Pear & Almond Breakfast Bake

1 serve of whole grain
Each serve is 16g of whole grain. GLNC recommends 3 serves daily.

Serves: 6

Preparation time: 10 minutes

Cooking time: 1 hour 10 minutes


  • 2 pears, cored
  • 7 Weet-Bix™ wheat biscuits, broken into pieces
  • 6 large eggs
  • 1 cup milk, or So Good™ Soy or Almond Milk
  • 1 tsp cinnamon
  • 2 tbsps maple syrup, divided
  • 1/2 cup sliced almonds


  1. Preheat oven to 180°C (350°F). Lightly oil a shallow 1.5 ltr baking dish.
  2. Dice one and a half of the pears and place in base of prepared baking dish. Toss Weet-Bix wheat biscuits pieces with pears and spread into an even layer.
  3. Whisk eggs, milk, cinnamon, and half the syrup in a large jug. Slowly pour egg mixture into the baking dish. Smooth surface with a large spoon to submerge ingredients.
  4. Slice remaining pear half and arrange over egg mixture. Toss almonds in remaining maple syrup and sprinkle over top of the sliced pear.
  5. Cover dish with foil and bake 60 mins. Remove foil and bake a further 5 -10 mins, until golden on top and firm in the centre. Cool on a rack at least 15 mins before cutting. Serve warm or at room temperature.

Recipe and image kindly provided by Sanitarium.

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