Baked oatmeal is a great way to enjoy a classic breakfast, but this version is guaranteed to knock your socks off! The soft and fluffy texture of this baked oatmeal souffle is velvety and light. Perfect for this time of year when we are transitioning slowly into fall. It’s also very easy to make!
You could customize this to any flavor you like, if you prefer apples or only pears over figs. It’s all good. I love the combination of the figs with the cardamom, but you can omit this and just use cinnamon instead.
Ingredients
1 1/2 cup rolled oats
1 1/2 cups milk of choice
4 Tbsp maple syrup
4 tbsp. Melted butter
1 tsp. Vanilla extract
pinch salt
1/4 tsp. Cardamom
1/2 tsp. Cinnamon
1 1/2 tsp. Baking powder
2 eggs, separated
3 figs (ripe but firm), sliced
1 ripe, firm pear, sliced
1 tbsp granulated sugar
maple syrup for serving
Instructions
Preheat oven to 350 degrees F/180 degrees C. Butter a 9-10”/22-25cm. dish and set aside.
Place oatmeal in a large bowl, add salt, baking powder and spices.
In a measuring jug, beat egg yolks and add milk. Stir in vanilla, maple syrup and melted butter. pour this over the dry ingredients and combine with spatula.
In a very clean (and fat free) mixing bowl, add the egg whites and beat on med/high speed with a hand mixer for about 5 minutes, or until stiff peaks form.
Carefully and gently fold the egg whites into the oatmeal until just combined.
Transfer mixture to prepared baking dish/skillet and top with sliced figs and pears in a pretty patern. Sprinkle with a little sugar and bake 25 to 30 minutes or until set, golden and puffed up. Once you remove the souffle from the oven it will sink slightly, don’t worry this is perfectly normal. Serve with maple syrup.
Being a fan of Baked Oatmeal like I am, I rarely eat anything else for breakfast, the need for variation is almost a necessity. For this dreamy baked oatmeal recipe I was inspired by the classic Peaches and cream combination, perfect with all the juicy ripe Peaches available now. Since I wanted to make it spectacular in taste I added creamy Ricotta, and a lot of vanilla. It’s so so good, it’s basically dessert.
The baked oatmeal ends up with an almost pudding-like center (due to the ricotta) , a crispy exterior and juicy peach in every single bite. I have to say, this is now my favourite Summer breakfast. It honestly tastes like a decadent dessert, drizzle with a little honey, add a spoonful of Greek yoghurt or more Ricotta and you have yourself a dreamy breakfast that is easy to prepare ahead of time and super healthy too.
So, about the ingredients…
Peaches – Use yellow Peaches if you can, since they have a more intense Peach flavour that their white cousins.
Eggs – Eggs give lift and give the oatmeal structure, it also adds a good amount of proteins and nutritional value.
Honey – you can adjust the amount to taste, it gives the baked oatmeal a sweet flavor that goes perfect with the Peaches and the Vanilla.
Baking powder – also for a good lift, making the baked oatmeal more cake-like
Cinnamon and nutmeg – just a hint of these two spices is enough to give the Oatmeal that something extra
Vanilla extract – use real vanilla bean if you can, otherwise a good extract. Vanilla is a must.
Salt – a pinch of salt is what keeps it from tasting bland.
Milk – Use any kind of milk you like, the fattier the milk, the creamier the baked oatmeal will be. Plant milk works too.
Butter – Let’s be real, is there anything better than butter, even a few tablespoons can work a miracle, it adds a lot of flavour and improves texture.
Oats – quick cooking oats this time, since I wanted a creamier end-result.
Ricotta – adds all the creaminess.
Prep time : 15 min
Cooking time : 30
Serves : 6-8
INGREDIENTS:
1 tbsp. melted butter for baking dish
4 to 5 Peaches, not too ripe
4 cups/400 gr. quick cooking Oats
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. Cinnamon
1/8 tsp. grated Nutmeg
1/4 tsp. salt
2 large eggs, room temperature
1/4 cup/60 ml. melted butter
1/3 cup/80 ml. Honey
scraping of one Vanilla bean or 2 tsp. Vanilla extract
1/2 cup/120 ml. full fat Greek Yoghurt
1/2 cup/120 ml. milk of choice
1/3 cup/120 ml. Ricotta
INSTRUCTIONS:
Preheat the oven to 350F/180C. Grease a 8 x 10 inch baking dish, or similar with the tablespoon of butter. In a large bowl combine the dry ingredients, the quick-cooking oats, the baking powder, baking soda, the cinnamon, the nutmeg and the salt. Stir to combine well. In another bowl beat the eggs, the melted butter, the honey, the vanilla, the yogurt, the milk and the Ricotta.
Peel the Peaches*, slice in half, remove the the stone by twisting the halves, then cut into wedges. Divide into two portions. Add the wet ingredients to the dry and mix to combine. Pour half the oat mixture into the greased baking dish and layer half the Peaches over the oats, cover with the remaining oats and place the remaining Peaches on top in a decorative pattern. Brush the Peaches gently with a little oil or use a little cooking spray, this will prevent them from burning or going to dark. Bake for 30 minutes, serve with additional Honey if desired and more Cream or Yoghurt.
Enjoy!
*If you are having trouble peeling the Peaches, you can cut a small cross into the crown of the Peach, plunge them into a pot of (no longer) boiling water for one or two minutes, until the skin cracks open then remove them straight away into an ice bath, then proceed to peel.
If you make this recipe please be sure to leave a comment and/or give this recipe a rating! I love hearing from you. And please don’t forget to tag me on Instagram so I can see your creations!
A warm and comforting breakfast like Amish Baked Oatmeal is by far our favourite breakfast. Especially now in Fall, when a warm breakfast casserole is so cozy and everyone can dig in. Baked oatmeal is a traditional and comforting Amish breakfast casserole. Unlike regular oatmeal, which is cooked on the stove like a porridge, Amish baked oatmeal is made in the oven and is very very good. Although the authentic Amish casserole has tons of sugar and butter , I have reduced and replaced some of the sugar for maple syrup and just added a tiny bit of butter to make it not only delicious but healthy too. In Fall we eat this all the time, adding different kinds of fruit like blueberries, or banana, and it’s the only breakfast that keeps us full until lunchtime. Also it’s a great way to get a head start on busy mornings, you could make this in the evening and simply re-heat in the morning. It keeps all week and freezes well too so I usually make double and freeze half, either in individual containers or in one. It’s crazy good and tastes like a bakery style Vanilla muffin!
For this healthy baked oatmeal recipe, you’ll need:
Eggs – Eggs give lift and give the oatmeal structure, it also adds a good amount of proteins and nutritional value. Maple syrup – you can adjust the amount to taste, it give the baked oatmeal a caramel like flavor and also depth. Perfect in combination with vanilla extract. Applesauce– the perfect sugar substitute, use instead of maple syrup when using stevia extract or other sugar substitute. Baking powder – also for a good lift, making the baked oatmeal more cake-like Cinnamon and nutmeg – these two spices give the oatmeal the true Amish flavour. Vanilla extract – use real vanilla if you can, otherwise a good extract. You must incorporate this into the oatmeal for optimal flavor. Salt – a pinch of salt is what keeps it from tasting bland. Milk – Use any kind of milk you like, the fattier the milk, the creamier the baked oatmeal will be. Plant milk works great too. I always use oat milk. Butter – even a few tablespoons can work a miracle, it gives a smooth texture. You may replace it with neutral olive oil or coconut oil. If you don’t want any butter or fat, simply leave out. Oats – use a combo of both old fashioned and quick oats for the perfect structure balance. Banana – instead of all the butter.
Prep time : 5 min
Cooking time : 25
Serves : 6
INGREDIENTS:
1 tbsp. melted butter for baking dish 2 cups quick-cooking oats 1 ½ cups old fashioned rolled oats 1 ½ tsp. baking powder ½ teaspoon cinnamon ¼ tsp. nutmeg ¼ teaspoons salt 1 small very ripe banana, mashed 2 eggs 2 tbsp. melted butter (you could leave this out but it adds good flavor) ¼ cup maple syrup (or 1/4 cup unsweetened applesauce plus 2 tsp. liquid stevia) 2 teaspoon vanilla 1 ½ cups milk 1-2 tbsp. brown sugar for sprinkling on top. (optional)
INSTRUCTIONS:
Preheat the oven to 350 degrees. Grease a 8 x 10 inch baking dish, or similar. In a large bowl combine the dry ingredients, the quick-cooking oats, the old fashioned rolled oats, the baking powder, the cinnamon, the nutmeg and the salt. Stir to combine well. In a food processor, mix the banana with the eggs, the melted butter, the maple syrup (or 1/4 cup unsweetened applesauce plus 2 tsp. liquid stevia), the vanilla and the milk. You can also do this part in another bowl, mashing the banana with a fork and then adding the remaining wet ingredients. Add the wet ingredients to the dry and mix to combine. Pour into the greased baking dish and sprinkle the brown sugar over the top. Bake for 25-30 minutes or until the mixture is golden brown and appears set. Serve warm with extra milk or fruit.
Enjoy!
If you make this recipe please be sure to leave a comment and/or give this recipe a rating! I love hearing from you. And please don’t forget to tag me on Instagram so I can see your creations!
This oatmeal bake is so comforting, it has the warm spices we typically associate with fall, and it warms you up from the inside. I usually make it in the weekends and it may or may not last for a day or two. You can heat up any leftovers the next morning adding a splash of milk. And since it’s “Pumpkin Season”, yes, it has lots of pumpkin in it, so nice and creamy with a slight caramel flavor, you’ll love it.
Serves 6
Needed: Baking Dish 8.1″ Square (2 quart)
Ingredients;
1 lb. peeled pumpkin cubes
1 tbsp. melted butter
1/4 tsp. Pumpkin Pie Spice
1 tbsp. Organic Coconut Sugar
2 tbsp. milk of choice, I use Unsweetened Organic Soymilk
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2 2/3 C. Breakfast Oats (gluten-free)
1 1/2 tsp. Baking Powder
1/2 tsp. Pumpkin Pie Spice
1/4 tsp. Pink Himalayan Salt
1/2 C. Dark Chocolate Chips
2 C. milk of choice, I Use Unsweetened Organic Soymilk
2 large eggs
5 tbsp. Maple Syrup
1/2 tsp. Caramel Extract
1/2 tsp. Vanilla Extract
Method;
Preheat oven to 350° F
Place the pumpkin cubes in a bowl, add the spice, melted butter and coconut sugar. Toss to cover. Line a baking sheet with parchment paper and place all the pumpkin on the sheet distributing evenly. Bake for 25 minutes until tender when pierced with a fork.
Let cool. Place the pumpkin in a food processor and blend until smooth with 2 tbsp. of milk. Set aside.
In a bowl, whisk the two eggs with the milk, extracts and maple syrup. Stir in the pumpkin mash. Mix well, but it doesn’t matter if there are a few little lumps.
In an other bowl combine, oats, baking powder, spice, chocolate chips and salt. Stir to mix.
Add the wet ingredients to the dry and stir to combine. Grease an oven dish and add the mixture.
Bake in the oven for 20 minutes until set and slightly wobbly in the middle. Let sit for a few minutes before serving and pour over some Maple syrup.
Serve warm with some crème fraîche, sour cream or thick greek yoghurt and more maple syrup. Leftovers can be heated with an extra splash of milk.
(gluten-free)
TCS 