Like millions of others, my wife and I kicked off 2012 by rededicating ourselves to our workout routine. We go to the gym in the morning, which means a rather late start to the day if we have a hot breakfast of oatmeal after we get back. I wanted to make a breakfast ahead of time that was fast and nutritious – and if it had oats in it, all the better.
Through The Kitchn blog I learned about oatmeal clafoutis, which are basically baked oatmeal bars. I liked their proposed storage system, too – wrap the bars in plastic wrap and freeze. Then defrost overnight and warm in the microwave.
Another great thing about these bars? I can use up some of the ingredients in my great pantry purge. This is a very forgiving recipe; basically fill it with whatever you like in your oatmeal. It reheats well and will taste even better with a topping of fresh fruit.
- 2 3/4 cups old-fashioned oats (I finished off my quick-cooking oats this time, but the larger rolled oats are much better.)
- 2/3 cup dark brown sugar
- 3/4 cup raisins (or cranberries, or your other favorite dried fruit)
- 1/3 cup nuts, chopped (walnuts, pecans and hazelnuts are the clear go-to nuts for this recipe)
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 1/3 cup milk
- 2 eggs, beaten
- 1 tablespoon vanilla extract
- 2 medium apples, peeled and thinly sliced
Allow to cool for 10 minutes if serving right away. Otherwise, allow to cool completely before slicing and wrapping individual servings in plastic.