Blue Grape Oatmeal Breakfast Pudding

Cool weather makes for a perfect kitchen setting for the warming aromas of oatmeal and brown sugar baking into a soft, creamy and spongey breakfast pudding. Resembling a bread pudding in texture and sweet enough to serve as a dessert, oatmeal breakfast puddings — in which rolled oats are mixed with whole fat yogurt the night before — are in fact a wonderfully nourishing way to start the day with plenty of protein, fats and fiber.

I've made oatmeal breakfast puddings in the past with apples, blueberries and spices, and with fresh cherries and almonds. This time I decided to take advantage of some beautiful seedless blue grapes along with almonds again. Not to be confused with black grapes, blue grapes have essentially the same deep sweet flavor as Concord grapes but without the seeds. If you can't find seedless blue grapes, Concords may be used — just squeeze the end of each grape opposite the stem to separate the skins from the pulp, discard the skins, and press the pulp through a strainer to remove the seeds. If using seedless red or black table grapes, add an extra tablespoon or two of brown sugar to the pudding.

Blue Grape Oatmeal Breakfast Pudding

Recipe by Lisa Turner
Published on November 8, 2018

A simple and healthy soft spongey baked oatmeal pudding with fresh blue grapes and almonds

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Ingredients:

1 1/2 cups rolled oats
2 cups whole fat plain yogurt
1/2 cup brown sugar or coconut sugar
1/2 teaspoon baking powder
1/2 teaspoon sea salt
2 cups whole milk
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups seedless blue grapes
1/4 cup sliced almonds or pecans

Instructions:

In a large bowl, combine the oats and yogurt. Cover with a clean dish towel and let stand overnight at room temperature.
Generously butter a 9 × 9 ceramic or glass baking or casserole dish. Preheat an oven to 350°.
In a medium bowl, combine the brown sugar, baking powder and salt. Gradually whisk in the milk, vanilla and almond extract until combined.
Pour the mixture into the oats and stir to combine.
Sprinkle half the grapes in the baking dish, and gently spoon in the oat mixture. Scatter the remaining grapes and the almonds over the top, and bake uncovered for 50 to 60 minutes or until the top is browned and the pudding is slightly set (it will finish setting while it's cooling, but it should not be too liquid-y either). Remove from heat and let stand for 10 minutes.
Serve warm with whipped cream, toasted slivered almonds or pecans, just as is.

Makes 6 servings