Print — Pear Ginger Yogurt Breakfast Squares

Made By Emily

Breakfast

Pear Ginger Yogurt Breakfast Squares

Preheat your oven to 350°F (180°C) and line an 8-inch square pan with parchment paper or lightly grease it to prevent sticking.
In a large bowl, combine the flour, rolled oats, baking powder, and ground ginger. Stir well to evenly distribute the leavening and spice.
In a separate bowl, whisk together the eggs, plain yogurt, maple syrup, and neutral oil until smooth and slightly frothy. This helps incorporate air for a lighter texture.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the squares tender.
Fold in the diced pears carefully, distributing them evenly without breaking them down.
Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
Bake for 32 to 36 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Remove from the oven and let it cool entirely in the pan on a wire rack before slicing into squares. Cooling is important to avoid crumbling when you cut.

Peeling the pears first keeps the squares from having tough texture bits.
Use ripe but firm pears to avoid excess moisture.
Don’t overmix the batter—mix just until combined for a fluffy, tender result.
Let the squares cool fully before cutting; they set better and hold their shape nicely.
If you want a slightly nuttier flavor, toast the rolled oats lightly in a dry pan before mixing.
Maple syrup varies in sweetness and flavor, so you can adjust the quantity slightly depending on your taste or try honey for a different note.