Baked oats and oatmeal crumble are my favourite dishes to enjoy, especially during the winter. There is nothing better than a warm, cinnamon-flavoured, sweet dish that you can have for either breakfast or dessert (or both!). The best thing about it is that it is so versatile – you can enjoy it with coconut yogurt as a breakfast dish, or coconut ice cream for dessert.
Oats contain a specific type of fiber known as beta-glucan. This specific fiber has many benefits including removing cholesterol from the digestive system that would otherwise end up in the bloodstream, by consuming 3 grams of soluble fiber per day. Unique oat antioxidants also reduce the risk of cardiovascular disease. Antioxidant compounds unique to oats, called avenanthramides, help prevent free radicals from damaging LDL cholesterol, reducing the risk of cardiovascular disease.
Another benefit of oats is that it works to enhance immune response to bacterial infection. The beta-glucan helps immune defenders quickly locate the bacteria within infected tissue, which results in faster microbial clearance and healing.
Beta-glucan also has beneficial effects in diabetes as well. Starting our day with a blood sugar stabilizing food such as oats may make it easier to keep blood sugar levels under control the rest of the day, especially when the rest of the day is also supported with nourishing fiber-rich foods.
Not only does this recipe have oats, but it also has tons of fiber, healthy fats and protein from the egg, nuts, and pears. And for those of us who are gluten-intolerant, the option to use wheat-free oats makes the recipe gluten-free. The recipe listed below is the full recipe, though I cut the recipe in half (still using a whole egg) and there was enough for breakfast for two and leftovers for a few days.
Serves: 4-6 Prep time: 15 minutes Bake time: 30 minutes
- 2 cups rolled oats (or wheat-free oats)
- 1/2 cup chopped walnuts, toasted
- 1/4 cup pumpkin seeds, toasted
- 1/4 cup hazelnuts, toasted (I used chestnuts instead)
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- pinch of sea salt
- 1 egg
- 2 cups almond milk
- 1/4 cup pure maple syrup
- 1 tsp. dried vanilla bean or pure vanilla extract
- 2 ripe pears, diced
- 1 tbsp. coconut oil, melted, plus more for greasing pan
How to Make:
- Preheat the oven to 375 degrees. Grease the bottom of a 10×8-inch baking dish with the coconut oil.
- Place the rolled oats, nuts, baking powder, spices and salt in a medium mixing bowl.
- In a separate bowl beat the egg. Add almond milk, maple syrup and vanilla and stir well to combine.
- Spread the chopped pears into an even layer in the baking dish. Pour the oat mixture to cover the pears, then slowly pour the wet ingredients over the oats so everything is evenly soaked. Drizzle the melted coconut oil over the top and bake for 30-35 minutes.
- When it’s done, the oatmeal should be set and lightly browned on top and your kitchen will smell delicious!
- Let it cool slightly before serving and store the leftovers in the container for the rest of the week.