Can I make these gluten free?

Yes. Use certified gluten-free rolled oats. The rest of the ingredients are naturally gluten free.

Are these sweet enough without sugar?

Yes. Pears and maple syrup provide gentle sweetness. If your pears are very ripe, you can reduce the maple syrup slightly.

Can I blend the batter?

You can blend for a smoother texture, but the cups will be more custard-like. For classic baked oatmeal texture, keep oats whole.

Are these good for kids?

Absolutely. They are soft, lightly sweet, and easy to hold. Perfect for school mornings.

Can I use canned pears?

Fresh pears are best. If using canned, drain very well and reduce milk slightly.

Healthy Pear Cinnamon Breakfast Cups

Description

Soft, cozy Healthy Pear Cinnamon Breakfast Cups made with rolled oats, juicy pears, Greek yogurt, and warm cinnamon. Naturally sweetened, meal prep friendly, and perfect for grab-and-go mornings.

Ingredients

Rolled oats: 2 cups (160 g)

Pears, diced (ripe but firm): 2 medium (about 300 g)

Eggs: 2 large

Milk (dairy or unsweetened non-dairy): 1 cup (240 ml)

Plain Greek yogurt (or dairy-free yogurt): 1/2 cup (120 g)

Maple syrup: 1/4 cup (60 ml)

Vanilla extract: 1 teaspoon (5 ml)

Ground cinnamon: 1 1/2 teaspoons (about 4 g)

Baking powder: 1 teaspoon (4 g)

Fine salt: 1/4 teaspoon (1.5 g)

Optional add-ins:

Chopped walnuts or pecans: 1/3 cup (40 g)

Chia seeds: 1 tablespoon (12 g)

Ground flaxseed: 1 tablespoon (7 g)

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with silicone liners.

2. In a large bowl, whisk eggs, milk, Greek yogurt, maple syrup, and vanilla until smooth.

3. Add rolled oats, cinnamon, baking powder, and salt. Stir until evenly combined. Rest 5 minutes so oats can hydrate.

4. Fold in diced pears (and any optional add-ins).

5. Divide batter evenly among muffin cups, filling almost to the top. Press down gently so oats are mostly submerged.

6. Bake 22 to 26 minutes, until tops are lightly golden and centers feel set when pressed.

7. Cool in the pan for 10 minutes, then remove to a rack to cool. Serve warm or room temperature.

Notes

Pears: Use ripe but firm pears (Bosc, Anjou, or Bartlett). Very ripe pears can make cups too soft. Dice small for even texture.

Oats: Rolled oats give the best structure. Quick oats can turn mushy. Steel-cut oats are not recommended here.

Make-ahead: Store in an airtight container in the fridge for up to 5 days.

Freezing: Freeze cooled cups in a freezer bag for up to 2 months. Thaw overnight in the fridge.

Reheat: Microwave 20 to 30 seconds, or warm in a 300°F (150°C) oven for about 8 minutes.

Egg-free option: Replace 2 eggs with 2 flax eggs (2 tbsp ground flax + 5 tbsp water). Let stand 5 minutes before using.

Dairy-free option: Use unsweetened plant milk and dairy-free yogurt.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 165
Sugar: 9 g
Sodium: 160 mg
Fat: 4 g
Saturated Fat: 1.5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 4 g
Protein: 7 g
Cholesterol: 35 mg