Does anyone else prefer their pears crunchy and crisp? Instead of that awful, gritty, mushy mess they become when overly ripe? When pears are anything less than crunchy, there is only one thing for them: baked oatmeal. Pear and blueberry is a particularly lovely combination. Frozen blueberries are better value, keep longer, and also (for some strange reason) release more of their juice and flavour in baking, I find. The oats will keep you full throughout the morning, provide fibre, energy, and cook down to a texture somewhere between cookie dough and a muffin. In short, this is a perfect student breakfast. I tend to make my baked oatmeal on a Saturday morning, post lie in, when I have more time to enjoy it…
- 1 medium pear, I used a Rocha pear (these were the crispest ones I could get hold of at the time)
- 1 small handful frozen blueberries (trust me: these work the best)
- 1/2 cup porridge oats
- 1/2 cup milk (plant based, or cow’s milk)
- 1/4tsp baking soda
- 1/4tsp baking powder
- Cinnamon and ginger, to taste
- OPTIONAL: Nut butter of choice, 1 tbsp. (to top)
- Preheat the oven to 190*c, and grease a baking dish (a deep dish works best).
- Chop the pear into chunks, reserving three thin slices to top.
- In a bowl mix together all of the ingredients, and then pour into the baking dish, pushing the pear chunks below the surface of the mixture (as much as possible anyway). Top with the pear you sliced earlier and then put to one side, a sprinkle of cinnamon, and a few more frozen blueberries.
- Place into the oven for 25 minutes, until crisp on the top. Remove from the oven, and allow to cool slightly (give it 5 minutes-ish: we don’t want any burnt mouths).
- Top with nut butter if you desire (almond is a good call), and dig in…