Chocolate Pear Upside-Down Cake Baked Oatmeal

I hate when my recipes have long names…oh well!


This is another oatmeal idea that appears to have a double identity; it can’t decide whether it’s breakfast or dessert! I actually baked this on a Sunday afternoon, and then let it wait for me in the fridge until Monday morning. It was so painful having to wait that long!

Chocolate Pear Upside-Down Cake Baked Oatmeal

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: serves 1

What you'll need:

  • 1/2 cup regular rolled oats (I use Country Choice Organic)
  • 1 tsp. cocoa powder
  • 1/3 tsp baking powder
  • pinch of salt
  • 1/3 cup milk of choice
  • 1/4 tsp vanilla extract
  • 1/2 a bartlett or anjou pear (you may use less)

How to make it:

  1. Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
  2. In a medium-sized bowl, mix oats, cocoa powder, baking powder, and salt.
  3. In another bowl, mix milk and vanilla extract. Then, add to dry ingredients and stir until combined. (Optional: stir in a few chocolate chips for extra decadence!)
  4. Slice your pear thinly and line the bottom of your prepared ramekin with the pear slices. Cover as much as you can. I actually made mine with two layers of slices.
  5. Pour oatmeal mixture over pear slices. Place in oven and bake for 20-25 minutes.


**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

13 Responses to Chocolate Pear Upside-Down Cake Baked Oatmeal

  1. Anonymous says:

    oooo, what a fancy oatmeal….. 🙂

  2. Anonymous says:

    This recipe was the perfect thing to wake up to. I was craving chocolate and was thinking about making chocolate oatmeal with crushed nuts(almonds, hazelnuts and walnuts) but I had run out of both almonds and hazelnuts! So I went on your blog(as I usually do when I need inspiration) and saw this recipe. I am not lying when I say it made my entire day. It was absolutely delicious! I didn’t have any chocolate chips so I chopped up 2 chocolate squares instead and it was such a wonderful start to the day, and it satisfied my chocolate craving as well. 🙂

  3. Anonymous says:

    at what degree do i set the oven?

  4. Marina D says:

    Hi Lauren! I have been following your blog for about 2 months now (best discovery EVER) and I would just like to mention how much joy it brings me every morning to be able to re-create your brilliant recipes! (Well, I try my best). I am happy to report that this is the first baked oatmeal recipe I’ve tried and it was a HUGE success!! Thank you for your creativity and talent. 🙂 You make my mornings a delight. 🙂

  5. Anonymous says:

    did you use dark cocoa powder? that’s what it looks like, but it wasn’t specified.

  6. Heidi says:

    Do you think a pineapple upside down baked oatmeal might be in the future makings?!?! One of my favorite cakes!

  7. Christine says:

    Is 1 teaspoon of cocoa powder enough? Also, how do you measure 1/3 teaspoon baking powder? I don’t have a spoon for that.

    • Lauren Smith says:

      To be honest, this is an early recipe and I probably didn’t know what I was doing. Just use a heaping 1/4 tsp. 🙂 And no, 1 tsp is not enough. I probably meant 1 tbsp.

      • Christine says:

        Oh! Thanks for the clarification. I was wondering about that. Your oatmeal looked too dark to have only 1 teaspoon of cocoa powder – even if you used the Special Dark kind.

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