Baked oatmeal is breakfast you can portion ahead. Pears stay juicy in the oven, while walnuts give each square a little crunch. Let the dish cool before slicing; the oats set as they rest.
Use rolled oats for a sliceable bake
Instant oats go mushy and steel-cut oats need more liquid and time. Old-fashioned rolled oats absorb the milk evenly. If your pears are very ripe, reduce maple syrup to taste.
Serving and storage
Keep squares in the fridge up to four days and warm with a splash of milk. Freeze individual pieces for longer storage. Yogurt on top adds a cool, tangy finish.
Choose oats and pears for a sliceable breakfast
Rolled oats provide more structure than instant oats. Steel-cut oats absorb liquid differently and are not a direct swap. Cut the pears into small, similar pieces so each serving contains fruit without large wet pockets.
Let the bake rest before cutting. A very hot center can look softer than it will once the oats settle. Serve it with a spoon if you prefer a softer texture; neat squares require more cooling time.
Can I leave out the walnuts?
You can omit them if you prefer, but the bake will lose their crunch. A nut-free adaptation also requires checking your other ingredient labels and avoiding cross-contact. Any replacement changes texture and has not been tested here.
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Editorial note: RecipeLeaf has not independently kitchen-tested this recipe. Preparation times and yield are estimates; use visual doneness cues and applicable food-safety guidance. The featured image is an illustrative representation.