I first heard breakfast puddings mentioned on Oh She Glows. But, as she’s wont to do, Angela used a ton of “special” ingredients—some I didn’t have on hand, others are probably impossible to even find here. So, I tracked back to her reference, in Diet, Dessert and Dogs, which may just get added to my Reader lineup real fast. I’ve been to that site about 5 times in the last week!
This recipe called for the complicated ingredient of applesauce—I know I’ve seen it here, but I gave up on looking real quick, when I realized how easy it is to make!
- 1/2 teaspoon butter, to grease the ramekins
- 1/4 cup (20 g) old-fashioned oats
- 3/4 cup (75 g) walnuts halves
- 1/4 c raisins
- 1/2 cup (122 g) applesauce
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon ground cinnamon, plus a little extra to sprinkle on top
- Pinch fine sea salt
- 1/4 teaspoon baking powder
- Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat two 6-ounce oven-safe ramekins with butter.
- Combine oats and walnuts in food processor. Blend until finely ground, and that the walnuts start to release their oil a little.
- Add dates, and process until the pieces of dates disappear into oblivion.
- Add the rest of the ingredients and process until smooth, scraping sides and bottom once to make sure everyone joins the party.
- Divide the sticky batter into the prepared ramekins. Sprinkle just a pinch of ground cinnamon on top of each ramekin.
- Bake for 10 minutes. Let cool and chill in the fridge before eating.
Yield: 2 servings
429 calories, 29 grams fat, 6 grams fiber
Comments: This was tasty, but heavy. I baked it all in one pan, since that’s what I had, and it worked out fine. It wasn’t as creamy as the photos appeared, but I probably should have processed it more. Next time I’ll make three servings and have some fruit with it, as that’s more in line with my typical breakfast patterns. I also can’t wait to experiment!