I hate when my recipes have long names…oh well!
This is another oatmeal idea that appears to have a double identity; it can’t decide whether it’s breakfast or dessert! I actually baked this on a Sunday afternoon, and then let it wait for me in the fridge until Monday morning. It was so painful having to wait that long!
Chocolate Pear Upside-Down Cake Baked Oatmeal
What you'll need:
- 1/2 cup regular rolled oats (I use Country Choice Organic)
- 1 tsp. cocoa powder
- 1/3 tsp baking powder
- pinch of salt
- 1/3 cup milk of choice
- 1/4 tsp vanilla extract
- 1/2 a bartlett or anjou pear (you may use less)
How to make it:
- Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
- In a medium-sized bowl, mix oats, cocoa powder, baking powder, and salt.
- In another bowl, mix milk and vanilla extract. Then, add to dry ingredients and stir until combined. (Optional: stir in a few chocolate chips for extra decadence!)
- Slice your pear thinly and line the bottom of your prepared ramekin with the pear slices. Cover as much as you can. I actually made mine with two layers of slices.
- Pour oatmeal mixture over pear slices. Place in oven and bake for 20-25 minutes.
**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account! You can also like The Oatmeal Artist on Facebook. Thanks!
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