Oven Pear-Oat soufflé with Ginger & Orange

There are many versions of baked oats on the internet but I was never very happy with them. I found them either to sugar loaded to serve as a healthy breakfast or simply not tasty enough to put in all the effort of making them. These soufflé baked oats started out as an experiment of my own and I'm super happy with it!! It is quite quick to make (except for the baking time...) and it uses just a date and 1/2 banana to sweeten it. 

When I have my quark with pear or apple, I always grate is instead of slicing it in little pieces, the way how you cut your food influences the 'taste'. This may sound strange, but believe me if you have never done this before just try it out next time you put apple or pear in your oats or yoghurt. It is so good!

The orange and ginger make these baked oats more interesting, just adding cinnamon is good as well, but a bit boring though. The peccans add nice bite to the soufflé and because of separating the egg and beating the whites it rises and become fluffy and airy. But the best part of this breakfast is the moment you take the soufflé out of the oven, throw a dollop of peanutbutter on top, and start digging in to it.

I tested this recipe twice (both times were good). Promise me you make this soufflé before winter is really over. Enjoy guys!

Love,

Fleur

Servings: serves 1

Time: 40 minutes

Prep time: 10 minutes
Oven time: 30 minutes

Ingredients:

Soufflé:

• 30 gr oats
• 1 pear
• 1 egg (at room temperature)
• 1/2 banana
• 1 date
• 150 ml rice-coconut milk
• 1 tsp hempseeds (optional)
• 1 tsp linseeds (optional)
• 3 tblsp dried coconut (about 15 grams)
• zest of 1 organic orange
• 30 gr peccans, chopped roughly
• 1 tsp grated ginger (or 1/2 tsp ground ginger)
• 1 tsp cinnamon
• pinch of seasalt
• coconut oil (for greasing)
  
  Toppings:

• 1 tblsp natural nutbutter (no added sugar/oil)
• 4 scoops of Greek yoghurt / low fat quark
• 60 gr berries (I used blueberries)
• more grated coconut
• more cinnamon

Method:

1. Turn the oven to a 185 degrees C.
2. Seperate the egg, put the yolk in a mixing bowl, and use a machine to beat the egg white until firm peaks (adding a little salt makes the eggwhite more firm).
3. Add banana, date, milk and cinnamon to the yolk and use a blender to blend it smooth.
4. Grate the pear using a box grater, you can leave one piece intact to go on top for decoration if you please.
5. Add oats, optional hemp- and linseeds, grated orange zest, ginger, peccans and dried coconut to the yolk and combine it al together.
6. Now gently add the egg white foam to the oat mixture little by little until fully mixed together, don't overwhisk it!! The batter needs to stay light in order for the soufflé to rise nicely. You don't want to beat all the air out of the white.
7. Pop the batter in a oven-safe dish, greased with coconut oil and put it in the oven for about 30 minutes. The soufflé is ready when the top is nice golden brown and the center is not completely 'wet' anymore (the soufflé has a quite 'wet' texture but it should not be liquid when you take it out of the oven). Your oven might differ from mine so be sure to check your piece of art at around 25 minutes, and leave it in longer if it is not yet ready after 30 minutes.
8. When ready, take it out and serve it with low fat quark or Greek yoghurt, nutbutter, berries and a good extra sprinkling of dried coconut and cinnamon.