Baked Cinnamon Pear Steel Cut Oats

Oatmeal is quickly becoming my breakfast obsession for the winter of 2012-13. I really don't remember what I did before I discovered the awesomeness that is steel cut oats. They're so versatile and I've been finding myself making all sorts of oatmeal concoctions in the slow cooker, on the stove top and now baked up in a warm and delicious casserole.

This, my friends, is what comfort food for breakfast looks like.  I decided to change things up a bit because I've been obsessively cooking with pumpkins and apples since September, so pears were my fruit of choice this time 'round. I combined fresh pears with cinnamon and Sucanat and the result was an ooey gooey fruit explosion tucked away under a hearty oatmeal topper.

Baked Cinnamon Pear Steel Cut Oats
Serves 4 - 5

2 large pears, chopped
2 tsp cinnamon
1 c steel cut oats
2 c almond milk (or soy milk, coconut milk, dairy milk)
3 tbsp Sucanat (or brown sugar)
1 tsp vanilla
pinch sea salt

Preheat your oven to 400 and grease a medium-sized casserole dish.

Place the chopped pears in a bowl and toss with 1 tablespoon of the Sucanat and 1 teaspoon of the cinnamon. Mix until the pears are well coated and pour into the bottom of the casserole dish.

Sprinkle the steel cut oats over the pears.

In a separate bowl, whisk together the milk, the remaining cinnamon, Sucanat and vanilla. Pour over the oats and pears.

Cover your dish and bake for 45 to 55 minutes until the liquid is absorbed.

Ooey gooey goodness.

Top your oatmeal with your fave toppings such as maple syrup, chopped walnuts, coconut or raisins. My favourite way was to top it with some plain non-fat Greek yogourt drizzled with just a teeny weeny bit of maple syrup or honey.   

Store the leftovers in your refrigerator and re-heat in the microwave for a quick, CLEAN and healthy weekday breakfast.

What's your favourite oatmeal topping?

Have a great day,

Andrea

xoxo