Recipe created by Jessica at The Forked Spoon

Prep time: 10 mins
Cook time: 35 mins
Servings: 6

Jessica from The Forked Spoon says that this is officially the very best Baked Oatmeal Recipe EVER. Made with chia, flax, and hemp seeds, rolled oats, pears, pomegranate arils, and golden raisins, this baked oatmeal is easily customizable depending on the season and completely dairy-free when prepared with delicious and creamy Mariani Walnutmilk. This baked oatmeal recipe is gluten-free, dairy-free, and vegan. 



For the Baked Oatmeal
2 tbsp Coconut oil
1 tsp salt
3 tbsp chia seeds
3 tbsp hemp seeds
3 tbsp flax seeds
1 tsp ground cinnamon
2 cups Gluten-free rolled oats
3 large firm-ripe pears sliced into ¼-inch thick wedges
1/2 cup Walnuts chopped
1 cup golden raisins divided
1/2 cup pomegranates plus more for serving
4 cups Mariani Vanilla Walnutmilk plus more for serving
3 tbsp maple syrup
2 tbsp brown sugar optional

For the Walnutmilk Cream Sauce
1/2 cup Nut butter of choice (walnut, cashew, almond, peanut)
1/4 cup Vanilla Walnutmilk or water
2 tbsp maple syrup optional



  1. Preheat the oven to 375 degrees F.

  2. Heat the coconut oil in a large 10-inch oven-safe cast-iron skillet over medium heat. Swirl the coconut oil to fully coat the bottom and sides of the skillet. Remove from heat.

  3. Meanwhile, in a small bowl mix together the salt, chia seeds, hemp seeds, flax seeds, and cinnamon. Set aside.

  4. Sprinkle approximately one-third of the oats directly into the bottom of the skillet in an even layer. Directly on top of the oats sprinkle half of the seed mixture. Arrange pear slices over the top of the oats and seeds and top with half of the walnuts and half of the raisins.

  5. Repeat the above process. Start with one-third of the oats, followed by the remaining seed mixture. Slice the pears in half and then slice each half into ¼-inch thick slices lengthwise, making sure to remove seeds (see images). Arrange the pears on top of the oats.

  6. Arrange the remaining oats, walnuts, and raisins around the pears and sprinkle with the pomegranate arils.

  7. In a large measuring cup or mixing bowl whisk together the Vanilla Walnutmilk with the maple syrup.

  8. Add half of the Walnutmilk and maple syrup mixture to the oats. Allow the oats to absorb the milk for 1-2 minutes before adding the remaining milk. Sprinkle with brown sugar, if desired.

  9. Transfer skillet to the oven and bake for approximately 35-40 minutes.

  10. As the oatmeal bakes, prepare the Walnutmilk Cream Sauce. Add the nut butter to a medium bowl and microwave at 10-second intervals until warm and easy to stir. Slowly whisk in the Walnutmilk until desired consistency is reached. If you prefer a sweeter cream sauce, add additional maple syrup as needed.

  11. Remove skillet from the oven and serve drizzled with Walnutmilk cream sauce, additional pomegranates, sliced plums, pears, and Vanilla Walnutmilk, if desired. Enjoy!


  • This recipe calls for a 10-inch oven-safe skillet or 9x10 inch baking dish.

  • To reheat, microwave leftover baked oatmeal for approximately 1 minute in a microwave-safe bowl. Serve with fresh fruit and milk, if desired. Add a fruit or fruits you actually really love to eat. Or don’t add any at all. If you’re not a fan of mushy fruit, that’s ok. You don’t HAVE to add fruit to baked oatmeal. Fruit, however, is a great way to add natural sweetness which is why I tend to load it up.

  • Be sure to add enough Walnutmilk. This one can be tricky since oatmeal and chia seeds are so darn absorbent. My guess is that assuming you’ve added the chia, hemp, and flax seeds, in additional to rolled oats, you’ll have a hard time adding too much milk (just make sure you’re using the right size pan).

  • Mix your favorite nut butter with milk and a little hot water to make a sweet drizzly sauce to go over the top. Optional, but delicious.

  • Serve the hot, just out of the oven baked oatmeal with ice-cold Walnutmilk and fresh sliced fruit.

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.


Heather Orr-Martinez