I am a big fan of German Apple Pancakes. I love the egg-iness of the batter with a lovely dollop of homemade whipped cream plopped on top.
With all the discounted apples and pears that I have been able to get at the farmers’ market lately, I have been making a lot of apple breakfasts, and this has got to be one of my favorites. I mean, don’t tell anyone, but there were a few times I pretty much ate this whole recipe for breakfast. Yes. It is that delicious. It makes a great dinner, too. Or dessert.
This is a combination of baked oatmeal and the German Apple Pancake. I have been trying to soak my grains, nuts, and legumes lately, as soaking and sprouting helps make easier to digest and helps remove some of the phytic acid which I read is bad for the teeth – and truth be told, I don’t need any help in the tooth decay department.
I say all that, because I constantly have oats and either chickpeas or lentils soaking and/or sprouting on the counter, and one morning when I was about to make a German Apple Pancake for breakfast, I thought I would replace the spelt flour I generally use with the oats that I had been soaking for the last couple of days. And I enjoyed it so much that I thought I would share it with you guys!
Feel free to substitute pears for the apples! They are a delicious alternative if you have them in your kitchen. Also, I have milk in the ingredient list, and milk is great, but a great substitute for the milk is soured milk. Whenever I have milk go bad in my fridge, I like to save it to cook into baked goods – and this recipe is no exception. The baking process kills the bacteria and adds nice complexity of flavor to the oats and helps reduce food waste and the grocery budget. But if that grosses you out to think of using soured milk, go ahead and use regular milk, it tastes amazing that way, too!
Spiced Apple Oat Bake
Prep Time: 45 minutes (without the 24-72 hour soaking time for the oats)
Servings: 2-4 servings
Overnight (to 72 hour) soak:
1/2 cup oats
1 cup water
1 Tablespoon of lemon juice
2 Tablespoons cultured butter (or regular butter)
2 apples, peeled and thinly sliced
2 teaspoons cinnamon
1 cup whole milk
1/2 teaspoon baking powder
1/4 cup maple syrup
Pinch of salt
Soak oats in water and lemon juice. Let sit at least overnight. (I have let it sit anywhere from 24-72 hours, but 12 hours will do the trick if you are short on time.)
Turn the oven to 425 degree.
Take the soaked oats, and puree them in a food processor or blender.*
Melt the butter in an iron proof skillet (I used an 11-inch cast iron pan). Saute the apples in the butter until soft. Add cinnamon and spread the apples evenly over the bottom of the pan.
Whisk the eggs and the milk together. Continue whisking as you add the baking powder and maple syrup. Add the pureed oats and a pinch of salt.
Pour the batter over the apples and place the pan in the oven. Bake for 20 minutes.
*If you do not have a food processor or blender, the recipe is still good without pureeing the oats. Go ahead and follow the rest of the recipe and you will still have a delicious dish.