Baked Oat Pudding with Fruit — A Comforting, Non-Sticky Breakfast Treat
Every time I make this baked oat pudding, I think of Maria, a Venezuelan friend I met in Budapest who convinced me of oats’ wonderful benefits for the skin. Unlike stovetop versions, baking yields a wonderfully fluffy pudding without the sticky texture.
🍽 Ingredients (Serves 5-6)
| Ingredient | Quantity |
|---|---|
| Large rolled oats | 200 g |
| Milk (dairy, almond, or light coconut) | 500 ml |
| Large eggs | 2 |
| Melted butter (or coconut oil) | 50 g |
| Sugar (white or brown) | 150 g |
| Baking powder | 1 teaspoon |
| Ground cinnamon | ½ teaspoon |
| Vanilla extract | 1 teaspoon |
| Salt | A pinch |
| Fresh or frozen fruit (blueberries, black/red currants, apples, pears, banana slices) | About 5 tablespoons |
🔪 Preparation Steps
- Prepare fruit base:
Spread fruit evenly on the bottom of a 25 x 15 cm (or 20 x 20 cm square) ovenproof dish.
Frozen berries can be added directly from the freezer. - Mix wet ingredients:
In a bowl, combine milk, sugar, and salt, stirring until sugar dissolves. Add beaten eggs, melted butter, cinnamon, vanilla, and baking powder. Mix well. - Combine with oats:
Pour the oat mixture over the fruit in the baking dish. - Bake:
Bake at 170°C (340°F) for 50–55 minutes until the pudding is puffed and golden on top. - Serve:
Enjoy warm or at room temperature.
💡 Tips & Serving Suggestions
- Use seasonal fruits or frozen berries for convenience.
- Adjust sugar quantity based on fruit sweetness.
- Serve with yogurt or a drizzle of honey for extra indulgence.
🧾 Final Thoughts
This baked oat pudding with fruit is a wholesome, satisfying breakfast or snack with a perfectly tender texture and the natural sweetness of fruit—ideal for cozy mornings or anytime comfort food cravings.