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Banana Pear Baked Oatmeal Bites

Heart shaped dish with whole banana, pear, raw oats, walnuts and dates on a cooling rack with baked oatmeal muffins

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These delicious Baked Oatmeal Bites have bananas, pears, walnuts, and dates—all low-acid, gut-friendly ingredients. Easy, make-ahead breakfast or snack for anyone looking to improve health or suffering from gastritis, acid reflux, or GERD.

12 baked oatmeal cups on round wire cooling rack

Super easy to make and you can refrigerate for 4 days or freeze for 3 months!

Can I make these with Apples?

Yes! Check out my Baked Apple Banana Oatmeal Bites with applesauce, grated and chopped apples – yum! 

Apples are higher in acidity which is why I changed them up for a Bosc pear and dates in this gut-friendly version.

Should I use old-fashioned rolled oats or quick-cooking oats?

Regular or rolled oats have more fiber and don’t spike your blood sugar so generally a healthier choice, but quick-cooking oats is easier to digest so better for gastritis. They will be delicious either way but the texture will be heartier with regular or old-fashioned oats.

Can I use regular milk?

You can use any dairy or non-dairy milk of your choice: oat milk, almond milk, coconut milk, even lactaid milk. If you’re following a low-acid or gastritis diet you should use plant-based milk with only 2 – 3 ingredients. (I like Califia Farms Organic Unsweetened Oat Milk or Almond Milk)

Do I have to use pears, walnuts, and dates?

Every ingredient has a PH higher than 5 making these a safe snack or treat on a Gastritis or Reflux Diet. You could switch out the pears for apples and the walnuts for your favorite nuts or sunflower seeds, but they won’t be low acid.

Why date syrup?

Date syrup (silan) is a healthier alternative to sugar. You can switch it up for Maple syrup or honey or you could just leave it out if you’re cutting down on added sugar.

Reflux and Gastritis Tips

If you suffer from Gastritis I highly recommend the Gastritis Healing Book by L.G. Capellan.

If you suffer from acid reflux or GERD, I highly recommend Dropping Acid by Jamie Koufman.

 

So satisfying with a cup of caffeine-free Chicory Root “coffee.” I switched from instant coffee to matcha when I thought I just had “reflux,” but when I was diagnosed with autoimmune atrophic gastritis I finally made the switch to Anthony’s Instant Chicory Root and I’m loving it! #lifesaver

 

I wish you well and I hope these muffins bring you comfort and joy.

 

Please share and tag @ornabakes if you make them and let me know if this resonates! 💜

 

xoxo

Orna Shifren Purkin Signature

Heart shaped dish with whole banana, pear, raw oats, walnuts and dates on a cooling rack with baked oatmeal muffins

Banana Pear Baked Oatmeal Bites

Orna
Healthy Baked Oatmeal Bites with bananas, pears, walnuts, and dates. Easy, make-ahead breakfast, snack, or guilt-free treat! WW friendly.
Servings 12

Ingredients
  

  • 1 ½ cups (120g) old-fashioned rolled oats or quick cooking
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ cup (28g) walnuts, chopped optional
  • 2 large eggs
  • ½ cup (120g) unsweetened almond milk or other nut/coconut milk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon (7g) date syrup (silan) or maple syrup or honey
  • 1 large Medjool date, pitted and minced optional
  • 1 cup (240g) very ripe banana (about 2 medium), mashed
  • 1 medium very ripe Bosc pear (about 220g), peeled, cored, and diced
  • coconut or avocado cooking spray

Instructions
 

  • Preheat the oven to 350°F/180°C.
  • In a large bowl, combine the oats, baking powder, salt, cinnamon, and walnuts.
  • In a separate bowl whisk the eggs, milk, vanilla, and date syrup until well combined. Whisk in the dates, breaking up any clumps. Mix in banana and pears.
  • Add the wet ingredients to the dry ingredients and mix to combine.
  • Scoop into a sprayed 12-cup muffin pan. Stir the batter periodically to keep the liquid incorporated. Even out the tops. Wipe the top of the pan with a paper towel.
  • Bake for about 25 minutes until golden brown and completely set.
  • Cool for 10 minutes and remove with an offset spatula.
  • Enjoy warm or remove to a cooling rack to cool completely.
  • Store: refrigerate for 4 days or freeze for 3 months.
  • Delish cold from the fridge or reheat in the microwave. 🙂

 

*This post may contain Amazon Affiliate links whereby I earn a tiny commission at no additional cost to you.

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