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.
- 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
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.