Belgian
👍 Beginner Friendly
35 mineasy
BelgianBreakfast
Recipe Story
origins & traditionsThis traditional Flemish one-pot breakfast combines the wholesome goodness of rolled oats with the comforting warmth of cinnamon and the natural sweetness of dried fruits. Unlike the famous Belgian waffles, this rustic dish represents the simpler, more practical side of Belgian home cooking. The oats are baked in milk until creamy and tender, creating a texture somewhere between porridge and cake. The method of baking rather than stovetop cooking allows the flavors to meld beautifully while developing a slightly crispy top layer. Dried apples and cranberries add bursts of tartness that balance the dish perfectly. This recipe has been passed down through generations in Flanders, where families would prepare it the night before and bake it fresh in the morning. The addition of butter and brown sugar creates a caramelized crust that makes this dish special enough for guests yet simple enough for everyday enjoyment. Serve it warm with a drizzle of fresh cream or a dollop of Greek yogurt for a satisfying start to your day.
Instructions
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Preheat your oven to 350°F (175°C). Grease a 9x13 inch casserole dish with butter and set aside.
In a large mixing bowl, combine the rolled oats, ground cinnamon, nutmeg, and a pinch of salt. Mix well to distribute the spices evenly.
Chop the dried apples into small pieces if not already chopped. Add the dried apples and cranberries to the oat mixture and toss to combine.
In a separate bowl, whisk together the milk, eggs, maple syrup, and vanilla extract until well blended.
Pour the wet ingredients into the dry ingredients and stir until everything is thoroughly combined. The mixture should be quite wet and pourable.
Transfer the oat mixture to the prepared casserole dish, spreading it evenly with a spatula.
Cut the butter into small cubes and distribute them evenly across the top of the oat mixture.
Bake uncovered for 30-35 minutes, until the top is golden brown and the center is set but still slightly creamy. A knife inserted in the center should come out mostly clean.
Remove from the oven and let rest for 5 minutes before serving.
Serve warm, portioned into squares, with optional toppings of Greek yogurt, fresh berries, or an extra drizzle of maple syrup.
Flemish Baked Oatmeal with Cinnamon and Dried Fruit
4.1 (33)
A hearty Flemish breakfast casserole featuring creamy baked oats infused with warm cinnamon, studded with dried apples and cranberries, and topped with a golden butter-sugar crust. Perfect for lazy weekend mornings.
easy
50 min
6 servings
Ingredients
0 of 11 checked
Base
- 3 cups oats, rolled oats
- 2 1/2 cups milk, whole milk preferred
- 2 pieces eggs, beaten
Sweetener
- 4 tablespoons maple-syrup
Fat
- 4 tablespoons butter, cut into small cubes
Spices
- 2 teaspoons cinnamon, ground
- 1/4 teaspoons nutmeg, ground (optional)
Flavoring
- 1 teaspoons vanilla-extract
Fruit
- 1 cups apple, dried and chopped
- 1/2 cups cranberry, dried
Seasoning
- 1/4 teaspoons salt
Chef Tips
expert advice•For a richer version, substitute half the milk with heavy cream.
•You can prepare this dish the night before and refrigerate it unbaked; just add 5-10 minutes to the baking time if baking from cold.
•Feel free to substitute other dried fruits such as raisins, chopped figs, or dried cherries.
•For a nutty variation, add 1/2 cup of chopped walnuts or almonds.
•If you prefer a sweeter dish, sprinkle brown sugar over the top during the last 10 minutes of baking.
•This dish reheats beautifully and can be enjoyed throughout the week.
•For individual servings, divide the mixture among greased ramekins and reduce baking time to 20-25 minutes.
•The leftovers are delicious served cold as well, similar to overnight oats.
•To make this dairy-free, use almond milk or oat milk and substitute coconut oil for butter.
