Pear, Cranberry & Hazelnut Baked Oatmeal
Preparation time
Cooking time
Total time
This Pear, Cranberry & Hazelnut Baked Oatmeal is the winter breakfast of your dreams. Simple to make, wholesome and so delicious packed with festive flavour.
Recipe type: Breakfast & Brunch, Sweet
Cuisine: 60+ minutes, Vegan
Serves: 6
  • 100g fresh cranberries (frozen are fine) + 2 tbsp water
  • 1 tbsp coconut sugar or maple syrup
  • 70g hazelnuts
  • 2 pears
  • 150g rolled oats (gluten-free if required)
  • 1½ tsp cinnamon
  • 1 tsp ginger
  • ½ tsp nutmeg
  • Pinch of good salt
  • 1 tsp baking powder (gluten-free if required)
  • 200ml non-dairy milk
  • 3 tbsp apple puree*
  • 1 tsp vanilla extract (optional)
  1. Heat the oven to 180°C / 350°F / Gas Mark 4.
  2. Put the cranberries, water and coconut sugar/maple syrup in the dish you're using (I used one that measures about 8x6 inches) and put it in the oven.
  3. Chop the hazelnuts to toast. Cook for 4-5 minutes, either in a dry pan on the hob, or on a tray in the oven.
  4. Slice the pears thinly, and discard the seeds.
  5. Combine the oats, cinnamon, ginger, nutmeg, salt and baking powder in a mixing bowl.
  6. Whiz the milk, apple puree and vanilla extract together in a food processor (or hand-whisk), then stir this into the oat mixture. Add the hazelnuts too.
  7. You can now assemble! Remove the dish with the cranberries from the oven and scoop out 1-2 tbsp to add to the oat mixture.
  8. Layer the pear slices on top of the remaining cranberries, followed by the oat mix. Smooth it down with a spoon and cook for 40-50 minutes.
  9. Enjoy on its own, or serve with custard, cream or yoghurt.
*To make your own: Just chop 1 eating apple into small pieces, discard the seeds and cook in boiling water for 5 minutes. Drain the water and set aside. If you're not using a food processor for this recipe, mash the apple pieces by hand into a puree.
Recipe by The Whole Ingredient at