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Prep Time:20 minsAdditional Time:40 minsTotal Time:1 hrServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:40 minsTotal Time:1 hrServings:6Yield:6 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:40 mins
Additional Time:
40 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2cupsold-fashioned oats (see Tip)½cupwalnuts, chopped2teaspoonsground cinnamon1teaspoonbaking powder¾teaspoonsalt¼teaspoonground nutmeg⅛teaspoonground cloves2cupsunsweetened almond milk or 2% milk1cuplow-fat plain Greek yogurt (Optional)¼cuppure maple syrup2tablespoonsextra-virgin olive oil1teaspoonvanilla extract2pears, diced small (about 2 cups; see Tip)⅓cuplow-fat plain Greek yogurt (Optional)
Cook Mode(Keep screen awake)
Ingredients
2cupsold-fashioned oats (see Tip)
½cupwalnuts, chopped
2teaspoonsground cinnamon
1teaspoonbaking powder
¾teaspoonsalt
¼teaspoonground nutmeg
⅛teaspoonground cloves
2cupsunsweetened almond milk or 2% milk
1cuplow-fat plain Greek yogurt (Optional)
¼cuppure maple syrup
2tablespoonsextra-virgin olive oil
1teaspoonvanilla extract
2pears, diced small (about 2 cups; see Tip)
⅓cuplow-fat plain Greek yogurt (Optional)
DirectionsPreheat oven to 375 degrees F. Coat a 9-inch-square baking dish with cooking spray.Mix oats, walnuts, cinnamon, baking powder, salt, nutmeg, and cloves in a large bowl. Whisk almond milk (or milk), 1 cup yogurt, maple syrup, oil, and vanilla in a medium bowl.Pour the wet ingredients into the dry ingredients. Gently mix in pears. Transfer the mixture to the prepared baking dish.Bake until golden brown, 45 to 55 minutes. Top each serving with 1 tablespoon of the remaining yogurt, if desired.TipsTips: People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.Both ripe and unripe pears work in this recipe; however, unripe pears will hold their shape better during cooking.To make ahead: When cool, wrap individual servings in plastic wrap or transfer to mason jars and refrigerate for up to 3 days, or wrap in parchment paper and freeze for up to 2 weeks. To serve, remove plastic wrap and microwave for 30 seconds (2 to 3 minutes if frozen). Top with 1 tablespoon Greek yogurt, if desired.Originally appeared: Diabetic Living Magazine, Winter 2019
Directions
Preheat oven to 375 degrees F. Coat a 9-inch-square baking dish with cooking spray.Mix oats, walnuts, cinnamon, baking powder, salt, nutmeg, and cloves in a large bowl. Whisk almond milk (or milk), 1 cup yogurt, maple syrup, oil, and vanilla in a medium bowl.Pour the wet ingredients into the dry ingredients. Gently mix in pears. Transfer the mixture to the prepared baking dish.Bake until golden brown, 45 to 55 minutes. Top each serving with 1 tablespoon of the remaining yogurt, if desired.TipsTips: People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.Both ripe and unripe pears work in this recipe; however, unripe pears will hold their shape better during cooking.To make ahead: When cool, wrap individual servings in plastic wrap or transfer to mason jars and refrigerate for up to 3 days, or wrap in parchment paper and freeze for up to 2 weeks. To serve, remove plastic wrap and microwave for 30 seconds (2 to 3 minutes if frozen). Top with 1 tablespoon Greek yogurt, if desired.
Preheat oven to 375 degrees F. Coat a 9-inch-square baking dish with cooking spray.
Mix oats, walnuts, cinnamon, baking powder, salt, nutmeg, and cloves in a large bowl. Whisk almond milk (or milk), 1 cup yogurt, maple syrup, oil, and vanilla in a medium bowl.
Pour the wet ingredients into the dry ingredients. Gently mix in pears. Transfer the mixture to the prepared baking dish.
Bake until golden brown, 45 to 55 minutes. Top each serving with 1 tablespoon of the remaining yogurt, if desired.
Tips
Tips: People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Both ripe and unripe pears work in this recipe; however, unripe pears will hold their shape better during cooking.
To make ahead: When cool, wrap individual servings in plastic wrap or transfer to mason jars and refrigerate for up to 3 days, or wrap in parchment paper and freeze for up to 2 weeks. To serve, remove plastic wrap and microwave for 30 seconds (2 to 3 minutes if frozen). Top with 1 tablespoon Greek yogurt, if desired.
Originally appeared: Diabetic Living Magazine, Winter 2019
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Nutrition Facts(per serving)311Calories15gFat38gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
