Baked Oatmeal Recipe with Pears Bananas and Walnuts

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Baked oatmeal is like having dessert for breakfast! Made with healthy ingredients—bananas, pears, oats, nuts and maple syrup, it will leave you satisfied all morning.

Baked oatmeal is like having dessert for breakfast! Made with healthy ingredients—bananas, pears, oats, nuts and maple syrup, it will leave you satisfied all morning.
Baked Oatmeal Recipe with Pears

You probably know how much I love baked oatmeal, it’s seriously so good and so great to make with any fruit that is in season. Here I use over-ripe bananas with fall pears which are sweet enough, I don’t have to add to much maple syrup to it. I add just enough for flavor.

Baked oatmeal is like having dessert for breakfast! Made with healthy ingredients—bananas, pears, oats, nuts and maple syrup, it will leave you satisfied all morning.

Baked oatmeal is also great for meal prep. Bake it, slice it into portions and refrigerate. Then pop it in the microwave a few seconds to heat up.

Healthy Baked Oatmeal Notes & Tips

  • This fall inspired baked oatmeal recipe is loaded with wholesome ingredients—bananas, pears, oats, nuts and maple syrup. Vanilla and cinnamon adds a sweet-spicy note that enhances the flavor of the fruit.
  • This baked oatmeal is satiating on it’s own, but you can add some Greek yogurt on the side if you wish.
  • You could play around with different nuts and spices. Or swap the pears for apples instead. Any dairy or dairy-free milk can be used.
  • Refrigerate 4 to 5 days. Freeze up to 3 months.

Baked oatmeal is like having dessert for breakfast! Made with healthy ingredients—bananas, pears, oats, nuts and maple syrup, it will leave you satisfied all morning.Baked oatmeal is like having dessert for breakfast! Made with healthy ingredients—bananas, pears, oats, nuts and maple syrup, it will leave you satisfied all morning.Baked oatmeal is like having dessert for breakfast! Made with healthy ingredients—bananas, pears, oats, nuts and maple syrup, it will leave you satisfied all morning.Baked oatmeal is like having dessert for breakfast! Made with healthy ingredients—bananas, pears, oats, nuts and maple syrup, it will leave you satisfied all morning.

Baked oatmeal is like having dessert for breakfast! Made with healthy ingredients—bananas, pears, oats, nuts and maple syrup, it will leave you satisfied all morning.
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4.88 from 57 votes
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Maple-Cinnamon Banana-Pear Baked Oatmeal with Walnuts

6
6
4
SP
225 Cals 5.5 Protein 39.5 Carbs 6 Fats
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Yield: 6 servings
COURSE: Breakfast
CUISINE: American
Baked oatmeal is like having dessert for breakfast! Made with healthy ingredients—bananas, pears, oats, nuts and maple syrup, it will leave you satisfied all morning.

Ingredients

  • 2 large ripe bananas, (the riper the better) sliced into 1/2″ pieces
  • 1 1/2 cup diced and peeled ripe pears, 1-/2 inch dice
  • 5 tablespoons pure maple syrup
  • 1 cup uncooked quick oats*
  • 5 tablespoons chopped walnuts
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • pinch of salt
  • 1 cup fat-free milk, or dairy-free milk such as almond or soy
  • 1 large egg
  • 1 teaspoon vanilla extract
  • *check labels for gluten-free

Instructions

  • Preheat the oven to 375° Lightly spray a 8 x 8″ or 9 x 9″ ceramic baking dish with cooking spray; set aside.
  • Arrange the banana slices in a single layer on the bottom of the ceramic dish. Top with the pears, 1/4 teaspoon of the cinnamon, 2 tablespoon of the maple and cover with foil.
  • Bake 20 minutes, until the bananas get soft.
  • Meanwhile, in a medium bowl, combine the oats, half of the walnuts, baking powder, 1/2 teaspoon cinnamon, and salt; stir together.
  • In a separate bowl, whisk together the remaining maple syrup, milk, egg, and vanilla extract.
  • Remove the fruit from the oven, then pour the oat mixture over the baked fruit.
  • Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats.
  • Sprinkle the remaining 1/4 teaspoon cinnamon and walnuts over the the top.
  • Bake the oatmeal for about 35 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.

Nutrition

Serving: 1/6, Calories: 225kcal, Carbohydrates: 39.5g, Protein: 5.5g, Fat: 6g, Saturated Fat: 0.5g, Cholesterol: 32mg, Sodium: 72mg, Fiber: 4.5g, Sugar: 22g
Blue Smart Points: 6
Green Smart Points: 6
Purple Smart Points: 4
Points +: 7
Keywords: baked oatmeal recipe, baked oatmeal with pears

Photo credit: Jess Larson

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124 comments

  1. Absolutely love this, make it all the time. Used honey instead of maple syrup because I didn’t have any. Turned out great. You can sub the pear for another fruit or add blueberries too, but just the way it is it turns out so tasty. I added extra walnuts to make it more filling. I keep it in the fridge and for breakfast put a piece in the microwave and top it with greek yogurt. So good!

  2. We love this recipe.  I make it exactly as written, although I put it in a larger baking dish, 9×13.  I have to say that I find this overly sweet with that much maple syrup, especially if the pears and bananas are ripe.  I only use 2T and feel that is more than sweet enough.  Other than that complaint. we love this.

  3. I love this recipe. Literally life changing. So healthy and so delicious. I make it every week and keep in the frig to reheat a slice each morning. I add ground flaxseeds for more protein. Trying the blueberry banana version this week! 

  4. Absolutely delicious! Those bananas on the bottom made the dish. My family loved it!

  5. This was delicious! I used old-fashioned oats and added a dollop of yoghurt when eating it. My only complaint is I wanted more than 1 serving. 

  6. I’m not a big breakfast person but have been trying to add things other than egg in. The baked oatmeal is great. I’ve made it twice now the first time with apples (because that’s what I had) and the second time with peaches. I’ve had it plain for breakfast, paired with Greek yogurt for lunch, and topped with sugar free cool whip as a dessert. I was always a ‘fruit doesn’t belong in dessert’ person but this is definitely changing my find!

  7. I only used 1 T of maple syrup mixed with the milk but a little more fruit and my kids loved it. They asked that next time we make it with raisins too.

  8. Yum yum yum!!!! It is similar to a fruit crisp but without the butter and flour calories!! Hurray! I made it exactly as directed but I did not have quite enough maple syrup so I filled in with brown sugar instead, mixed in with the egg/milk mixture. Turned out great! Also used old fashioned oats as I did not have quick oats. 

  9. OMG this is so good!!! Satisfying in every bite. Now I’d like to try some your other baked oatmeal recipes. I didn’t have instant oats, so used regular. Otherwise, made just as described. Next time I might add a few raisins.

  10. This was delicious! I made this for the first time, and my DH who said he doesn’t like oatmeal devoured it and asked me to make it again. Thanks again, Gina!

  11. This was AMAZING!!! I used Joseph’s sugar free maple syrup and came to 3 points per slice! 

  12. I am always looking to shake things up – make oatmeal more FUN – this definitely does that!
    This is REALLY REALLY GOOD! It is great to be able to enjoy something so darn delicious – easy on the calories only 225 of them ….and satisfying as well!

  13. Didn’t care for taste of cooked bananas. Also potion size in picture bigger than what actual portion is. Disappointed.

  14. This is so delicious! I added 3 tbsp chia seeds for more protein, used 4 tbsp maple syrup instead of
    5 and used low fat oat milk. I was also surprised at how big one serving is! Haha! 

  15. Used a gala apple instead of a pear.  Came out beautifully.  Another great recipe!

  16. My pears were bad, so I substituted apples, but it was still delicious. I love these oatmeal bakes, and I don’t even like oatmeal. 

  17. I meal prepped using your weekly planner and was pleasantly surprised at how good this was. For extra nutrition I will add hemp seeds (counting the points, of course) next time. My husband, who doesn’t care for oatmeal, gave it a good lookover and says he’ll eat the leftovers!

  18. Can this be made with Old Fashioned Oats, instead of Quick?

  19. This is a great recipe that can be adjusted for whatever fruit you have on hand. I used nectarines, raspberries, and blueberries and it worked out great. Baking the fruit for a bit first really made a difference, especially for firmer fruits. The oatmeal was firm enough to scoop out a slice, but not dry. A good balance. I used less maple syrup because my fruit was already sweet. Any easy recipe I will definitely prepare again!

  20. Hello! 
    If i don’t have a quick uncooked oats, but regular ones. Would you recommend to boil it for a little bit before?

  21. This was delicious! I cut the maple syrup to 3 T and it was plenty sweet from the fruit. I’ll probably just do 2 T next time. I also used rolled oats and Silk almond/cashew protein milk. My 3 year old loved it too.

  22. This is such a great recipe! I kept the amount of fruit the same but doubled all the other ingredients because I’m not counting WW points. It ends up being 9 servings this way, still fitting in the 8 by 8 inch pan. The sweetness from the banana and maple syrup is perfect! I serve with a dollop of whipped cream. I had Asian pears on hand so that’s the variety I used.

  23. This was delicious. Tastes like eating a thanksgiving pie for breakfast! I used regular oats and a combo of oat milk + almond milk because that’s what I had. Turned out great!

  24. I had a few pears that were starting to look a little worse for wear so I searched for pear recipes and found this one. What a great recipe and it was so easy to make. I am not normally a big fan of pears, but it was perfect in this oatmeal. I will definitely make again! Thank you for anther simple, healthy, and delicious recipe.

  25. This recipe has inspired me to add pears to my everyday oatmeal bowls. Really delicious and the perfect way to start out my day.

  26. Made this last night with almond milk and it was fantastic. My 1 year old scarfed it down.

  27. Love this recipe for meal prepping breakfast. Easy to make substitutions to as well although none are needed. Personally I leave the skins on the fruit for fiber and add 1 scoop of plant protein to the dry mix. Absolutely delicious and low calorie breakfast.

  28. Can you use steel cut oats in this instead?

  29. Can you do this recipe with regular oats and not quick cook?

  30. In the time of Coronavirus, I am looking at ways to use my pantry more and this is pure comfort food.  It isn’t quick really, but worth the effort.  I made exactly as written once, (except I don’t use quick-cooking oats ever)  but cut back 1 T. on the maple syrup  the next time I made it finding it too sweet for my tastes considering all the fruit in it.  I cut it into 6 servings even though I could eat the whole thing in one sitting. It is delicious and will try the recipe with bananas and blueberries to use some fresh ones I have.  It is 5*s all the way.  My husband loves it too. I did use almond milk and can’t imagine that it would be any better or worse with regular milk.  I should just double the recipe to make more. Company worthy.

  31. Am trying this today, I reduced the syrup to 3 tbsp and  replaced the walnuts with 3 tbsp sliced almonds. Purple WW points drop down to 2!

  32. It takes practice for sure! Wish I were a pro right now as my kids face some truly traumatic times.

  33. The recipes from this website are so reliably delicious! This was no exception. The only modifications I made are as follows: I toasted the walnuts ahead of time for the ones I put in the batter; I cut the maple syrup in half; and, I doubled the cinnamon to make up for any sweetness lost by reducing the maple syrup. It was still satisfyingly sweet!

  34. Delicious and satisfying treat

  35. Made this this morning (I used pecans instead of walnuts, since I had them on hand) and it’s AMAZING!! Thank you, Gina, for all of your recipes! This would be amazing with some light vanilla ice cream for dessert!

  36. Beau partage

  37. This was AMAZING. It’s very easy to make, the only time-consuming part was actually waiting for things to come out of the oven. So filling and delicious, thank you!

  38. Absolutely delicious! I used bosc pears and pecans because I only had half of the walnuts.

  39. I love this recipe and have made it multiple times with different fruits. My 3 year old eats it almost every morning before breakfast. He was eating instant oatmeal but I didn’t like all the sugar, so I needed something healthier. Now he doesn’t even ask for instant anymore. 

    I do have a quick question, I made this last night and just realized I forgot to put it in the refrigerator before going to bed. Do you think it’s okay to eat this morning? Thank you! 

  40. This recipe makes the breakfast lover in me immensely happy. I reiterate what some have already said: “old fashioned rolled oats work just fine.” I also mixed up nuts (walnuts + pecans) and subbed half the cinnamon with nutmeg (because nutmeg makes me as happy as this recipe).

    I just want to say a huge “thank you” for making healthy eating easy for those of us out here, be we busy working, busy moms, busy working moms or (and) just busy humans Truly, I have been using your recipes for many years, and now use your meal plans almost exclusively (THANK YOU for those). I would not stick with Weight Watchers as strictly as I do without you. I recently got my husband to join WW as well. We both cook a lot already, and we have yet to be disappointed in one of your recipes.

  41. Any idea on the SPs if you eliminate the walnuts?

  42. Once you pour the oat and the mil/egg mixture to the fruit, do you have to cover again with foil?

  43. This is a delicious breakfast!  I use apples and pears instead of bananas- just personal preference. I heat it up at work and add a doll up of NF Greek yogurt. So yummy and satisfying. 

  44. I don’t know what I did wrong here but my bananas turned out a horrible grey color after baking this. Still tasted delicious but the grey color was off putting. I will definitely be making this again but will probably sub the bananas for more pears or maybe some apples. It was very tasty with some whole milk greek yogurt and honey! 😋 

  45. Delicious recipe that I’ve now made twice.  Both times I opted for Granny Smith apples in place of the pears, personal preference, and it turned out great.  The second time I zested an orange in with the topping and it was a lovely compliment to the recipe.  Thanks for your recipes, they really are terrific!

  46. YUMMY!!!!! Thank you Gina for another recipe! What a great way to begin the day!

  47. This is so delicious – I’ve made it twice now and I love it. I tried a twist on it today and made it with in-season peaches and blueberries (no bananas). That turned out really fabulous. I use 1/2 recipe (still with one egg) in a small casserole dish and that works well. Pretty much the same cooking times.

  48. Delicious! Followed the recipe exactly. All the flavors work perfectly together. Hands down my favorite baked oatmeal recipe and I’ve tried several over the years. Used a 9×9 ceramic dish and the thickness was perfect. I plan on making some and taking  it to a friend who just had surgery. This oatmeal will definitely lift her spirits! 

  49. Wow, this is delicious.  I always make the first batch exactly as written and this was no different.  My husband and I loved it.Oh, I did change one thing. I used regular oatmeal, not quick cooking.  I really don’t love that and while I could see the recipe being less chewy than mine was, I just prefer the regular one.

    I did find that what I need to do is beat the egg with the 3 T. of maple syrup, then add the milk and vanilla for the recipe to be well-blended.  I found it very satisfying.  Will be on the regular rotation.

  50. Absolutely stellar breakfast recipe. My household is not super crazy about bananas, but I know they add good moisture and sweetness, so I modified the recipe a bit – one banana, 2 apples, 2 pears. Next time I’ll use 1 banana and all pears instead of any apple. I also used real maple syrup. For those wondering about type of oats, I used old fashioned oats and didn’t do anything special to them (I noticed one comment saying to pulse in the food processor) and it turned out fine, though I may try pulsing them next time just to see how the texture changes. Recommend serving warm with 1/2 cup of greek yogurt. Great meal prep recipe! Thanks Gina!

  51. Thank you for this recipe!  I replaced the pear with apple and it turned out so well.  It’s delicious.  I will definitely make this again.

  52. WOW oh WOW. This is the first time I have made any of the baked oatmeal recipes and now can’t wait to try others. Didn’t have a ceramic pan so used my non-stick metal. It came out just fine. Only thing I omitted from the recipe was the salt since I’m trying to keep sodium intake as low as possible. The end result is absolutely FABULOUS. Thank you Gina for such a great breakfast. Never thought oatmeal could taste so good. Would give this 10 starts if I could.

  53. My family loved this baked oatmeal!! 

  54. Do I freeze before or after cooking? Thanks! 

  55. Do you have to use quick oats or can you use old fashioned (not steel)

  56. THIS IS SO AMAZING! it made my whole house smell amazing too.

    I can’t wait to make this again and again!!  thank you!!!

    Skinnytaste NEVER disappoints!

  57. OH My Goodness This is Absolutely delicious.. Love it. Thank you so Much Gina for all the wonderful recipes you make.. 😀

  58. Any suggestions on increasing this for a 9 x 13 pan? Double or maybe 1.5x? Thanks! Can’t wait to try! Love so many of your recipes already!

  59. This was really yummy! I made this on Monday night so that I had breakfast ready to go for the rest of the week. I just heat it up in the microwave and enjoy it warm each morning 🙂 Thanks for the great recipe Gina!

  60. I made this and it was delicious. However, I did not like the bananas sliced because they did not cook well. Next time I will try mashing them with a little lemon juice.

  61. If you use sugar free syrup, it comes to 3sp? Does that seem right? I put it in recipe builder

  62. I literally just jumped up off the couch to make this when I realized I had all the ingredients on hand. My house smells amazing as this is baking in the oven. 

  63. Yum Yum!! What is a good substitute for the pears as I am allergic to pears (maybe peaches). Otherwise looks like a recipe I would really like.

  64. Can other fruit be substituted? Such as apples?
    Thank you.

  65. Delicious with a dollop of unsweetend applesauce.

  66. This was great! I was looking for something different from my standard breakfast of fruit, greek yogurt and protein bar and this is now going in then rotation. I love it can be made ahead and I can just heat it up for work mornings. I’m hoping no one in the family decides they like this…I don’t want to share. 

  67. I didn’t have pears on hand so I used blueberries.  Delicious!!!! Love all your recipes!!!

  68. Sooooo delicious! I didn’t have maple syrup so I used honey and it is so yummy. However, I have a question-The top was perfectly baked, but the bottom later was kind of gooey/mushy and seemed uncooked although tasted good. Any hints on that? 

  69. I made it with bananas and peaches (‘cause that’s what I had) and mixed walnuts and pecans. It was delicious!

  70. Could you sub apples for bananas? And how would that change the cooking time? Thanks!

  71. Hi, Any tips for an egg substitute? My son is allergic but otherwise would love to try. Looks amazing!  Thanks. 

    • My granddaughter is allergic to egg too. We use 1 Tab. ground golden flax seed with 3 Tab. of water, to replace an egg in most baking recipies. You add both to a small bowl and let set about 5 min. until thickened. Did not try for this recipe though. Good luck!

      • There is a product on the market that is good for replacing eggs in baked goods.  It is called Ener G Egg Replacer.  You can also search egg replacements online and find other options.

  72. Could I do this recipe with Steele cut oats? If so how long should I cook it for? 

  73. I’m not a big walnut fan (or pecan as someone suggested)- would this be ok without any nuts? Or is there something similar you would recommend instead?

  74. If you are food sensitive to eggs, is there a suggestion?

  75. My 8 year old daughter asked me to bake something with her tomorrow and I’m so excited to try this! I was getting tired of the same old oatmeal I eat every morning! I love all of your recipes and make at least 3 every week! Thank you!!

  76. Hi Skinnytaste,
    I am diabetic, is there a way I can still use this recipe but use less maple syrup in it?
    Thanks, Ski 
    Skinose@comcast.net 

  77. Okay then do not make it! Choose another recipe:)

  78. How can I substitute old fashioned oats?

  79. Hi Gina, do you know what the Points Plus would be for this recipe? (I’ve gone back to the plan that I lost my weight on.) It would be great if you could also post this on all the recipes like you did in the past. 
    Many thanks!

  80. Actually there are 5 Tablespoons for 6 servings so that is 2.5 teaspoons per serving. 

  81. Can you use steel cut oatmeal with a different cooking time?
    Sunny

    • I have not tried.

    • There is a product on the market that is good for replacing eggs in baked goods.  It is called Ener G Egg Replacer.  You can also search egg replacements online and find other options.

      • My above comment ended up in the wrong place.
        I am going to try the steel cut oats because I need more fiber.  I am going to pre-cook them as directed; cutting the amount to 1/3 cup dry because the the ratio to cook is 1 part oats to 3 parts liquid.  I will do this and come back later and share the result.

  82. Are the pears cut in a 1/2 inch dice or 1-1/2 inch dice?

  83. WAY too much sugar!!  That’s 5 1/2 teaspoons per serving!  YIKES!

  84. OMG substituted apples and pecans served it with Greek yogurt on side what a treat for a Weight watcher keep trying your recipes one is better than the next thank you so much for your inspirations

  85. If I use old fashioned oats rather than quick oats, do you think I’d need to change the recipe in some way? Would it need more milk?

  86. This recipe looks wonderful. BUT–I have chronic kidney disease and must follow a very strict diet which does not include bananas. Is there another low potassium fruit I could substitute, such as blueberries, blackberries or pineapple, or could I just double the amount of pears?

  87. just made this-OMG good! Had all the ingredients on hand-the only thing I substituted was I had sugar free maple syrup instead of pure and had only a small pear and added apple to make the 1 1/2 cups-you’ve done it again! Thank you for all your great recipes and meal plans

  88. I would love to make this! I never have quick oats on hand though (and am usually too lazy to zip them through the FP!) so I will try with rolled oats- what I usually make baked oatmeal with. Thanks!

  89. What do you think about prepping this in advance and baking the next day?

  90. Will this keep in the fridge or freezer? Wondering if this is a good make ahead breakfast for grab and go on the weekdays.