GERD Friendly Vanilla Pear Oat Breakfast Loaf
Soft, warmly spiced, and studded with juicy pear, this breakfast loaf is the kind of thing you'll want to slice into before it's even fully cool. The base is built on oat flour and rolled oats, which give it a hearty, satisfying texture without the heaviness that can trigger discomfort — a real win when mornings already feel like a balancing act. Plain low-fat yogurt keeps the crumb moist while staying gentle on the stomach, and pure maple syrup adds just enough natural sweetness without going overboard. Ground ginger brings a subtle warmth that complements the pear beautifully, and unlike stronger spices, it plays nicely with a sensitive digestive system. There's no citrus, no chocolate, and no heavy fats to worry about — just clean, wholesome ingredients folded together and baked until deeply golden. The parchment-lift trick makes getting it out of the pan effortless, and once it's fully cooled, it slices cleanly into 10 generous pieces that are just as good the next morning. Whether you're managing reflux or simply looking for a breakfast bake that won't leave you regretting it an hour later, this loaf delivers real comfort without the compromise.
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Learn more →Ingredients
10 servings
For the batter
- 1 ½ cups oat flour
- 1 cup rolled oats
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground ginger
- ¼ tsp salt
- 2 large eggs
- ½ cup plain low-fat yogurt
- ⅓ cup pure maple syrup
- ¼ cup canola oil
- 2 tsp vanilla extract
- 1 ½ cups ripe pear, peeled and cut into ½-inch pieces (about 2 medium pears)
For topping
- 2 tbsp rolled oats, for topping (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
- 2
In a large mixing bowl, whisk together the oat flour, rolled oats, baking powder, baking soda, ground ginger, and salt until evenly combined.
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