Gingerbread Baked Oatmeal with Pear and Cranberries
Gingerbread Baked Oatmeal with Pear and Cranberries
Time: 1 hour (25 minutes active)
Makes one 9×13 pan
Ingredients
Scale
4 tablespoons butter
3 Bartlett Pears, chopped into small cubes
1 1/2 cups fresh cranberries, washed
1/2 cup dark brown sugar
3 cups old-fashioned rolled oats
1/2 teaspoon salt
1 1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1 1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
3 cups milk
2 large eggs
1/2 cup molasses
Yogurt and maple syrup for topping
Instructions
- Preheat the oven to 350 F. Grease a 9×13 baking dish and set aside.
- In a skillet, melt the butter over medium heat. Add the chopped pear and washed cranberries and saute until the cranberries are beginning to burst and pop. Remove from heat, and add the brown sugar, stirring until the fruit is coated. Set aside.
- In a medium bowl, combine the dry ingredients (oats, salt, baking powder and spices) by stirring with a whisk. Set aside.
- In another bowl, whisk together the wet ingredients ( milk, eggs, and molasses) until combined.
- Spread the cooked fruit evenly over the bottom of the greased baking dish. Sprinkle the dry oat mixture in an even layer overtop. Finally, pour the wet ingredients gently over the whole thing. Some of the cranberries may float to the top, which is ok.
- Bake for 35-40 minutes until set. When shaken, the mixture should no longer jiggle in the center. Serve hot with yogurt or cream and maple syrup.
- The oatmeal will keep in the fridge for up to 7 days and tastes great when reheated in the microwave.
Find it online: https://www.weaversorchard.com/pear-cranberry-oatmeal/