We are a porridge family. We buy our rolled oats in 8 kg bags and most weekday mornings I or my husband set a pot of oats on the stove to cook before the kids get out of bed. Oatmeal is one of the few things that fills me up in the morning, and keeps my stomach from growling before 10:00 a.m.
It’s handy being a lover of oatmeal since it’s so darn healthy. There is a list as long as my arm of the health and nutrition benefits of oats. I consider it a bonus that oats and molasses make such a lovely pair.
My husband is the real porridge expert in our house. His is always much creamier than mine.
If you’re a fan of extra creamy porridge then I think you’ll enjoy this baked oatmeal breakfast pudding. Smoother than the rice custard of my childhood, when eaten warm right out of the oven it’s a comfort on chilly days.
The recipe takes just a minute of prep before bed and then mixes up quickly in the morning. It also reheats well if you have leftovers or decide to bake it ahead of time.
The recipe is adapted from Simple Bites, and according to Aimee (at Simple Bites), soaking oats makes them more digestible and helps your system absorb more of the nutrients in the oatmeal.
Oatmeal breakfast pudding with apple
Slightly adapted from Simple Bites
- 2 cups rolled oats (preferably old fashioned)
- ½ cup buttermilk
- pinch of salt
- 3 eggs
- 1 cup milk (nut, seed or cow’s)
- ½ tsp. vanilla
- ¼ cup Grandma Fancy Molasses
- 2 Tbsp. butter, melted (can use oil)
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1/8 tsp. grated nutmeg
- 1 apple, grated
- In a large bowl combine rolled oats, buttermilk, salt and 1-1/2 cups of water. Stir then cover with a dish towel and let sit overnight.
- The next morning pour oat mixture into a colander and drain for a few minutes to remove excess moisture.
- Preheat the oven to 350 F and line a 9”x9” pan with parchment paper or grease it well.
- In a separate bowl, whisk the eggs then add the milk, vanilla, molasses and melted butter. Mix well then sift in the baking powder, cinnamon and nutmeg.
- Add soaked oats to the egg mixture.
- Core the apple and grate it on the large side of a box grater. Add to the oat mixture and combine well.
- Pour mixture into the prepared pan. Place additional apple slices on top and bake for 40 -45 minutes or until light golden on top.
- Let stand for 5 minutes. Serve hot with milk and drizzled with maple syrup or molasses.
A great variation from Lorraine, a reader:
“I didn’t soak the rolled oats overnight, so I increased the total milk to 2 cups. And I don’t like grating, so I lined the bottom of the pan with 2 sliced apples. My daughter loves blueberries, so I also added about a cup of frozen blueberries to the top and finished it off with about 1/3 cup sliced almonds.” Yum! I think Lorraine’s version is my new favourite.
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Here’s to eating well, everyday,