Here’s a fun fiber fact about pears — they contain six grams each, making them one of the highest-fiber fruits out there. They also have a hefty water content of 86 percent. Add high-fiber oats to the mix and you have yourself a sustaining, energizing breakfast. No time to make breakfast? Make these ahead of time and store them in the refrigerator for an easy grab-n-go healthy breakfast or snack!
Yields6 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins
Ingredients
Flax Egg
2tbspflax meal
6tbspwater
Dry Ingredients
2cupsorganic rolled oats (old fashioned)
1 ½tspground cinnamon
⅛tspground nutmeg
½tspsalt (optional)
1tspbaking powder
Wet Ingredients
1 ½cupsplant-based milk (unsweetened)
¼cupmaple syrup (or date paste, link in Chef’s Notes)
½cupbanana (ripe, mashed & packed)
1tspvanilla extract
1cuporganic pear, diced (about 1–2 pears)
½cupwalnuts (chopped)
Directions
1
Preheat oven to 350 degrees F. Either spray a muffin pan with avocado or olive oil or line them with toxic-free liners. Alternatively, use a non-stick silicone muffin pan.
2
Make the flax egg: add the flax meal and water to a small bowl. Mix well and let sit for 5–10 minutes.
3
Meanwhile, in a large bowl, whisk all the dry ingredients together.
4
In a medium bowl, add the maple syrup, mashed banana, milk, and vanilla. Stir well.
5
Add the wet ingredients to the dry ingredients and mix well. It will be liquidy — the liquid will bake into the oats.
6
Fold in the flax “egg.”
7
Fold in the pears and walnuts.
8
Spoon the batter into the muffin cups, filling to the top.
9
Bake the muffins for 30 minutes or until the edges are lightly browned.
10
Let cool before serving. Store leftovers in the refrigerator for up to 7 days.
Chef's Notes
Substitutions
In place of pear, use apple.
Instead of banana, you can use applesauce.
Try chia “eggs” in place of flax “eggs” by adding four tablespoons of water to two tablespoons of chia seeds. Let sit for 5–10 minutes before adding to the oatmeal mixture.
Instead of walnuts, try pecans or almonds.
Nut-free
Omit the nuts.
Sugar-free
Use date paste in place of maple syrup.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Flax Egg
2tbspflax meal
6tbspwater
Dry Ingredients
2cupsorganic rolled oats (old fashioned)
1 ½tspground cinnamon
⅛tspground nutmeg
½tspsalt (optional)
1tspbaking powder
Wet Ingredients
1 ½cupsplant-based milk (unsweetened)
¼cupmaple syrup (or date paste, link in Chef’s Notes)
½cupbanana (ripe, mashed & packed)
1tspvanilla extract
1cuporganic pear, diced (about 1–2 pears)
½cupwalnuts (chopped)
Directions
1
Preheat oven to 350 degrees F. Either spray a muffin pan with avocado or olive oil or line them with toxic-free liners. Alternatively, use a non-stick silicone muffin pan.
2
Make the flax egg: add the flax meal and water to a small bowl. Mix well and let sit for 5–10 minutes.
3
Meanwhile, in a large bowl, whisk all the dry ingredients together.
4
In a medium bowl, add the maple syrup, mashed banana, milk, and vanilla. Stir well.
5
Add the wet ingredients to the dry ingredients and mix well. It will be liquidy — the liquid will bake into the oats.
6
Fold in the flax “egg.”
7
Fold in the pears and walnuts.
8
Spoon the batter into the muffin cups, filling to the top.
9
Bake the muffins for 30 minutes or until the edges are lightly browned.
10
Let cool before serving. Store leftovers in the refrigerator for up to 7 days.
