You know what's not high maintenance though? This baked souffle. It's basically a giant (healthier version) of a blueberry muffin. It's light, fluffy, warm, and filled with fresh berries. I had planned to make my version of this recipe last weekend, but my husband surprised me by getting up early and recipe testing it for me. I can say that it did not disappoint!
So do me a favor while I'm in Italy for the next two weeks. 1) follow my travels over on instagram to see what I'm devouring (hint: all of the things), and 2) make this baked souffle for good measure!
Baked Oatmeal & Berry Souffle
- 1 cup oats (I prefer old-fashioned)
- 3 cups almond milk
- 2 tbsp. brown sugar
- pinch of salt
- 3 large eggs, separated
- 2 cups mixed sliced strawberries and blueberries
- 1 tsp. finely grated lemon zest
- confectioner's sugar, for dusting
- 100% maple syrup
Preheat oven to 350 degrees F. Spray a 2 qt. cast-iron skillet with non-stick cooking spray.
In a large saucepan combine the oats, milk, sugar, salt and simmer, covered, until thickened, about 15 minutes. Stir occasionally. Remove from the heat and allow it to cool slightly.
Quickly add in the egg yolks into the thickened oatmeal until well combined. Then fold in 1/2 of the berries, and the lemon zest.
In a medium bowl, whisk the eggs with a hand mixer until stiff peaks form, then fold it into the oatmeal mixture. Scrape the mixture into the prepared cast iron and make in the oven for 30 minutes, until puffy and golden brown. Should only jiggle slightly when shaken.
Serve with the remaining berries and maple syrup. Dust with confectioner's sugar and serve warm.