November 21, 2014

Quince & Apple Baked Oatmeal

Oval dish with an apple and quince oatmeal pudding

Staying with the theme of breakfasts that can be had for pudding and vice-versa, I came up with this baked oatmeal recipe a few weekends ago. All I’ve wanted in the mornings recently have been warm breakfasts. When it’s dark and cold outside, this seems to be the only way to start the day. A bowl of something warm and comforting.  Have you noticed that if you take time to listen to your body and tap into your intuition/inner GPS, it’s hard to go wrong? I love tuning in with the seasons and adapting the way I eat accordingly. Listening to your inner light and going with the flow.



The oatmeal calls for oats, which slowly release their energy throughout the morning, easily keeping you going until lunchtime. I also used a fruit that I had kind of forgotten about: quince. I remember that my grandparents had a big quince tree in their back garden, but I hadn’t seen or eaten quince for years. At first sight, you’re not really sure whether they are a big lemon or a misshaped apple or pear. However, when cutting into their tough flesh, they are definitely recognisable. I am not sure quinces can be eaten raw. They are most often found in jams/jellies or paste form. I like to mix them with apples and cook them in a compote, for an easy no fuss dessert, or like here, steam them and use them as the base for a delicious warming autumn breakfast.


Have a lovely weekend x

Quince & Apple Baked Oatmeal – serves 4 to 6
•4 quinces
•3 apples
•180g small rolled oats
•A pinch of salt
•1tsp baking powder
•2 eggs
•500ml plant milk (I used sesame milk)
•1 red apple
•1tbsp nut butter (such as peanut or hazelnut)
•1tbsp honey
•Water

1.Peel, core and chop the quinces. Steam them for about 20min, until tender. Add the apples and steam for another 5min.  Spread across the bottom of an oven dish.
2.Preheat the oven to 180°C.
3.In a bowl, mix the oats with the salt and baking powder.
4.In another bowl, beat the eggs with the plant milk. Add to the dry ingredients and mix well. Spread over the quinces/apples.
5.Core the red apple and slice it into thin slices. Spread them over the dish and put in the oven for 30-40min until cooked and fragrant.
6.In the meantime, mix the nut butter and honey in a small bowl. Add water, 1tbsp at a time until you obtain a smooth runny sauce. When taking the dish out of the oven, drizzle the sauce over the oatmeal. Serve warm.

Gruau d’Avoine au Four aux Coings & Pommes – pour 4 à 6 personnes
•4 coings
•3 pommes
•180g de petits flocons d’avoine
•1 pincée de sel
•1cc de levure
•2 œufs
•500ml de lait végétal (j’ai utilisé du lait de sésame)
•1 pomme rouge
•1cs de purée d’oléagineux (de noisette ou de cacahuète par exemple)
•1cs de miel
•Eau

1.Peler, évider et couper les coings en morceaux. Les faire cuire 20min à la vapeur, jusqu'à ce qu’ils soient tendres. Ajouter les pommes et faire cuire encore 5min à la vapeur. Répartir dans le fond d’un plat à four.
2.Préchauffer le four sur 180°C.
3.Dans un bol, mélanger les flocons d’avoine avec la levure et le sel.
4.Dans un autre bol, battre les œufs et les mélanger avec le lait végétal. Ajouter aux ingrédients secs et mélanger. Répartir sur les fruits.
5.Evider la pomme rouge et la couper en tranches fines. Les répartir sur le dessus du plat et enfourner pour 30-40min, jusqu'à ce que le gruau soit doré.
6.Pendant ce temps, mélanger la purée d’oléagineux avec le miel. Ajouter l’eau, une cuillérée à la fois, jusqu'à l’obtention d’une sauce lisse. A la sortie du four, la verser en filet sur le plat. Servir chaud.


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