Print Friendly and PDF



Pear & Chocolate pair beautifully in this nutritious and delicious porridge.  The oat mixture is made the night before so the meal can be finished-up quickly right before serving.

Pears may not seem that glamorous, but they are juicy and delicious little nutrient-dense, fibre-rich, antioxidant-loaded powerhouses. They contain beneficial phytochemicals including anti-inflammatory and anti-aging flavonoids and cancer-fighting polyphenols.

And chia seeds, flax, maca, ashwagandha, and raw cacao powders bring some serious superfood power to this satisfying breakfast — we’re talking vitamins, minerals, healthy fats, protein, fibre, adaptogens, and antioxidants galore!    

Ingredients for 4 servings:

  • 1 cup raw gluten-free rolled oats

  • 2 Tbsp gluten-free flaxseed meal

  • 2 Tbsp chia seeds

  • 2 cups unsweetened almond or nut-free milk (I like to use my Almond Cow to make homemade plant-based milk)

  • 2 ripe pears, cored and diced

  • 2 scoops (approximately 1/3 cup) Nuzest Clean Lean chocolate protein powder

  • 2 Tbsp raw cacao powder

  • 2 Tbsp unsweetened powdered almond butter (above) or natural almond butter, or substitute tahini or sunflower seed butter (below) for nut-free

  • 2 tsp maca powder (optional)

  • 2 tsp ashwagandha powder (optional)

  • 1 tsp pure vanilla extract (optional)

  • optional Lakanto monkfruit sweetener, maple syrup, or sweetener of choice, adjusted to taste

  • optional 1/2 cup dark chocolate chips or chunks

  • optional toppings: diced dark chocolate, fruit, nuts/seeds, nut butter, yogurt, or toppings of choice


  1. In a medium bowl, mix together oats, flax, and chia seeds.

  2. Put almond milk, pears, protein powder, cacao, powdered almond butter, maca, ashwagandha, and vanilla into a blender container and blend on high. Sweeten to taste.

  3. Pour pear mixture over oats and add chocolate chips/chunks if using. Stir well to combine, cover, and refrigerate overnight.

  4. In the morning, preheat oven to 350F and grease an ovenproof pan or cast iron skillet with coconut or avocado oil.

  5. Pour oatmeal into prepared pan and bake at 350F for 15 minutes, then top with diced dark chocolate (if using) and bake for another 10 minutes.

Serve warm with your choice of toppings. Alternatively, Chocolate Pear Baked Oats can be stored in an airtight container in the fridge for 4 to 5 days and enjoyed cold or reheated before serving.

This recipe was originally published on Oct 28, 2017. It was updated June 2, 2019.