Ginger-Cardamom Baked Oatmeal with Cinnamon-Spiced Pears
Ginger-Cardamom Baked Oatmeal with Cinnamon-Spiced Pears
This is the kind of oatmeal that turns a weekday breakfast into an occasion — warm ginger and cardamom baked right into tender oats, topped with soft caramelized pears. Slice it like a casserole, and it reheats beautifully for busy mornings.
What You'll Need
A pantry-friendly bake built around four warm, aromatic spices and simple, wholesome staples.
The Warm Spice Blend
- 1 tsp Organic Ginger Powder
- 1 tsp Organic Cardamom Powder
- 1/2 tsp Organic Ceylon Cinnamon Powder, divided
- 1/4 tsp Organic Nutmeg Powder
- 1/4 tsp Fine Ground Himalayan Pink Salt
The Oat Base
- 2 cups old-fashioned rolled oats
- 1 tsp baking powder
- 2 1/4 cups milk
- 2 eggs
- 1/3 cup maple syrup
- 3 tbsp Organic Coconut Oil, melted
- 1 tsp vanilla extract
Cinnamon-Spiced Pear Topping
- 2 ripe pears, thinly sliced
- 1 tbsp Organic Coconut Oil
- 2 tbsp brown sugar
- 1/2 cup chopped pecans (optional, for crunch)
Step by Step
Warm the oven and pan
Preheat the oven to 375°F. Grease a 9-inch baking dish with a little coconut oil and set it aside.
Build the spice blend
In a small bowl, stir together the ginger powder, cardamom powder, half the cinnamon powder, nutmeg powder, and pink salt. This one blend flavors the whole dish, so mix it well.
Mix the oat base
In a large bowl, combine the rolled oats, baking powder, and half of the spice blend. In a separate bowl, whisk together the milk, eggs, maple syrup, melted coconut oil, and vanilla, then pour it over the oats and stir until evenly combined.
Layer and pour
Arrange half of the sliced pears across the bottom of the prepared dish. Pour the oat mixture on top, then scatter the remaining pears and pecans, if using, over the surface.
Season the top
Melt the remaining tablespoon of coconut oil and drizzle it over the pears. Sprinkle the remaining spice blend, brown sugar, and a touch more cinnamon powder evenly across the top so it caramelizes as it bakes.
Bake until golden
Bake for 35 to 40 minutes, until the top is deep golden and the center has set. Let the dish rest for 10 minutes before slicing and serving warm.
For extra caramelized pears, arrange the top layer in an overlapping fan pattern before sprinkling the sugar and spice — it browns more evenly and looks beautiful straight from the oven.
The Spices Behind the Bake
Common Questions
Can I make this baked oatmeal the night before?
Yes. Assemble the full dish, cover, and refrigerate overnight, then bake straight from the fridge, adding a few extra minutes to the bake time.
Can I swap the pears for another fruit?
Apples work beautifully in place of pears using the same amount, and the ginger-cardamom blend pairs just as well with sliced apples.
Is old-fashioned rolled oats necessary, or can I use quick oats?
Old-fashioned rolled oats hold their texture best in a bake. Quick oats will work in a pinch but result in a softer, less structured slice.
How should I store leftovers?
Cover and refrigerate for up to four days. Reheat individual portions in the microwave or a low oven until warmed through.
Can I freeze the baked oatmeal?
Yes, let it cool completely, then wrap portions tightly and freeze for up to two months. Thaw overnight in the refrigerator before reheating.
