This Oatmeal and Pear Bake has a case of multiple personalities. I am unsure whether to call it a dessert, or a breakfast. Maybe it’s both.
I love dishes like this. They are like the Swiss army knife of foods: Make them for breakfast, send kids with a slice to school, or get one for you when you feel like having dessert but don’t want to go crazy with the sugar.
I have written before how we are big fans of oatmeal at home. My daughter is very enthusiastic and vocal about her love of oatmeal porridge, and we make oatmeal breakfast very often. I am always trying to find new versions to add to our repertoire.
The combination of the sweet dry fruit, the delicate taste of Forelle pears, the light, but flavorful Carnation Low Fat 2% on a bed of creamy oatmeal just did the trick. I have a very appreciative kid to vouch for it.
Our sponsor is giving away a US$50 gift card to one of our readers. Please see below the recipe for details. See winner and results here.
- 3 Forelle pears , halved
- 1 1/4 cup of whole grain oatmeal
- 1 can of evaporated Carnation Low Fat 2% (410 gr)
- 1 cup of water
- 1/2 teaspoon of cinnamon powder
- 1/4 teaspoon of clove powder
- 1/2 teaspoons of salt
- 1/4 of dry fruits , chopped
- 2 tablespoons of brown sugar or 1/4 cup of maple syrup
Heat oven to 350ºF [175 ºC].
Remove the pear cores with a melon baller. Set aside.
Mix oatmeal, Carnation Low Fat 2% milk, water, cinnamon powder, clove powder, salt, and dry fruits. Heat over medium heat and stir. Once it has started to thicken, remove from the oven and pour into a baking pan.
Place the pears on top and bake for 45 mins.
Remove from the oven. Serve and sprinkle with brown sugar, or drizzle with maple syrup.