The Perfectly Healthy & Delicious Breakfast Cake–Gingerbread and Pears Oatmeal Bake, for the busy family! The lovely thing about this dish is it’s versatile! Keep reading and find out how.
It’s a chilly and wet winter morning so I popped this in the oven to warm us up. It made the whole house smell amazingly delicious. The lovely think about this dish is you can not only eat it for breakfast but also as an after school snack or even dessert. My kids love having this nice and warm oatmeal cake floating in their bowl with milk for breakfast. We call it breakfast cake in our house!
This oatmeal bake is what I consider comfort food. It was first given to me as one of the meals we were receiving from friends after giving birth to our 3rd son. Since then I’ve fallen in love with it and I’ve experimented with various fruits.
Since I made two pie pans from this one recipe, I’m using the other to serve to our guest tonight as a dessert with caramel and ice cream which makes it not so healthy. See I told you it’s so versatile!
Oh, I’m pretty sure this is a THM friendly recipe! If you use almond milk instead of regular milk it’s dairy free, it’s sugar free and gluten free.
Gingerbread and Pears Oatmeal Bake
ingredients: Makes 2 pie pans or one med-large casserole dish.
- 6 cups oatmeal
4 tsp. baking powder
2 tsp. salt
1/4 cup of sweetener (I use Pyure or Truvia)
3 tsp. cinnamon
2 tsp ground ginger
1/2 tsp ground cloves
Stir in another bowl:
- 1/4 cup coconut oil
1.5 cups almond milk (use this for THM friendly) or your favorite milk product
3 eggs or 1 cup of egg whites for THM friendly
2 teaspoons vanilla
1 cup plain greek yogurt
Optional–1-2 tbsp molasses
This recipes does not require flour. When baked it will rise like a cake but with a fluffy, crumbly texture.
- Mix together first 7 ingredients.
- Stir the other 5 ingredients in another bowl then add the wet mix to your dry ingredients.
- Place in baking dish and layer thin pear slices on top. You can also dice a few pears up then put them in the dry ingredients.
- Bake at 350 degrees for 40-45 minutes in a lightly greased pan.
To reheat add a little milk or water, cover and microwave for 30 to 60 seconds.
Various way to eat this cake!
We eat it for breakfast either as is or we place a slice in a bowl and add milk in it.
You can enjoy it as snack cake for an after school treat. We also eat it with dessert and drizzle caramel sauce with a scoop of vanilla ice cream!