Pear and Almond Baked Oatmeal

Imperial May 14, 2026May 14, 2026

Quick Recipe Version (TL;DR)

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 38 minutes
Total Time: 53 minutes

Quick Ingredients

2 cups old-fashioned rolled oats
2 medium ripe but firm pears, cored and thinly sliced, divided
1/2 cup sliced almonds, toasted and divided
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon fine sea salt
2 large eggs
1 3/4 cups whole milk
1/3 cup pure maple syrup
3 tablespoons unsalted butter, melted, plus more for the pan
2 teaspoons vanilla extract
1/4 teaspoon almond extract, optional
1 tablespoon turbinado sugar, optional for topping

Do This

1. Heat the oven to 375°F and butter an 8-inch square baking dish.
2. Toast the sliced almonds in a dry skillet over medium heat for 3 to 5 minutes, then cool.
3. Mix oats, cinnamon, baking powder, salt, and 1/3 cup of the toasted almonds.
4. Whisk eggs, milk, maple syrup, melted butter, vanilla, and optional almond extract.
5. Layer half the pears in the dish, add the oat mixture, then pour the milk mixture evenly over the top.
6. Arrange remaining pears on top, sprinkle with remaining almonds and turbinado sugar, then bake for 35 to 40 minutes.
7. Rest for 10 minutes before slicing and serving warm.

Why You’ll Love This Recipe

Cozy but elegant: Sweet pears, toasted almonds, cinnamon, and vanilla make simple oats feel special enough for a slow weekend breakfast.
Easy to assemble: Everything comes together in one baking dish with basic pantry ingredients and no complicated techniques.
Great for meal prep: Bake once and enjoy warm, comforting breakfasts for several days.
Balanced and satisfying: Rolled oats, eggs, milk, fruit, and nuts create a hearty breakfast with protein, fiber, and gentle sweetness.

Grocery List

Produce: 2 medium ripe but firm pears
Dairy: 2 large eggs, 1 3/4 cups whole milk, 3 tablespoons unsalted butter
Pantry: Old-fashioned rolled oats, sliced almonds, ground cinnamon, baking powder, fine sea salt, pure maple syrup, vanilla extract, almond extract, turbinado sugar

Full Ingredients

For the Baked Oatmeal

Unsalted butter, for greasing the baking dish
2 cups old-fashioned rolled oats
2 medium ripe but firm pears, cored and thinly sliced, divided, about 2 cups sliced pears
1/2 cup sliced almonds, toasted and divided
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon fine sea salt

For the Vanilla Maple Custard

2 large eggs
1 3/4 cups whole milk
1/3 cup pure maple syrup
3 tablespoons unsalted butter, melted and slightly cooled
2 teaspoons vanilla extract
1/4 teaspoon almond extract, optional but lovely

For the Topping

Remaining toasted sliced almonds from the 1/2 cup listed above
1 tablespoon turbinado sugar, optional, for a lightly crisp top
Extra cinnamon, optional, for finishing

Step-by-Step Instructions

Step 1: Heat the oven and prepare the baking dish

Preheat the oven to 375°F. Lightly butter an 8-inch square baking dish, making sure to coat the corners so the baked oatmeal releases cleanly. Set the dish aside while you prepare the almonds, pears, and oat mixture.

Step 2: Toast the almonds

Place the sliced almonds in a dry skillet over medium heat. Toast for 3 to 5 minutes, stirring often, until the almonds smell nutty and turn lightly golden at the edges. Transfer them immediately to a plate so they do not keep browning in the hot pan.

Step 3: Slice the pears

Core the pears and slice them into thin wedges, about 1/8 to 1/4 inch thick. You do not need to peel them unless you prefer a softer texture. Use ripe but firm pears so they become tender in the oven while still holding their shape on top of the oatmeal.

Step 4: Mix the dry ingredients

In a medium mixing bowl, stir together the 2 cups rolled oats, 1 1/2 teaspoons cinnamon, 1 teaspoon baking powder, and 1/4 teaspoon fine sea salt. Add 1/3 cup of the toasted sliced almonds and stir again. Reserve the remaining toasted almonds for the topping.

Step 5: Whisk the vanilla maple custard

In a separate bowl or large liquid measuring cup, whisk the 2 eggs until smooth. Add the 1 3/4 cups whole milk, 1/3 cup maple syrup, 3 tablespoons melted butter, 2 teaspoons vanilla extract, and 1/4 teaspoon almond extract if using. Whisk until the mixture is fully combined and slightly frothy.

Step 6: Assemble the baked oatmeal

Arrange about half of the pear slices across the bottom of the buttered baking dish. Spoon the oat mixture evenly over the pears, then slowly pour the milk mixture over the oats. Use the back of a spoon to gently press the oats down so they are evenly moistened. Arrange the remaining pear slices on top in overlapping rows or a simple fan pattern.

Step 7: Add the topping and bake

Sprinkle the remaining toasted almonds over the pears. If you like a delicate sparkle and a lightly crisp top, sprinkle with 1 tablespoon turbinado sugar. Bake at 375°F for 35 to 40 minutes, until the edges are golden, the center is set, and the top looks lightly puffed. A knife inserted near the center should come out mostly clean with moist oat crumbs, not loose liquid.

Step 8: Rest, slice, and serve

Let the baked oatmeal rest for 10 minutes before slicing. This helps the oats absorb any remaining moisture and makes the squares easier to serve. Enjoy warm as-is, or add a splash of milk, a spoonful of yogurt, a drizzle of maple syrup, or an extra pinch of cinnamon.

Pro Tips

Use the right pears: Bosc, Anjou, or Bartlett pears all work well. Choose pears that give slightly when pressed near the stem but are not mushy.
Do not skip toasting the almonds: Toasting takes just a few minutes and brings out a deeper, sweeter, nuttier flavor.
Press the oats into the liquid: After pouring the custard over the oats, gently press everything down so there are no dry patches.
Rest before slicing: The oatmeal will be softer right out of the oven. A 10-minute rest gives it a sliceable, spoonable texture.
Adjust sweetness at serving: The baked oatmeal is gently sweet. For a sweeter breakfast, serve with extra maple syrup rather than adding too much sugar to the bake.

Variations

Pear blueberry almond baked oatmeal: Add 1/2 cup fresh or frozen blueberries over the bottom layer of pears before adding the oats.
Dairy-free version: Use unsweetened almond milk instead of whole milk and melted coconut oil or vegan butter instead of unsalted butter.
Extra cozy spice version: Add 1/4 teaspoon ground ginger and 1/8 teaspoon ground nutmeg to the dry ingredients for a warmer spice profile.

Storage & Make-Ahead

Store leftover pear and almond baked oatmeal tightly covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 45 to 75 seconds, or warm several portions in a covered baking dish at 325°F for 15 to 20 minutes. Add a splash of milk before reheating if you prefer a softer texture. To make it ahead, assemble the dry ingredients and wet ingredients separately the night before; refrigerate the wet mixture, then combine with the oats and pears just before baking. For the best texture, avoid fully assembling the oatmeal overnight, as the oats can become overly soft.

Nutrition (per serving)