Baked pear oatmeal

For 4 to 6:

2 cups rolled oats
1/2 cup chopped walnuts, toasted
1/4 cup pepitas (hulled pumpkin seeds), toasted
1/4 cup hazelnuts, toasted
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground clove
pinch of fine sea salt
1 egg
2 cups almond milk
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
2 ripe pears, diced

1 tablespoon coconut oil, melted, plus more for greasing pan (or butter)

Preheat the oven to 190˚C. Grease the bottom of a 10×8-inch baking dish with the coconut oil, set aside.
Place the rolled oats, nuts, baking powder, spices, and salt in a medium mixing bowl.
In a separate bowl beat the egg. Add to it the almond milk, maple syrup and vanilla, stir well to combine.
Spread the chopped pears into an even layer in the baking dish. Pour the oat mixture to cover the pears, then slowly pour the wet ingredients over the oats so everything is evenly soaked. Drizzle the melted coconut oil (or daub with butter) over the top and bake for 30-35 minutes. When it’s done the oatmeal should be set and lightly browned on top and your kitchen smells like cinnamon. Let cool slightly before serving.