Servings: 9 servings 1x
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) – may substitute plain or vanilla yogurt
- 2 large eggs* (110 g, See Notes below for egg-free option)
- 1 ¼ cups dairy or unsweetened non-dairy milk of choice (300 g)
- ¼ cup melted butter or coconut oil (60 g)
- 1 teaspoon pure vanilla extract
- 1 cup finely diced pear (115 g), plus a few slices for topping (1–2 pears)
- ⅓ cup chopped pecans, toasted, divided (35 g, Omit for nut-free)
- Optional for serving: plain or vanilla yogurt, maple syrup, toasted pecans, and/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 diced pear and 1/4 cup of the toasted pecans (see toasting notes below).
- Transfer batter to the prepared dish. Top with a few pear slices and remaining toasted pecans.
- Bake until the center is set, 30-35 minutes.
- Remove from oven and let sit for 10 minutes before serving.
- Top servings with yogurt, maple syrup, toasted pecans, and or ground cinnamon, as desired.
Notes
* Egg-free option: Mix 2 tablespoons ground flax meal with 3 tablespoons water in a small bowl. Mix well and let stand 5-10 minutes to thicken before using in place of the eggs in this recipe.
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