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FUN FACT: The first recipe I ever made for my own food blog - Seek Satiation - was a reincarnation of a YogaByCandace® Recipe for Baked Oatmeal with Peaches, Berries, & Coconuts. I made this recipe the year prior to me joining the YBC® team. I still remember nervously emailing her to ask if it was okay to post my version on my blog, fearful she’d say, “Uh, NO. It’s MINE.” 😂
As I grow as both a cook and photographer, I appreciate fellow food bloggers that have re-photographed and/or invigorated previous recipes. As I look through my old recipes, I often think of two things. One, some of the photos...well...they suck. Ha! That's just fact. Two, I become inspired to invigorate them with new ingredients. These periodic reviews of past recipes help me see my strengths and weaknesses. That’s how I continue to progress!
With autumn in full swing, I wanted to take that personal favorite YBC® recipe and give it an autumnal remix! The berries, stone fruit, and coconut of the previous recipe have been replaced with pears, persimmons, and pepitas. So much alliteration! I LOVE it!
In a recent IG Stories poll, Candace asked her followers to share what kind of recipes you'd like to see in upcoming posts. While I can't please everyone in one recipe, I'll be taking these suggestions to heart as I continue to develop what y'all want to see! This recipe does kill a few birds with one stone, however:
- This recipe is 100% plant-based!
- This recipe is wicked simple to make.
- This recipe is good for meal prepping breakfasts.
Be sure to tag #ybceats on social media if you've got some great photos of this oatmeal so share!
Pear, Persimmon, & Pepita Baked Oatmeal
- 3 cups old-fashioned rolled oats (Do not use quick-cooking oats!)
- 2 - 3 ripe persimmons, diced
- 1 pear, peeled and diced (I prefer D'Anjou Pears)
- 1 teaspoon cinnamon
- 1 - 2 tablespoons sweetener of choice (I used coconut sugar)
- 3/4 cup water
- 2 - 3 tablespoons unsalted pepitas, for topping
- I've made this in a standard-sized pie plate, but a similar round or square-shaped pan, or a 13" X 9" pan, would work.
1.) Preheat oven to 350°F.
2.) Combine oats, persimmons, pears, cinnamon, and sugar in a large bowl. Slowly add water and stir until oats are moist.
3.) Spread oatmeal mixture evenly into an non-greased baking dish of choice. Sprinkle with pepitas. Bake for 45 minutes or until fruit is tender. Serve immediately - goes well with a drizzle of maple syrup! - or portion and save in refrigerator for up to 3 days. Can be eaten hot or cold, but it's much better when it's warm!