Gingerbread Baked Oatmeal with Cranberries and Pears
This gingerbreak baked oatmeal is light on the sweetness, heavy on the spice! This is an amazing fall recipe.
Diet: Gluten Free, Vegetarian
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Author: Whitney Reist | Sweet Cayenne
2wholeripe Bartlett or Anjou pears, thinly sliced
1cupfresh or frozen cranberries
¼cupdark brown sugar
2cupsold-fashioned rolled oats, not quick-cooking; certified gluten-free as needed
2cupsmilk (I use 1%)
1 ½teaspoonsground cinnamon
Optional for toppings: almond butter, cookie butter, chia seeds, hemp seeds, toasted flax seed or chopped nuts, pomegranate arils, cranberry sauce, apple butter, maple syrup)
Preheat oven to 375℉. Lightly grease a deep dish pie pan or 9x9 square casserole dish with cooking spray.
In a large skillet, melt the butter over medium-low heat. Add the pears and cranberries, and saute until the pears are just tender and some of the cranberries have burst; about 5 minutes. Add the brown sugar and stir to combine until it coats the fruit. Transfer the mixture to the bottom of the prepared baking dish.
In a medium bowl, combine the oats, salt, and baking powder by stirring with a whisk. Sprinkle it evenly over the fruit in the baking dish.
In the same bowl, whisk together the milk, egg, molasses, and spices until combined. Pour this mixture evenly over the oats and fruit.
Bake for 30-35 minutes until just set and the mixture no longer jiggles in the center. Serve hot with desired toppings.
Oatmeal will keep in the fridge up to 5 days and is delicious reheated in the microwave!