Fruit and Oats Breakfast Pudding

The elegant A Taste of Washington: Favorite Recipes from the Evergreen State is the perfect book to have on a counter or coffee table – it will be sure to have friends and family looking through it. Although they might then demand you get cooking and make them the luscious dishes inside. Which wouldn’t be a bad thing – there are so many calling to me to try. And in a few weeks I am going to authoress Michele Morris book signing at the IFBC conference in Seattle to get my copy signed!

With 120 recipes, all photographed, from an eclectic set of chefs, restaurants, B&B’s and more – from all over Washington State, if you travel, you may well have experienced a few of these lovely places.

While there were so many choices, honestly I was attracted to the rustic and simple Fruit and Oats Breakfast Pudding on page 13. The recipe is for 2 servings, I doubled it so Kirk and I would have 2 breakfasts to enjoy. It called for almond milk, I swapped in coconut milk beverage so Alistaire could enjoy as well.

Fruit and Oats Breakfast Pudding (As adapted from page 13)

Ingredients:

• 2 cups old-fashioned oats (gluten-free if needed)
• 8 tsp brown sugar
• ½ tsp ground cinnamon
• ¼ tsp fine sea salt
• 1 cup diced apples (2 small apples, peeled and cored)
• 1 cup dried cranberries
• 2 cups unsweetened coconut milk beverage
• 1 tsp pure vanilla extract
• 4 tsp Earth Balance Buttery stick (or butter, for non-vegan)

Directions:

Preheat the oven to 350°, lightly oil 4 10-ounce oven safe ramekins. Place on a baking sheet.

Combine the oats, brown sugar, cinnamon salt, apple and cranberries in a small bowl, mix well. Divide between ramekins.

Stir coconut milk and vanilla together, divided between the ramekins, pouring over the oats. Top each ramekin with a teaspoon each of the Buttery Stick, broken up.

Bake for 30 minutes. Serve warm, or chill for later breakfasts. Reheat for 1-2 minutes in the microwave.

Serves 4.

FTC Disclosure: We received an advance copy for review.