Peach Oatmeal Breakfast Clafoutis
Peach oatmeal breakfast clafoutis is an easy and delicious one-pan breakfast bake that showcases beautiful seasonal fruits. Colorado peaches raise this baked oatmeal dish to company-brunch levels. Gluten-and-dairy-free, with vegan option.
Servings 6 servings
Ingredients
- Dry ingredients
- 3 cups rolled gluten-free oats
- ⅔ cup dried currants
- ¼ to ⅓ cup walnuts or almonds, sunflower seeds, hazelnuts coarsely chopped
- 1 teaspoon ground allspice or ¼ teaspoon nutmeg
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking soda use ¾ teaspoon at high altitude
- ½ teaspoon pink sea salt
- Wet ingredients
- 4 large eggs slightly beaten, or 1 cup egg substitute (at high altitude use 3 eggs)
- 2 tablespoons maple syrup
- 1 can coconut milk + ⅓ can water ¼ can water at high altitude
- ⅓ cup coconut oil melted
- 1 teaspoon vanilla extract optional
To add on the second day
- 2-3 peaches sliced in thin wedges (or apple, plum, etc)
- ½ cup blueberries optional
- Coconut Oil or MCT oil to grease the pan about 1 tablespoonful
Instructions
- Stir the dry ingredients together. Mix the wet ingredients, except for the fruit garnish and oil for greasing. Then stir the wet into the dry.
- I recommend letting the mixture soak together, covered and refrigerated, for at least two hours, preferably overnight. Soak time is not included in prep time.
- Preheat the oven to 350 F. (at high altitude use 375 F.)
- Oil a 9 x 13 baking dish.
- Spread the mixture evenly in the oiled pan.
- Garnish with the sliced fruit. For the clafoutis pictured here, I sliced the peaches about ¼ inch thick and used just over 2½ peaches (3 inch diameter). I could have sliced them a little thicker and used all 3 peaches. I added the blueberries because I had them on hand and it was a way to cover more of the oatmeal.
- Bake for 35 minutes (40 minutes at high altitude).
- Remove from the oven and allow to cool for at least 10 minutes before slicing.
- Garnish with a dollop of coconut yogurt and enjoy with more fresh fruit!
- Refrigerate leftovers. Consume within 5 days.
Notes
The clafoutis is tolerable cold as a quick breakfast, though people who don't like oatmeal may find it a bit dense like that. It's quite good reheated, though, and about 30 seconds or so in the microwave seems to actually plump up the oats a bit. The reheating reduces the glue-like texture that cooked oats can take on.
I usually cut the clafoutis into 12 pieces and assume each serving is two of them when garnished with non-dairy yogurt and extra fruit.