the taste space

Apricot Oatmeal Breakfast Clafoutis

Posted in Breakfasts by janet @ the taste space on February 23, 2011


I eat apricots a lot. Apricots are a funny fruit, though, because I don’t tend to eat them raw. In the summer, I have a habit of buying fresh apricots, but eating them fresh tends to be lackluster.

Instead, I find dried apricots more flavourful and have incorporated them into many salads, granola and energy bars. I have even added them to savoury dishes. When I do find myself with fresh apricots, baking is the best way to fully bring out its sweetness (remember those Moroccan Apricot Parcels? yum!)


As you know, I have a habit of trying out interesting, healthy breakfast ideas. I spotted an oatmeal breakfast clafoutis at Chocolate & Zucchini, and knew that I wanted to try it. The fruit, nuts and other add-ins are completely up to you, but incorporating freshly baked apricots is a royal treat.

But what the heck is an oatmeal breakfast clafoutis?  To me, a clafoutis has always meant a custard-like cake speckled with fruit. Here, it means a creamy baked oatmeal filled with fruit.

I have made baked oatmeal before (with rhubarb and apple/banana) but this one was definitely the creamiest of them all. But the great thing is that they kept their shape well, so for anyone who likes to munch on the go, this is perfect for you. According to Clotilde they freeze easily, so you could stack your freezer with individual portions, reheat them and grab them to run.


This is my submission to this month’s Breakfast Club featuring Breakfasts To Go!

Apricot Oatmeal Breakfast Clafoutis

2-1/4 cup quick cooking oats, uncooked, or 2-3/4 cup old fashioned oats, uncooked
2/3 cup brown sugar
1/2 cup raisins and/or dried cranberries
3-4 apricots, sliced
1/2 cup almonds, chopped (or your favourite nut)
1 tsp ground cinnamon (next time, I may try pairing the apricots with ginger)
1/2 tsp salt
3-1/3 cups milk
2 eggs, lightly beaten
1 Tbsp vanilla extract

1. Preheat your oven to 180°C (360F). Lightly oil an 9×13-inch baking dish.

2. In a large bowl, combine the oats, sugar, raisins, dried cranberries, chopped nuts, cinnamon and salt. Mix well. In a medium bowl, combine the milk, eggs and vanilla. Mix well. Add this to the dry ingredients, and mix until well blended.

3. Pour the mixture into the baking dish, and use a wooden spoon to make sure the solids are more or less evenly spread out. Arrange the apricot slices over the surface. They will sink somewhat but that’s okay, they’ll float right back up when the oatmeal cooks.

4. Put in the oven to bake for 55 to 60 minutes, until the center is set and firm to the touch. Let cool slightly : it should be eaten a bit warm but not scalding hot.

5. Cut in 8 servings, and serve warm.  Store the leftovers in the refrigerator, tightly covered, or wrap each serving individually and put in the freezer. You can then take a serving out the night before and leave it to thaw until the morning, when a 20-second stay in the microwave will bring it to the perfect temperature.

Serves 8.

About these ads

14 Responses

Subscribe to comments with RSS.

  1. Rob said, on February 23, 2011 at 8:11 AM

    I just had my first clafoutis this weekend! It was at Per Se :)

    • Saveur said, on February 23, 2011 at 10:37 AM

      Not at all the same, Rob! It tasted more like a cornmeal cake to me.. with cherries… ;)

  2. Priya Sreeram said, on February 23, 2011 at 9:50 AM

    this is for keeps– good one !

  3. Ricki said, on February 23, 2011 at 10:00 AM

    Gorgeous! And it sounds highly appealing to this baked oatmeal-loving gal. Plus the apricots are so pretty on top! :)

  4. Priya said, on February 23, 2011 at 4:36 PM

    Clafoutis looks super yummy and tempting..

  5. Priya (Yallapantula) Mitharwal said, on February 23, 2011 at 5:43 PM

    amazing, perfect !!!

  6. Joanne said, on February 23, 2011 at 7:56 PM

    In my experience, fresh apricots are fickle things. They can look so good but taste so…blech. Baking with them seems like the perfect solution! What a great breakfast treat!

  7. Chris said, on February 24, 2011 at 6:02 AM

    Can’t wait to try this but it’s difficult to get fresh apricots here at this time of year. I’m going to try with plums – i love plums with cinnamon so i’m sure it’ll be good!

  8. Sweet Artichoke said, on February 24, 2011 at 8:54 AM

    What a perfect and delicious clafoutis! + it sounds really healthy: a perfect treat for breakfast!

  9. [...] at Taste Space, and the host for March, made a scrumptious looking Apricot Oatmeal Breakfast Clafoutis with creamy baked oatmeal filled with fruit.  Yum and filling and with all those oats you will not [...]

  10. Sarah said, on March 6, 2011 at 7:25 PM

    Wow, these are going on the list. I love baked, fresh apricots and oaty bars, so these will be breakfast heaven! Thanks for the recipe.

  11. Ashley said, on April 1, 2011 at 10:10 AM

    Breakfast clafoutis!! How fun. I’ve never had regular dessert clafoutis but it’s something I’ve always wanted to try. However this breakfast version sounds even better because I don’t need to wait for a special occasion to make it. I may replace this apricots on top with something else though hmm.

  12. [...] I love my breakfasts to feature all kinds of fruit, I have recently been smitten by savoury oats for breakfast. Playing around with [...]

  13. […] Oatmeal Baked Pumpkin Cranberry Oatmeal Breakfast Pudding Baked Blueberry Oatmeal Breakfast Pudding Apricot Oatmeal Breakfast Clafoutis Rhubarb Baked Oatmeal Peanut Butter Cookie Baked […]


What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: