March 13, 2004
I'm sure I've mentioned this before, but I am not the greatest fan of oatmeal - at least when it is cooked in milk the usual way : the lumpy look and the weird smell and the mushy texture really put me off. However, I am a good friend of oatmeal in müesli, and in cookies, and in this baked oatmeal recipe.
The original recipe is brought to us by the good people at Quaker Oats, and it caught my attention as it went through a bout of extreme popularity on the Cooking Light billboards a little while ago. It originally calls for oil but I omit it because it's really unnecessary, and I like to add more fruit than just raisins or dried cranberries : an apple, a banana, a pear, a peach, dried blueberries or dates or figs are great additions, and it is really nice with nuts of any kind, too.
A slice of this oatmeal flan for breakfast is a delightful way to start the day : tasty, filling and healthy. A great item to serve for brunch, it also freezes beautifully : you can make a batch of it and then store individual servings in the freezer, to thaw, reheat and eat when you feel like it.
Oatmeal Breakfast Clafoutis
- 2-1/4 C quick cooking oats, uncooked, or 2-3/4 C old fashioned oats, uncooked
- 2/3 C brown sugar
- 3/4 C raisins and/or dried cranberries (substitute other dried fruits)
- 1 apple, peeled and sliced (substitute other fresh fruits - optional)
- 1/4 to 1/3 C nuts, chopped (walnuts, almonds, sunflower seeds, hazelnuts..., or even better a mix of all - optional)
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3-1/3 C milk
- 2 eggs, lightly beaten
- 1 Tbsp vanilla extract
Preheat your oven to 180°C (360°F). Lightly oil an 13 by 9-inch baking dish.
In a large bowl, combine the oats, sugar, raisins, chopped nuts, cinnamon and salt. Mix well. In a medium bowl, combine the milk, eggs and vanilla. Mix well. Add this to the dry ingredients, and mix until well blended.
Pour the mixture into the baking dish, and use a wooden spoon to make sure the solids are more or less evenly spread out. Arrange the apple slices over the surface. They will sink somewhat but that's okay, they'll float right back up when the oatmeal cooks.
Put in the oven to bake for 55 to 60 minutes, until the center is set and firm to the touch. Let cool slightly : it should be eaten a bit warm but not scalding hot.
Cut in 8 servings, and serve with yogurt and fruit if desired ; it is also nice with a thin spread of jam or peanut butter. Store the leftovers in the refrigerator, tightly covered, or wrap each serving individually and put in the freezer. You can then take a serving out the night before and leave it to thaw until the morning, when a 30-second stay in the microwave will bring it to the perfect temperature.
Original recipe by Quaker Oats.
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