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Persimmon and Bosc Pear Oatmeal Bake
Prep Time
10 mins
Cook Time
25 mins
Resting time
5 mins
Total Time
35 mins
 

A warm, wintery spin on a classic breakfast, focused on seasonal, festive produce.

Course: Breakfast
Cuisine: American
Keyword: baked oatmeal, oatmeal bake
Servings: 4 people
Calories: 250 kcal
Ingredients
  • 2 cups of gluten-free rolled oats
  • 2 eggs
  • ½ cup of white whole wheat or almond flour depending on your preference
  • 1 tsp. baking powder
  • 1 medium Bosc Pear chopped
  • 2 medium persimmons 1 chopped, 1 sliced in circles to lay on top of the dish
  • 2 tbsp. flaxseed meal
  • 1 medium banana ripe
  • ¾ cup unsweetened almond milk
  • ¼ cup maple syrup
  • 1 teaspoon of vanilla extract
  • pinch of salt
  • pinch of cinnamon if desired
Instructions
  1. Preheat oven to 350F.
  2. Spray a 10x7 inch casserole dish with non-stick spray (coconut oil based is ideal)
  3. Place the banana in a large bowl and mash with a fork. Then add the eggs, almond milk, maple syrup, vanilla and flaxseed meal. Stir.

  4. Next, add the rest of the ingredients. MAKE SURE to only add ONE chopped persimmon, the other goes on top!

  5. Then transfer this mixture into the casserole dish and spread evenly with a spatula. Lay the sliced pieces of persimmon on the top of the dish. Bake for 30 minutes.

  6. When the dish is cooked, let it cool a bit, then cut and serve with a dollop of Greek yogurt or a nut butter drizzle of your choice!
Nutrition Facts
Persimmon and Bosc Pear Oatmeal Bake
Amount Per Serving
Calories 250
* Percent Daily Values are based on a 2000 calorie diet.