Vegan High-Protein Baked Oatmeal with
Pear, Raisin and Cinnamon

This Vegan High-Protein Baked Oatmeal with Pear, Raisin and Cinnamon is simply amazing! It's soft, moist, and warming, with a porridge-like interior, and slight bit of a crust on top. I made this for our Christmas brunch, and served it topped with the super creamy and thick Icelandic Provisions Vanilla Bean Skyr which I purchased recently at a local Fresh Thyme store. I don't buy nondairy yogurt all that often, but it was the perfect complement for the Baked Oatmeal. It was nearly like having a healthy bread pudding for breakfast.

Adding just 2 tablespoons of a pea protein powder makes this Vegan High-Protein Baked Oatmeal a whopping 17.4g of protein per serving, before adding any yogurt! That said, be sure to read my note about protein, below.

To keep my Baked Oatmeal more moist, I take a couple extra steps, which most Baked Oatmeal recipes are missing. I've outlined the extra steps, and any substitutions you may need in the Vegan High-Protein Baked Oatmeal Ingredients and Recipe Notes, below. We find this to be more enjoyable, less dry and easier to digest compared to baked oatmeals with the whole oat flakes still in tact which tend to dry out.

As a general rule, to improve digestion, I recommend minimizing drying foods (especially of the crunchy, salty variety) which pulls moisture out of the intestines. Even dried fruit is easier to digest when rehydrated first, like how I prepare my Baked and Stewed Fresh & Dried Fruit recipes.

High Protein Baked Oatmeal with Pear, Raisin and Cinnamon Topped with Icelandic Provisions Vanilla Oatmilk Skyr

Extra Steps for Super Moist, Warming Vegan High-Protein Baked Oatmeal
with Pear, Raisin and Cinnamon

My Vegan High-Protein Baked Oatmeal with Pear, Raisin & Cinnamon definitely fits the SASSY goal, of being Super Affordable, SIMPLE, SATISFYING & YUMMY!

The extra steps I take to ensure a moist, delightfully warming and satisfying Baked Oatmeal include:

I pulse the oats in a food processor
I add some hot water to the oats so they can begin to soften, or alternatively, I like to warm the soy milk first, prior to adding them to the oats. (If you already heat water in a kettle in the morning to make your favorite hot beverage, you can simply combine all the ingredients in a big bowl, and add 1/2+ cup of hot water at the end.)
Letting the Oat mixture sit for several minutes before baking gives the oats a chance to soak up the liquid and being to soften.
Covering the Baked Oatmeal keeps it from getting too dried out.

Actually, when I made this Vegan High-Protein Baked Oatmeal with Pear & Cinnamon as part of our Christmas breakfast brunch, I realized I forgot to either add heated water, or warm the soy milk first! SO, I poured a little water still warm from our tea kettle on top - right before baking it, hoping I wasn't ruining it! 'I crossed my fingers and hoped it would be okay, and, well, it came out fantastic!

To make the Vegan High-Protein Baked Oatmeal with Pear, Raisin and Cinnamon with the least possible steps, combine all ingredients, stir, and bake covered (step #4.) Let oatmeal mixture sit for 5-10 minutes before baking, if you have time (step #3.) (You may need to add 1/4 cup or so more water before baking.)

A note about protein:

While my Vegan High-Protein Baked Oatmeal is high-protein (with 17.4 g of protein per serving, at 4 servings per recipe), I'm not trying to follow a high-protein diet. In fact, I had great weight loss success by following a macrobiotic diet that wasn't high in protein, which you can read about here.

I do sometimes like to make certain baked goods that I'll be eating as a between meal snack, or breakfast items like pancakes a little higher in protein. As long as you consume a variety of whole grains, beans and legumes, including soy foods, dark leafy greens and vegetables like kale and broccoli, along with some seeds, you'll get plenty of protein. If having higher-protein helps your goals, then here ya go! A higher protein breakfast option that'll warm your insides up and help you feel satisfied all morning.

Vegan High-Protein Baked Oatmeal with Vanilla Oatmilk Skyr

Christmas Brunch with Trader Joe's Vegan Cinnamon Roll & Plant-Based Sausage, Grens and Vegan Baked Oatmeal

Our Christmas Day Brunch, with Vegan High-Protein Baked Oatmeal with Pear, Raisin & Cinnamon Topped with Icelandic Provisions Vanilla Bean Skyr, Trader Joe's Vegan Cinnamon Rolls & Plant-Based Sausage, and Collard Greens

Vegan High-Protein Baked Oatmeal Ingredients & Recipe Notes

Quick or Rolled Oats: If using rolled oats, pulse a few times in a food processor. It only takes a few seconds. I used quick oats, and I still pulsed them 3-4 times in a food processor, however, if using quick oats, you can skip this step. I take these extra measures to create the best final texture that, as I mentioned above, is well cooked, and more moist like a bread pudding, as opposed to a big oatmeal cookie with layers of still intact dry-ish oats. (Some people may like it dryer. If so, omit this step, and let it bake uncovered at the end for 10 minutes.)

Pears: I LOVE pears this time of year, if I can find good ones. Thankfully, the apple vendor at the Toledo, Ohio year-round farmers market sells Bosc and Bartlett Pears that have ripened to a sweet, juicy perfection. Pears are used in Chinese medicine to moisten dryness. According to macrobiotic principles, apples, pears, cranberries, and dried fruit are the best fruits to consume during the fall and winter seasons if living in a cold, northern climate.

We often recommend clients who have an ongoing dry cough to eat pears, or drink pear juice. In Chinese food therapy, pears are typically baked, steamed or poached with appropriate herbs, or a little white or brown sugar in the middle, depending on the condition being treated. Be sure to purchase extra pears, and make this simple Baked Pear with Fig Preserves for dessert! As a bonus, this is a good way to use up pears that are either over or under ripe.

I used 1 medium-large Bartlett pear, and 1 Asian pear, both peeled first. The peels on Asian pears can be a bit tough. Asian pears are crunchier, and are usually used in Chinese food therapy, baked as mentioned above.

Apples: This Vegan High-Protein Baked Oatmeal can be made with either 1 apple and 1 pear, or 2 apples instead of the pears.

I used about 1/2 cup of raisins, and 2 teaspoons of cinnamon which add to the natural sweetness of this Vegan High-Protein Baked Oatmeal.

Unsweetened Apple Sauce: If you need a substitute for the apple sauce, I recommend adding a small grated or chopped apple, or 1/4 cup of additional soaked and rehydrated raisins, or chopped prunes or dates. Place in a small bowl, and add just enough hot water to cover. Let sit 10+ minutes, until soft. Add along with the soaking liquid, and reduce water or soy milk in recipe by 1/4 cup.

I've seen many Vegan Baked Oatmeal recipes using mashed bananas. Macrobiotic principles favors consuming foods (especially those that are highly perishable) grown in your own region or in a similar climate. There's good reason for it, which I outline in my revised / updated re-published book, The Macrobiotic Action Plan, Your MAP to Greater Health & Happiness. According to Chinese Dietary Therapy, edited by Liu Jilin and Gordon Peck, bananas have a cold nature, and should not be consumed raw by those with weak digestion and a lot of phlegm. Baking them would warm them up, so if you have bananas around you want to use up, you can use a couple mashed bananas instead of the apple sauce, although that will change the final flavor.

Protein Powder: I used an unflavored, unsweetened pea protein powder. You can use any plant-based protein powder you like, or omit it. If using a flavored protein powder, I'd use vanilla. Since I used plain, I added a bit more sweetener to compensate.

Sweetener: I used a combination of maple syrup and organic brown sugar. I also used a small amount of a maple extract. Brown sugar is a good sweetener to use as part of the fall and winter diet. According to Chinese food therapy, brown sugar has a warm nature, and is nourishing to the spleen / stomach or Earth element.

Brown Sugar / Sweetener Alternatives: Of course if you abstain from 'sugar' (as in actual cane sugar or brown sugar), then either double the maple syrup, or if you prefer, add chopped pitted dates instead. Other sweeteners that you can use include maple sugar, sorghum syrup or barley malt.

Sweet Rice Flour: One other ingredient that you may not have on hand that I did add to my Vegan High-Protein Baked Oatmeal was about 2 tablespoons of a sweet rice flour. Sweet rice is the type of rice used to make mochi. It adds a nice velvety texture to whatever you are using it for. We use it to make a super rich mushroom gravy as well. You can sub with a whole wheat or whole wheat pastry flour, or unbleached, unenriched all purpose flour to help it bind and rise a bit, without needing baking powder. You can omit the flour altogether. If omitting flour, add 1 teaspoon of baking powder. If you want to make sure it's nice and cake-y, add flour AND baking powder!

Walnuts: I used already roasted walnuts. I roast in the counter top oven at 275º F for 10-12 minutes, until walnuts are lightly brown. For the macros, the recipe I uploaded to Chronometer included 1/3 cup of chopped walnuts. Use up to 1/2 cup, or add slivered almonds instead.

Chia Seeds: I used 2 tablespoons of ground chia seeds. You can sub ground flax seeds. Do grind your chia seeds in a coffee grinder first as it is too difficult to break down those tiny seeds whole. (You may want to read my Tips to Improve Digestion article for more.)

As you can see, this recipe is adaptable to your needs!

Vegan High-Protein Baked Oatmeal with Pear, Raisin & Cinnamon served with Quick Blanched Asian Greens w/ Lemon, Hemp Seeds, Sea Salt & Pepper

Vegan High-Protein Baked Oatmeal with Pear, Raisin and Cinnamon Recipe

Vegan High-Protein with Pear, Raisin and Cinnamon Ingredients (Makes 4-6 servings)

2&1/2 cups soy milk (possibly a little more) + 1/2 cup heated water (See recipe notes above)
2 cups quick or rolled oats, lightly pulsed to break the oats down (not too much that it becomes a flour!)
2 Tbsp. pea or other plant protein (optional if you don't care if this is higher protein.)
2 Tbsp. sweet rice flour, rice flour, wheat flour, oat flour, whole wheat pastry flour, or spelt flour (can be omitted - sub 1 tsp. baking powder instead)
2 tsp. cinnamon
2 Tbsp. organic brown sugar (I like Wholesome brand. See recipe notes above if you need alternative options)
1/4-1/2 cup chopped walnuts (or chopped or slivered almonds or hazelnuts)
Pinch of sea salt
2 pears, peeled and chopped
1/2 cup raisins
1/2 cup unsweetened apple sauce (See recipe notes above for substitutions)
2 Tbsp. maple syrup (if omitting brown sugar, use 1/4 cup maple syrup, and decrease soy milk to 2&1/4 cups)
1 tsp. maple extract or 2 tsp. vanilla extract

Vegan High-Protein Baked Oatmeal with Pear, Raisin and Cinnamon Steps

If using rolled oats, quick pulse a few times to break the oats down a bit. I still did this even though I used quick oats, but you can skip this step if you like.
Preheat oven to 350ºF. Lightly oil an 8x8 baking dish, unless using non-stick.
Either warm up soy milk, or place in a bowl, and add 1/2 cup hot water to it to warm it up a bit.
Place rest of ingredients in a large bowl. Pour soy milk on top, and stir to combine.
Pour into prepared pan, and spread evenly.
If you want you can garnish with more chopped walnuts, or sliced almonds, but that's purely optional.
Serve as is, or drizzle with a little more maple syrup. I really like the Baked Oatmeal topped with Icelandic Provisions Vanilla Bean Oatmilk Skyr. Absolutely delicious! Skry is super thick and creamy, like a Greek yogurt. One 2/3 cup serving adds another 14g of protein.

Macros for Vegan High-Protein Baked Oatmeal with Pear, Raisin & Cinnamon

The Vegan High-Protein Baked Oatmeal has the following macronutrients, based on a 4-serving recipe, according to Cronometer.

Total calories: 460
Total protein: 17.4g (Add an additional 7g of protein if topping your Vegan High-Protein Oatmeal Bake with 1/3 cup Oatmilk Skyr (or something similar if using a nondairy Greek yogurt.)
Total carbohydrates: 71.5g; Total fiber:n 11.6g
Total fat: 14.5g with 2.1g Omega 3 fatty acids
Also contains 736.5 mg of potassium relative to around 135 mg of sodium, and is a good source of B vitamins, manganese, magnesium, and more.