Persimmon and Pear Oatmeal Breakfast Bake - The Foodie Dietitian | Kara Lydon

Ingredients

• 2 Hachiya Persimmons, skins on, roughly chopped
• 2 Bartlett Pears, skins on, roughly chopped
• 2 cups old-fashioned rolled oats
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp baking powder
• 1/4 cup raw pecans, chopped
• 1/4 cup raw cashews, chopped
• 2 1/2 TBSP melted coconut oil, divided
• 1 cup unsweetened vanilla almond milk
• 1 egg*
• 1/4 cup agave nectar
• 2 tsp vanilla extract