All I’ve wanted in the mornings recently have been warm breakfasts. When it’s dark and cold outside, this seems to be the only way to start the day. A bowl of something warm and comforting. I love tuning in with the seasons and adapting the way I eat accordingly.
Oats slowly release their energy throughout the morning, easily keeping you going until lunchtime. I also used a fruit that I had kind of forgotten about: quince. I remember that my grandparents had a big quince tree in their back garden, but I hadn’t seen or eaten quince for years. At first sight, you’re not really sure whether they are a big lemon or a misshaped apple or pear. However, when cutting into their tough flesh, they are definitely recognizable. They are most often found in jams/jellies or paste form. I like to mix them with apples and cook them in a compote, for an easy no fuss dessert, or like here, steam them and use them as the base for a delicious warming autumn breakfast.
Baked Apple and Quince Oatmeal with Honey Butter Drizzle
- Total Time: 60 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Sweet and comforting baked oats, perfect for a chilly morning. A healthy and delicious start to your day!
Ingredients
- 4 quinces
- 3 apples
- 6 oz (180 g) small rolled oats
- A pinch of salt
- 1 tsp baking powder
- 2 eggs
- 17 oz (500 ml) plant milk
- 1 red apple
- 1 tbsp nut butter
- 1 tbsp honey
- Water
Instructions
- Peel, core, and chop the quinces. Steam them for about 20 minutes until tender.
- Add the apples and steam for another 5 minutes.
- Spread the quinces and apples across the bottom of an oven dish.
- Preheat the oven to 180°C (356°F).
- In a bowl, mix the oats with the salt and baking powder.
- In another bowl, beat the eggs with the plant milk. Add to the dry ingredients and mix well.
- Spread the oat mixture over the quinces and apples.
- Core the red apple and slice it into thin slices. Spread the apple slices over the dish.
- Bake in the preheated oven for 30-40 minutes, until cooked and fragrant.
- Meanwhile, mix the nut butter and honey in a small bowl.
- Add water, 1 tablespoon at a time, until you obtain a smooth, runny sauce.
- When removing the dish from the oven, drizzle the sauce over the oatmeal.
- Serve warm.
Notes
- For a smoother texture, blend the steamed quince and apple before combining with the oat mixture.
- To reduce sweetness, use less honey or substitute with maple syrup.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25
- Sodium: 100
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 8
- Protein: 8
- Cholesterol: 100
Frequently Asked Questions
Do I need to steam the quinces before baking?
Yes. Quinces are very hard and astringent when raw. Pre-cooking them until tender before baking ensures they are edible and sweet.
Can I substitute quinces with more apples?
Yes. Use firmer varieties like Braeburn or Pink Lady since they hold their shape during baking. The flavor will be milder without the quince.
What plant milk works best in baked oatmeal?
Oat milk and almond milk both work well. Oat milk gives a slightly creamier texture. Avoid very thin milks like rice milk, which can make the oatmeal too loose.
Can I make this baked oatmeal the night before?
Yes. Assemble it fully, cover, and refrigerate overnight. Bake it in the morning directly from the fridge, adding a few extra minutes to the baking time.
Is this recipe suitable for meal prep?
Yes. Bake, cool, and cut into portions. Store in the fridge for up to 4 days or freeze individual squares for up to 2 months.
