Pear Crumble Breakfast Bake

A cosy, fibre-packed breakfast bake combining naturally sweet pears with a crunchy oat, nut and seed topping.

There’s something lovely about having breakfast already sorted, especially on busy mornings. Make ahead, then simply warm a portion and add yoghurt for an easy, nourishing start to the day.

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Method

Preheat the oven to 190°C/170°C fan.

Place the pears in a baking dish with the cinnamon, ginger, vanilla, lemon juice and water or apple juice. Toss everything together well.

Cover loosely with foil and bake for 15 minutes to give the pears a head start and help them soften and release some juice.

Meanwhile, mix the oats, walnuts, seeds, chia, flaxseed, oil, sugar and cinnamon together.

Remove the foil, scatter the topping over the pears and bake uncovered for another 15-20 minutes, until the pears are soft and bubbling and the topping is golden and crisp.

To serve

For breakfast serve with Greek yoghurt and an extra spoonful of chia seeds or for a more indulgent pudding, a scoop of vanilla ice cream is perfect!

Tip

If your pears are quite firm, give them an extra 5-10 minutes covered before adding the topping.

Ingredients

For the pears

4 ripe but firm pears, cored and chopped, skin left on

1 tsp ground cinnamon

¼ tsp ground ginger

1 tsp vanilla extract

Juice of ½ lemon

3 tbsp water or apple juice

For the topping

60g rolled oats

30g walnuts, roughly chopped

20g pumpkin or sunflower seeds

1 tbsp chia seeds

2 tsp ground flaxseed

2 tbsp olive oil or melted coconut oil

1 tbsp light brown sugar

½ tsp ground cinnamon

Pinch of salt