Baked Oatmeal with Earl Grey, Prunes, and Almonds

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So. Let’s talk prunes.

Aaron makes a face whenever I mention prunes. He was forced to drink prune juice as a kid, and still has the memories.

I found prunes as an adult. I love their deep, wine-like sweetness. I love the rich flavor. To me, they are a comforting but sophisticated dried fruit. When I first graduated from college I was a nanny for a toddler. I would bring prunes for my snack, and she would beg me, over and over, for just one more prune. I can’t think of any better proof that hatred of prunes is learned, not innate.

I’ve seen prunes starting to be sold as dried plums, which is factually true. But it also seems a bit silly. I don’t mind eating prunes, no matter the unglamorous name. I suppose it’s further evidence that I’m actually in my 50s, not 20s.

Prunes are the star of this baked oatmeal, and the idea that made it all fall into place. I wanted to make a baked oatmeal that felt wintery, as most baked oatmeal recipes I’ve seen call for berries. This seems silly, as I don’t know a better time for a hearty, hot breakfast than winter. Winter is also the best time for dried fruit, at least here in the Upper Midwest, because there’s so little that’s fresh. Winter has long been a time for food dried and stored. Perhaps I am actually 80, not 50. Prunes take up the place of berries here. They’re soaked in Earl Grey tea and tossed with lemon zest, almonds, and maple syrup. The maple syrup reinforces the rich sweetness of the prunes, and the lemon zest and tea balance it. The almonds provide a delightful crunch, and help make the whole thing feel like a meal.

This is a comforting breakfast if you’ve already finished off all of your Thanksgiving pie, and even if you haven’t. It’s a sturdy oatmeal, the kind that will keep its shape as you serve it. It’s the type of breakfast I like to make for a lazy morning, and then store the rest for busy days.

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Baked Oatmeal with Earl Grey, Prunes, and Almonds

If your prunes are very moist and you’d like to skip a step, you could pass on soaking the prunes in tea. And if you’re absolutely against prunes, I bet this would be stellar with dried figs.

Serves 6

Adapted from Super Natural Every Day by Heidi Swanson

1 cup hot Earl Grey tea
1 cup (about 15) pitted prunes
2 cups (190 grams) rolled oats
1 teaspoon baking powder
1 teaspoon lemon zest
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup (100 grams) slivered almonds
1/2 cup (60 grams) unsalted sunflower seeds
2 tablespoons (16 grams) poppy seeds
2 cups whole milk
1/3 cup maple syrup
2 tablespoons melted butter
2 large eggs
1 teaspoon vanilla

Preheat your oven to 400.

In a small bowl combine the Earl Grey tea and the prunes. Set aside to steep until the tea has cooled and the prunes are soft, about 5 minutes. Drain the tea and roughly chop the prunes.

In a large bowl combine the oats, baking powder, lemon zest, cinnamon, and salt. Whisk well, then add the chopped prunes. Whisk well again, and set aside.

In a medium bowl whisk together the almonds, sunflower seeds, and poppy seeds. Add half of the seed mixture to the oats and whisk the oats again. Set the rest of the seeds aside.

In another medium bowl whisk together the milk, maple syrup, melted butter, eggs, and vanilla until the eggs are completely incorporated.

Turn the oats out into a 8×8 pan. Pour the milk-egg mixture evenly across the oats. Top with the remainder of the seed mixture, being careful to spread the seeds evenly. Transfer the pan to the oven, and bake until golden and fragrant, 30-40 minutes. Serve warm.

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