These chocolate and pear baked oats are the perfect winter breakfast! When the weather is getting a bit colder, I really like a warm breakfast, and baking your oats is a fantastic option.
Using oats to make porridge is also a great option but I think baking your oats really adds a different texture. It holds together better, and the texture is firmer than traditional oatmeal.
Adding pears, cacao and hazelnuts really gives this a fantastic flavour. Pears are a lovely autumn and winter fruit. They are high in fibre and when they are baked you get a gorgeous flavour. And they work beautifully with the chocolate and nutty flavours.
Why Baked oats are easy to make
This recipe is not only delicious but also incredibly easy to make. With just a few steps and minimal preparation time, you can have it ready to go in no time at all. It’s an ideal option for meal prep or easy snacking throughout the day.
Unlike regular porridge, which requires constant stirring and attention, baked oats have minimal hands-on time. It’s just a case of mixing your ingredients, pouring them into a baking dish, and baking.
Another benefit of baked oats is that they are incredibly adaptable. You can easily swap the fruits, nuts, and sweeteners, to suit your preferences, or to use what you have on hand.
The recipe has the following ingredients:
- Porridge oats
- Pears
- Cacao powder
- Banana
- Vegan nutella
- Shelled hemp seeds
- Maple syrup
- Almond milk
- Hazelnuts
- Ground ginger, optional
- Dark chocolate chips, optional
Oats
The foundation of this recipe. Oats are rich in dietary fibre. They are also a good source of complex carbohydrates, which provide steady energy throughout the morning, and offer important vitamins and minerals such as manganese, phosphorus, and magnesium. I always try and go for organic oats where possible.
Pears
One of my favourite fruits, pears are great for adding fibre to a breakfast, particularly with the skin kept on. They add a natural sweetness to the recipe. They contain antioxidants like vitamin C and copper too. Their flavour pairs really well with the chocolate too.
Banana
Known for their potassium content, bananas are also rich in Vitamin B6. They add extra sweetness, reducing the need for additional sweeteners. You can easily sub for date paste or apple puree, if you don’t like bananas.
Cacao Powder
This is the unprocessed form of cocoa, which means it retains more of its natural nutrients and antioxidants. Cacao is also rich in magnesium, iron, and calcium, making it a really nutritious and delicious addition to these baked oats.
Almond Milk
Almond milk is used in this recipe to add a creamy texture without the need for dairy. It’s a great plant-based milk option that’s rich in vitamin E. Although depending on preference, you could use any plant-based milk for this recipe.
Shelled Hemp Seeds
I add a couple of tbsp of shelled hemp seeds to the baked oats. They are a fantastic source of plant-based protein. They really don’t alter the finished flavour much at all – they are purely added for extra nutrition, being great sources of omega-3 and omega-6 fatty acids.
Hazelnuts
A nut that is naturally high in healthy fats, primarily monounsaturated fats. They are also an excellent source of vitamin E, an antioxidant that helps protect your cells from damage and supports healthy skin. They contain magnesium too.
Vegan Nutella
My homemade recipe for Nutella is here. However, there are some good options in the supermarket, if you want to buy it in. Try and find one this has minimal additives if you can. Alternatively, you can sub with peanut or almond butter.
Storing Your Chocolate and Pear Baked Oats
One of the great things about these oats is that they store well, making them perfect for meal prep. Once baked, you can store the oats in an airtight container in the refrigerator for up to five days. This allows you to make a batch at the beginning of the week and enjoy a quick, nutritious breakfast each morning. You can eat the baked oats cold, straight from the fridge, or warm them up in the microwave or oven.
Serving Suggestion
I like to serve in large squares with a dollop of plant-based yoghurt and some extra nuts. Add in an extra drizzle of maple syrup too, if you have a sweeter tooth.
Recipe tips
- Fruit swaps: Feel free to sub in other fruits if you don’t want to use pears. You could use apples or raspberries, for example.
- Oat choice: In this recipe I’ve used organic, porridge oats. Oats are one of those things you should really try and buy organic, if possible. They are heavily sprayed and contain a lot of pesticides. I use the smaller porridge oats here. They cook quickly and don’t need as much milk as the larger jumbo varieties.
- Alternative sweeteners: If you aren’t vegan, honey will also work instead of maple syrup.
- Bananas: You can easily sub for date paste or apple puree, if you don’t like bananas.
- Experiment with toppings: I like to top the baked oats with nuts and a few dark chocolate chips, but this is entirely optional. You could add your own favourites.
- Make it high-protein: If you’d like to add more protein, stir in a scoop of vegan protein powder to the mixture and reduce the oats by a similar amount.
If you enjoyed this recipe, here are a few other breakfast options to try:
Chocolate and Pear Baked Oats
Ingredients
- 1 banana
- 2½ cups porridge oats (250g)
- 3 tbsp cacao powder
- 3 tbsp shelled hemp seeds
- 1½ cups unsweetened almond milk (375ml)
- 2 tbsp chocolate hazelnut spread
- 2 tbsp maple syrup
- 1 large pear
- 2-3 tbsp chopped hazelnuts
- 2 tbsp dark chocolate chips optional
Instructions
- Preheat the oven to 180C or 350F.
- Mash the banana in a large baking dish. Add the oats, milk, cacao, nutella, hemp seeds and maple syrup. Mix well.
- Slice the pear and deseed. Lay on top of the oats and press down slightly. Sprinkle over the nuts (and chocolate, if using). Bake for 25 mins.
- Once cooked, cut into 6 squares. Top with yogurt, hemp seeds, more chopped nuts and some more maple syrup, if desired.
Notes
- Feel free to sub in other fruits instead. Apples, raspberries or sliced bananas work well too.
- My baking dish is 20×30 cm.
- In this recipe I’ve used organic, porridge oats. I use the smaller porridge oats as they cook quickly. They also don’t need as much milk as the larger jumbo varieties.
- The nutritional information is based on the baked oats without the additional toppings. To up the protein, add in yoghurt and additional nuts/seeds.
- If you’d like to add more protein, stir in a scoop of vegan protein powder to the mixture and reduce the oats by a similar amount.
Definitely a Keeper! I made these over the holidays. Everyone loved it! And continued to snack on it, even cold. I had to make 2 subs because of what I had on hand. Used Cacao Nibs instead of powder, worked nicely. Only had slivered almonds, for nuts, and they worked well as a sub also. The nut-crunch add is nice! Might have snuck an extra banana in, as mine were small. Plan to make again. Thank you Helen!!
Thanks so much for the lovely review! So glad you liked them – and loving your subs.