Apple and Almond Oatmeal Clafoutis

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The Kitchn looked at make-ahead breakfasts this past week, and pointed me toward this recipe at Chocolate & Zucchini for Oatmeal Clafoutis.  I never like to eat too soon after waking up on a weekday morning, so having something quick and portable to throw in my bag saves me time and money.  This is a great recipe to make a big batch of on a weekend morning to freeze for the week.  It calls for relatively few ingredients and was in the oven before my coffee had finished brewing.  Next time, I am making a double batch.  

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I made a few changes to the recipe.  I'm not a fan of raisins in most baked goods, so I omitted any dried fruit. I also don't peel fresh fruit unless there is a good reason to.  I think the apples with their peel work wonderfully here and look visually pleasing as well. For the nuts, I used about half a cup of sliced almonds.  This recipe accepts modifications and substitutions well and your final product can highlight what you have on hand.  Next time I am going to try adding some frozen berries to the mix. The clafoutis taste great either warm or cold, so these are a great breakfast option even for those without a microwave at work.

show hide 18 comments

Joanna - Lovely! Good call on not peeling the apples – not really necessary.

Joanna - Lovely! Good call on not peeling the apples – not really necessary.

Joelen - This looks delicious!!

Joelen - This looks delicious!!

Faith - So lovely! I am glad the recipe worked out well for you. It’s one of my favorites.

Faith - So lovely! I am glad the recipe worked out well for you. It’s one of my favorites.

Kaitlyn - I saw this recipe on the Kitchn and was intrigued especially with the description as “oatmeal flan.” Seeing it here makes me want to try it even more!

Kaitlyn - I saw this recipe on the Kitchn and was intrigued especially with the description as “oatmeal flan.” Seeing it here makes me want to try it even more!

kickpleat - I’ve tried something very similar but I love calling it a clafoutis…so much more exotic sounding than baked oatmeal with eggs!

kickpleat - I’ve tried something very similar but I love calling it a clafoutis…so much more exotic sounding than baked oatmeal with eggs!

Gemma - Thanks Joanna. Yeah, I figured I’d give it a try without peeling. I ended up much preferring it.
Thanks Joelen!
Thank you for pointing me toward it Faith! It is quickly becoming one of my favorites as well.
Hi Kaitlyn, I definitely recommend giving it a try some weekend soon. It is such an easy and hearty dish.
kickpleat – Ha, I completely agree. It really classes it up.

Gemma - Thanks Joanna. Yeah, I figured I’d give it a try without peeling. I ended up much preferring it.
Thanks Joelen!
Thank you for pointing me toward it Faith! It is quickly becoming one of my favorites as well.
Hi Kaitlyn, I definitely recommend giving it a try some weekend soon. It is such an easy and hearty dish.
kickpleat – Ha, I completely agree. It really classes it up.

Susan - Do you think all the sugar the recipe calls for is necessary? It seems like a lot. I wonder if you could get away with less?

Susan - Do you think all the sugar the recipe calls for is necessary? It seems like a lot. I wonder if you could get away with less?

dawn - love these photos…

dawn - love these photos…

gemma - Hi Susan. I didn’t try it with less so I’m not certain, but in my experience sugar is one of those ingredients that you can tamper with a bit before you really damage the integrity of the recipe. Good luck finding the palace you are looking for.
Thank you Dawn!

gemma - Hi Susan. I didn’t try it with less so I’m not certain, but in my experience sugar is one of those ingredients that you can tamper with a bit before you really damage the integrity of the recipe. Good luck finding the palace you are looking for.
Thank you Dawn!

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