Ginger-Pear Baked Oatmeal Breakfast Casserole

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes

Quick Ingredients

• 2 cups old-fashioned rolled oats
• 2 medium ripe-but-firm pears, cored and diced (about 3 cups)
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• 1 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 large eggs
• 2 1/4 cups milk (dairy or unsweetened non-dairy)
• 1/3 cup packed brown sugar + 1 Tbsp for pears + 2 Tbsp for topping
• 2 Tbsp unsalted butter, melted (plus extra for greasing)
• 1 Tbsp finely grated fresh ginger
• 1 tsp vanilla extract
• Optional: 1/4 cup chopped pecans or walnuts; yogurt or cream for serving

Do This

• 1. Heat oven to 350°F (175°C). Generously butter an 8×8-inch baking dish (or similar).
• 2. In a bowl, combine oats, baking powder, salt, ground ginger, cinnamon, and nutmeg.
• 3. In another bowl, whisk eggs, milk, 1/3 cup brown sugar, melted butter, fresh ginger, and vanilla.
• 4. Toss diced pears with 1 Tbsp brown sugar and a pinch of ground ginger; spread most on bottom of dish.
• 5. Stir dry ingredients into wet until just combined; pour mixture over pears and gently level.
• 6. Scatter remaining pears and nuts on top, sprinkle with 2 Tbsp brown sugar, and bake 35–40 minutes until set and golden.
• 7. Cool 10 minutes, then scoop into bowls and serve warm with yogurt, cream, or milk.

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Why You’ll Love This Recipe

• Cozy, warming flavors of ginger and pear make this feel like a hug in a bowl on chilly mornings.
• Baked once, it feeds a crowd or makes easy reheat-and-eat breakfasts all week.
• Simple pantry ingredients: oats, milk, eggs, brown sugar, and spices do most of the work.
• Not too sweet on its own, so you can dress it up with yogurt, cream, or extra fruit as you like.

Grocery List

• Produce: 2 medium pears, 1 small knob fresh ginger (about 1 inch)
• Dairy: Milk (any kind), 2 large eggs, unsalted butter, optional yogurt or cream for serving
• Pantry: Old-fashioned rolled oats, brown sugar, vanilla extract, baking powder, fine sea salt, ground ginger, ground cinnamon, ground nutmeg, optional chopped nuts (pecans or walnuts)

Full Ingredients

For the Ginger-Pear Oat Base

• 2 cups old-fashioned rolled oats (do not use quick-cooking or steel-cut)
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• 1 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg

For the Wet Mixture

• 2 large eggs
• 2 1/4 cups milk (dairy or unsweetened non-dairy such as almond, oat, or soy)
• 1/3 cup packed brown sugar (light or dark)
• 2 Tbsp unsalted butter, melted and slightly cooled, plus extra for greasing the dish
• 1 Tbsp finely grated fresh ginger (from about a 1-inch knob)
• 1 tsp pure vanilla extract

For the Pear Layer and Topping

• 2 medium ripe-but-firm pears (about 450 g / 1 lb total), cored and diced into 1/2-inch pieces (about 3 cups)
• 1 Tbsp packed brown sugar (to toss with pears)
• 2 Tbsp packed brown sugar (for sprinkling on top)
• Optional: 1/4 cup chopped pecans or walnuts, for crunch on top

To Serve (Optional)

• Cold milk, half-and-half, or cream
• Plain or lightly sweetened yogurt
• Extra sliced pears or other fruit

Step-by-Step Instructions

Step 1: Heat the oven and prepare the baking dish

Preheat your oven to 350°F (175°C) with a rack in the center. Lightly but thoroughly grease an 8×8-inch (20×20 cm) baking dish or similarly sized casserole with butter. Make sure to coat the corners and up the sides; this keeps the oats from sticking and makes scooping out neat portions much easier.

Step 2: Mix the dry ingredients

In a medium bowl, add the rolled oats, baking powder, salt, ground ginger, cinnamon, and nutmeg. Stir with a spoon or whisk until everything is evenly combined and the spices are well distributed through the oats. This step helps ensure you do not get pockets of spice in the finished bake.

Step 3: Whisk together the wet mixture

In a larger mixing bowl, crack in the eggs and whisk until well beaten. Add the milk, 1/3 cup brown sugar, melted butter, grated fresh ginger, and vanilla extract. Whisk until smooth and the brown sugar has mostly dissolved. The mixture should smell warmly aromatic from the ginger and vanilla. If the butter starts to clump, it is fine; it will melt back into the bake in the oven.

Step 4: Combine the oats with the wet mixture

Pour the dry oat mixture into the bowl with the wet ingredients. Stir gently with a spoon or spatula until the oats are evenly moistened and no dry patches remain. You do not need to beat or whisk vigorously; just aim for a cohesive, pourable batter with oats suspended in the liquid custard.

Step 5: Prepare and layer the pears

Core the pears and dice them into roughly 1/2-inch pieces, leaving the skins on for extra color and texture if you like. You should have about 3 cups. In a small bowl, toss the diced pears with 1 Tbsp brown sugar (and, if you enjoy extra spice, you can add a small pinch of ground ginger here as well). This light coating helps the pears caramelize at the edges.

Scatter about two-thirds of the pears evenly over the bottom of the greased baking dish. These will form a soft, jammy layer under the oats. Reserve the remaining third of the pears for the top.

Step 6: Assemble the bake

Give the oat mixture a quick stir, then pour it gently over the pear layer in the baking dish. Use a spatula to nudge the oats so they are evenly distributed and the liquid reaches all corners. Sprinkle the reserved pears evenly over the surface. If using, add the chopped pecans or walnuts on top for a toasty crunch. Finally, sprinkle the top with the remaining 2 Tbsp brown sugar to create a lightly caramelized, crackly finish.

Step 7: Bake until set, then rest

Place the dish in the preheated oven and bake for 35–40 minutes, until the center is just set, the edges are bubbling lightly, and the top is golden with browned edges on the pears and nuts. If you gently shake the dish, the center should not slosh, but a slight wobble is fine.

Remove from the oven and let the porridge bake rest for at least 10 minutes. This short cooling time allows it to firm up just enough to scoop while still being soft and custardy inside.

Step 8: Serve warm

Scoop the warm ginger-pear porridge bake into bowls. For a classic cozy feel, pour a little cold milk, half-and-half, or cream around the edges, or top with a spoonful of yogurt. Garnish with extra sliced pear if you like. Enjoy right away while it is still steaming and fragrant.

Pro Tips

• Use ripe but firm pears: Overripe pears can turn mushy and watery; choose pears that yield slightly to gentle pressure but still hold their shape when cut.
• Dial the ginger to your taste: For a stronger kick, increase the fresh grated ginger up to 2 Tbsp. For a milder version, use 2 tsp instead of the full tablespoon.
• Let it rest before serving: Those 10 minutes after baking help the oats set into a soft, spoonable texture rather than a loose, soupy one.
• Make it dairy-free: Use a neutral non-dairy milk and swap the butter for melted coconut oil or a dairy-free butter alternative.
• Feed a crowd: Double the recipe and bake it in a 9×13-inch dish. Add 5–10 minutes to the baking time, checking for doneness in the center.

Variations

• Ginger-Pear Almond Bake: Replace 1/2 cup of the oats with sliced almonds and sprinkle additional almonds on top instead of walnuts or pecans. Add 1/2 tsp almond extract along with the vanilla.
• Maple-Ginger Version: Swap half of the brown sugar (about 3 Tbsp) in the wet mixture for pure maple syrup. Drizzle a little extra maple syrup over each serving instead of using additional sugar.
• Spiced Autumn Fruit Mix: Replace 1 cup of the pears with diced apple or persimmon and increase the cinnamon to 1 1/2 tsp for a more complex, multi-fruit bake.

Storage & Make-Ahead

Allow the ginger-pear porridge bake to cool completely, then cover the dish tightly or transfer portions to airtight containers. It will keep in the refrigerator for up to 4 days. Reheat individual servings in the microwave for 45–75 seconds, adding a splash of milk to loosen if needed. For the oven, cover the dish with foil and warm at 325°F (165°C) for about 15 minutes, or until heated through.

To make ahead, assemble the oat mixture and the diced pears the night before in separate containers and refrigerate. In the morning, layer the pears in the buttered dish, stir the oats into the wet mixture, pour over the pears, add toppings, and bake. This cuts your active morning prep down to just a few minutes.

Nutrition (per serving)

Approximate values for one of 6 servings (without optional nuts or toppings): about 280 calories, 9 g protein, 7 g fat, 44 g carbohydrates, 5 g fiber, 18 g sugars, and 260 mg sodium. Values will vary based on the type of milk, sugar brand, and any toppings you add.