This is based on favorite Heidi Swanson recipe. She published different versions in both of her books and probably even has one on her website. We love it. It is versatile, delicious, and warming for the soul on these cold winter mornings. Almost like a breakfast crisp, except oatmeal! The best part is that it keeps on giving throughout the week and weekend, making your morning ritual a snap.
2 cups rolled oats (200 g)
1 tsp baking powder
½ teaspoon salt
⅓ cup maple syrup or honey
1 cup oat milk, regular milk, nut milk, buttermilk (you get the idea!)
1 cup water
50 g butter melted
1 tablespoon almond extract, noyaux or vanilla
2 pears, 1 diced and the other sliced and reserved for topping
1 tablespoon turbinado sugar
½ cup walnuts
¼ cup pepitas
Preheat oven to 375 and butter an 8 x 8 inch pan, or equivalent.
Mix together rolled oats, baking powder, salt, half of the walnuts, and diced pears in a bowl. Toss well and add to pan.
In a separate bowl, mix maple syrup or honey, milk of choice, water, egg, butter and extract of choice. Pour over the oat mixture and give the pan a few good thumps on the counter top for everything to seep through. Top with remaining sliced pears, arranging prettily on top if desired. Sprinkle with remaining walnuts, pepitas, and turbinado sugar.
Bake for 40-45 minutes until lightly browned and cooked through. Let cool slightly and serve with a bit of oatmilk, cream, or yogurt.