Baked Oatmeal With Applesauce and Dates
This baked oatmeal makes a hearty breakfast, perfect for a cold winter morning.
Equipment
- 14x9 inch oven proof casserole dish or a similar sized dish
Ingredients
- 2 cups rolled oats, soaked overnight in warm water
- 6 eggs, whisked well
- ¼ cup brown sugar
- ½ cup thick cream
- 1 cup applesauce
- 2 tsp cinnamon
- ¼ tsp unrefined salt
- ½ cup halved pitted dates
- 1½ cups whole milk
Instructions
- The night before, place the oatmeal in a large bowl and combine with 1 tbsp whole wheat flour, 1 tbsp cider vinegar (or lemon juice) and about 1½ cups warm filtered water. Leave somewhere warm to soak overnight.
- Preheat your oven to 180C/350F.
- Place the soaked oats (no need to drain them) in a large oven proof dish. Add the eggs and sugar and mix well.
- Mix in the cream, applesauce, cinnamon and salt. Stir in the date halves.
- Add the milk and stir it in well. At this point, the mixture will look quite runny - don't worry about this, the oats will soak up a lot of the milk as they bake and your finished dish will be thick and creamy.
- Bake (uncovered) for about 30 minutes. Test doneness by shaking the dish slightly - it should look thick and set and not wobbly in the middle.
- Serve hot in a bowl with some warm milk.
Notes
This baked oatmeal is slightly sweet. If you prefer it on the sweeter side, increase the amount of sugar or dates in the recipe.
The soaking step is not strictly necessary. If you skip it, you will have to add some more milk or water (dry oats soak up a lot of liquid as they cook) and increase the cooking time slightly.
This baked oatmeal can be assembled the night before and refrigerated overnight, to be baked for breakfast in the morning.
Leftovers can be easily reheated on the stove with some milk.