Baked Oatmeal Breakfast Clafoutis Recipe

For the longest time I wasn’t the greatest fan of oatmeal, at least when cooked in milk the usual way. The lumpy look and the weird smell and the mushy texture really turned me off. However, I was always a good friend of oatmeal in muesli, and in cookies, and in this baked oatmeal recipe.

The original recipe is actually one that is offered by Quaker Oats, and it caught my attention as it went through a bout of extreme popularity on the Cooking Light forums some time ago. I like to add nuts and dried fruit, such as raisins or dried cranberries, and an apple, a banana, a pear, a peach, or any fresh seasonal fruit is a great addition, too.

I call it a clafoutis because the texture reminds me of the typically French, grandmotherly dessert, and a slice of this oatmeal for breakfast or brunch is a delightful way to start the day : tasty, filling and healthful. You can have it with a side of yogurt and fruit; it is also nice with a thin spread of jam or peanut butter.

About the cinnamon I use

I am in love with the fresh cinnamon I order from Cinnamon Hill, a small company that specializes in sourcing and selling the highest-quality, freshest cinnamon from Sri Lanka and Vietnam (ordinary cinnamon usually comes from China or Indonesia). I get whole sticks, and grate them with the beautifully crafted (and highly giftable!) cinnamon grater that Cinnamon Hill has designed. Truly, you don’t know what cinnamon tastes like until you’ve tried freshly harvested, freshly grated, top-grade cinnamon, and it makes an amazing difference in this recipe.

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Oatmeal Breakfast Clafoutis Recipe

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Serves 8.

Oatmeal Breakfast Clafoutis Recipe


  • 250 grams (2 1/2 cups) quick cooking or old-fashioned oats, uncooked (use certified gluten-free oats to make this gluten-free)
  • 100 grams (1/2 cup) unrefined cane sugar
  • 100 grams (2/3 cup) raisins or dried cranberries (substitute other dried fruits)
  • 40 grams (1/4 to 1/3 cup) nuts such as walnuts, almonds, sunflower seeds, hazelnuts..., roughly chopped (optional; omit to make this nut-free)
  • 1 teaspoon ground cinnamon (I use fresh cinnamon from Cinnamon Hill)
  • 1/2 teaspoon fine sea salt
  • 2 large eggs
  • 1 medium apple, peeled and thinly sliced, or grated
  • 800 ml (3 1/3 cups) milk (use non-dairy to make this dairy-free)
  • 1 tablespoon pure vanilla extract


  1. Lightly oil a 20-by-20-cm (8-by-8-inch) baking dish.
  2. In a large bowl, combine the oats, sugar, raisins, chopped nuts, cinnamon and salt.
  3. Add the eggs, grated apple if using it grated (sliced is added later), milk, and vanilla, mixing well between each addition.
  4. Pour into the prepared dish, and use a spoon to distribute the solids evenly. If using apple slices, arrange them on top.
  5. If possible, refrigerate for a few hours or overnight for the oatmeal to plump up.
  6. Preheat the oven to 180°C (360°F), and bake for 45 to 55 minutes, until the center is set and firm to the touch.
  7. Let cool before serving, slightly warm, at room temperature, or cold.


  • You can store the leftovers in the refrigerator, tightly covered, or wrap each serving individually and put in the freezer. You can then take a serving out the night before and leave it out to thaw until morning.
  • Loosely adapted from a Quaker Oats recipe.
  • This looks nice — a healthy version of the British flapjack. Also, thanks for the link to the Cooking Light boards! Will check them out.

  • Hmm. Are the measurements in this recipe definitely correct? I tried to make these last night on your recommendation and they came out mealy, mushy and bland. They were much, much thicker than your picture (they filled the pan completely, like a cake or something) and I ended up chucking them out. Maybe I just prefer a chewier oatmeal bar (probably something made with sweetened condensed milk or the like).

  • Jackie – I’ve never tasted flapjacks, but I have seen them in stores. I seem to remember that they’re a crunchy bar, a bit like a rice krispies bar, made with oats? This baked oatmeal isn’t meant to come out crunchy though, it’s more like a sort of oatmeal clafoutis, you see? Oh, come to think of it, “Oatmeal Breakfast Clafoutis” is actually a better name for it. I’ll change it.

    Brian – Oh I’m really sorry yours didn’t turn out. I checked the ingredient measurements, and they are indeed the ones I’ve always successfully used, and they are the same on Quaker Oats’ website. Like I told Jackie above, these are not meant to be a crunchy oatmeal bar, they’re more in the texture of a clafoutis, or a flan. What kind of oats did you use?

  • Amy C.

    I just whipped them up this afternoon (having all of the ingredients helps on a Sunday…) and it came out great – the house smells lovely now too: apples & cinnamon! I like using whole oats for the texture and taste.

  • I used quick-cooking oats… Maybe I made a measurement mistake somewhere along the line. They still made the kitchen smell good, and oats are cheap, so tonight I’ll just make some oatmeal cookies instead. No harm done!

  • Wow. Portable oatmeal! I will have to check that out. I gave up taking oatmeal in for breakfast when I went through too many microwave containers.

    I always put more nuts and fruits than it says in recipes like that. Oatmeal, walnuts, and dried cherries, oh my!

  • I.

    Thanks for this. I happened to have appropriate ingredients on hand, so I whipped some up with reconstituted (soaked in hot water) dried apricots and plums. I underbaked them slightly (55 minutes: still a bit too damp and fragile) but was generally happy with the results. I might add less sugar next time. Best feature: I won’t have to think about breakfast for the rest of the week.

  • Amy and Brian – I agree, the apple-cinnamon smell is very pervasive!

    Charlotte – I suspect the original recipe was a bit skimpy on the dried fruits because it clearly sets out to be a healthy low-cal recipe (calling for skim milk and egg whites…). So they just cut on the goodies! But we know better, don’t we? :)

    I. – I like them a tad overbaked, but that’s because I’m not very much into mushy oatmeal. But it kinda sets when it cools down, too. Enjoy your weekworth of breakfast!

  • Jay Francis

    The next time you make a clafoutis, I recommend that you sing the old Little Richard song, Tutti Frutti, Oh Rudy, but change it to Clafouti, Oh Rudy. I’ve found that that this will irritate everyone around you and for this reason, must be done.

  • Jay – This made me laugh, thanks for the giggle! And I will certainly remember this precious piece of advice…

  • Dana

    Dear Clotilde,
    thanks for a great breakfast idea! I have spread some fig jam on it about 5 minutes before taking it out of the oven, it turned out delicious. Keep up the good work, in my book this is the best European Weblog!!!!!! I stumbled onto it just a couple of weeks ago – too late to vote…I love everything about it, the design, the recipes, the pictures, your stories. Looking forward to more!

  • Dana – I’m delighted you liked this, fig jam sounds like the perfect topping! And thank you so much for the kind compliments…

  • Janet

    I didn’t have apples – I used pears instead. It turned out great. I’m doing brunch for Easter and plan on making this!!

  • Janet – Mmh yes, pears are great in this, I’m glad you liked it! Happy Easter brunch! :)

  • faith

    Hey, I just ran across this recipe, tried it, and love it! I have been working out very early in the morning, and this is the perfect thing to have on hand for breakfast – not too heavy, but substantial enough, and a nice mix of carbs, dairy, and protein. I added an extra egg, and some dried cranberries and dates. I also froze individual portions which works just great; using old fashioned oats gives it a wonderful nutty texture even after it’s been frozen and reheated. Great goodness.

  • Janet C.

    I found this recipe yesterday and after reading comments on it, just had to make it! It was wonderful!! I made a few additions, my version may be a little rich for breakfast, but would be great for brunch, even dessert! I made the following changes: I added 1/4 t. apple pie spice with the cinnamon. I only had on hand 2 3/4 cups of 2% milk, so I added melted butter and whipping cream to measure 3 1/3 cups milk. To the fruit mixture, I added 1 small mashed banana, a heaping 1/2 cup of leftover carrot salad containing finely shredded carrots, raisens, pineapple tidbits, shredded coconut, walnuts, mayonaise and sugar. After slicing up the apple on top of the clafouti, I sprinkled it with brown sugar, apple pie spice and cut up a tablespoon of butter to top it all off. Baked for 1 hour. It was unbelievable! Thanks, Clotilde, for the great site!

  • This is such a great recipe. And thank you for the tip about freezing them. I think I have made this 4 or 5 times now. Everytime I finish them up, I made another pan the next weekend.

  • DonnaP

    Dear Clotilde: Thank you for this delicious recipe. My newest comfort food. I made it last night and it filled the house with a wonderful aroma.

  • verily

    I’m piping in very late, but I just made this and it’s wonderful!

    I used a mix of dried apricots, cherries, and strawberries and some fresh blueberries for the fruit. I used cashew, almonds, and walnuts for the nuts.

    It turned out perfectly with just a bit of a tart bite to it (probably from the dried apricots). I’m glad I used old fashioned oats as opposed to quick oats; the oats retained enough structure not to be overly mushy.

    I will definitely make this again in the future! Thanks for the recipe.

  • Laura S.

    Wow these are great! They were really simple and smelled wonderful while they were baking. I used dried cran-cherries, dried apricots, walnuts, and unsalted sunflower seeds.

    Thank you so much- I’ll definitely make this again.

  • Made these for a healthy breakfast you can just grab out of the freezer and take with you. Portable oatmeal! They’re quite nice but perhaps mine was a bit too watery, all the sugar and raisins had sunk to the bottom, the almond slivers were in the middle, while the apples had risen to the top. Still, it tastes great! Will definitely make it again (and then maybe add the raisins halfway through)

  • Brooke

    What kind of consistency do these have in the end? Are they like a chewy granola bar or more like cooked oatmeal?

  • Brooke – This is not as chewy as a granola bar, but not as soft as cooked oatmeal — it’s somewhere in the middle!

  • Laurie

    I am always on the lookout for freezer meals for my nephew. This is a helthy breakfast or any time snack.

  • Nicole

    Do you happen to know the nutritional information? I’d love to try them, but my husband needs to count sugars and carbs.

  • Sarah

    I just wanted to thank you for this recipe upon my zillionth time making it! Its such a great winter breakfast, that I make it almost every single week and bring wedges to work every morning! I’ve made all kinds of ‘flavors’– a favorite is with dried mango and dried pineapple chunks and a bit of dried coconut flakes. Even better? I got a surprise day off on New Years Eve and woke to a mini snowstorm outside. While heating up my banana oatmeal clafoutis I remembered your tip about a smear of peanut butter atop the warm bar and indulged! So amazing! So yummy! thank you so much!!

  • Amy C.

    I just made this again after 6(!) years of finding this recipe chez toi. Times have changed: I no longer live in Paris, but I’m happily a mom to 4-yr old twins! Merci Clotilde!

  • Julie

    I make this once a week! I usually add a little coconut, ground flax seed and wheat germ too, and a little more cinnamon than the recipe calls for. I hated it at first but now love it! I like it cold, myself, with a little PB on the top. :)

  • PJ

    Hi – Just wondering if you could post the nutritional info for these i.e. calories, fat, protein, fibre, etc. Thanks!

  • Callie

    I made this with steel-cut oats rather than rolled and it still turned out very well. I haven’t made it using rolled oats, but I’m guessing that the steel-cut version was a thicker consistency.

    Also, it was very delicious with fresh cherries, dried apricots, and almond extract.

  • I’ve been eating this the past few mornings and loving it. I used fresh pears and apples and dried cranberries. I just started blogging with a friend of mine and a recap of my clafoutis was one of my first posts.

  • Kate

    I just found this recipe – only yrs. late!! Anyway on a doc prescribed, lowfat diet, so before I waste my time, can anyone tell me if they’ve succeeded in making this with 1% or skim milk?

  • I made this with fresh apricots and really liked it! (Btw, 1% milk worked just fine for me, Kate)

    Here is a post about my experience:

  • kate

    I also found this recipe a little late, but just made it for breakfast this morning. Lovely with dried mangoes and pineapples, cashews and banana chips. Even my boyfriend enjoyed it and he, like you, is not the biggest fan of oatmeal. Thanks!

    • That’s great to hear, Kate, and your variation sounds wonderful.

  • Just made this tonight and it was really delicious! Thanks for sharing :) Can’t wait to have it with a dollop of yogurt the next morning!

    • Happy to hear it, thanks for reporting back!

  • Amelie

    I’m noticing that you prefer to take butter and oil out of your recipes and add sugar-y things in place of. The whole low fat thing was debunked a decade ago. We need fats of the right kind, they have protective qualities and I’m not trying to be offensive, just surprised that someone with a popular food blog doesn’t seem to know this. I mean well!

    • Thanks for sharing your thoughts, Amélie, but I don’t think it’s an accurate view of the way I cook at all — I’m not sure where you got that idea from.

  • Alli

    This sounds delicious! I am wondering, what is the name of the original recipe? I couldn’t find it on Quaker Oats’ site. Or, if you remember, could you tell me what I was curious about – how much oil was in the original recipe? Thanks so much for your great recipes!

    • I think the original was called Baked Oatmeal and called for a tablespoon of oil.

  • I’m sitting down to breakfast just now, with a little square of this oatmeal clafouti beaming at me :) It’s the most delicious mix of chopped walnuts, dates, banana, and the smell of cinnamon! I couldn’t be happier on a bright, sunny Thursday morning-thank you, Clotilde!

    • Delighted to hear it, hope the day continues to be a happy one!

  • LouiseR

    I’m sorry – this recipe just hasn’t worked for me. I followed it to a tee and I’ve got a mess that’s only fit for chickens. Very disappointed.

    • I’m sorry this didn’t turn out well for you, Louise, and if you want to be a bit more specific about what went wrong, we can try to troubleshoot!

  • Has anyone experimented with a way to somehow make these delicious sounding bars with a layer of custard/clafoutis & a layer of oatmeal (that is maybe a little crispy on top). I’m thinking of experimenting and wondering if anyone has any advice…

  • Connie

    I’m trying to stick with the Budwig Cancer Center diet so no dairy or sugar. Unprocessed honey is OK, can I sub. honey for the brwn.sugar, and use almond milk for the milk?

    • I’ve never tried those substitutions, but I don’t see any reason why they wouldn’t work. Do report back if you try it!

  • Abby Lang

    When made with steel cut oats, what alterations needed to be made in regard to dry and wet ingredients?

    • I would use the same amount of wet/dry ingredients, but would let the batter stand in the fridge overnight. Let me know how you like it!

  • Ben

    Thank you so much for sharing this! I used dried cherries and cranberries for the fruit and added some chocolate chips–it turned out really good. Since then I made a version with roasted bananas & Tahitian vanilla, and I just removed a banana split version from the oven. They’re really good for breakfast, but, because they’re more custard based than grain-based, the added flavors come through quite dramatically. I’m planning on more variations.

    • I’m glad you enjoyed this recipe, Ben, thanks for reporting back with your variations!

  • Rambles

    I must have done something wrong, the insides are more steamed then baked…..

    • Thank you for reporting back. I’m not sure what texture you expected for this, but the insides oatmeal should be moist, almost custard-like (except nubby from the oats), not at all like a cake or muffin. So if that’s what you mean by “steamed” then it’s the desired texture. Does that help?

  • Kim

    I just found this recipe last week, and my non-oatmeal/fruit/nut eating son gobbled it up. So happy to have a healthy, hot breakfast for him. Also, I had some coconut milk that needed to be finished, so I used 1 C of that with 2 C of regular milk, and it came out fine.

    • I’m so glad to hear that, Kim, and thanks for sharing your variation!

  • Morgan

    Reading this, changing the milk to non-dairy would not make it vegan because of the eggs.

    • Duh, of course, thanks so much for catching that. I’ve corrected the error.

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