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Blueberry Pear Oatmeal Bake

Servings: 6


  • 3 tablespoons melted coconut oil divided
  • 1 tablespoon chia seeds
  • 3 tablespoons water
  • 2 cups gluten-free rolled oats
  • 1 ⁄2 cup chopped raw pecans
  • 1 1 ⁄2 teaspoons ground cinnamon
  • 1 teaspoon aluminum-free baking powder
  • 1 ⁄2 teaspoon ground ginger
  • 1 ⁄4 teaspoon ground cardamom
  • Large pinch sea salt
  • 1 3 ⁄4 cups unsweetened almond milk
  • 1 ⁄4 cup pure maple syrup
  • 1 tablespoon pure vanilla extract
  • 1 ⁄2 large pear cored and thinly sliced
  • 1 cup fresh blueberries
  • Butter Me Up Honey-Almond Nut Butter page 307 or other nut butter, optional


  • Preheat the oven to 350°F. Coat a large cast-iron skillet with 1 tablespoon of the oil and set aside.
  • Place the chia seeds in a small bowl and add the water. Set aside for 5 minutes to form a gel. Then mix well.
  • In a large bowl, combine the oats, pecans, cinna¬mon, baking powder, ginger, cardamom, and salt. In a small bowl, whisk together the almond milk, maple syrup, vanilla, the remaining 2 tablespoons oil, and the chia gel mixture. Fold the wet ingre¬dients into the dry ingredients and stir until well combined.
  • Place the sliced pear in a single layer on the bottom of the skillet. Pour the oatmeal mixture over the pear slices and top with the blueberries. Bake for 30 minutes, or until golden brown. Remove from the oven and let the oatmeal set for 15 minutes before serving. Drizzle with the Butter Me Up Honey-Almond Nut Butter, if desired, and serve.