Baked Oatmeal & Walnut Stuffed Pears

Processed with VSCO with c1 preset

Lately I’ve just been into my fruits, man.

Somehow the sudden influx of fruit at the supermarket this summer now has me back-tracking to fall-ish recipes…but I gotta say, its totally been working out for me.

Processed with VSCO with c1 preset

For example this recipe, I discovered, can be baked hot for a decadent weekend morning breakfast in bed or actually meal-prepped by increasing the recipe and baking ahead of time for the upcoming week.

Yep. Just leave out the oatmeal & store these babies in the fridge and they can either be served cold or reheated.

You can eat them skipping the oatmeal altogether, or just whip up a little oatmeal on the spot each morning to add before digging in.

Processed with VSCO with c1 preset

This little meal packs a punch when it comes to helping your body. It’s super healthy, oozing with good complex & simple carbs, as well as the good fats your body needs for sustained energy throughout the day.

That means that if you have 1-2 halves for breakfast, you’ll likely be full ’til lunch and have enough energy to power through your day.

Did you know pears are also super rich in fiber, antioxidants, flavonoids and anti-inflammatory properties? For this reason they’ve actually been given special recognition in lowering your risk for type-2 diabetes, heart disease and even cancer.

But alright, I’ve had enough chat & fun facts. Scroll on for the heaven that awaits you in my latest dish.Baked Oatmeal Walnut Stuffed Pears

Baked Oatmeal & Walnut Stuffed Pears

A deliciously filling breakfast for all those ooey gooey sweet & savory indulging feels without the guilt.


Servings: 4
Total Time: 35 min     Prep Time: 5 min     Cook Time: 30 min


  • 2 large ripe pears (often labeled Bartlett or Williams Pears)
  • 1/4 cup rolled oats or quick oats
  • 1/4 cup crushed walnuts (shown) (Alternatively, I’ve found pine nuts or crushed pecans to go just as nicely with this)
  • 1/2 tsp ground cinnamon
  • 2 tsp maple syrup

Recommended Optional Add-Ins: Silk Vanilla Yogurt, pumpkin seeds, cranberries.

  1. Preheat oven to 350 degrees F.
  2. Cut pears in half length-wise. Using a melon baller (or a small knife or spoon), scoop out the seeds & center to make a small cavity in the flesh of the pears.
  3. Chop walnuts into small pieces using a knife. In a bowl, toss with 1 tsp of maple syrup and 1/4 tsp cinnamon.
  4. Stuff 1 tbsp walnut pieces in the center of each pear half, then place pears on a baking sheet and bake in the oven for 30-35 minutes.
  5. Remove baked pears from the oven and let cool.
  6. Meanwhile, prepare oatmeal by adding hot water to oats as instructed on container (I just use the hot water from my Keurig) and sprinkle with 1/4 tsp cinnamon + a drizzle (about 1/2 tsp) of maple syrup to stir in.
  7. Serve pear halves on top of 1/2 cup – 1 cup yogurt, adding 1 tbsp of oatmeal to mix in with crushed walnuts in each pear center. I’ve found the best way to go at it is with a fork & knife. 😉



You can also fancy up the dish like I did with an extra dash of cinnamon & a drizzle of maple syrup on top of it all for aesthetic. Make it even more scrumptious and keep the palate guessing with additional toppings such as cranberries & pumpkin seeds. I’ve also tried this with both strawberries and blueberries; it’s given the dish new life each time.

Here are a few variations I’ve shared previously on my instastories:

Enjoy and thanks again for reading!

If you try it, let me know what you think + tag me @ladolcelindsey in your Instagram pics and stories so I can see your beautiful creations!

If you have any questions, suggestions or thangs you’d like to know, don’t forget to drop a line in the comments down below!