One of the wonderful things about my vacation was breakfast every morning before setting off on my day of adventure and exploration. It was usually simple; a steamy, creamy cafÃ© au lait, and thick slices baguette slathered with salted butter from Brittany and jam.
It usually set the tone for the day, I felt fueled, nourished and energized.
My preferred way to discover a city is via walking; thankfully, Paris is perfect for that â€“ I walked 15.5 miles in a day, and climbed up 43 floors including the Eiffel Tower (to the second floor).
Of course, being on vacation also meant I had moments of reflections, figuring out how to live like this forever, and deciding on more realistic resolutions like exercising more, less excuses and hopefully eating breakfast everyday.
Iâ€™ve struggled with the breakfast thing for a while now, especially on weekday mornings when all I can manage is a bowl of insipid microwaved oats.
Except Iâ€™m learning that porridge doesnâ€™t have to be boring, with a little planning I could probably eat oatmeal everyday and still feel like itâ€™s a different meal every time.
I make a lot of baked oatmeal on weekends, and the great thing about it is that itâ€™s just as easy to make on those hurried weekday mornings; mix the ingredients, set it in the fridge overnight and pop it into the oven first thing in the morning, It bakes while I go about my business of getting ready for the day, and itâ€™s just about ready when I am.
There are a variety of baked oatmeal recipes to be created, using your favourite fruits, nuts, nut-butters, preserves etc. It doesnâ€™t have to feel repetitive. Iâ€™ve seen people go the savoury route with vegetables, cheese, eggs and herbs.
This baked apple and cookie butter oatmeal is definitely a on the sweet side, made with autumnâ€™s bountiful apples and the magical and addictive Speculoos butter.
I discovered Speculoos butter a few years ago in Paris, I couldnâ€™t believe such a thing had been invented â€“ Made from (the Dutch or Belgian?) Speculoos cookies, itâ€™s basically a cookie paste with spiced with ginger, cinnamon, cloves, cardamom, etc.
Itâ€™s magical, delicious and addictive; I brought two jars home the first time and mostly ate it out of the jar.
Trader Joeâ€™s started carrying them about a year ago, and itâ€™s become my guilty pleasure, I use it in a myriad of sweet ways, itâ€™s marvelous on bread, crackers and baked into cakes, cookies and muffins.
And of course, it perks up the old boring oatmeal, swirl in a few tablespoons before baking.
Oatmeal is transformed into an easy but filling, fun and deliciously playful breakfast â€“ a good balance of healthy and indulgent.
Baked Apple and Cookie Butter Oatmeal
- 1 cup (old-fashioned) rolled oats
- 1 tablespoon turbinado (raw) sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Pinch of ginger
- 1 cup almond milk
- 2 -3 heaping tablespoons (speculoos) cookie butter
- 1 tablespoon butter, melted & cooled
- 1/2 teaspoon vanilla extract
- 1 apple, cored and chopped
- Preheat oven to 350 degrees F.
- Combine the oats, sugar, baking powder, salt, cinnamon, nutmeg and ginger in a casserole dish or deep baking pan
- Whisk milk, cookie butter, melted butter and vanilla together in a small bowl
- Add chopped apple to oats and pour milk mixture over it, stir gently
- Bake for 25 â€“ 35 until the top is nicely golden and the oatmeal has set
- Remove from the oven and let cool for a few minutes
- Serve warm with extra milk or sugar, topped with nuts or cut fruits
Other Baked Oatmeal Recipes
Baked Blueberry Oatmeal
Baked Apple Oatmeal
Baked Peanut Butter Banana Oatmeal
Yikes, cookie butter porridge, I’ve got to try that asap! I brought back speculoos spread from Paris too (did you know they have a crunchy variety too!) but strangely haven’t really eaten much of it. I’m not really one for toast so baking with it is definitely a good idea.13 October, 2012 at 11:52 am
Yes! OMG! I found the crunchy type on this recent trip and I brought one back with me, though I haven’t tried it yet. 🙂13 October, 2012 at 7:39 pm
So on my list to try. Haven’t made that many baked oatmeal dishes! Loveeeeeeeeeeee the photos Elsa!19 November, 2013 at 3:49 am