Preheat a 5- or 6-quart air fryer to 325°F for 3 minutes.

Grease a 4-cup ovenproof dish, ensuring that it will fit into the air fryer.

In the greased dish, combine rolled oats, ground ginger, salt flakes, brown sugar, and half of the chopped almonds.

In a large bowl, whisk together the milk, half of the honey, and the olive oil until well combined.

Add this mixture to the oats, stirring until just combined.

Fold in half of the blueberries and two-thirds of the pear wedges.

Spread the mixture evenly in the dish.

Cover the dish tightly with foil.

Carefully pull out the air fryer pan and basket and place the prepared dish in the basket.

Slide the pan and basket back into the appliance.

Keep the temperature set at 325°F and set the timer for 20 minutes.

Cook until the oats are tender.

Let the dish stand in the appliance for an additional 5 minutes.

Serve the baked oatmeal topped with Greek yogurt and the remaining blueberries and pear wedges.

Drizzle the remaining honey over the top and dust with ground cinnamon.