Two spiced baked oatmeals with grated pear, orange zest and coconut. Vegan and easily gluten-free.
As I’m writing this, it’s January 7, 2018. Easter is on April 1 this year. But, for some reason, all of the supermarkets near me are stocked with Easter paraphernalia. Easter eggs, hot cross buns, chocolate bunnies… it’s all there.
Now I’m all for being prepared, but that seems a bit extreme. I mean, I still haven’t taken down all my Christmas decorations. Oh well, there are worse things in life than a chocolate overload. Such as a chocolate shortage.
Anyway, this breakfast has nothing to do with Easter or chocolate. Instead, it’s based on a few ingredients that are usually available all year round: oats, pears, spices and coconut.
(Good grief, I think that was one of the most awkward segues I’ve ever written).
Today’s recipe is for one of my all-time favorite foods, baked oatmeal. While many of my baked oatmeal recipes use applesauce, pumpkin or yogurt, this time I felt like doing something different and used some grated pear. The grated pear results in an oatmeal that isn’t quite as muffin-like as baked oatmeals using applesauce or yogurt. But the oatmeal is moist and chewy (in a good way).
Since pear’s don’t have that much flavor (no offence, pears), the oatmeal is flavored with orange zest, coconut and some typical chai spices – cinnamon, ginger, cardamom and cloves.
I prefer my chai lattes to be heavy on the cinnamon and light on the cardamom, so there isn’t an overload of cardamom in this recipe. Therefore, you may wish to increase the cardamom if you’re a big fan of the spice.
Last of all, here’s a quick note about baking the oatmeal. I usually prefer to over-bake oatmeal rather than under-bake it, since the texture becomes a little more chewy when you bake it for 30 minutes. So, don’t worry if you put the oatmeal in the oven, awkwardly forget about it, and then realise the oven timer went off ten minutes ago.
(But obviously there will be a problem if you forget about the oatmeal for hours).
Have stores near you starting bringing out Easter food yet? Or are the supermarkets near me just overly enthusiastic?
- ½ cup (90g) finely grated pear
- 1 tablespoon orange zest
- 1 tablespoon (15mL) maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cardamom
- Pinch of ground cloves
- Pinch of salt
- ½ cup (120mL) coconut milk
- 1 cup (100g) rolled oats
- 3 tablespoons (15g) shredded coconut
- ½ teaspoon baking powder
- Preheat the oven to 350°F (180°C). Grease two 1-cup capacity ramekins.
- In a bowl, combine the grated pear, orange zest, maple syrup, vanilla extract, cinnamon, ginger, cardamom, cloves and a good pinch of salt. Stir in the coconut milk.
- Add the rolled oats, shredded coconut and baking powder. Mix until well combined.
- Divide the oatmeal batter between the prepared ramekins.
- Bake for 25 - 30 minutes, or until the tops are golden brown and a little bit firm when touched.
Use the coconut milk from the carton, not the can. This is sometimes called 'coconut milk beverage'.
½ cup grated pear is approximately equal to one small pear, grated.
I used a very juicy pear. If your pear is really dry, you may wish to add another tablespoon or so of coconut milk.
To make this recipe gluten-free, make sure you use certified gluten-free oats. However, please note that some GF eaters cannot tolerate oats.