Soothing Chai-Spiced Pear & Oat Bake

This is what I make on Sundays when I want the house to smell like a fancy café but I also want to stay in my dressing gown and not speak to anyone.

It's an oat bake—basically a soft, spoonable, barely-sweet porridge cake situation—studded with chunks of pear and scented with chai spices. Ginger, cardamom, cinnamon, a whisper of clove. It's warming without being spicy. Comforting without being heavy.

The best bit? You make it once, and it feeds you all week. A square in the morning, warmed gently in the microwave, topped with a dollop of yoghurt. Breakfast, sorted. No thinking required.

This is what you make on a Sunday when you want the house to smell like a fancy café but you also want to stay in your dressing gown. It reheats beautifully all week.

Why it's gut-friendly: Pears are rich in soluble fibre, which is brilliant for digestion. The chai spices—ginger, cardamom, cinnamon—are all anti-inflammatory and warming for the digestive system.

Ingredients (Serves 4-6):

• 200g rolled oats
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cardamom
• Pinch of ground cloves
• Pinch of salt
• 2 ripe pears, cored and chopped (no need to peel)
• 2 eggs
• 400ml milk of choice
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 50g walnuts or pecans, roughly chopped

Method:

1. Preheat oven to 180°C (160°C fan) and lightly grease a medium baking dish.
2. In a large bowl, mix the oats, baking powder, spices, and salt.
3. Stir in the chopped pears and half the nuts.
4. In a separate bowl or jug, whisk the eggs, milk, maple syrup, and vanilla.
5. Pour the wet ingredients into the dry and stir to combine.
6. Pour the mixture into the baking dish and scatter the remaining nuts on top.
7. Bake for 35-40 minutes, until golden and set.
8. Serve warm with a dollop of Greek yoghurt.