Easy Gingerbread Baked Oatmeal with Pears and Pecans

easy-gingerbread-baked-oatmeal-with-pears-and-pecans

Whether you need the perfect breakfast for a holiday, special occasion brunch, or a make-ahead recipe to enjoy during the week, this Ginger-Pear Baked Oatmeal is sure to please. It’s studded with toasted pecans and sweet diced pear, and infused with a blend of warm gingerbread spices. Take each serving to the next level by topping them with dollops of yogurt or whipped cream, a drizzle of pure maple syrup, a few toasted pecans, and a sprinkle of cinnamon. We know you’ll love to start your day on the right foot this Gingerbread Baked Oatmeal with Pears because it is easy, delicious, and always satisfying.

A square of gingerbread baked oatmeal on a speckled plate topped with pecans and whipped cream.

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Make breakfast easy with baked oatmeal

There’s something special about a breakfast that’s simple yet delicious, nourishing, and make-ahead friendly. Our baked oatmeals are all three of those things, and they’re always a hit. In fact, our baked oatmeals are some of our most popular recipes on our site, so we wanted to create and share one with you that’s perfect for the holidays.

In every bite of our Ginger-Pear Baked Oatmeal, you’ll get a hint of gingerbread flavor, a burst of juicy fresh pear, and a little crunch from toasted pecans. Our Gingerbread Baked Oatmeal is easy to make but also feels elevated, so it’s a perfect choice for your holiday breakfast. It’s designed so you’ll spend less time in the kitchen and more time with loved ones during this special time of year.

All ingredients for gingerbread oatmeal arranged in small bowls with whole pears on the side.

Ingredients in Gingerbread Baked Oatmeal

Here are the ingredients that come together to make this healthy baked oatmeal recipe. Many of them are pantry and refrigerator staples you probably already have on hand:

  • Old fashioned rolled oats – if needed, choose certified gluten-free oats. Quick-cooking oats will also work, just producing a more firm texture
  • Gingerbread spices – you’ll need cinnamon, ginger, and nutmeg 
  • Baking powder
  • Fine salt
  • Maple syrup – you’ll taste a touch of seasonal sweetness from the addition of maple syrup. We love the maple flavor it provides, but you can also substitute honey, if you wish
  • Molasses – this sweetener that is commonly found in gingerbread recipes and adds wonderful depth of flavor
  • Unsweetened applesauce – you can also use plain yogurt or plain Greek yogurt
  • Eggs
  • Milk of choice – use any dairy or unsweetened non-dairy milk you have on hand. For a dairy-free baked oatmeal, use a non-dairy milk, such as almond milk
  • Melted unsalted butter – for dairy-free, substitute plant-based butter or melted coconut oil
  • Pure vanilla extract
  • Fresh pear – we love the addition of fresh pear in this recipe. The flavor pairs so nicely with ginger. However, if you wish, you can use an apple instead, or try our Apple Cinnamon Baked Oatmeal
  • Pecans – toasted and chopped pecans add a nice crunch, and the toasting the nuts brings even more flavor. Feel free to substitute toasted walnuts or omit the pecans for a nut-free oatmeal
  • Optional for serving – top servings of this Gingerbread Baked Oatmeal with plain or vanilla yogurt, maple syrup, and/or toasted chopped pecans

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  • Milk being poured into a mixing bowl of ingredients for gingerbread baked oatmeal
  • Overhead view into large mixing bowl with pour spout of gingerbread baked oatmeal ingredients.
  • Overhead view of gingerbread baked oatmeal in a baking pan with pear slices arranged on top ready to bake.

How to make Gingerbread Baked Oatmeal

All it takes is 15 to 20 minutes of prep time and 4 simple steps to get our Ginger-Pear Infused Baked Oatmeal on your table!

  1. Preheat the oven to 375℉ and spray a 9×9 or 8×8-inch baking dish or pan with cooking spray.
  2. In a bowl, combine the oats, cinnamon, ginger, nutmeg, baking powder, salt, maple syrup, applesauce, eggs, milk, butter, and vanilla. Stir until combined. Then, fold in the pears and 1/4 cup toasted pecans.
  3. Transfer batter to the prepared dish. Top with a few pear slices and more toasted pecans. Bake for 30-35 minutes or until the center is set.
  4. Let sit for 10 minutes before serving. Then top with yogurt, maple syrup, toasted pecans, and or ground cinnamon as desired. 
Overhead view of gingerbread baked oatmeal in a square baking pan with pears arranged on top with pecan pieces scattered around on top.

How to toast Pecans

Toasting is a great way to enhance the flavor of nuts and add a little extra crunch to them. We think that toasting nuts is always worth an extra 5 to 10 minutes. Our favorite methods are to toast nuts on the stovetop or directly in the oven.

To toast pecans on the stovetop:

Place a skillet over medium heat. Add nuts to the hot skillet, and then heat until the nuts give off a toasted aroma, 3-6 minutes. Be sure to stay near the stove, watch them closely, and stir often to avoid burning. Once the pecans are fragrant and golden brown, remove from heat.

To toast pecans in the oven:

Preheat the oven to 375℉. Place the pecans on a small sheet pan. Toast in the oven for 5-7 minutes, watching closely to avoid burning. Once pecans are fragrant and golden brown, remove from the oven.

Gingerbread baked oatmeal with pears and pecans arranged on top all in a square baking pan.

What makes Gingerbread Baked Oatmeal Healthy?

Enjoy a wholesome and healthy breakfast that will set the tone for the day. Whether you choose to eat breakfast as soon as you wake up, or prefer it after a few hours of waking, what matters most is that it provides the fuel you need to tackle the day. If you like a savory breakfast, try our egg-dishes and hashes. If a sweet breakfast is more your style, check out our variety of oatmeals and muffins.

This Gingerbread Baked Oatmeal is made with real food ingredients that will nourish you and start your day right. For even more staying power, we recommend topping servings with plain or vanilla Greek yogurt for a boost of protein.

  1. Oats – an excellent source of a special type of fiber called beta-glucan, oats have been linked to lowering cholesterol and good blood sugar control
  2. Molasses – it’s known as a sweetener, but molasses is actually an excellent source of iron, selenium, and copper, which are all needed for bone health
  3. Pear – among fruits, pears contain some of the highest amounts of both soluble and insoluble fiber, making them a great food choice to help build your healthy gut bacteria and better immunity at the same time
  4. Pecans – no matter how you pronounce their name, pecans pack a nutritious 1-2-3 punch of protein, fiber, and healthy fats to aid everything from your metabolism to your brain health
  5. Eggs – a nutritious package, whole eggs contain important nutrients, such as vitamin D, choline, and leucine that you don’t find in high quantities in many other everyday foods. These nutrients help support cell and muscle growth, as well as keeping your skin and brain nourished
A square of baked oatmeal on a speckled plate topped with toasted pecans, pear slices, and whipped topping.

How to meal prep gingerbread Baked Oatmeal

To meal prep this baked oatmeal, simply follow the recipe all the way through, then allow the baked oatmeal to cool completely. Cut it into equal-size portions and store the large container as one, or divide the portions into individual containers, if that’s what you prefer. When ready to enjoy, take out a serving of the Gingerbread Baked Oatmeal and reheat (see below for reheating tips), or enjoy it cold. Both ways are delicious!

The best way to store Baked Oatmeal

We like to divvy up the leftover into individual portions that can be reheated as needed throughout the week. After the baked oatmeal has cooled completely, cut it into even portions and place each portion a small container with a lid in the fridge for up to 5 days. Or, to store a whole recipe, cover the baked and cooled oatmeal dish with a lid and store in the fridge for up to 5 days.

How to freeze Baked Oatmeal

For an easy grab-and-go breakfast, freeze in individual portions of this Baked Gingerbread Oatmeal. Cut cooled portions and store in individual freezer-safe containers for up to 3 months.

Overhead view of gingerbread baked oatmeal with thin pear slices topped with whipped cream and pecans.

How to reheat Baked Oatmeal

Use these tips to reheat baked oatmeal right out of the refrigerator or freezer.

from frozen:

The night before you plan to eat it, pull out an individual frozen serving (or the full dish, if desired) of baked oatmeal and place it in the fridge overnight to thaw. Then reheat in the oven at 375℉ for 15 to 20 minutes, or in the microwave. If you haven’t thawed it ahead of time, you can place frozen baked oatmeal servings on a plate and heat in the microwave for 60 seconds, and then for 20-30 second intervals until warmed through. Total time may vary, depending on microwave wattage.

From Fridge:

Place a serving on a plate and heat in the microwave for 30-40 second intervals until warmed through. Or heat the full dish in the oven at 375℉ for 15 to 20 minutes. You can also enjoy the baked oatmeal cold, similar to a breakfast bar.

More Baked Oatmeal Recipes

Breakfast Favorites!

Close up view of gingerbread baked oatmeal with pears and pecans on a speckled plate.

Close up view of gingerbread baked oatmeal with pears and pecans on a speckled plate.

Recipe

Easy Gingerbread Baked Oatmeal with Pears and Pecans

The perfect cozy recipe to serve during the holidays and brunches, and also quick and easy for nourishing weekday breakfasts. Infused with gingerbread flavors, toasted pecans, and juicy pears, this breakfast will warm you up and start your day just right. 

Prep: 15 minutesCook: 30 minutesTotal: 45 minutes

Ingredients

  • 2 3/4 cups old-fashioned rolled oats (285 g
  • 1 1/4 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg 
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 3 tablespoons pure maple syrup (53 g)
  • 2 tablespoons molasses (40 g)
  • 1/2 cup unsweetened applesauce (115 g) – may substitute plain or vanilla yogurt
  • 2 eggs (110 g)
  • 1 1/4 cups dairy or unsweetened non-dairy milk of choice (300 g)
  • 1/4 cup melted butter or coconut oil (60 g)
  • 1 teaspoon pure vanilla extract
  • 1 cup finely diced pear (115 g), plus a few slices for topping (12 pears)
  • 1/3 cup chopped pecans, toasted, divided (35 g)
  • Optional for serving: plain or vanilla yogurt, maple syrup, toasted pecans, and/or ground cinnamon

Instructions

  1. Preheat the oven to 375℉. Mist a 9×9 or 8×8-inch baking dish with nonstick cooking spray.
  2. In a bowl, combine the oats, cinnamon, ginger, nutmeg, baking powder, salt, maple syrup, molasses, applesauce, eggs, milk, melted butter, and vanilla. Stir until combined.
  3. Fold in the diced pear and 1/4 cup of the toasted pecans (see toasting notes below).
  4. Transfer batter to the prepared dish. Top with a few pear slices and remaining toasted pecans.
  5. Bake until the center is set, 30-35 minutes.
  6. Remove from oven and let sit for 10 minutes before serving.
  7. Top servings with yogurt, maple syrup, toasted pecans, and or ground cinnamon, as desired. 

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Notes

To toast pecans on the stovetop:

Place a skillet over medium heat. Add nuts to the hot skillet, and then cook until they give off a toasted aroma, 3-6 minutes. Be sure to watch the pecans closely and stir often to avoid burning. Once pecans are fragrant and golden brown, remove from heat.

To toast pecans in the oven: 

Preheat the oven to 375℉. Place the pecans on a small sheet pan. Toast in the oven for 5-7 minutes, watching closely to avoid burning. Once pecans are fragrant and golden brown, remove from the oven.

Nutrition Information

  • Serving Size: 1/9 of recipe
  • Calories: 273
  • Fat: 12 g
  • (Sat Fat: 5 g)
  • Sodium: 132 mg
  • Carbohydrate: 35 g
  • (Fiber: 5 g
  • Sugar: 12g)
  • Protein: 7 g
  • Cholesterol: 48 g

Dietary

© The Real Food Dietitians

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Close up view of baked oatmeal with gingerbread spices and slices of pears topped with pecans.

For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

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