I kept eating it before I could get a picture. That’s why it’s taken so long to post this, my favorite of warm breakfast treats. I don’t know if you’ve ever tried to stop and snap pictures of something that smells like vanilla, strawberries and warm nuttiness before your primal urges sabotage your sophisticated reasoning…but let me tell you something: it’s hard. It’s like waiting for everyone to wake up on Christmas morning before tearing into all those shiny, wrapped boxes. Only worse. Because with the breakfasty goodness, there’s no Nazi-mom watching you and the gifts like a hawk does a mouse. It’s all you, baby. So, it was a day to be remembered that I suppressed that urge and exercised the strength that is what distinguishes us from the beasts.
And you better believe that once that camera was safely in its camera bag, I savaged that oatmeal like an Orca would a baby seal.
It’s a happy marriage between a clatfoutis and oatmeal. There’s more liquid than grain which gives it a custardy consistency; but the oatmeal adds just enough chew to make it a substantial breakfast. The fruit at the bottom creates almost a compote, so extra condiments are unnecessary. I said unnecessary, not precluded. I love to slather each bite with honey-sweetened Greek yogurt, but you could go anywhere with accoutrements. Honey and butter, maple syrup, jam, yogurt, ice cream…hey. It’s still healthy. In fact, I’d say that because this is SO healthy, you need to balance it with something like ice cream. Can’t be too healthy, or else you’ll turn into a tree. True story.
2 tablespoons Oatmeal
1/4 cup Water
1 tablespoon + 1 1/2 teaspoons Whole Wheat flour
1 1/2 teaspoons Cornstarch
1 teaspoon sugar
1 tablespoon Cream or milk
1/2 cup Milk or Almond milk ( I use Almond milk because it’s freaking delicious)
1 egg white, 1/2 yolk (or just eliminate the yolk. I find it gives more of a creamy consistency)
1/4 teaspoon Baking powder
1/4 teaspoon Salt
1/3 cup chopped Strawberries, blueberries, mango or some other delicious juicy fruit (pineapple would be AWESOME…so would cherries.)
1. Preheat oven to 400 degrees, convection heat.
2. Spray a 4″x4″ baking dish, and evenly distribute the fruit on the bottom of the dish.
3. Combine the oatmeal and water in a small bowl and nuke on high for 1 minute, checking after 30 seconds. Set aside.
4. Combine the flour, cornstarch, sugar, baking powder and salt in a bowl.
5. Combine the egg white, half yolk, cooled-ish oatmeal, almond milk and cream, and whisk to incorporate.
6. Whisk together wet and dry ingredients, then pour slowly over the fruit.
7. Bake for about 10-15 minutes, or until puffed and golden.
8. Combine about 1/4 cup Greek yogurt, 2 teaspoons of honey, and a pinch of salt–this you will slather all over the oatmeal bake, and then lick the bowl once it’s all gone.