Pear Upside-Down Breakfast Loaf (High Fiber)

• active time: 15 minutes
• total time: 50 minutes

Ingredients

2 ripe pears (peeled and sliced (divided)

1/2 cup Greek yogurt

1 large egg

1 tsp vanilla

2 Tbsp maple syrup

2 Tbsp avocado oil

3/4 cup old-fashioned rolled oats

1 cup all-purpose flour (or GF equivalent)

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp cinnamon

1/4 tsp cardamom

1/4 tsp salt

1 Tbsp brown sugar

2 Tbsp melted butter

Directions

Preheat oven to 350°F and grease a loaf pan with butter.

In a blender, combine 1 sliced pear with the Greek yogurt, egg, vanilla, maple syrup, and avocado oil. Blend until smooth.

In a bowl, whisk together the dry ingredients: oats, flour, baking powder, baking soda, cinnamon, cardamom, and salt.

Pour the wet ingredients into the dry and mix until just combined, being careful not to overmix.

Pour the melted butter into the bottom of the prepared pan and sprinkle the brown sugar evenly over it. Arrange the remaining pear slices in a layer on top.

Pour the batter over the pears and spread evenly.

Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and let rest for 5 minutes. Carefully flip onto a plate using heat-proof gloves or oven mitts with a good grip. The loaf should slide right out.

Let cool for another 5 minutes, then serve warm, at room temperature, or cold. Enjoy!