Ginger Pear Breakfast Bake
Whole grain breakfast bake with ginger and pears that you prep the night before. It sounds like a win to me! I originally made something like this with apples and cinnamon and I decided that the same concept would work just as well with pears and ginger. It turns out I may actually like this variation even better.
Baked oatmeal is a great breakfast when you have guests around the holidays (or any time for that matter!) because you can get it ready the night before and pop it in the oven the next morning. That way you don’t have to get your butt out of bed super early to cook them breakfast, and they don’t come into the kitchen in search of coffee only to find you slaving over the stove, which in turn makes them feel obligated to help. Let’s be honest, they don’t want to help. Chances are they didn’t sleep well because they aren’t in their own bed, or not in a bed at all, and all they want is some caffeine in an extra large mug to help get them motivated to face whatever their day will bring. You know what I’m talking about. We’ve all been there.
This breakfast bake is similar to baked oatmeal except that instead of old fashioned oats, your grains are a combination of bulgur and steel cut oats. If you have never had bulgur, it has a chewy texture much like steel cut oats, which makes the two grains a logical pairing. There is no butter or oil and the only sweetener is pure maple syrup. Start with some cooked bulgur and mix it with steel cut oats, eggs, milk, and spices. It all gets poured on top of pears and dried cranberries and left overnight so that the oats and bulgar absorb the milk and egg mixture and bake a bit more evenly in the morning. When you first mix everything together, it will look very soupy. This is okay. It may be wise to place the dish on top of a rimmed cookie sheet to transport it to the refrigerator. Or, you could do what I did and take 10 minutes to walk vvvvvvvvveeeerrrrrryyyyy slowly to the refrigerator, praying that you don’t trip on a wayward shoe/backpack/dog toy and spill it all over the floor. In retrospect, I would definitely recommend the rimmed cookie sheet.
If I have an extra pear, I thinly slice about half to arrange on top. It’s completely unnecessary, but it looks nice, doesn’t it? I used a 9 inch deep dish pie pan but an 8 inch square pan would also work splendidly. There is just a little bit of maple syrup mixed in, so if you want, drizzle a wee bit more syrup or honey on top. A few salty sweet pecans and little splash of cream would be nice too.
I made one batch over the weekend and since I had no house guests, I froze individual wedges to eat throughout the week. Reheating in a 325 degree oven for about 15-20 minutes works perfectly. Start your day off healthy! You (and your guests) will be so glad you did!
Makes 6 servings
Calories: 225 Fat: 3.5g Sodium: 66.6mg Carbohydrates: 42.3g Fiber: 5.1g
Sugar: 20.7g Protein: 8.2g
- 1 cup boiling water
- 1/2 cup uncooked bulgur
- 1 cup steel cut oats
- 2 eggs
- 2 cups 1% milk
- 1.5 tsp. grated fresh ginger
- 1/4 cup pure maple syrup
- 1 tsp. vanilla extract
- 1/4 tsp. sea salt
- 1.5 firm pears
- 1/4 cup dried cranberries
- 1. Preheat oven to 350 degrees.
- 2. Stir uncooked bulgur into boiling water. Cover and let sit for 15-20 minutes or until all water has been absorbed. Set bulgur aside while you prepare the rest of the ingredients.
- 3. Beat eggs and milk together until well mixed. Add ginger, syrup, vanilla, and salt. Pour in oats. Add cooked bulgur and mix well.
- 4. Coat an 8 inch square pan or 9 inch deep dish pie pan with cooking spray.
- 5. Thinly slice one pear. Arrange pear slices on the bottom of the pan. Scatter cranberries on top.
- 6. Pour bulgur and oat mixture over top of pears. The pan will be very full!
- 7. If you like, slice another 1/2 of pear and arrange pear slices on top with a few extra cranberries. Cover pan and refrigerate overnight.
- 8. In the morning, remove the pan from the refrigerator and let it come to room temperature.
- 9. Bake at 350 degrees for 50 minutes or until a knife inserted into the center come out clean.
- 10. Serve with an extra drizzle of syrup, honey, cream, and/or some toasted pecans.
- Leftovers reheat well! Reheat in a 325 degree oven for approximately 15-20 minutes.