Persimmon and Bosc Pear Oatmeal Bake
I am usually not that hungry in the morning. I admit, I am a late night snacker, so sometimes I get by in the morning on some caffeine, possibly a green smoothie ( I enjoy making them!) and then have my breakfast a bit later.
It’s actually been a bit chilly in Los Angeles. 55-60F is cold for us! (Don’t laugh, you get used to the temperatures…seriously!) So I have been craving something warm in the mornings. I do love oatmeal, and I used to carry a bowl in the car occasionally when I had somewhere to be…but l thought it would be fun to try something a little more portable.
Enter the oatmeal bake. This is essentially taking your oatmeal you would normally bake, putting it in a casserole dish and baking it…well with a few twists. The great thing about this sort of dish is you can add anything you want. I created a fun one for my upcoming e-book, but then this morning I was thinking about using up some of my seasonal produce, and voila!!
It might seem like a pain, but at the end of the day, if you are a busy person, this will save you a TON of time because you can cut it up into pieces and even freeze it! It is excellent with peanut or almond butter drizzled on top, but if you prefer, a scoop of the yogurt of your choice could also work too. Hey, you could even make this a dessert and scoop vanilla ice cream onto a warm square. Ooooh, the possibilities…:)
Persimmon and Bosc Pear Oatmeal Bake
A warm, wintery spin on a classic breakfast, focused on seasonal, festive produce.
- 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)
- Preheat oven to 350F.
- Spray a 10×7 inch casserole dish with non-stick spray (coconut oil based is ideal)
- 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.
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Next, add the rest of the ingredients. MAKE SURE to only add ONE chopped persimmon, the other goes on top!
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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.
- 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!
