Baked Oatmeal Pudding
Desserts Budget Recipes Recipes for Kids Oven Recipes Breakfast
Oatmeal pudding with fruit. Every time I make it, I think of Maria, a Venezuelan woman I met in Budapest who convinced me of the beneficial effects of oats on the skin. Although it takes longer than on the stovetop, this baked version has the advantage of not having that slightly sticky texture.
Ingredients
200g rolled oats (large flakes)
500ml milk (can be almond or light coconut milk)
2 large eggs
50g melted butter (or melted coconut oil)
150g sugar (can be brown)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 pinch of salt
5 tablespoons fruit (black/red currants, blueberries, apple or pear cubes, banana slices)
Servings: 5-6
How to prepare baked oatmeal pudding
- Place the fruit on the bottom of a 25 x 15 cm (or 20 x 20 cm square with higher sides) oven-safe dish.
* I used frozen black currants; I put them in the dish directly from the freezer and it was fine
** No need to weigh the fruit, add enough to cover the bottom of the dish in a single layer. - Mix the milk with sugar and salt until dissolved, add the beaten eggs, melted butter, cinnamon, vanilla and baking powder.
- Pour this mixture over the oats. Pour the mixture into the dish, over the fruit.
- Bake at 170°C (340°F) for 50-55 minutes, until the pudding is puffed up in the dish and lightly golden on top.
- Serve warm or at room temperature.
Baked Oatmeal Pudding
