Hasselback Baked Pear Oatmeal Bowl
- 1 cup dry oatmeal (old fashioned or quick)
- 1 large ripe banana
- 1 USA Bosc pear
- Coconut oil
- Pumpkin Pie Spice or Apple Pie Spice
- 1 tbsp chia seeds
- Creamy almond butter (other nut butter is fine)
- Dried rose petals and dried cornflower petals (optional)
Preheat oven to 350 degrees F.
Slice pear in half and remove seeds. Cut side down, make narrow slits into each half, being careful not to slice all the way through.
Grease a small cast iron skillet or baking dish with coconut oil. Place pears cut side down in skillet.
Sprinkle with a little more coconut oil and Pumpkin Pie Spice. Bake for 45 minutes – 1 hour until soft and tender.
Meanwhile, prepare the oats with water or milk, according to package instructions.
Mash banana in a bowl, and add to cooking oats with chia seeds and 1 tsp pumpkin pie spice.
Stir well until oatmeal is cooked to desired consistency.
Divide oatmeal evenly into two bowls. Top each bowl with ½ of the baked pear, a scoop of almond butter, and other toppings of choice. Enjoy immediately!
If preparing the pear the night before, microwave for 30 seconds – 1 minute to reheat.
Optional: sprinkle with dried rose petals and dried cornflower petals.
Recipe development and photography by Alexandra Aldeborgh (@daisybeet).
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