Oatmeal Souffle With Crunchy Topping Recipes

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PLUM CRISP WITH CRUNCHY OAT TOPPING

Made with fresh plums and a crunchy oat topping, this crisp is a lighter alternative to classic fruit pie. It goes over well with the women in my church group.-Deidre Kobel, Boulder, Colorado

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12



Plum Crisp with Crunchy Oat Topping image

Steps:

  • In a small bowl, combine the oats, flour, 1/4 cup sugar, brown sugar, salt, cinnamon and nutmeg. With clean hands, work butter into sugar mixture until well combined. Add nuts; toss to combine. Refrigerate for 15 minutes. , Meanwhile, in a large bowl, combine the plums, tapioca, lemon juice and remaining sugar. Transfer to a greased 9-in. pie plate. Let stand for 15 minutes. Sprinkle topping over plum mixture. , Bake at 375° until topping is golden brown and plums are tender, 40-45 minutes. Serve warm.

Nutrition Facts : Calories 233 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 107mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 3g fiber), Protein 3g protein.

3/4 cup old-fashioned oats
1/3 cup all-purpose flour
1/4 cup plus 2 tablespoons sugar, divided
1/4 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons butter, softened
1/4 cup chopped walnuts
5 cups sliced fresh plums (about 2 pounds)
1 tablespoon quick-cooking tapioca
2 teaspoons lemon juice

CINNAMON-OAT CRUMBLE TOPPING

This crunchy crumble is the perfect topping for an ice cream sundae, easy apple crumble, or our Build-Your-Own Thanksgiving Pie Bar. Pro tip: Keep a batch of the unbaked mixture in the freezer in case of dessert emergencies.

Provided by Katherine Sacks

Categories     Friendsgiving     Thanksgiving     Dessert     Condiment     Oat     Cinnamon

Yield Makes about 3 cups

Number Of Ingredients 7



Cinnamon-Oat Crumble Topping image

Steps:

  • Preheat oven to 375°F. Whisk flour, brown sugar, baking powder, cinnamon, and salt in a large bowl. Add butter and work into dry mixture with your fingertips until pea-sized lumps form. Add oats and mix with your fingertips until clumps form; it should look like crumb topping. Chill 15 minutes.
  • Transfer mixture to a parchment-lined sheet tray and bake 8 minutes. Using a metal spatula, stir and toss crumble. Rotate tray and continue to bake until crumble is dark golden brown, about 8 minutes more. Let cool.

1 cup all-purpose flour
1/2 cup light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3/4 cup old-fashioned oats
1/2 cup (1 stick) unsalted butter at room temperature, cut into pieces

BAKED FRENCH TOAST WITH OAT CRUMBLE TOPPING

The beauty of a baked French toast casserole is that you can prepare it entirely in advance, usually the night before you want to serve it, then pop it into the oven about 45 minutes before you're ready to eat. This version combines toasted challah with a nutmeg-flavored custard, which is then topped with a crunchy oat crumble. Pears add a ripe and juicy note to the dish, but if you'd rather go fruitless, you can leave them out. The finished dish is sublime served with vanilla-honey syrup drizzled on top, but it is also excellent with maple syrup.

Provided by Melissa Clark

Categories     breakfast, brunch, casseroles, main course

Time 5h30m

Yield 12 servings

Number Of Ingredients 20



Baked French Toast With Oat Crumble Topping image

Steps:

  • Heat oven to 450 degrees. Spread bread cubes out and toast until lightly golden, 7 to 15 minutes. Let cool.
  • Generously butter a 2-quart casserole dish or 9- by 13-inch baking dish and fill with bread cubes.
  • In a bowl, whisk together eggs, milk, cream, honey, vanilla, nutmeg, cardamom and salt until smooth. Pour over bread, tossing well. Press down on bread so it forms an even layer that is mostly submerged in custard. Cover and refrigerate for at least 4 hours and preferably overnight (or up to 48 hours ahead).
  • Heat oven to 350 degrees.
  • Prepare the topping: In a large bowl, stir together flour, oats, brown sugar, cinnamon, ginger and salt. Using your fingers or a pastry blender, cut in the butter until the mixture is crumbly. You can also pulse the topping ingredients together in a food processor if you'd rather. (The topping can be prepared up to 48 hours in advance; store covered in the refrigerator until needed.)
  • Spread diced pears, if using, evenly over the top of the bread, then cover with crumble mixture. Bake until golden and firm, 40 to 50 minutes. If you'd like a crunchier crust, broil for the final 1 to 2 minutes. Or leave the topping softer; it's good both ways.
  • Meanwhile, prepare the syrup, if desired: In a small saucepan, combine honey and 1 to 2 tablespoons water, depending upon how thick you want the syrup to be. Using a paring knife, scrape the seeds from the vanilla bean and add seeds to the pot. Bring to a simmer, then turn off the heat and let the vanilla infuse for at least 10 minutes. (Syrup can be made up to 1 week ahead.) Serve the French toast warm with the honey-vanilla syrup, or maple syrup.

Nutrition Facts : @context http, Calories 413, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 20 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 11 grams, Sodium 358 milligrams, Sugar 26 grams, TransFat 0 grams

9 cups/455 grams challah, brioche or other soft bread cut in 1-inch cubes, preferably day old (from a large, 1-pound loaf)
Butter, for the baking dish
8 large eggs
1 1/2 cups/355 milliliters whole milk
1/2 cup/118 milliliters heavy cream or crème fraîche
1/4 cup/60 milliliters honey
1 tablespoon vanilla extract
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cardamom
1/4 teaspoon fine sea salt
1/2 cup/63 grams all-purpose flour
1/3 cup/30 grams rolled oats (or use chopped nuts or sliced almonds)
1/3 cup/67 grams light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon fine sea salt
1/2 cup/114 grams cold unsalted butter (1 stick), cut into cubes
1 large or 2 small pears, peeled or unpeeled as desired, cored and diced into 1/4-inch pieces (optional)
1/2 cup/118 milliliters good honey
1 vanilla bean, split lengthwise

OATMEAL SOUFFLE

A tasty, baked recipe for oatmeal. I obtained this recipe from a B&B in Sechelt, BC where I stay often; this is a real favourite with their guests. The recipe comes from another website, but originates from the Morical House Garden Inn in Ashland, Oregon.

Provided by Sarah Sunshine

Categories     Breakfast

Time 47m

Yield 4 serving(s)

Number Of Ingredients 11



Oatmeal Souffle image

Steps:

  • Preheat oven to 325 degrees.
  • Butter and sugar a 1 1/2 quart souffle dish or 4 small ramekins.
  • Pour milk and butter into a small saucepan and heat until barely boiling. Slowly add oatmeal, stirring constantly. Cook until thick.
  • Remove from heat and add cream cheese, brown sugar, salt, nutmeg and cinnamon. Stir briskly to blend and smooth.
  • Beat 3 egg yolks slightly and add to oatmeal mixture.
  • Stir in raisins and nuts.
  • Beat egg whites until just stiff. Gently fold egg whites into the mixture ensuring even distribution.
  • Spoon mixture into the dish or ramekins.
  • Bake a large dish for 35-40 minutes, or the small ramekins for 10-12 minutes. It should turn a rich brown with a rising, souffle appearance.

1 cup whole milk
2 tablespoons butter
3/4 cup quick-cooking oats
3 seperated eggs
1/2 cup raisins
1/2 cup fine chopped pecans or 1/2 cup walnuts
1/3 cup soft cream cheese
1/2 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

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