Baked oatmeal feels like dessert for breakfast—comforting, naturally sweet, and filling. This Maple-Cinnamon Banana-Pear Baked Oatmeal with Walnuts combines ripe bananas, tender pears, oats, walnuts and pure maple syrup for a wholesome morning dish that stays satisfying through the day. It’s ideal for cool-weather breakfasts, batch cooking, or whenever you want an easy, flavorful start to the morning.
Baked Oatmeal Recipe with Pears
This baked oatmeal recipe is built around simple, wholesome ingredients and warm fall flavors. Over-ripe bananas add natural sweetness and creaminess, while diced pears keep bright, juicy pockets of fruit throughout the bake. Quick oats provide a tender structure and walnuts add crunch and healthy fats. A hit of cinnamon and pure maple syrup rounds everything into a comforting, lightly spiced breakfast that can be served warm or reheated later.
Why you’ll love this recipe
- Easy to prepare with pantry-friendly ingredients.
- Great for meal prep—slice and refrigerate or freeze individual portions.
- Versatile: swap fruits, nuts, or milk to suit preferences or dietary needs.
- Balanced: whole grains, fruit, protein from the egg and milk, and healthy fats from walnuts.
Healthy Baked Oatmeal Notes & Tips
- Use overripe bananas for the best natural sweetness and texture. The riper, the sweeter and softer they’ll bake.
- Dice pears uniformly so they cook evenly—about 1/2-inch dice works well.
- Quick oats create a softer, cake-like baked oatmeal; for chewier texture, use old-fashioned rolled oats but increase liquid slightly and expect a longer bake.
- Any milk—dairy or plant-based—works. Choose unsweetened versions if you prefer less added sugar.
- For added protein, serve with a dollop of Greek yogurt or a splash of milk. For vegan variation, replace the egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water) and use plant milk.
- Store covered in the refrigerator for 4–5 days. To freeze, wrap portions tightly and freeze up to 3 months; thaw overnight in the fridge and reheat.
Ingredients
- 2 large ripe bananas, sliced into 1/2-inch pieces
- 1 1/2 cups diced, peeled ripe pears (about 1/2-inch dice)
- 5 tablespoons pure maple syrup, divided
- 1 cup uncooked quick oats* (see tip above)
- 5 tablespoons chopped walnuts, divided
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon, divided
- Pinch of salt
- 1 cup fat-free milk, or a dairy-free alternative such as almond or soy milk
- 1 large egg (or egg substitute for vegan option)
- 1 teaspoon vanilla extract
- *Check labels for gluten-free oats if needed
Instructions
- Preheat the oven to 375°F (190°C). Lightly spray an 8×8″ or 9×9″ ceramic or glass baking dish with cooking spray and set aside.
- Arrange the banana slices in a single layer on the bottom of the prepared dish. Scatter the diced pears over the bananas. Sprinkle 1/4 teaspoon of the cinnamon and drizzle 2 tablespoons of the maple syrup over the fruit. Cover the dish with foil and bake for about 20 minutes, until the bananas soften slightly.
- Meanwhile, in a medium bowl combine the oats, half of the chopped walnuts, baking powder, the remaining 1/2 teaspoon cinnamon, and a pinch of salt; stir to combine.
- In a separate bowl whisk together the remaining 3 tablespoons maple syrup, milk, egg, and vanilla extract until well blended.
- Remove the baked fruit from the oven and evenly sprinkle the oat mixture over the fruit layer. Pour the milk and egg mixture over the oats, distributing it as evenly as possible so all oats absorb liquid.
- Sprinkle the remaining walnuts and a light dusting of cinnamon over the top.
- Bake uncovered for about 35 minutes, or until the top is golden brown and the oatmeal has set. Allow to cool for a few minutes before slicing. Serve warm.
Serving suggestions
Serve slices warm with a spoonful of Greek yogurt, a splash of milk, or a drizzle of extra maple syrup if desired. Fresh fruit, a sprinkle of toasted nuts, or a dusting of additional cinnamon elevate each serving.
Storage and make-ahead
This baked oatmeal is perfect for meal prep. After baking, let it cool, then slice into portions and refrigerate up to 4–5 days. Reheat single portions in the microwave for 30–60 seconds, or warm in a low oven. Portions freeze well for up to 3 months—wrap tightly and thaw in the refrigerator before reheating.
Variations
- Swap pears for diced apples for a classic fall flavor.
- Use pecans or almonds instead of walnuts.
- Add a handful of dried cranberries or a few fresh berries for extra tartness.
- For a chocolate twist, stir in 1–2 tablespoons of cocoa powder and top with dark chocolate chips after baking.
Recipe details
Yield: 6 servings | Prep: 20 mins | Cook: 35 mins | Total: 55 mins | Calories (per serving): 225
Nutrition (per serving)
- Calories: 225 kcal
- Carbohydrates: 39.5 g
- Protein: 5.5 g
- Fat: 6 g
- Fiber: 4.5 g
- Sugar: 22 g
Photo credit: Jess Larson