Inspired by: Amish baked oatmeal
- Vata seasonOct – Dec in the north
Baked Oatmeal with Pear & Walnuts
- Serves
- 6
- Portion
- 1 square (≈150 g)
- Time
- 45 min
- Texture
- Soft, moist
- Season
- Vata season (autumn – early winter)
- Dosha
- Vata
- Pitta
- Kapha
Vata-pacifying
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (6 servings) | Café batch ×5 |
|---|---|---|---|---|
| Oats, rolled / steel-cut | 2¼ cups rolled oats | 200 g | 1000 g | |
| Baking powder / bicarbonate | 1 tsp | 4 g | 20 g | |
| Cinnamon | ½ tsp | 1 g | 5 g | |
| Rock salt (sendha namak) | pinch | 0.5 g | 2.5 g | |
| Cow's milk, whole | 2 cups | 500 ml | 2500 ml | |
| Banana, ripe | 1, mashed | 100 g | 500 g | |
| Maple syrup | 2½ tbsp | 40 g | 200 g | |
| Ghee (cow) | 4 tsp, melted | 20 g | 100 g | |
| Pear | 2, diced | 300 g | 1500 g | |
| Walnuts | ⅓ cup chopped | 40 g | 200 g | |
| Vanilla (pod or extract) | ½ tsp | 2 g | 10 g |
Method
How to cook it
Step 1: Mix oats, baking powder, cinnamon and salt.
Step 2: Whisk milk, banana, maple, melted ghee and vanilla; combine with oats.
Step 3: Fold in pears; spread in a greased dish; top with walnuts.
Step 4: Bake at 180 °C (350 °F) for 35 minutes until set but moist; serve warm.
Nutrition
Per serving, estimated
Low salt · 0.1 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromEggs→Tobanana
- FromBrown sugar→Tomaple in measure
Appears in
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