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Pear Baked Oatmeal

Make this Pear Baked Oatmeal the night before, and pop it in the oven first thing in the morning!  You’ll have a hearty, healthy and delicious breakfast!

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Baked oatmeals are one of my go-to morning recipes, especially in the fall and winter. There’s just something so nice about a big dish of warm, hearty oatmeal to enjoy on a chilly morning. I especially like to make them when I know we’re going to have a busy morning ahead.  The night before a busy day, I take 10 minutes and assemble all of the ingredients and put the dish in the fridge overnight.  Then first thing the next morning, I pop it in the oven, and about 40 minutes later breakfast is served!  I can’t even tell you how convenient this is when we’re dashing off for a 9:30AM rugby game!

I have made quite a few different flavours of baked oatmeals over the years, and you can see them at the bottom of this post.  But the most recent variation I made was a Pear Baked Oatmeal.  And it was SO delicious.

Slow Cooker Pear Sauce

The key ingredient and flavour star of the show was a homemade pear sauce I recently made.  I had a giant box of pears that were rapidly becoming overripe, so I had to think of ways to use it up.  The first thing I made was a Slow Cooker Pear Sauce, which I then used in this pear baked oatmeal.  The result was a delicious and creamy baked oatmeal, with all the flavours of fall.

Pear Baked Oatmeal

Enjoy this baked oatmeal with a little milk, or indulge and use cream!  This recipe is a great one if you’ve got company as well. If you’re serving more than 6 people, just double the recipe and use a bigger dish.  SO good.


Pear Baked Oatmeal

Make this Pear Baked Oatmeal the night before, and pop it in the oven first thing in the morning! You’ll have a hearty, healthy and delicious breakfast!


  • 3 eggs
  • 1 1/2 cups milk
  • 1/4 cup oil (I like to use vegetable or canola oil)
  • 1 tsp vanilla
  • 3 cups old fashioned rolled oats
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 tsp ground ginger
  • 3/4 cup homemade pear sauce (it can be chunky ((See Notes)))


  1. Whisk together the eggs, oil, milk and vanilla.
  2. Stir in the pear sauce.
  3. In a separate bowl, whisk together the oats, sugar, baking powder, cinnamon, ground ginger and salt.
  4. Combine egg mixture and oat mixture.
  5. Pour into an 8 X 8 baking dish. Then cover and refrigerate overnight.
  6. In the morning, put the dish, uncovered, into a cold oven and bake at 350 degrees for 40 – 45 minutes.


You can find the recipe for the Slow Cooker Pear Sauce here!

More Delicious Baked Oatmeal Recipes

Pumpkin Spice Baked Oatmeal

Pumpkin Spice Baked Oatmeal

Apple Pie Baked Oatmeal

Apple Pie Baked Oatmeal

Peanut Butter Baked Oatmeal

Peanut Butter Baked Oatmeal

Strawberry Rhubarb Baked Oatmeal

Strawberry Rhubarb Baked Oatmeal

Raspberry Baked Oatmeal

Raspberry Baked Oatmeal

Have a delicious day!


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  • Reply
    August 12, 2019 at 7:15 AM

    Sorry if this is a silly question… The recipe says to put the dish in a “cold oven”. So does that mean that the oven is coming up to temperature while the oatmeal is already in the oven rather than preheating it first to reach 350?

    • Reply
      Jo-Anna Rooney
      August 12, 2019 at 10:09 AM

      Hi Karen! Yes that is correct! I just like to slowly bring the temperature up to 350 when I place a cold (from the fridge) dish right into the oven.

  • Reply
    Karen Becker
    August 18, 2019 at 4:39 PM

    5 stars
    I made this oatmeal yesterday and it turned out great. I did cheat though and used a store bought pear sauce. Thank you for another yummy recipe!

    • Reply
      Jo-Anna Rooney
      August 20, 2019 at 1:54 AM

      I’m so glad you enjoyed it Karen! It’s a great idea to use store bought pear sauce!!

  • Reply
    Tiffany D.
    September 16, 2019 at 9:20 AM

    Hello there! Sorry if this is a silly question but the recipe lists oil but not a specific type. Is there one that is better for this recipe?

    • Reply
      Jo-Anna Rooney
      September 16, 2019 at 10:57 AM

      Hi Tiffany! I prefer to use vegetable oil in this recipe! Enjoy!

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