Oatmeal Breakfast Clafoutis
Adapted from a Quaker Oats recipe
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 chopped
1/4 to 1/3 C nuts, chopped (walnuts, almonds, sunflower seeds, hazelnuts…, or mix of all)
1 tsp ground cinnamon
1/2 tsp salt
3 – 1/3 C milk
2 eggs, lightly beaten
1 Tbsp vanilla extract
Prep Day: 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.
Serve Day: 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.