#BrunchWeek ~ Spiced Pear Oatmeal Bake

Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year!  Celebrate Brunch with us this week as we prepare for Mother's Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads - there is something for everyone!

We love baked oatmeal in our house - it's so versatile, comforting, and just a nice way to start the day. Plus it's like eating a big, soft oatmeal cookie first thing in the morning; and who doesn't want that?!

This tasty version of baked oatmeal combines pantry staple ingredients with some delicious fresh fruit (I used the sliced pears provided from our sponsor Woot Froot) and gives you a cozy breakfast or brunch dish that can be served warm, or cold. Or heck, serve it warm with a scoop of ice cream for dessert! 

You can serve this oatmeal bake in bar form (though they are still soft even after they cool, so it still works best to eat them in a bowl or on a plate) - or just scoop some out and dish it up to your hungry brunchers! For an extra dash of "sweet" drizzle additional maple syrup over the top if desired, or top with some fresh whipped cream and more fresh fruit!

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Blueberry Sangria from Love and Confections.
Spring-Infused Lemon Drop from Culinary Adventures with Camilla.
Bloody Margarita from The Suburban Soapbox

BrunchWeek Egg Dishes:
Caramelized Onion, Swiss Chard, Mushroom and Alpine Cheddar Croissant Strata from Taste Cook Sip.
Crab Cake Eggs Benedict from The Redhead Baker.
Fried Eggs with Kale and Mushrooms from Hip Foodie Mom.
Chimichurri Breakfast Sandwich from Healthy Delicious.
Asparagus, Brie and Smoked Salmon Omelet from girlichef.
Braised Leeks with Poached Eggs from Jane's Adventures in Dinner.

BrunchWeek Breads, Grains and Pastries:
Savory Pancetta and Cheddar Waffles from The Little Ferraro Kitchen.
Avocado Toast Bar from Sarcastic Cooking.
Mocha Nut Granola from greens and chocolate.
Chocolate Hazelnut Croissants with Bourbon Sauce from {i love} my disorganized life.
Berry Cacao Nib Scone Cakes from The Spiffy Cookie
Spiced Pear Oatmeal from Making Miracles.
Overnight Cinnamon Bread French Toast from That Skinny Chick Can Bake.
Nutty Chocolatey Oatmeal Muffins from A Day in the Life on the Farm.
Vanilla Orange Scones from Sew You Think You Can Cook.
Sour Cream and Dark Chocolate Oat Bread from Bread Booze Bacon.
Cherry Vanilla Almond Granola from Cupcakes & Kale Chips.
Mini Chocolate Chip Muffins from My Catholic Kitchen.
Macadamia Nut Crusted French Toast with Spiced Pineapple Syrup from Cooking in Stilettos.
Maple Cinnamon Scones from Pink Cake Plate

BrunchWeek Main Dishes:
Breakfast Wraps from Big Bear's Wife.
Brunch Charcuterie Cheese Board from Quarter Life (Crisis) Cuisine.

BrunchWeek Fruits, Vegetables and Sides:
Whipped Yogurt and Ricotta with Figs and Honey from Take A Bite Out of Boca.
Gluten Free Swiss Chard and Mushroom Galette from It Bakes Me Happy.

BrunchWeek Desserts:
Mini Creamsicle Bundt Cake with Vanilla Bean Glaze from It's Yummi.
Lemon Bars from Chelsea's Messy Apron.
Chocolate Walnut Macarons with Salted Caramel from Baking a Moment.

You can see that my hungry 19-month old assistant decided she'd had enough with pictures, and it was time to move on to taste testing!!

Spiced Pear Oatmeal Bake from Oh My Veggies

2 1/4 cups old-fashioned rolled oats
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Dash of nutmeg
1/2 teaspoon baking powder
1 egg
1 3/4 cup milk
1 teaspoon Nielsen-Massey vanilla bean paste
1/3 cup maple syrup
1 cup diced ripe pears (about 1 pear)
  1. Preheat oven to 375ºF.
  2. Combine the oats, spices, and baking powder in a medium bowl.
  3. Beat the egg in a second bowl. Stir in the milk, vanilla, and syrup, then pour the wet mixture into the oat mixture. Fold in the pears.
  4. Spray a 2-quart baking dish with oil or cooking spray. Pour oatmeal into the baking dish and bake for 25-35 minutes, or until set and beginning to brown. Serve immediately or, if freezing, allow the oatmeal to cool, then cut it into 6 to 8 pieces (the pieces hold together better after cooling).
To reheat from frozen, heat the oatmeal in the microwave for 30 seconds at a time until heated through or bake in the oven at 350ºF for about 15 minutes.

a Rafflecopter giveaway

Disclaimer: The #BrunchWeek giveaway is open to U.S. residents, age 18 and up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Twelve winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.



  1. I love a breakfast treat that can double as dessert! And your little assistant is adorable :)

  2. I really like the combination of the spices with the pear and oatmeal here, sounds perfect!

  3. I too made a pear oatmeal and I'm sharing it tomorrow. Love this baked version.

  4. Oh this sounds so good - pinned!


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