This is the kind of breakfast that can be assembled before the coffee is ready: oats, pear, and a little honey go into one baking dish. Greek yogurt keeps the serving cool and creamy, while walnuts add crunch. The recipe makes two portions at about 320 calories each.
Ingredients and calorie estimate
For two servings, measure 80 g rolled oats, one medium pear cut into small pieces, 150 g plain Greek yogurt, 15 g chopped walnuts, and one teaspoon of honey. Add 120 ml water, a pinch of cinnamon, and a small pinch of salt.
A typical estimate for the whole dish is about 635 calories: approximately 303 from the oats, 100 from the pear, 110 from the yogurt, 98 from the walnuts, and 21 from the honey. Divided into two portions, that is about 320 calories each; yogurt and fruit sizes can shift the number.
Bake until the edges toast
Heat the oven to 190°C (375°F). Stir the oats, water, cinnamon, salt, pear, and honey together in a small baking dish, then bake for about 25 minutes, until the pear is tender and the top has begun to turn golden.
Let the oats rest for five minutes so they settle into a spoonable texture. Divide between two bowls and add the yogurt and walnuts just before serving, keeping the walnuts crisp and the yogurt cool.
Adjust sweetness by quantity
A ripe pear may be sweet enough without honey, so taste a piece before adding it. Leaving the honey out lowers the estimate by about 20 calories across the whole dish, while adding extra walnuts raises it because nuts are energy-dense.
For the best contrast, spoon the yogurt onto the oats rather than baking it with them. The bowl stays warm, cool, soft, and crunchy all at once—and the quantities remain easy to scale if you are cooking for one.