This recipe came about when I had absolutely no idea what to make for breakfast but I knew I wanted to use up my very ripe pears. I didn’t want to toss them in a smoothie so I thought oats! After rummaging through my pantry a bit I realized I had a lot of coconut derived ingredients so I decided that I would make a coconut and pear oatmeal bake. I also decided to make it completely vegan cause why not. It didn’t seem like much in the bowl but once cooked, let me tell you it smelled delicious and tasted even better. It was definitely a win so I thought I would share it with you guys since it is the perfect recipe for a brunch spread or even to meal prep for the week. I like to serve it warm or cold with some fresh fruit and a tiny drizzle of maple syrup. This recipe is gluten-free (check that your oats are certified gluten-free if celiac), dairy-free and completely vegan. Now let’s get to it! Here is how this delicious coconut and pear oatmeal bake is made:
Preheat your oven to 350F and grease a 10inch cast iron pan or pie plate.
In a large bowl, add in your oats, shredded coconut, chopped walnuts, hemp seeds, salt and baking powder. Give your dry ingredients a mix to combine. Set aside while we work on the wet ingredients.
In a medium sauce pan, add your chopped pears and cook over medium-high heat for 5 minutes, stirring frequently so they don’t burn. You are looking for the pears to release some of their juices but still hold their shape.
Turn the heat down to medium and add-in your coconut milk, cashew milk and coconut sugar. Cook for another 3 minutes stirring often. You are looking for any solid coconut cream that may have solidified in the can to melt down and combine with the other wet ingredients.
Remove the wet ingredients from the heat and carefully pour them into the dry ingredients. Give everything a good stir to combine.
Pour your oat mixture in your prepared pan and spread evenly.
Bake for 35 minutes or until the edges are a nice golden color. Remove from the oven and let cool for 10 minutes.
Serve with your favorite toppings and enjoy!
COCONUT AND PEAR OATMEAL BAKE
Ingredients
- 2 cups rolled oats
- 1/2 cup shredded coconut , unsweetened
- 1/2 cup walnuts , chopped
- 1/4 cup hemp seeds
- 1/2 tsp sea salt
- 1 tsp baking powder
- 2 cups pears , chopped into 1/2 inch cubes
- 1 can coconut milk
- 1/2 cup cashew milk , unsweetened
- 1/3 cup coconut sugar
Instructions
-
Preheat your oven to 350F and grease a 10inch cast iron pan or pie plate.
-
In a large bowl, add in your oats, shredded coconut, chopped walnuts, hemp seeds, salt and baking powder. Give your dry ingredients a mix to combine. Set aside while we work on the wet ingredients.
-
In a medium sauce pan, add your chopped pears and cook over medium-high heat for 5 minutes, stirring frequently so they don't burn. You are looking for the pears to release some of their juices but still hold their shape.
-
Turn the heat down to medium and add-in your coconut milk, cashew milk and coconut sugar. Cook for another 3 minutes stirring often. You are looking for any solid coconut cream that may have solidified in the can to melt down and combine with the other wet ingredients.
-
Remove the wet ingredients from the heat and carefully pour them into the dry ingredients.
-
Give everything a good stir to combine.
-
Pour your oat mixture in your prepared pan and spread evenly.
-
Bake for 35 minutes or until the edges are a nice golden color.
-
Remove from the oven and let cool for 10 minutes.
-
Serve with your favorite toppings and enjoy!