Albane first came accross baked oatmeal when working her very first pastry job at a local bakery in brooklyn. It's great for breakfast or as an afternoon snack and better than a muffin in a tasty and healthy way! You can easily change the flavor of these by substituting the raw sugar with honey or maple syrup. You can also use different dried fruit and even add nuts. They're great served on their own or with a nice jam!
For the recipe:
- 480 grams rolled oats
- 360 grams raw sugar
- 100 grams cranberries
- 8 grams of baking powder
- 4 grams of salt
- 480 grams of milk
- 120 grams of vegetable oil
- 4 eggs
- 1 tbsp vanilla
(For 10 to 12 baked oatmeal)
Place 3/4 of the oats in a food processor and pulse into a flour.
Add all dry ingredients (first 5 ingredients, including the pulsed oats) into a bowl.
In another bowl, whisk together the milk, oil, eggs and vanilla.
Add to dry ingredients and mix until combined.
Pour the batter into a muffin mould with liners and bake at 350 F until golden brown and set in the middle (about 15 minutes).