Baked Pear Porridge

This Baked Pear Porridge is warm, cozy, and just sweet enough to make breakfast feel a little more special. The pears roast with maple syrup and cinnamon until soft and golden, while the oats cook into a creamy porridge on the stove. Add toasted walnuts on top and you’ve got a simple breakfast with plenty of texture, warm spice, and naturally sweet pear flavor.

Why You’ll Love This Recipe

• Warm and comforting: Perfect for cooler mornings.
• Naturally sweet: Pear and maple syrup bring plenty of sweetness without needing much else.
• Great texture: Creamy oats, tender pear, and crunchy walnuts work really well together.
• Simple ingredients: Everything is easy to find and mostly pantry-friendly.
• Easy to make: The pears roast while the porridge cooks.
• Plant-based: Almond milk keeps the recipe dairy-free and vegan.
• Good for breakfast or brunch: It feels a little more special than basic stovetop oats.

Try my Spiced Apple Porridge recipe.

What You’ll Need to Make Baked Pear Porridge

• 1 pear, cored and sliced
• 2 tablespoons maple syrup, divided
• 1 teaspoon ground cinnamon, divided
• 4 tablespoons walnuts, chopped
• 4.2 ounces (120 g) rolled oats
• 12 fluid ounces (360 ml) unsweetened almond milk
• Extra almond milk as needed, optional

Try my Creamy Blueberry Porridge recipe.

What You’ll Need to Do

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Serves: 2

→ Start by preheating your oven to 350°F (180°C).

→ Place the sliced pear on a baking tray.

→ Drizzle over 1 tablespoon maple syrup and sprinkle with ½ teaspoon cinnamon.

→ Give everything a quick toss so the pear slices are nicely coated, then spread them into a single layer.

→ Bake for about 15 minutes.

→ Now scatter the chopped walnuts over the tray and return it to the oven for another 5 minutes.

→ That gives the pears time to soften and caramelize while the walnuts get lightly toasted.

→ While all that is happening, get the porridge going.

→ Add the rolled oats, almond milk, remaining 1 tablespoon maple syrup, and remaining ½ teaspoon cinnamon to a saucepan.

→ Place over medium heat and cook for around 5 to 7 minutes, stirring regularly.

→ The oats should become creamy and tender.

→ If the porridge gets thicker than you like, simply add another splash of almond milk and keep stirring.

→ Divide the warm porridge between two bowls.

→ Top with the baked pear slices and toasted walnuts, then spoon over any maple-cinnamon juices left on the baking tray.

Serve warm.

Try my Cacao Almond Porridge recipe.

Easy Ingredient Swaps

Pear: Apple works beautifully and gives you a slightly firmer topping.

Walnuts: Pecans, almonds, or hazelnuts can all work.

Almond milk: Oat, soy, cashew, or regular milk can be substituted.

Maple syrup: Honey can be used if you don’t need the recipe to stay vegan.

Rolled oats: Quick oats will work, although the finished porridge will be softer and cook faster.

Cinnamon: Pumpkin pie spice or a little ground ginger can add a different flavor.

Try my Apple Raisin and Cinnamon Oat Bar recipe.

Some Twist and Tweak Ideas

Add a pinch of nutmeg to the pears before roasting.

Mix raisins or dried cranberries into the porridge.

Add vanilla extract to the oats.

Top with almond or peanut butter.

Sprinkle chia seeds or ground flaxseed over the finished bowls.

Add sliced banana for extra fruit.

Mix a spoonful of dairy-free yogurt through the porridge before serving for extra creaminess.

A little orange zest works surprisingly well with pear and cinnamon.

Try my Overnight Oats with Blueberry Chia Jam recipe.

Some Helpful Tips

Slice the pear evenly. Similar-size slices roast at the same speed.

Use a ripe but firm pear. Very soft pears can turn mushy during roasting.

Keep an eye on the walnuts. They only need a few minutes and can burn quickly.

Stir the oats frequently. This helps them cook evenly and keeps them creamy.

Adjust the milk as needed. Different oats absorb slightly different amounts of liquid.

Don’t waste the tray juices. Spoon them over the porridge because they’re packed with maple, cinnamon, and pear flavor.

Try my High-Protein Chocolate Banana Oats recipe.

Some Budget-Friendly Tips

Use whichever pear variety is cheapest or currently in season.

Store-brand rolled oats and almond milk work perfectly well.

Buy walnuts in larger bags or from bulk bins if you use them often.

You can also use sunflower seeds or pumpkin seeds if walnuts are expensive.

If maple syrup is one of the pricier ingredients in your pantry, reduce it slightly and let the ripe pear provide more of the sweetness.

Try my Lemon Pie Overnight Oats recipe.

Some Serving Ideas

Serve this baked pear porridge with:

• Fresh berries
• Sliced banana
• Dairy-free yogurt
• Nut butter
• Chia seeds
• Ground flaxseed
• Toasted coconut
• Extra chopped nuts
• A drizzle of maple syrup
• A splash of cold almond milk

For a simple breakfast, the roasted pear and walnuts are plenty on their own.

For brunch, add some yogurt and berries on top.

Make-Ahead Tip

You can roast the pears and walnuts ahead of time and store them in the refrigerator.

The porridge can also be cooked in advance, although it will thicken considerably as it cools.

When reheating, just add extra almond milk until it becomes creamy again.

You can also measure the oats, cinnamon, and nuts the night before so breakfast comes together even faster.

Some Storage and Reheating Tips

Store leftover porridge in an airtight container in the refrigerator for up to 3 days.

Keep the roasted walnuts separate if possible so they stay crunchy.

Reheat the porridge gently on the stovetop or in the microwave.

Add a splash of almond milk before reheating because oats absorb more liquid while sitting.

Warm the pears separately or stir them directly into the porridge.

I wouldn’t recommend freezing the roasted pear topping, but the cooked porridge itself can be frozen if needed.

Final Thoughts

This Baked Pear Porridge is a simple way to make everyday oats feel a little more interesting.

The creamy cinnamon porridge is already comforting, but adding maple-roasted pear and toasted walnuts gives you sweetness, crunch, and plenty of warm flavor.

It takes about 25 minutes from start to finish, and most of that time is hands-off while the pears are in the oven.

Baked Pear Porridge

I love this Baked Pear Porridge when I want something warm and cozy! 🍐🥣 Creamy cinnamon oats get topped with maple-roasted pears and crunchy walnuts.

Author: Danny Davis Courses: Breakfast, Brunch Recipe Keys: Dairy Free Quick Meals Vegan

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Prep Time 5 mins Cook Time 20 mins Total Time 25 mins Difficulty: Beginner Servings: 2 Estimated Cost: $ 5 Calories: 455

Ingredients

Servings

• 1 pear, cored, sliced
• 2 tbsp. maple syrup
• 1 tsp. ground cinnamon
• 4 tbsp. walnuts, chopped
• 4.2 oz. rolled oats (120g)
• 12 fl oz. unsweetened almond milk (360ml)

Instructions

1. Preheat the oven to 350°F (180°C).
2. Arrange the sliced pear on a baking tray.
3. Drizzle with 1 tablespoon maple syrup and sprinkle with ½ teaspoon ground cinnamon. Toss gently until evenly coated.
4. Bake the pears for 15 minutes.
5. Add the chopped walnuts to the baking tray and return it to the oven for an additional 5 minutes, or until the pears are tender and the walnuts are lightly toasted.
6. Meanwhile, place the rolled oats, almond milk, remaining 1 tablespoon maple syrup, and remaining ½ teaspoon cinnamon in a saucepan.
7. Cook over medium heat for approximately 5–7 minutes, stirring frequently, until the oats are tender and the porridge is creamy.
8. Add a small amount of additional almond milk if a thinner consistency is desired.
9. Divide the porridge evenly between two bowls.
10. Top with the roasted pear slices and toasted walnuts.
11. Spoon any remaining maple-cinnamon juices from the baking tray over the porridge and serve warm.

Nutrition Facts

Servings 2

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Amount Per Serving

Calories 455kcal

% Daily Value *

Total Fat 15g24%

Sodium 85mg4%

Total Carbohydrate 72g24%

Dietary Fiber 9g36%

Sugars 22g

Protein 11g22%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Estimated Glycemic Index: ~50
Estimated Glycemic Load per Serving: ~30

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