Baked oatmeal with caramelized pears and vanilla cream from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 11) by Deb Perelman

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Notes about this recipe

  • Jhein12 on May 08, 2026

    Nice way to use pears

  • kbrooks on May 22, 2024

    This is a lovely brunch dish. No pears? Apples work just fine.

  • anya_sf on November 21, 2021

    I made 1/3 recipe as I had one pear to use up. Like Rutabaga, I used Pyrex and didn't get a lot of caramelization, but the flavor was delicious nonetheless. I skipped the vanilla cream, putting the extra sugar and a splash of vanilla extract in the oat mixture, and topped my serving with lowfat milk. I can imagine the vanilla cream would make it that much better.

  • Rutabaga on October 29, 2018

    Overall, our family really liked this dish, except, surprisingly, the seven-year-old. The vanilla cream was a nice touch, as were the pears. Perhaps because I was using a Pyrex dish, the pears didn't caramelize while baking, although they were cooked through. Perhaps I will leave them in the oven for a longer next time to aid in caramelization. It's a good brunch dish, as it takes time to bake.

  • bwhip on October 30, 2017

    Delightful. Fluffy, light, not-overly-sweet, with lovely flavor from the pears, lemon and vanilla bean.

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