Persimmon and Pear Oatmeal Breakfast Bake - The Foodie Dietitian
This persimmon and pear oatmeal breakfast bake is so delicious you might mistake it for dessert but it's healthy enough to be dubbed the best warm breakfast for a cold morning.
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Cooking tools:
- Cast iron skillet
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Fork
- Whisk
- Oven mitt
- Kitchen timer
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
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