Try this Apple and Oats pudding recipe, or contribute your own.
- Carbohydrate 50.49489 g
- Cholesterol 14.7 mg
- Fat 3.64534 g
- Fiber 6.73260017299652 g
- Protein 12.84779 g
- Saturated Fat 2.08531 g
- Serving Size 1 1 (593g)
- Sodium 388.365 mg
- Sugar 43.7622898270035 g
- Trans Fat 0.367801 g
- Calories 269 calories
Step-by-step
- Toss apples with the oats and cinnamon and pour into a baking dish.
- In a large bowl combine the eggs and milk. Spread over the oats mixture to the edges of the baking dish.
- Preheat oven to 200°. Bake in oven for 30 minutes.
Home bakers frequently make the error of adding cold nut milk directly to dry rolled oats without accounting for the varying absorption rates of plant-based liquids. Nut milk behaves differently than dairy due to lower fat content, which alters how the starch swells during the initial soak. Understanding these fluid dynamics ensures the baked pudding achieves a cohesive structure rather than a loose, porridge-like consistency.
Managing Moisture and Substitutions
Oats act like a sponge, demanding precise hydration to prevent a dry final product. When replacing almond milk with oat milk, reduce the total liquid volume by 10 percent because the added starches will thicken the batter faster. Chop the apple into uniform pieces measuring roughly one-half inch so they distribute evenly throughout the grain matrix. If swapping rolled oats for steel-cut varieties, pre-boil the grains for 15 minutes because standard baking times will leave them unacceptably crunchy. Whisk the three eggs thoroughly with the cinnamon until no streaks of albumen remain, incorporating enough air to help the mixture set firmly during baking.
Baking Parameters and Service
Preheat the oven to 200 degrees Celsius, ensuring the heating elements reach thermal equilibrium before introducing the baking dish. Pour the liquid egg and milk combination carefully over the apple and oat mixture, making sure the fluid reaches all four corners of the dish to prevent dry edges. Bake the pudding for 30 minutes until the center springs back lightly to the touch and the top develops a golden hue. Let the dish rest for 10 minutes out of the oven to allow the starches to finish setting. Store leftovers in an airtight container in the refrigerator for up to three days, reheating individual portions in a skillet with a splash of water to revive the texture.
