Caramelized Pear Baked Oatmeal
#FallFlavors is 1/2 way over already, can you believe it?! It’s a cool 50 degree day in Colorado right now and the smell of Fall is in the air. We had such a hot August that I completely welcome this cold spell we’re having the next few days! Even if temperatures will rise again as the week progresses, that’s ok. I’ll take the cooler weather while it lasts!
This Caramelized Pear Baked Oatmeal recipe is generously sponsored by Melissa’s Produce and Torani. All opinions are my own.
Years ago, when I was little, my family visited a Mennonite farm. I don’t remember a lot about our time there. Except for being given a baby chicken that we named Buffalo Wings. Or should I say, my little brother named him that. I don’t know why, but we always named pets after food. We had a fish named Sushi too, at one point. Cruel, I know. But oh so funny! I also remember the breakfasts they cooked for us. It was a bed & breakfast and every morning we would wake up to the smell of freshly baked breads and muffins. And one morning, baked oatmeal! They even gave my mom the recipe, which I, of course, tweaked, to create this delicious gluten free version with the flavors of pear and caramel. It’s a simple, yet hearty dish, perfect for those crisp, Fall mornings. It can be put together the night before and baked fresh in the morning. Or, bake the whole thing the night before and slice into squares to reheat. It’s just as good reheated (and I don’t say that about many recipes. I’m not a leftovers fan).
Caramelized Pear Baked Oatmeal
- 2 pears peeled and diced
- 4 tbsp butter or coconut oil
- 2 cups gluten free oats
- 1 cup chopped walnuts or pecans
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 2 large eggs
- 1/4 cup gluten free flour mix I used Bob's Red Mill 1-to-1
- 3/4 cup coconut sugar You can sub in brown sugar if desired
- 1 tsp baking powder
- 2 cup almond or coconut milk Regular milk can be used as well
- 1 tsp Taylor & Colledge's vanilla paste
- 1/2 cup Torani caramel sauce
Preheat oven to 350 degrees.
Grease a 9 inch baking pan and set aside.
Heat a large skillet to medium heat. Add caramel sauce, butter, and pears to pan and cook 10-12 minutes or until pears are soft. Set pan aside.
In a large mixing bowl, combine oats, flour, sugar, nuts, baking powder, cinnamon, and ginger.
Add eggs in, one at a time, and stir to combine.
Pour in milk and vanilla. Whisk until well combined.
Lastly, add in caramelized pears and fold in.
Pour entire mixture into greased baking dish.
Bake 50-60 minutes or until golden brown and center is set. Serve warm with additional caramel sauce.
ENTER OUR GIVEAWAY!
The wonderful #FallFlavors sponsors have donated some awesome prizes for our readers to win. They, in conjunction with our participating bloggers and event hosts, Family Around the Table, A Kitchen Hoor’s Adventures, and Hezzi D’s Books and Cooks invite you to enter the giveaway through the widget below. There are many opportunities to enter!
For a full list of prizes, visit this page. This giveaway will have multiple winners. Giveaway open to US residents only who are 18 years of age and older. Winners have 24 hours to respond to email notification. If they do not respond within that time they forfeit, and a new winner is chosen. Void where prohibited. Prize fulfillment handled by the sponsor. Neither hosts nor participant bloggers are responsible for prize fulfillment. No purchase necessary. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the posts or entry.
Don’t forget to check out these great Fall-inspired recipes from my fellow bloggers! And enter the giveway!!! You’ve only got 2 more days to do so!
Thursday Fall Recipes
- Air Fryer Butternut Squash Fries with Parmesan Garlic Dipping Sauce by Big Bears Wife
- Apple Ginger Oat Tassies by Cindy’s Recipes and Writings
- Apple Sidecar Cocktail by Karen’s Kitchen Stories
- Butternut Squash & Pear Risotto by Sweet Beginnings
- Caramelized Pear Baked Oatmeal by Frugal & Fit
- Chocolate Caramel Affogato by That Recipe
- Easy Yam Souffle by A Kitchen Hoor’s Adventures
- Maple Cake with Maple Glaze by Eat Move Make
- Make The Perfect Cup of Apple Cider Hot Tea by Intelligent Domestications
- Pickled Cabbage by A Day in the Life on the Farm
- Roasted Butternut Squash Soup with Sweet Potato and Parsnip by Cheese Curd In Paradise
- Slow Cooker Loaded Potatoes by Blogghetti
- Sweet Potato Dinner Rolls by Cookaholic Wife
- Sweet Potato Haupia by Hezzi-D’s Books and Cooks
Thank you #FallFlavors Week Sponsors: Melissa’s Produce, Torani, Republic of Tea, Taylor & College, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #FallFlavors Week recipes. All opinions are my own. The #FallFlavors Week giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #FallFlavors Week Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors Week posts or entry.