Oatmeal Breakfast Clafoutis

After reading these posts on Casual Kitchen this week, I was determined to present Joe with some other breakfast options besides a travel coffee mug full of cereal. He doesn't like the texture of oatmeal, but I asked him if this idea seemed appealing and got the okay. Because he usually eats breakfast in the car, it needs to be portable and quick. This recipe is a good idea for him because it's endlessly customizable and contains lots of healthy, filling ingredients.



I now have prepared bars of clafoutis wrapped in plastic wrap in the freezer ready to go. So he can take one out the night before and let it thaw in the refrigerator, and before he heads out the door, he can just give it a 30-second zap in the microwave. And if he doesn't like these, I'll just eat them! They sure did smell delicious baking in the oven.



Oatmeal Breakfast Clafoutis

source: Chocolate and Zucchini

Serves 8



Ingredients

- 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

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. (The mixture will be VERY thin.)


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 recipe by Quaker Oats.