Recipe: Oatmeal Breakfast Clafoutis

I have been terrible about posting lately but I do have a good excuse: Tony and I have been super busy getting pre-approved for a home loan, looking at a dozen homes, looking at dozens more online, making an offer, counter-offering, getting out bid by just a little bit on a house that we love, and being totally bummed out. So now we're back to the beginning but I do have lots of great things to post that I've been collecting even during these busy weeks... hopefully the posts from today will make up for my major lack of posting!

This recipe looks delicious. I love oatmeal and breakfast bars so this looks like the best of both worlds. I love that you can take it with you on the run because I usually travel to work with hot oatmeal in a tupperware bowl (because I'm always running late!) I've got to make these sometime! Oh, and it's great that you can substitute for different nuts and fruits.

Original Recipe from Quaker Oats

This recipe found on Chocolate & Zucchini
Review of recipe on
The Kitchn

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
(Serves 8)

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 Collector: Me

Thursday, April 23, 2009


becky said...

A delicious recipe! You're right, they are perfect for breakfast on the run for those of us who have trouble waking up in the morning. I'm making them again right now to take on my trip to Madison. Thanks, Rachel. :)

Post a Comment