Cinnamon Baked Oatmeal Stuffed Pears
These are great for an easy make-ahead breakfast and can be baked & kept in the refrigerator for up to 4 days.
Make This Recipe
Ingredients
- 2 Eggland’s Best eggs (large)
- 5 Bartlett pears, ripe and sliced vertically
- 1 ½ cups old-fashioned rolled oats
- ¼ cup walnuts, chopped
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon baking powder
- 1 cup almond milk (or any regular or dairy-free milk you prefer)
- 2 tablespoons almond butter
- 2 teaspoons vanilla extract divided evenly
- ¼ cup + 2 tablespoons honey
Preparation
Preheat oven to 375F and line a baking sheet with parchment paper.
Scoop out the center of each pear half until the center is deep enough to stuff with oatmeal mixture.
Slice a tiny sliver off the bottom of each pear to create a flat surface so pears sit upright on baking sheet.
Add the dry ingredients (oats, walnuts, cinnamon, nutmeg and baking powder) into a medium-sized mixing bowl and mix together.
In a separate bowl whisk together eggs, milk, almond butter, vanilla extract and honey and then pour mixture into the dry ingredients.
Stir together until all ingredients are combined.
Using your hands or a teaspoon, stuff the pears with the mixture.
Mix the two tablespoons of honey with 1 teaspoon of vanilla extract, and then drizzle on top of the pears.
Bake for 30 minutes or until pears are tender and lightly browned.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 pear |
|---|---|
| Calories | 333 |
| Fat | 9 g |
| Saturated Fat | 1 g |
| Cholesterol | 70 mg |
| Sodium | 106 mg |
| Carbohydrates | 58 g |
| Dietary Fiber | 7 g |
| Protein | 9 g |