Baked oatmeal

A delicious breakfast dish consisting of a layer of fruit topped with a dairy-oat mixture. Some of the liquid seeps down in between the fruit, so after baking it is almost like a clafoutis with a chewy oat topping. It fills you up very well and you can easily make it in advance, store it in the fridge and use the microwave to heat up a portion each morning. I like to eat it on room temperature, so I don’t microwave it for too long, just enough to get it from fridge temperature to room temperature. But of course you can also eat it warm. I like to eat it with some yoghurt and a drizzle of honey or maple syrup (the dish itself is barely sweet, if you like it sweeter add more sugar), but you can also serve it with milk (hot/cold), flavoured yoghurt, quark, or even whipped cream or ice cream. By using different kind of fruits (peach and raspberry is also a delicious combination), different grains (organic/whole food stores often have other grains that are similarly processed as oats) and/or different spices (try adding pumpkin/speculaas spice or chai spice) you can make the dish different every time, making sure your breakfast doesn’t get boring.

Baked Oatmeal

Baked oatmeal (6 servings)
Slightly adapted from Budget Bytes

1 large apple
1 large pear
a handful of frozen blueberries
1 1/2 cup milk
1 cup yogurt
1 medium eggs
1/4 cup brown sugar
2 cups oats
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground ginger
1/2 tsp cinnamon
1 tsp vanilla extract

Preheat the oven to 175C. Peal, quarter, core and cube the apple and the pear. Place in the bottom of a 20×20 cm baking dish. Sprinkle over the blueberries.
In one bowl, whisk together the milk, yogurt, egg and sugar. Add baking powder, baking soda, salt, ginger, cinnamon and vanilla extract and mix well. Add the oats and stir until evenly mixed. Pour the mixture over the fruit in the baking dish.
Cover the dish with foil (to keep the moisture in and steam the oats) and place in the preheated oven. Cook for 20 minutes. Remove the foil at 20 minutes and continue to bake until the top is golden brown (about 25 minutes more). Leave to cool before placing in the fridge.

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