Baked oats with apple, pumpkin and cinnamon
A cinnamon-scented good morning: baked oats with apple and pumpkin have a golden top and a soft centre, ready to enjoy with a spoon.
Cuisine: International · Course: Breakfast
Ingredients
Servings: 2
- 80 g fiocchi d’avena piccoli
- 180 g albume
- 120 g skyr bianco naturale
- 100 g polpa di zucca già cotta e ben scolata
- 1 mela piccola, circa 120 g pulita
- 80 ml bevanda di mandorla
- Cannella in polvere quanto basta
Method
- Scalda il forno statico a 180 °C. Prepara due cocotte adatte al forno oppure una piccola pirofila da circa 16–18 cm. Usa recipienti antiaderenti o rivesti la base con carta forno.
- Schiaccia la zucca cotta con una forchetta, eliminando l’acqua in eccesso. Lava la mela, elimina torsolo e semi e tagliala a cubetti piccoli; puoi tenere la buccia.
- In una ciotola mescola albume, skyr e bevanda di mandorla, senza montare. Unisci la purea di zucca, i fiocchi d’avena e la cannella. Incorpora quasi tutta la mela.
- Distribuisci il composto nei recipienti, lasciando un po’ di spazio dal bordo. Aggiungi in superficie i cubetti di mela tenuti da parte. Inforna per circa 25–30 minuti; le cocotte piccole possono cuocere prima.
- Sforna quando il centro è rassodato e non presenta impasto liquido. Lascia riposare 5 minuti e servi tiepido. La consistenza rimane morbida e umida, più vicina a un porridge al forno che a una torta.
Allergens: uova, latte, mandorle, avena: verificare presenza di glutine
Like a breakfast you can dig into with a spoon? Baked oats with apple, pumpkin and cinnamon have a golden top and a soft centre. Pumpkin goes into the mixture as a purée; the apple stays in little pieces. Mix everything in a bowl and let the oven do the rest.
Times and servings
Serves 2. Preparation 10 minutes · Cooking 25–30 minutes · Total about 35–40 minutes, using already cooked pumpkin. Times vary with ingredient size, cookware and equipment.
Ingredients for 2
• 80 g small oat flakes
• 180 g egg white
• 120 g plain skyr
• 100 g cooked pumpkin flesh, well drained
• 1 small apple, about 120 g after trimming
• 80 ml almond drink
• Ground cinnamon as needed
How to make baked oats with apple, pumpkin and cinnamon
1. Heat a conventional oven to 180°C. Prepare two ovenproof ramekins or a small baking dish about 16–18 cm across. Use non-stick dishes or line the base with baking paper.
2. Mash the cooked pumpkin with a fork, removing excess water. Wash the apple, remove the core and seeds, and cut into small cubes; you can leave the skin on.
3. In a bowl, stir the egg white, skyr and almond drink together without whisking to a foam. Add the pumpkin purée, oat flakes and cinnamon. Fold in almost all the apple.
4. Divide between the dishes, leaving a little room at the top. Scatter the reserved apple cubes over the surface. Bake for about 25–30 minutes; small ramekins may cook sooner.
5. Remove from the oven once the centre has set and no liquid mixture remains. Rest for 5 minutes and serve warm. The texture stays soft and moist, closer to baked porridge than cake.
CHIARA!’s tip
These times do not include cooking the pumpkin beforehand. Use some unseasoned baked pumpkin and mash it while cooking the rest of dinner.
Estimated nutrition per serving
About 265 kcal · Protein 19.5 g · Carbohydrate 37 g · Fat 3.6 g.
Calculated with plain Arla skyr and Alpro unsweetened almond drink. For the 100 g cooked pumpkin, the USDA reference for boiled, drained pumpkin is used; a more concentrated baked purée may give different values. Estimated values per serving. Spices, herbs, optional garnishes and unmeasured citrus juice are excluded. Values vary with brands, substitutions and actual quantities.
