Indulge in a little holiday extravagance with this version of baked oatmeal with pear, dark chocolate and cardamom. Serve with coconut whipped cream, thick yogurt or a splash of your favourite plant-based milk and an extra drizzle of maple syrup.
- 2 cups Nature's Path Old Fashioned Oats
- ½ cup Nature's Path Coconut Chia Granola
- 1 tsp baking powder
- ½ tsp ground cardamom
- Scant ½ tsp salt
- 2 ¼ cups unsweetened cashew milk (or nut/seed milk of your choice)
- ¼ cup maple syrup
- 2 Tbsp melted coconut oil
- 1 tsp vanilla extract
- 2 medium pears, chopped into bite sized pieces
- ¼ cup dark chocolate, chopped + a little extra to sprinkle on top
- ⅓ cup Nature's Path Coconut Chia Granola
- Preheat the oven to 375F. Grease an 8-inch baking dish with coconut oil.
- In a large bowl, combine the old fashioned rolled oats, granola, baking powder, cardamom and salt. Set aside.
- In a medium bowl, whisk together the cashew milk, maple syrup, melted coconut oil, and vanilla.
- To assemble, scatter the pears on the bottom of the pan, then scatter the chopped chocolate on top of the pears. Sprinkle over the oat mixture and pour over the liquid mixture. Give the pan a good couple of whacks on the counter to ensure the liquid reaches the bottom of the pan. Sprinkle with ⅓ cup Coconut Chia Granola and a few shavings of dark chocolate, if desired.
- Bake for 30 - 35 minutes, until golden and set. Let cool for 5 - 10 minutes before serving. Serve with coconut whipped cream, plant-based yogurt or more cashew milk.
Joey Armstrong is a food & lifestyle photographer in Vancouver, where she mostly eats, cooks, and photographs food. When she's not on a food photo-shoot, you might find her adding to her much-too-big-for-her-apartment prop collection from thrift stores and local ceramic artists. Joey's work can be found on her website or at @joey_arm_strong.
Melissa Quantz is a Vancouver based farm-to-table photographer, holistic nutritionist, cook and recipe developer. She is a storyteller who crafts her edible tales with the colours, flavours and images of local food. To see more of her work, visit The Bounty Hunter.