Equipment
Ingredients
Dry Ingredients
- 200 g rolled oats
- 50 g sliced almonds, toasted
- 4 g baking powder
- 3 g ground cinnamon
- 2 g fine sea salt
- 1 g ground cardamom
Wet Ingredients
- 480 ml whole milk
- 80 ml maple syrup
- 45 g unsalted butter, melted and slightly cooled
- 10 ml vanilla extract
- 2 large egg, room temperature
Fruit
- 300 g plums, pitted and sliced
Nutrition (per serving)
Method
Preheat the oven to 190 C/375 F. Generously grease the 20x20cm baking dish with butter or a neutral cooking spray.
In the large mixing bowl, combine the rolled oats, half of the toasted sliced almonds, baking powder, ground cinnamon, sea salt, and ground cardamom. Toss well to distribute the spices evenly.
In the medium mixing bowl, whisk together the whole milk, maple syrup, melted unsalted butter, vanilla extract, and eggs until completely smooth and emulsified.
Scatter half of the sliced plums across the bottom of the prepared baking dish. Cover evenly with the dry oat mixture. Slowly pour the wet liquid mixture over the oats, ensuring all the oats are moistened. Arrange the remaining sliced plums and the reserved sliced almonds attractively on top.
Bake on the middle rack for 40 minutes, or until the top is golden brown and the oatmeal has set nicely without jiggling excessively in the center.
Remove the baking dish from the oven and let it cool for 5 minutes before slicing. This resting period allows the oats to absorb any remaining liquid so the portions hold together.
Chef's Notes
- Toasting the rolled oats in a dry skillet for 3 to 4 minutes before mixing deepens their nutty flavor profile significantly.
- For the best texture, use plums that yield slightly to pressure but are not overly soft; overly soft stone fruit will turn to mush during the long bake.
- If you want to prepare this ahead of time, assemble the dry ingredients and wet ingredients in separate containers the night before. Combine them in the baking dish right before baking so the oats do not turn soggy overnight.
Storage
Refrigerator: 4 days — Store in an airtight container once completely cooled.
Freezer: 2 months — Wrap individual portions tightly in plastic wrap, then place in a freezer-safe bag.
Reheating: Warm individual portions in the microwave for 60 seconds or in a 175 C/350 F oven for 10 minutes until heated through.
