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This recipe for baked oatmeal is different becuase the oatmeal is piled high atop a pear before being baked.
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5 from 1 vote

Baked Oatmeal and Fig Stuffed Pears

These tender baked pears have a surprise hidden underneath their baked oatmeal top, a perfectly roasted fig half! On its own, this dish isn't super sweet, it's more savory with a hint of maple or honey. If you prefer a sweeter final product, drizzle with maple or honey at the table.
Course Breakfast, Dessert
Cuisine American
Keyword fig, oatmeal, pear, real california dairy
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 people


For the fig stuffed pears

  • 2 large California pears , halved lengthwise, seeds and core removed with a spoon or melon baller.
  • 2 fresh California figs halved, stem removed
  • 1/3 cup apple cider
  • 1 teaspoon maple syrup
  • 1/4 teaspoon cinnamon

For the baked oatmeal topping

  • 1 1/2 cups whole milk
  • 1 cup old fashioned oats gluten-free if necessary
  • pinch of coarse kosher salt
  • 4 teaspoons maple syrup or honey
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon vanilla extract


For the roasted fig stuffed pears

  • Preheat the oven to 375°F.
  • Shave a small slice off of the bottom of the pear halves so that they have a flat surface to rest on in the pan.
  • Enlarge the hole by removing the seeds and core just enough so that a fresh fig half can nestle down inside and be flush with the top of the pear.
    If needed you can also shave a small slice off of the outside edge of the figs if it helps to nestle them down into the pear.
    A pear that has been sliced in half and had the seeds and core removed. Half of a fresh fig is nestled inside each pear half. This is the first step in thsi recipe for baked oatmeal and fig stuffed pears..
  • Pour the apple cider into the bottom of the pan so that the bottom of the pears are submerged. Brush the cut-side of the pears with the maple syrup and sprinkle with cinnamon.
  • Cover the baking dish with foil and bake in the oven for 25 minutes or until the pears are tender.

While the fig stuffed pears bake, make the oatmeal topping.

  • Bring the milk to a boil in a small saucepan. Add in the oats and salt. Reduce the heat and simmer for 5 minutes stirring frequently.
  • Remove the saucepan from the heat and stir in the cinnamon, ginger, 4 teaspoons maple syrup or honey and the extract. Cover until the pears are tender.
  • When the pears are ready divide the oatmeal amongst the pears and pile on top. Return to the oven for an additional 5-8 minutes until golden brown and the oatmeal is warmed through.
  • Serve immediately as-is, with maple or honey on the side, or with whipped cream and ice cream for more of a dessert vibe.


This recipe stores great in the refrigerator for up to 3 days and can be reheated when ready to eat in a 350°F oven.