A cross between a fruit tart and baked oatmeal, the textured sweetness of this breakfast evokes both bread pudding and coffeecake flavors. Oatmeal is topped with prune-plums- oval-shaped plums that are sold fresh, but feel free to substitute with traditional plums or dried prunes. This recipe comes to us from Kelly of Kelly’s Pink Apron.
- 2 cups rolled oats
- 1/2 cup packed brown sugar
- 1 teaspoon baking powder
- pinch of salt
- 3 tablespoons cinnamon chips
- 1 1/2 cups low fat milk
- 1/2 cup unsweetened apple sauce
- 2 tablespoons butter, melted
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 5 prune plums, sliced and pitted
Preheat the oven to 375 degrees.
Combine the oats, brown sugar, salt, baking powder and cinnamon chips in medium bowl.
In a separate bowl, combine the milk, apple sauce, butter, egg and vanilla extract.
Stir the oat and milk mixtures together and pour into a loaf pan or 8-inch square baking dish.
Top with the sliced prune plums cut side up. Bake for 35 minutes or until plums are softened and oatmeal gets a nice crust, but is still creamy underneath. Serve warm.