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Persimmon and Pear Oatmeal Breakfast Bake {Recipe by Shawn Zajicek}

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  • Yield: 6 servings 1x


  • 2 Hachiya Persimmons, skins on, roughly chopped
  • 2 Bartlett Pears, skins on, roughly chopped
  • 2 cups old-fashioned rolled oats
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp baking powder
  • 1/4 cup raw pecans, chopped
  • 1/4 cup raw cashews, chopped
  • 2 1/2 TBSP melted coconut oil, divided
  • 1 cup unsweetened vanilla almond milk
  • 1 egg*
  • 1/4 cup agave nectar
  • 2 tsp vanilla extract


  1. Preheat oven to 375 degrees.
  2. Mix oats, cinnamon, nutmeg, baking powder and nuts in a medium mixing bowl. Add 2 tbsp melted coconut to combine oat mixture.
  3. Beat egg with almond milk, agave nectar and vanilla in a small mixing bowl.
  4. In a cast iron skillet, use 1/2 tbsp coconut oil to lightly grease the bottom and sides of the skillet.
  5. Layer 1/3 of the oat mixture on the bottom of the skillet, followed by half of the persimmon and pear.
  6. Repeat this step and then sprinkle the last 1/3 of the oat mixture over the top of the fruit.
  7. Pour the milk mixture over the entire mixture, and give the pan a little shake to distribute evenly.
  8. Bake in the oven for 35-45 minutes or until the oat mixture is golden brown and fruit is fork-tender.
  9. Let cool for at least 5 minutes before serving.
  10. Optional: Top with plain or vanilla yogurt


To make vegan, use 1 flax egg (1 TSBP of ground flax seed + 2.5 TBSP water, let sit for 5 minutes)