Fruit ‘n Oats Breakfast Pudding2012-10-25
- Yield : 1
- Servings : 1
- Prep Time : 5m
- Cook Time : 30m
- Ready In : 35m
Another versatile breakfast recipe. Gluten Free, Dairy Free, Diabetic Friendly, Vegetarian, Vegan. Lots of options of what you can add for fruit. So far one of my favorite combinations was fresh peaches and almond milk. It was so rich and creamy and packed full of flavor. A lot of people wouldn’t think of oatmeal as a protein, but one cup of oatmeal provides 6 grams of protein, about the equivalent of two slices of bacon, but without the fat!
I encourage you to play around with the fruit in the pudding and see what you come up with for your favorite combinations. Oh and this was also a big hit with the kids! To reduce the sugar content you can use Honey and or Agave Syrup drizzled on top and omit the brown sugar.
I make these individually in 10oz souffle ramekins, they have a much better presentation than making a big one and then scooping it out into a bowl.
Peach / Almond Milk
- 1/2 cup rolled oats (not quick oats)
- 2 teaspoons brown sugar
- 1/4 teaspoon vanilla
- Pinch of Cinnamon
- Pinch of Salt
- 1/2 cup milk
- 1 teaspoon butter
- Fruit (in the photo we used 1/4 peeled granny smith apple and craisins)
- Whipped Cream (garnish)
- Nutmeg (garnish)
Preheat Oven to 350.
In a 10oz souffle ramekin combine, oats, sugar, vanilla, cinnamon and salt.
Gently stir to mix ingredients and add your selected fruit. Stir again to incorporate fruit.
Pour the milk into the ramekin and top with the butter.
Place on cookie sheet and place in the oven. Bake for 15 minutes.
Remove from oven and gently stir. Return to oven and bake an additional 15 minutes
Serve warm topped with whipped cream and nutmeg.