmeal recipe
Looking for other baked oatmeal recipes? Check out my pumpkin pecan baked oatmeal, too!