Apple and Almond Oatmeal Clafoutis

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The Kitchn looked at make-ahead breakfasts this past week, and pointed me toward this recipe at Chocolate & Zucchini for Oatmeal Clafoutis.  I never like to eat too soon after waking up on a weekday morning, so having something quick and portable to throw in my bag saves me time and money.  This is a great recipe to make a big batch of on a weekend morning to freeze for the week.  It calls for relatively few ingredients and was in the oven before my coffee had finished brewing.  Next time, I am making a double batch.  

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I made a few changes to the recipe.  I'm not a fan of raisins in most baked goods, so I omitted any dried fruit. I also don't peel fresh fruit unless there is a good reason to.  I think the apples with their peel work wonderfully here and look visually pleasing as well. For the nuts, I used about half a cup of sliced almonds.  This recipe accepts modifications and substitutions well and your final product can highlight what you have on hand.  Next time I am going to try adding some frozen berries to the mix. The clafoutis taste great either warm or cold, so these are a great breakfast option even for those without a microwave at work.

Salad with Dried Figs, Blue Cheese and Walnuts

Chicago Careers Through Culinary Arts Competition