Breakfast
October 19, 2011

Saffron Pear Baked Oatmeal

Homemade healthy baked oatmeal breakfast with pomegranate seeds.

Have you ever had baked oatmeal? If yes then you are part of a club. A very important club of exclusive folks who know how addictive this is. I cannot believe this is breakfast because really it could replace dessert for me. The saffron puts an elegant twist on a classic bowl of oats. Ready to bake your breakfast? Let’s check out just how simple this is to prepare.

I know control yourself…

Homemade healthy baked pear oatmeal breakfast with pomegranate seeds.

Be sure to bake up a big batch of this oatmeal as you can enjoy it for quite a few days. Simply warm some up before serving or enjoy chilled straight out of the fridge.

I always have some protein with mine…Greek yogurt or a side of eggs. You could also just add some more nuts for energy sustain. Try it in a layered parfait.

Fresh ripe pomegranate cut in half with seeds (arils)

Pomegranates are super stars this time of year. Grab a few, slice ’em in half and dig in. Just wear a dark apron when you do this. The red juice gets everywhere!

This squadgy fat little pear makes everything right in the world. I would say as far as pears go this little chubby guy should be a super model. The only thing he is missing is his top hat stem and leaf. That’s OK though.

We must all embrace our imperfections.

Homemade healthy baked oatmeal breakfast with pomegranate seeds.

One of my all time favorite lifestyle brands for the home is Shabby Chic. The owner Rachel Ashwell is a genius when it comes to vintage cottage design. One of her signature designs is a BIG puffy white couch called the squishy.

This pear would take a seat on that.

Bartlett pear for fall baked oatmeal recipe.

Let’s take a moment to pause and look at how it’s yellowy green hue transforms into a pinky red.

Taking the time to notice life’s subtleties makes for brighter days…

Homemade healthy baked oatmeal breakfast with pomegranate seeds.

After you bake your oatmeal be sure to cover the top with all kinds of seasonal fruits, dried cranberries, blueberries, goji berries and such.

Add a splash of cream or milk.

Toasted nuts are always in favor over here too. Hazelnuts, almonds, pistachios, peanuts, pecans…

Homemade healthy baked oatmeal breakfast with pomegranate seeds.

I must warn you ~ your house will smell amazing if you make this oatmeal. This breakfast is perfect for holiday brunch parties, showers and what not.

All of your guests will be satisfied as it is gluten free, dairy free, vegan and there are no refined sugars.

Homemade healthy baked oatmeal breakfast with pomegranate seeds.

What is your favorite breakfast? Have you ever made baked oatmeal? What goodies do you like to put in yours?

Graphic with pink fleur de lis for MarlaMeridith.com

Earth's Own giveaway and review on MarlaMeridith.com blog

Giveaway Details

This giveaway is now closed. Thanks for all of your entries. Congrats to my two winners Christine #114 and Jessica #78.

Two winners for this giveaway – EACH winner would get 4 FREE vouchers for product (2 for Almond Fresh and 2 for Ryza Rice Milk) + a $50 Whole Foods gift card

Earth’s Own Ryza rice milk and Almond Fresh milk are great healthy options to add to all kinds of vegan recipes. At MarlaMeridith.com we are not dairy free, but we always love the opportunity to use all kinds of nutrient rich ingredients. A little about Ryza: The only rice beverage to bear the Whole Grains Council seal, Ryza is also the only rice milk to contain 16 grams of whole grains per one cup serving. Ryza contains no added oils, making it half the fat of the leading competitor.

Almond Fresh milk: Made with nutrient-rich real California almonds, Almond Fresh offers a unique “real nutty taste” that is exclusive to the beverage. In 2011, it received the “Best New Product” award in the Dairy Alternative category as voted by more than 25,000 consumers and featured in Canadian Living magazine.

Neat huh!

How to Enter

Leave some comments….tell me what your favorite kind of oatmeal is. You have until Sunday, October 23rd, 12 midnight PST to enter this giveaway. One winner will be chosen via random.org and will have 3 days to respond or a new winner will be selected. Open to residents of the USA.

To earn additional entries, leave a separate comment for each of the steps listed below. If you don’t leave separate comments for each step, we will not be able to include them.

  1. Tell me about your favorite oatmeal recipe or about your favorite breakfast.
  2. Add the MarlaMeridith.com badge into your sidebar or somewhere on your blog
  3. Tweet this giveaway, being sure to include my Twitter handle (@MarlaMeridith). Here’s a sample tweet you could use or make up your own: For 2 winners $50 @WholeFoods gift cards + FREE #vegan Almond & Rice milk vouchers @MarlaMeridith http://su.pr/25BCEN #giveaway PLS RT
  4. Tell me which MarlaMeridith.com Recipe you will make with this vegan milk
  5. Follow @MarlaMeridith on Twitter
  6. Follow Marla Meridith on Pinterest & pin this recipe post
  7. Sign up for my Email or RSS feeds
  8. Stumble this post & follow @familyfresh on StumbleUpon
  9. Add a link to this post on your blog.
  10. Add your link (blog URL) to Project Lunch Box add our badge to your blog
  11. Follow @MarlaMeridith on Instagram

*Be sure to stay in touch with MarlaMeridith.com, Almond Fresh and Ryza on Facebook too.

[amd-zlrecipe-recipe:26]

Baked Oatmeal Recipe Links

MarlaMeridith.com Disclosure: We were sent samples of Earth’s Own Ryza and Almond Fresh Milks. We enjoyed them so are passing on the great taste to you. 

Tidy Mom

This post has been included in TidyMom’s I’m Lovin it Fridays

~ Marla Meridith

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258 thoughts on “Saffron Pear Baked Oatmeal”

  11. That oatmeal looks divine!! My favorite oatmeal is any kind made with steel oats and banana – additional ingredients such as blueberries, cinnamon, pomegranate and almonds are also welcome too 🙂

    Reply

  12. I love swiss chard tarts that have lots of cream and cheese in it. If I’m looking for a sweet tart, I’d pick anything with apples or pears!

    Reply

    1. That’s a bummer, your MIL needs to share that delish apple tart with you. Perhaps she has a magic touch that should not be messed with??

      Reply

  23. The vegan milk I would use for the Banana Almond Snack Cake recipe. I’ve made it before but am wondering how it would taste with the vegan milk.

    Reply

  36. Stop it!! These photos are drop dead gorgeous! I am so proud of you and your ridiculous talent!! So fun to see you today, let’s get together again soon 🙂 xoxo

    Reply

  37. I LOVE steel cut oats with just a sprinkle of brown sugar and a splash of milk or cream. So simple, but so YUM!!

    Reply

  39. I love two different fruit flavors of oatmeal mixed together and with banana added in!

    I keep meaning to try baked oatmeal. It looks great.

    Reply

  44. My favorite type of oatmeal is steel cut oats with flax seed, walnuts, banana and maple syrup. Also love to add some pumpkin in there!

    Reply

  45. You know, I really have never made my own oatmeal…I’m in to my first year of marriage and am just now getting into this “preparing (healthy) meals groove”. However this one looks delicious and I can’t wait to try it! I will say I love the pre-made store bought apple cinnamon oatmeal 🙂

    Reply

    1. Kristen, once you start making your own oatmeal you will forget all about those little packs. Maybe?! It is fun to be able to control all of your own ingredients….adding all the fruit, nuts and seeds makes it extra delish too. Remember if you make a Big Batch then it is always ready for you when you need it most 🙂

      Reply

    1. Gwen, don’t feel bad. Cereal happens a lot over here too. Time gets away from us all, especially on the busy week days. I hope you guys enjoy the oatmeal 🙂

      Reply

  48. oooh, this looks super yummy! My favorite kind of oatmeal is steel cut, with a little almond milk, maple syrup and pears. Always with some eggs for protein. Yum!

    Reply

  51. I’d definitely try out your Chocolate Pumpkin Cornbread Layer Cake with the vegan milk – that recipe looks tasty! I really only use vegan milk (mostly almond milk), so everything and anything I make is with it!

    Reply

  52. Given my love of oatmeal, I can’t really believe I’ve never had it baked! I love how fall-infused this is. Delicious!

    My favorite oatmeal is pumpkin oats!

    Reply

  54. I love slow-cooked pumpkin pie oatmeal – so delicious, especially with a little Greek yogurt tossed in for added creaminess! 🙂

    Reply

  56. My favorite tart is definitely deep chocolate, but my sister makes a mean fresh fruit tart with pastry cream that’s up there as well!

    Reply

  57. My favorite oatmeal is when we run out of milk and I only have 1/2 & 1/2 to put in there. It’s so good and creamy.

    Reply

  62. I planned on getting almond milk for the first time this week to try to have a healthier diet. I wasn’t sure what to do with it first. this may be the first recipe I EVER try with almond milk. wish me luck!

    Reply

  63. I would try the almond milk in your Avocado Scone recipe. I think the almond flavor would taste great with the rice flour and dried blueberries! (LOVE these scones, by the way!)

    Reply

  66. I’d make Baked Pumpkin Pie Oatmeal with my free soy milk! I keep seeing recipes for pumpkin flavored oatmeal and I can’t wait to try it.

    Reply

  67. My favorite breakfast recently has been french toast – I just can’t get enough! Definitely nowhere near as healthy as baked oatmeal – which I also love!!

    Reply

  68. Always looking for unique oatmeal ideas! I make savoury oats all the time to keep things unique. Frozen or fresh veggies and my favorite herbs and spices cooked with the oatmeal. Right before the oatmeal has finished cooking I add some cottage cheese and some regular mozzarella. I usually have smoked paprika in it because I love that spice! Then if I have been good I top it with a runny egg or a few scrambled egg whites, avacado, and usually some sort of salsa or hot sauce. Different but delicious.

    Reply

  70. I love oatmeal. I am an oatmeal connoisseur. I normally put dried cranberries or fresh fruit, then pour some almond milk over top, add a little pumpkin spice or cinnamon and call it a day. YUM!

    Reply

  77. Yummy! It is cold and drizzly today! I would love to curl up with a book and indulge in this yummy treat. I love comfort food. Baked fruit and oatmeal is a cure all! Love all the photos. Looks like you photographed it in Rachel Ashwell’s kitchen!

    Reply

  82. I love giving my kids hearty breakfasts before school. I just can’t bring myself to give them cereal everyday and hope they make it to lunch. Our favorites include potato, egg & bacon hash.

    Reply

  83. Oh my gosh, this looks incredible! I MUST try this! I have never baked oatmeal…unless it’s in a cookie or bread! 🙂 I usually cook my oatmeal on the stovetop with apples, cinnamon and raisins…but next up is this recipe! Thank you for the inspiration!

    Reply

  91. I do like baked oatmeal. With quinoa, dried cherries, and almonds. We only drink almond milk in our house, always have (kids went from me to that)! Great recipe, marla!

    Reply

  94. This is great – I love baked steel cut oatmeal with nutmeg – v comforting – and like you suggest perfect cold straight from the refrigerator… x

    Reply

  104. Oh my GOODNESS this looks divine! Never tried baked oatmeal and I’m super excited to try! We just discovered how much we (my boy) and I love steel cut oats so we may have to try this with those, too! Your photos are, as always, simply delectable, Marla!!

    Reply

    1. Jennifer….yay congrats on joining pinterest. Took them forever to sign me up & now I am addicted to it. I am more than thrilled to be your first pin!! Will look for you over there now 🙂

      Reply

  108. I love a kefir and fresh fruit smoothie, but as Fall is here and winter is coming, this looks like a very doable comfort food.

    Reply

  113. My favorite is a simple oatmeal prepared on the stovetop with chopped apples, raisins, cinnamon, butter and brown sugar. Yum!!

    Reply

  116. I’m excited to try the Maple Apple Upside Down Cake, exchanging the fat free milk with the Almond Fresh. Yum!!

    Reply

  120. I receive and love your emails – the recipes make my stomach growl and the pictures inspire me to be creative. Thanks for sharing your talent!!

    Reply

    1. Abeer: the chocolate chips are a total win. Especially when they melt into a steamy bowl of oatmeal. Makes ’em taste like a fresh out of the oven cookie!

      Reply

  135. I think I wld like to have the almond milk on oatmeal with some toasted slivered almonds. I think the textural addition would be wonderful.

    Reply

  137. I have never had baked oatmeal, I have never even thought about it! But it looks and sounds like such an awesome idea. I normally just have my oats in porridge form with banana, honey and nuts – a simple and boring and classic way but a goodie! (Or cooked into British flapjacks for the comfort eating!). Not entering the comp btw (we don’t have whole foods here!) just sharing! Lovely post.

    Reply

    1. Hi Juls! Thanks for sharing. None of your ways with oats sound boring at all. Simplicity is indeed perfection. I love letting the true flavor of these whole food ingredients shine through. LOVE British flapjacks too.

      Reply

  141. Wow…the pomegranate looks so good in this. I always get so frustrated pulling the insides out though!

    My favorite oatmeal would have to be chocolate peanut butter…it’s just ol’ reliable for me.

    Reply

  142. Love Love Love- like always you amaze me with each new recipe. The giveaway is awesome too btw. My family oatmeal has and will always be my brown sugar and banana oatmeal. So yummy- I am craving just thinking about it

    Reply

  143. Until i discovered baked oatmeal my favorite oatmeal was the overnight slow cooked. Depending on my craving I added lots of dried fruits/nuts/fresh fruit to it. Yours looks great Marla, stunning photos as usual

    Reply

  150. I am totally going to try this, I think my kids and I would love it!
    Since it’s fall I’d say my favorite oatmeal recipe is oatmeal with some canned pumpkin, cinnamon, maple syrup and almonds…yum!

    Reply

  153. I love almond milk, I made some from scratch the other day but I usually buy it like this : ) I’m also intrigued by the idea of baked oatmeal. I think I would actually like it better than regular oatmeal and I’m looking for more breakfast options. I’m curious, what do you usually eat for breakfast? I eat a lot of eggs but I’m wondering if there’s another high protein option…

    Reply

    1. G, I like baked oatmeal more than regular oats. I prefer the texture of it and the fact that the flavors have a longer chance to combine. It is also lasts a long time in there fridge for breakfasts at the ready. No matter what my breakfasts have a good amount of whole grain carbs, protein and fat. For the protein I do egg whites. Fats are nuts & seeds & the carbs something like this or my Stuffed French Toast. Lately I have been loving my crumbles for breakfast too. Always with the protein & fat though, other wise I would crash something awful.

      Reply

  172. love me some baked oatmeal! I created a recipe which will be appearing in the Clean Eating Magazine newsletter in January. Can’t wait to share it with everyone!

    Reply

  176. I have an oatmeal-chocolate chip cookie with coconut and sometimes dried cranberries that I love (too much actually! LOL)

    Reply

  189. I will make the Family Fresh Cooking Recipe, “Apple Oatmeal Breakfast Cookies – Gluten Free” with this vegan milk.

    Reply

  203. We also poach our plums and add them to oats soaked over night in yogurt..the kids get a huge kick out of the oats turning pink from the fruit!

    Reply

  204. I love to make apricot oatmeal bars, but they’re quite high in sugar and butter. I think I’ll give this a try. Thanks!

    Reply
  205. Pingback: Crushing On > Marla Meridith of Family Fresh Cooking | foodiecrush

  207. Please, please. please tell us what Stevia drops are equivalent to — I love several of your recipes, but I do not want to go out and buy Stevia, which is expensive. I generally have a full range of sweeteners on hand: honey, molasses, malt syrup, maple syrup and all forms of sugar. Could you please just give a ratio for something else to substitute for Stevia? I would appreciate it.

    Reply

    1. Great question Sharyn and thanks for asking! I have only tested my recipes as written. It is always tricky to speculate the ratios of sugar versus stevia. It is even tricky when using different brands of stevia as they are all processed differently. I always link to the products I use when measurements are necessary. I suggest you experiment on your own & let us know if you find something that works out for you. In this case since it is not a cake you might want to use a little less milk and start with a few tablespoons of maple syrup, sugar or what not. I also suggest that you taste the mixture before baking & make adjustments before you bake. You can always sweeten the oatmeal more when you serve it. We serve ours with a little pitcher of maple syrup.
      Best of luck! m

      Reply

  208. Hello! I just made this delicious baked oatmeal, but I was wondering: Should it be dry, almost like a slice of moist cake? Or should it be crisp on the edges and top, and the consistency of regular oatmeal on the inside?

    Thanks!

    Reply

    1. Hi Haley! Great question. I’ll compare it to a moist piece of cake. To make it more creamy (if that is what is desired) you can add more liquid before baking -or- serve with some coconut milk, milk, yogurt etc. Sometimes I reheat a slice & mix it with some milk before reheating so it soaks it all up & becomes more of a rice pudding texture . I hope this is helpful?? m

      Reply
  209. Pingback: Recipe Roundup:Pears

  210. hi, lovely recipe, i am still a rookie in the kitchen. my question is in regards to the coconut milk, is it the one that comes in a can or the kind that is refrigerated? thanks

    Reply

  211. hi I have cooked for 45 min.. ii is still a little liquidy.. do I cook longer or does it form to a solid once cooled

    Reply
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