pear-cinnamon baked oatmeal

   
     Mornings, for me, are quiet. On school days, I wake up at 5:30 AM to the beep of a lab timer (ubiquitous in our household of scientists). I change, brush my teeth, and do my hair in complete silence. But I don't usually notice the stillness of the morning - thoughts swirl in my head, and the constant monologue prepares me for the day to come.
     Weekday mornings usually mean breakfast is a simple affair. My repertoire includes oatmeal cooked on the stove-top, egg white omelettes, bowls of Greek yogurt and fruit, frozen homemade pancakes, and (though it sounds odd) mashed sweet potatoes topped with fried eggs. I microwave a mug of water, take my multivitamins, and eat breakfast while browsing the Internet on my iPad. Then I bundle up and venture into the inky darkness of the morning to wait for the bus in the cold air.

     Weekends are a different concern. I frequently prepare something more involved than a bowl of oatmeal. Oftentimes, I plan it out, eagerly anticipating what I'll make on Saturday morning. If it involves yeast, I'll make the dough on Friday and let it proof in the refrigerator overnight. In the lazy morning light of Saturday, I cook a breakfast fit for a king. Or just for myself.
     In this case, I made baked oatmeal. Only small step up from normal oatmeal, perhaps, but something about having the time to put a dish in the oven and eat it at a leisurely pace, rather than constantly checking the time and hurriedly putting something in my mouth, is comforting. The pears turn soft and buttery, a contrast to the hearty texture of the oats. It's satisfying and rustic, I enjoyed this dish thoroughly. In fact, I put it in the fridge and ate it throughout the week. It was perfect for my silently harried mornings, a reminder of calmer times ahead.


Pear-Cinnamon Baked Oatmeal
adapted from Two Peas & Their Pod

2 cups old fashioned oats
1/4 cup light brown sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups skim milk (or milk of choice)
1/2 cup applesauce
2 egg whites
1 teaspoon vanilla
1 large pear, peeled, cored, and diced (reserve several slices to place on top, if desired)

Preheat oven to 350 degrees F. Coat an 8 by 8 baking dish with cooking spray and set aside.
In a large bowl, combine oats, brown sugar, cinnamon, baking powder, and salt.
In a medium bowl, whisk together milk, applesauce, egg whites, and vanilla. Pour wet ingredients over dry ingredients and stir until combined. Gently stir in diced pears. Pour oatmeal mixture into prepared pan (and top with pear slices). Bake for 20 minutes or until oatmeal is golden brown and set. Remove from oven and serve warm. Add additional toppings to baked oatmeal, if desired.