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Jan 04
24

Pear Gingerbread Baked Oatmeal Singles

Pear Gingerbread Baked Oatmeal Singles

I love gingerbread. I love it as cookies, as cake and now as these Pear Gingerbread Baked Oatmeal Singles. Gingerbread for breakfast? Yes please! You may be of the mindset that it’s more of a holiday flavor, but I’m telling you right now, it’s delicious year-round. When I decided I wanted to try making gingerbread baked oatmeal I knew I wanted to add a fruit. As soon as pears popped into my head I knew I had to run with it and it turned out amazing. Make sure you use ripe pears for softness and flavor!

Pear Gingerbread Baked Oatmeal Singles

These Pear Gingerbread Baked Oatmeal Singles will make your whole kitchen smell incredible while baking and they come together very quickly and easily. They’re perfect to make once and eat for breakfast for the rest of the week (I keep mine in the fridge). You can warm them up, eat them at room temperature, pour warm milk over them – however you like! At just 100 calories or 3 Weight Watchers SmartPoints each, this recipe will keep that warm holiday feeling going all winter long.

Pear Gingerbread Baked Oatmeal Singles

Looking for more baked oatmeal recipes? Try Strawberry Banana Baked Oatmeal Singles,  Blueberry Baked Oatmeal Singles, Banana Chocolate Chip Baked Oatmeal SinglesApple Cinnamon Baked Oatmeal Singles, Pumpkin Chocolate Baked Oatmeal Singles, Chocolate Cherry Baked Oatmeal SinglesPumpkin, Cranberry & Apple Baked Oatmeal or Blueberry Peach Baked Oatmeal!

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Pear Gingerbread Baked Oatmeal Singles

Yield: 12 oatmeal singles

Ingredients:

  • 2 cups old fashioned oats
  • ¼ cup packed brown sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 egg white
  • 1 egg
  • 2/3 cup skim milk
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons molasses
  • 2/3 cup peeled, chopped ripe pears (this was about 1 pear for me)

Directions:

  1. Preheat the oven to 350. Lightly mist 12 cups in a muffin tin with cooking spray.
  2. Combine the oats, brown sugar, baking powder, salt, cinnamon, ginger and cloves in a large bowl and stir until thoroughly mixed.
  3. In a separate bowl, whisk together the egg white, egg, applesauce, milk and molasses. Add the wet ingredients to the dry ingredients and stir until blended together. Stir in the chopped pears.
  4. Spoon the oatmeal mixture evenly between the prepared muffin cups. Bake uncovered for 20-22 minutes or until oatmeal is lightly browned and a toothpick inserted into the middle comes out clean.

Weight Watchers Freestyle SmartPoints:
3 per single (SP calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
3 per single (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information per single:
100 calories, 20 g carbs, 9 g sugars, 1 g fat, 0 g saturated fat, 3 g protein, 2 g fiber (from myfitnesspal.com)

an Emily Bites Original

   
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24 Responses to “Pear Gingerbread Baked Oatmeal Singles”

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    1
    Jennifer — January 4, 2016 @ 1:35 pm

    OMG. I am so excited to try these. I love gingerbread and pears. I love your oatmeal single recipes-the apple cinnamon one is my favorite-so far.

    Thanks for another great recipe!: )

    • Emily Bites replied: — January 10th, 2016 @ 12:07 am

      I hope you love them!

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    Janet — January 4, 2016 @ 8:47 pm

    These are in the oven now…. smell amazing!!

    • Emily Bites replied: — January 10th, 2016 @ 12:00 am

      I hope you love it!

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    3
    Doris — January 5, 2016 @ 8:56 am

    Emily–these look delicious !!! Have you ever baked these in an 8 ” x 8 ” pan and if so, at what temp and baking time ???? Thanks so much for yet another recipe

    • Emily Bites replied: — January 9th, 2016 @ 11:57 pm

      I never have! I always make them as muffins.

  4. #
    4
    Trisha — January 6, 2016 @ 10:15 pm

    Made these this morning and the kids loved them…I thought they were delicious too! A keeper for sure. Thanks for this recipe

    • Emily Bites replied: — January 9th, 2016 @ 11:48 pm

      I’m so glad you loved them!

  5. #
    5
    Doreen — January 7, 2016 @ 1:21 pm

    Emily,
    I just wanted to tell you that my family and I have been enjoying your recipes for a few years…thank-you! Also, I am so pleased that you are continuing to publish points plus information as I will not be using the new ww program…I will continue with the much more livable (!) Pointsplus program. So thanks again!
    Doreen

    • Emily Bites replied: — January 9th, 2016 @ 11:44 pm

      Thanks Doreen! I’m so happy you’re loving the recipes :). I bought a Weight Watchers PointsPlus calculator just for that reason!

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    Maggie — January 7, 2016 @ 2:37 pm

    Has anyone tried making these without the pears? If so, what was the outcome?

  7. #
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    Amanda — January 12, 2016 @ 9:25 pm

    I made them with Apple instead of pear. The flavor profile is spot on.

  8. #
    8
    Eva — January 13, 2016 @ 6:55 pm

    These are seriously delicious! In fact, all of your Baked Oatmeal Single recipes are incredible. Thanks for posting.

  9. #
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    Heidi — January 18, 2016 @ 10:33 am

    I made these yesterday to have a quick WW breakfast ready for a few days, but the kids and husband ate them all! They’re so good! So right now I have a double batch in the oven. This was my first trip to your site, but I have a feeling I’ll be here a lot!

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    Gail — January 22, 2016 @ 10:30 pm

    I calculate 4pts.per serving on my smartpoints calculator!

    • Emily Bites replied: — January 22nd, 2016 @ 10:42 pm

      Hi Gail, the WW recipe builder does not count the points for 0 point foods, so using the nutrition information and the recipe builder will not get you the correct results as it will count the points for the pears.

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    Kimberly — January 30, 2016 @ 9:24 pm

    I’m also trying this recipe, I entered the “point obvious” Items into the WW recipe builder also (eliminating the pears, applesauce, and baking powders” and it also gave me 4 points. Just a FYI.
    I’m still happy to eat these!

  12. #
    12
    Nicole — February 1, 2016 @ 12:20 pm

    When I made these I didn’t use molasis but substituted the molasis with maple syrup. They end up a little runny looking but cook beautifully. I had to leave them in for another 5 minutes.
    Great recipe, can’t believe no flour is required. Perfect for breakfast.

  13. #
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    Nicole — February 1, 2016 @ 12:21 pm

    ^^ that sound says molasses*

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    Raney Brown — February 8, 2016 @ 4:31 pm

    I make different muffins every week for a ladies Bible study and I always laugh because I never know whether I can trust the numbers, that is to say, sometimes a recipe for 12 muffins makes 12 but sometimes (quite often) it makes 18!! Your recipe made 12 or in my case 24 since I doubled everything and then I tasted one and immediately made another batch!! The ladies are going to love these but there won’t be 36 left by the time I take them tomorrow night! They don’t rise really but they taste absolutely fantastic. Thanks for a great recipe!

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    Jennifer — February 9, 2016 @ 2:16 pm

    Can you substitute this same receipe with apple in place of pears?

    • Emily Bites replied: — February 9th, 2016 @ 3:11 pm

      Definitely, I just did that this past weekend!

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    16
    Whittney — March 2, 2016 @ 11:42 pm

    Just a tiny bit damp for me though the edges are dark brown – I think I had either a bit too much liquid or too few oats. I also used apple and they smell amazing 🙂

    maybe I will toast them for breakfast. I’m really excited to find low point breakfasts – all my usual suspects doubled on smart points.

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    Ashley — August 7, 2016 @ 6:58 pm

    I made these today, but substituted fresh figs for the pears. They turned out amazing!!!

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