Ingredients
4 ripe pears, halved
1 cup gluten-free oats
1/4 cup raisins
1/4 cup walnuts, chopped
3 tbsp coconut oil, melted
2 tbsp maple syrup, plus more for drizzling
1 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix filling: In a medium bowl, combine oats, raisins, walnuts, coconut oil, maple syrup, and cinnamon. Stir until fully combined.
- Prep pears: Cut pears in half and scoop out the seeds using a melon baller or small spoon. Leave stems on for presentation if desired.
- Stuff pears: Fill each pear half with the oat mixture. Drizzle a little extra maple syrup and sprinkle cinnamon on top if desired. Save any leftover oat mixture for serving.
- Bake: Place pears on the prepared baking sheet and bake for 30 minutes, until pears are tender and the oat filling is golden.
- Serve: Enjoy warm as-is, or top with ice cream (dairy or non-dairy) or a dollop of nut butter. Sprinkle leftover oat mixture over the top for extra texture.
Notes
- Pear selection: Firm pears like Bartlett or red pears are ideal for baking. Organic is best to reduce pesticide exposure.
- Core removal: A melon baller works best, but a spoon is a simple alternative.
- Extra flavor: Add a pinch of nutmeg or a splash of vanilla to the oat filling for extra warmth.
- Serving suggestions:
- For breakfast: Serve warm with yogurt or a drizzle of almond butter.
- For dessert: Pair with vanilla ice cream or coconut cream.
- Storage: Store leftover baked pears in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave before serving.
- Prep Time: 10 min
- Cook Time: 30 min