Hello hungry peoples,
I am a huge oat fan. They are yummy, super filling and they make your body work properly. What’s not to love? My pinterest feed is largely food related and Amish baked oatmeal kept popping up again and again. I thought “I must discover what this thing is”. Essentially it is a cross between a breakfast casserole, crumble and an oat slice. Kinda like dessert for breakfast but good for you. I have been converted, this stuff is amazing. I have tried a few different recipes but the one I am sharing today is definitely my favourite. I imagine the original recipe is fairly basic, oats soaked and baked in water with a few sultanas thrown in. This recipe uses a custardy base, made of milk and eggs, which makes the oats much richer but also much tastier. The addition of maple syrup also helps thing along. Enjoy!
Pear and Almond Baked Porridge
Ingredients
- 2 cups rolled oats
- 1 cup self raising flour
- 1/4 cup maple syrup plus extra for serving
- 1/2 cup flaked almonds
- 6 pears
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 eggs
- 2 cups milk
- 1 tsp vanilla paste
- 4 tbsp butter
Cooking Directions
- Preheat the oven to 180 ° C.
- Grease an 8 or 9-inch baking dish with butter.
- Peel and dice 6 pears into chunks and layer on the bottom of the casserole dish.
- Mix the 2 cups oats, 1 cup self raising flour, 1/4 cup of the flaked almonds, 1 tsp cinnamon and 1/2 tsp of salt together.
- Mix the 2 eggs, 2 cups milk, 1 tsp of vanilla and 1/4 cup of maple syrup together. This forms a kind of custard that the oats will be baked in.
- Combine the oats and liquid and pour the mixture on top of the chopped pears. Sprinkle the remaining 1/4 cup of flaked almonds and 1 tsp of cinnamon on top.
- Bake for 40-45 minutes, until the top is golden and the oats are set. Serve warm or at room temperature.
- Drizzle with maple syrup just before serving.
Great idea Karen. I’m still not sure if I want this for breakfast or dessert or both!
Karen, I love anything easy peasy 😉 Plus I also love a one dish meal, and pears, and oats! What’s not to love in this dish. I totally agree with Gary, this could double as dessert and a breakfast.
That looks fabulous. I bet it is frugal, too, like a lot of Amish recipes are. I can see that gracing a few Sunday morning brunches here. Not that our weekend mornings are as quiet and contemplative as they used to be before kids.