Breakfast · ALWAYS FREE
Pear-cardamom baked oatmeal
A gently spiced oat bake with diced pear inside, thin pear slices on top and a scattering of toasted walnuts.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat the oven to 375°F (190°C). Grease a 20 cm square baking dish with the 0.176 oz butter. Cut 8.82 oz of the pear into 1 cm dice and the remaining 5.29 oz into thin, 3 mm slices for the top.
- In a large bowl, combine the oats, baking powder, cardamom and salt. In a second bowl, whisk the milk, eggs, maple syrup, melted 0.882 oz butter and vanilla until evenly blended.
- Stir the wet ingredients into the oat mixture, then fold in the diced pear and 1.06 oz walnuts. Pour into the prepared dish and level the surface. Arrange the thin pear slices over the top without stacking them deeply and scatter with the remaining 0.705 oz walnuts.
- Bake for 35–45 minutes, until the edges are golden, the middle is set without liquid pooling, and a food thermometer in the center reads 165°F (74°C). If the nuts darken too quickly, loosely tent with foil for the remaining baking time.
- Cool in the dish for 10 minutes so the oatmeal firms enough to cut. Divide into 6 equal pieces and serve one piece per person. This time includes the required cooling; no icing or extra topping is included. Pack leftovers into shallow containers and refrigerate promptly at 40°F (4°C) or colder, within 2 hours of cooking or 1 hour above 90°F (32°C). Use within 3–4 days; reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 6- Calories
- 372 kcal
- Protein
- 11.3 g
- Total carbohydrate
- 47.5 g
- Total fat
- 16.3 g
- Total sugars
- 15.6 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
Estimated from listed ingredient amounts and identified food-composition profiles, divided by the stated number of servings. Not laboratory analysis or kitchen testing. The ingredient-sum method uses raw or cooked food profiles matching the ingredient state. Moisture gain/loss does not change the stated serving count. No general cooking/fermentation nutrient-retention factors are applied. Unless a discard/absorption blocker is listed, all measured pan fats and sauces are assumed consumed. Actual amounts left in pans, on utensils or during cooking can reduce intake. Optional additions are excluded when noted. Calories are kcal. Protein, total carbohydrate, total fat and total sugar are grams. Total carbohydrate includes fiber; these are not net carbs. No %DV or FDA-compliance claim. Null means unavailable, never zero. Sodium and fiber are omitted because retention, brands, rinsing and missing source rows make them less reliable here. All 5 g dish butter counted with 25 g batter butter.
View the ingredient calculations · Source 1 · Source 2Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
