Ingredients
- 2 ¾ cups old-fashioned rolled oats (285 g)
- 1 ¼ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
- 3 tablespoons pure maple syrup (53 g)
- 2 tablespoons molasses (40 g)
- ½ cup unsweetened applesauce* (115 g)
- 2 large eggs
- 1 ¼ cups milk (300 g)
- ¼ cup melted butter or coconut oil (60 g)
- 1 teaspoon pure vanilla extract
- 1 cup finely diced pear (115 g), plus additional slices for topping (1–2 pears)
- ¼ cup chopped pecans, plus more for topping toasted, divided
- Optional for serving: plain or vanilla yogurt, whipped cream, maple syrup, toasted pecans, or ground cinnamon
Instructions
- Preheat the oven to 375℉. Mist a 9×9 or 8×8-inch baking dish with nonstick cooking spray.
- In a bowl, combine the oats, cinnamon, ginger, nutmeg, baking powder, salt, maple syrup, molasses, applesauce, eggs, milk, melted butter, and vanilla. Stir until combined.
- Fold in the 1 cup diced pear and ¼ cup of the toasted pecans.
- Transfer batter to the prepared dish. Top with a few pear slices and additional toasted pecans.
- Bake until the center is set, 30-35 minutes.
- Remove the pan from the oven and let sit for 10 minutes before serving.
- Garnish servings as desired.
Notes
For an egg-free option, make a flax egg to replace the 2 eggs: Mix 2 tablespoons ground flax meal with 3 tablespoons water in a small bowl. Mix well and let stand 5-10 minutes to thicken, then add in Step 2 where the eggs would be added.
For dairy free, use non-dairy unsweetened milk and replace the butter with plant-based butter or melted coconut oil.
* May sub ½ cup plain, vanilla, or Greek yogurt in place of the ½ cup unsweetened applesauce.
For nut free, omit the pecans or replace with raw pumpkin seeds.
To toast pecans on the stovetop: Place a skillet over medium heat. Add nuts to the hot skillet, and then cook until they give off a toasted aroma, 3-6 minutes. Be sure to watch the pecans closely and stir often to avoid burning. Once pecans are fragrant and golden brown, remove from heat.
To toast pecans in the oven: Preheat the oven to 375℉. Place the pecans on a small sheet pan. Toast in the oven for 5-7 minutes, watching closely to avoid burning. Once pecans are fragrant and golden brown, remove from the oven.
Nutrition Information
- Serving Size: 1/9 of recipe
- Calories: 273
- Fat: 12 g
- (Sat Fat: 5 g)
- Sodium: 132 mg
- Carbohydrate: 35 g
- (Fiber: 5 g
- Sugar: 12g)
- Protein: 7 g
- Cholesterol: 48 g