It’s even vegan and this makes breakfast so good and healthy! You can substitute seasonal fruit as available, but the pears add such a rich satisfying roasted flavor! The baked oats portion is crusty and thickened and distinctively delicious. This is an easy way to make breakfast or brunch for a crowd. It’s wonderful hot, but tastes good at room temperature, too. In the winter use apples and cranberries for a delicious holiday breakfast treat!
Layered Banana, Pear, & Grape Baked Oatmeal - Seasonal Comfort Food!
Prep time
Cook time
Total time
Easy, healthy plant based breakfast!
Author: Linda Davis
Recipe type: Breakfast
Cuisine: Californian
Serves:: 8
Ingredients:
- 2 T Ground flaxseed
- 6 T warm water
- 2 C old fashioned rolled oats
- ½ C Slivered almonds + more to garnish
- ¼ C Unsalted Sunflower seeds
- ¼ C Coconut flakes + more to garnish
- 1 t Baking powder
- 1 t Ground cinnamon
- ½ t Kosher sea salt
- ¾ C Almond milk Unsweetened, at room temp
- ⅓ C Maple syrup
- 3 T melted coconut oil
- 1 Banana, sliced
- 1 C Danjou Pear, sliced ¼ inch thick
- ½ C Seedless grapes, of any variety
Directions:
- Preheat the oven to 350°F degrees.
- Spray an 8x8-inch baking dish with cooking spray.
- In a small bowl, combine the flaxseed and warm water.
- Set aside to thicken for about 5 minutes; stirring occasionally.
- In a large bowl combine the oats, almonds, sunflower, coconut flakes, baking powder, cinnamon, and salt.
- In a medium bowl, combine the almond milk, maple syrup and coconut oil and whisk to combine.
- Stir in the flaxseed mixture and blend until smooth.
- Pour the wet ingredients into the bowl of dry ingredients and stir to combine.
- Layer the banana, then the pear in the baking dish and spread the oat mixture on top.
- Sprinkle with the grapes and the reserved almonds and coconut flakes.
- Bake for 40-50 minutes or until the top is crisp and the middle is set.
- Check that middle has thickened with a thin knife.
- Remove and let cool for 15 minutes before serving.
