Preheat the oven and prepare the dish. Set the oven to 180°C (160°C fan) and butter a 20 cm x 25 cm baking dish or a similar 2-litre ovenproof dish. The butter should melt and sizzle gently as you brush it across the surface — that tells you the dish is ready to receive the mixture.

Mix the dry ingredients. In a large bowl, whisk together the rolled oats, baking powder, ground ginger, cinnamon, and salt until everything looks evenly distributed — the pale oats will take on a warm, sandy colour from the spices, and you should catch the fragrant aroma of ginger and cinnamon as you stir.

Combine the wet ingredients. In a separate jug or bowl, beat the eggs lightly, then add the milk, maple syrup, vanilla extract, and melted butter. Whisk until the mixture is a single, pale golden liquid with small bubbles forming on the surface from the vigorous mixing.

Fold in the pears and fresh ginger. Tip the chopped pears and grated fresh ginger into the dry oat mixture and stir gently with a spatula so every piece of pear is coated in the spiced oats — you should see flecks of fresh ginger throughout and smell the sharp, zesty note rising from the bowl.

Combine wet and dry. Pour the wet mixture over the oat and pear mixture and stir gently until everything is just combined. The batter will look quite loose and soupy at this stage, with oats floating freely and pear pieces scattered throughout. Do not overmix — a few streaks of flour are fine.

Transfer to the dish and top. Pour the mixture into the prepared baking dish and spread it into an even layer with the spatula. Sprinkle the light brown muscovado sugar evenly over the top, followed by the flaked almonds or pecans if using. The sugar will form a light, crackly crust as it bakes.

Bake until golden and set. Place the dish on the middle rack of the oven and bake for 35–40 minutes. After 30 minutes, check for doneness: the top should be deep golden brown and feel firm to a light touch in the centre. A knife inserted into the middle should come out clean, and you will hear a faint bubbling sound from the edges as the liquid caramelises against the hot dish.

Rest before serving. Remove the dish from the oven and set it on a wire rack for at least 5 minutes. During this time the oatmeal continues to set as it cools slightly, and the pears release some of their juices that get reabsorbed into the oats. The top will feel firm and the edges will have pulled away slightly from the sides of the dish.