Apricot baked oatmeal

A while ago I wrote about baked oatmeal for breakfast. Since I liked it a lot back then, I tried a new variation. The recipe is basically the same, except that I swapped the pumpkin for apricot puree (store bought), the brown sugar for white and the pumpkin spice for vanilla. I also took a slightly smaller baking dish (20×25 cm). It worked out really well, but the next time when using store-bought puree I will reduce the sugar, because it came out quite sweet. Other fruits/combinations I want to try in the future:
– mashed poached pears or apples with cinnamon, cane sugar and nuts
– pureed can of pineapple with vanilla, coconut milk and grated coconut

Leave a Reply

Your email address will not be published. Required fields are marked *