Best Oatmeal Souffle With Crunchy Topping Recipes

OATMEAL SOUFFLE WITH CRUNCHY TOPPING

Steps:

• Heat oven to 400 degrees.
• Spray four 5-oz souffle molds, custard cups or ovenproof bowls with nonstick cooking spray; place in 15x10x1 inch baking pan.
• In a small saucepan bring the milk and butter just to a boil.
• Gradually add oats while stirring constantly.
• Reduce the heat to medium-low; cook 1 to 2 minutes or until oats thickened, stirring often.
• Remove from heat; pour the oat mixture into a large bowl.
• Add sugar, salt, cinnamon, sour cream and 1 egg yolk; stir until smooth.
• Add dried fruit and set aside.
• In a medium bowl beat all 3 egg whites until stiff but not dry.
• Gently fold egg whites into oat mixture using a rubber scraper.
• Do not overmix; small lumps of egg white will remain.
• Gently spoon the mixture into molds.
• Sprinkle the tops with brown sugar.
• Place in preheated oven and bake for 15 to 20 minutes or until souffles are puffy and a knife inserted in center comes out with a few moist crumbs.
• Serve immediately.

CRISPY BAKED OATMEAL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Whisk eggs, oil, and brown sugar together in a bowl until brown sugar is dissolved. Combine oats, baking powder, cinnamon, and salt in a separate bowl; stir into egg mixture just until moistened. Spoon oat mixture into prepared baking dish.
• Bake in the preheated oven until edges are golden brown, 20 to 25 minutes.

PLUM CRISP WITH CRUNCHY OAT TOPPING

Steps:

• In a small bowl, combine the oats, flour, 1/4 cup sugar, brown sugar, salt, cinnamon and nutmeg. With clean hands, work butter into sugar mixture until well combined. Add nuts; toss to combine. Refrigerate for 15 minutes. , Meanwhile, in a large bowl, combine the plums, tapioca, lemon juice and remaining sugar. Transfer to a greased 9-in. pie plate. Let stand for 15 minutes. Sprinkle topping over plum mixture. , Bake at 375° until topping is golden brown and plums are tender, 40-45 minutes. Serve warm.

CINNAMON-OAT CRUMBLE TOPPING

Steps:

• Preheat oven to 375°F. Whisk flour, brown sugar, baking powder, cinnamon, and salt in a large bowl. Add butter and work into dry mixture with your fingertips until pea-sized lumps form. Add oats and mix with your fingertips until clumps form; it should look like crumb topping. Chill 15 minutes.
• Transfer mixture to a parchment-lined sheet tray and bake 8 minutes. Using a metal spatula, stir and toss crumble. Rotate tray and continue to bake until crumble is dark golden brown, about 8 minutes more. Let cool.

BAKED FRENCH TOAST WITH OAT CRUMBLE TOPPING

Steps:

• Heat oven to 450 degrees. Spread bread cubes out and toast until lightly golden, 7 to 15 minutes. Let cool.
• Generously butter a 2-quart casserole dish or 9- by 13-inch baking dish and fill with bread cubes.
• In a bowl, whisk together eggs, milk, cream, honey, vanilla, nutmeg, cardamom and salt until smooth. Pour over bread, tossing well. Press down on bread so it forms an even layer that is mostly submerged in custard. Cover and refrigerate for at least 4 hours and preferably overnight (or up to 48 hours ahead).
• Heat oven to 350 degrees.
• Prepare the topping: In a large bowl, stir together flour, oats, brown sugar, cinnamon, ginger and salt. Using your fingers or a pastry blender, cut in the butter until the mixture is crumbly. You can also pulse the topping ingredients together in a food processor if you'd rather. (The topping can be prepared up to 48 hours in advance; store covered in the refrigerator until needed.)
• Spread diced pears, if using, evenly over the top of the bread, then cover with crumble mixture. Bake until golden and firm, 40 to 50 minutes. If you'd like a crunchier crust, broil for the final 1 to 2 minutes. Or leave the topping softer; it's good both ways.
• Meanwhile, prepare the syrup, if desired: In a small saucepan, combine honey and 1 to 2 tablespoons water, depending upon how thick you want the syrup to be. Using a paring knife, scrape the seeds from the vanilla bean and add seeds to the pot. Bring to a simmer, then turn off the heat and let the vanilla infuse for at least 10 minutes. (Syrup can be made up to 1 week ahead.) Serve the French toast warm with the honey-vanilla syrup, or maple syrup.

OATMEAL SOUFFLE

Steps:

• Preheat oven to 325 degrees.
• Butter and sugar a 1 1/2 quart souffle dish or 4 small ramekins.
• Pour milk and butter into a small saucepan and heat until barely boiling. Slowly add oatmeal, stirring constantly. Cook until thick.
• Remove from heat and add cream cheese, brown sugar, salt, nutmeg and cinnamon. Stir briskly to blend and smooth.
• Beat 3 egg yolks slightly and add to oatmeal mixture.
• Stir in raisins and nuts.
• Beat egg whites until just stiff. Gently fold egg whites into the mixture ensuring even distribution.
• Spoon mixture into the dish or ramekins.
• Bake a large dish for 35-40 minutes, or the small ramekins for 10-12 minutes. It should turn a rich brown with a rising, souffle appearance.