Baked Apple Oatmeal Breakfast Pudding
- Number of Servings: 6
Ingredients
1 1/2 cups rolled oats2 cups whole fat plain yogurt1 apple, chopped1/2 teaspoon ground cinnamon1/4 teaspoon ground ginger1/4 teaspoon ground nutmeg1/2 teaspoon baking powder1/2 teaspoon sea salt1/4 cup (25g) slivered almonds2 cups low fat milk50g honey or maple syrup (optional)1 teaspoon vanilla
In a large bowl, combine the oats and yogurt. Cover with a clean dish towel and let stand overnight at room temperature.
Generously butter a 9 × 9 ceramic or glass baking or casserole dish. Scatter the chopped apples over the bottom of the dish and bake at 375° for 30 minutes or until tender and lightly browned. Remove from the oven and turn the oven temperature down to 350°.
In a small bowl, combine the cinnamon, ginger, nutmeg, baking powder, salt, and half the almonds. In a separate medium bowl, whisk together the milk, honey or maple syrup if using, and vanilla. Whisk in the dry ingredients until combined.
Pour the mixture into the oats and stir to combine.
Sprinkle half the blueberries over the apples in the baking dish, and gently spoon in the oat mixture. Scatter the remaining blueberries and almonds over the top, and bake for 40 minutes or until the top is browned and the pudding is slightly set (it will finish setting while it's cooling, but it should not be too liquid-y either). Remove from heat and let stand for 10 minutes.
Serve warm with cream, added fruit or nuts, or by itself.
Serving Size: 6
Generously butter a 9 × 9 ceramic or glass baking or casserole dish. Scatter the chopped apples over the bottom of the dish and bake at 375° for 30 minutes or until tender and lightly browned. Remove from the oven and turn the oven temperature down to 350°.
In a small bowl, combine the cinnamon, ginger, nutmeg, baking powder, salt, and half the almonds. In a separate medium bowl, whisk together the milk, honey or maple syrup if using, and vanilla. Whisk in the dry ingredients until combined.
Pour the mixture into the oats and stir to combine.
Sprinkle half the blueberries over the apples in the baking dish, and gently spoon in the oat mixture. Scatter the remaining blueberries and almonds over the top, and bake for 40 minutes or until the top is browned and the pudding is slightly set (it will finish setting while it's cooling, but it should not be too liquid-y either). Remove from heat and let stand for 10 minutes.
Serve warm with cream, added fruit or nuts, or by itself.
Serving Size: 6
Nutritional Info Amount Per Serving
- Calories: 273.2
- Total Fat: 9.2 g
- Cholesterol: 18.3 mg
- Sodium: 335.3 mg
- Total Carbs: 52.3 g
- Dietary Fiber: 6.6 g
- Protein: 9.1 g
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