Okay friends, let me be 100% honest with you: I am NOT a foodie. I dislike being in the kitchen (except to wash dishes) and really only “cook” to survive. If I had it my way each of my meals would be prepared for me, placed on a platter, and served at my coffee table so I could sit on the floor and devour a meal without much thought, effort, or preparation. Unfortunately my reality is not so, at least not yet!
It is even surprising to me that I am here to share a recipe with you. It may be the only one you will ever find on this blog. It simply is too good and a little too easy to make that it needs to be shared!
A friend of mine passed along this recipe when I was asking her about quick and easy snacks and/or breakfast ideas that I could pre-make and eat warmed. Thankfully she is a wiz in the kitchen and pulled out the perfect Oatmeal Breakfast Clafoutis recipe for me. The first thing I needed to do was google what a clafoutis is…a baked french dessert for breakfast. I was in! So I trudged to the grocery store in the dark with my reusable bags in hand and a list of ingredients I needed to purchase. You see, I needed to buy pretty much everything because I have almost nothing, so my list was longer than memory would allow. I was also buying ingredients to make (well to allow my slow cooker to make) a couple soups.
But let me not make you wait any longer for the recipe to these delicious, moist, easily freezable, breakfast desserts.
Here is what you will need:
- 2 1/2 cups oats (I used quaker quick oats), uncooked (use certified gluten-free oats to make this gluten-free)
- 1/2 cup unrefined can sugar (I used honey instead of sugar)
- 2/3 cup raisins or dried cranberries (or substitute other dried fruits)
- 1/4 to 1/3 cup chopped nuts (I used almonds but any chopped nuts would work – walnuts are good to increase metabolism)
- 1 teaspoon ground cinnamon (I used 1 1/2 teaspoon)
- 1/2 teaspoon fine sea salt (I used regular table salt)
- 2 large eggs (if you need an egg alternative try a banana or mix 1 tablespoon of ground flaxseed with 3 tablespoons of water (I think that is per egg) until it is fully absorbed)
- 1 medium apple, peeled and thinly sliced or grated (I used unpeeled grated)
- 3 1/3 cup milk (use non-dairy to make this dairy-free)
- 1 tablespoon vanilla extract
Here is how you put it all together:
- Lightly oil a 8-by-8 inch baking dish
- In a large bowl, combine oats, sugar (honey), raisins (any dried fruit), chopped nuts, cinnamon and salt
- Add eggs, milk, vanilla extract and grated apples (if you used sliced apples they come later) – mix well (I used a wooden spoon)
- Pour into prepared baking dish and use a spoon to distribute the solids evenly. If you used sliced apples arrange them on top
- If possible, refrigerate for a few hours (I put my in the fridge overnight) to allow the oatmeal to plump up
- Preheat oven to 360 degrees and bake for 45-55 minutes until the centre is set and firm to the touch (the middle when still be moist and soft)
- Let cool before serving slightly warm or at room temperature (okay cold too)
Storing your amazing Oatmeal Breakfast Clafoutis:
Store either in the fridge in an airtight container or wrap each serving individually and put them in the freezer. You can then take a serving out the night before and leave it to thaw until morning. I warm my pieces in the microwave for 10-20 seconds to eat warm.
Once again, I am not a foodie so if something goes wrong in your making, I apologize but I will not be able to help problem solve with you. However, I do hope that you enjoy your Breakfast Clafoutis as much as I have been at anytime of the day – they make a perfect mid-afternoon snack as well!