Baked Blueberry Oatmeal Breakfast Pudding
Although I consider myself a late bloomer in most areas of my life, there’s one event I experienced long before anyone else in my circle of family and friends: the mid-life crisis. In fact, I got mine over with in my early 20s.
I can remember many hours of beer-addled conversation with my beloved mentor in those days, asking the kinds of questions you’d expect from a jaded middle manager in his late 50s rather than a 20-something Master’s student: What is my true calling? Do I really want to do this for the rest of my life? Why are we even here? What is the sound of one hand clapping? And will I ever achieve thinner thighs?
As it turned out, dunno, no, who knows, nothing, and not likely.
Then, when I discovered holistic nutrition and began teaching it and offering cooking classes, I thought I’d solved the crisis. Until this round of the ACD, that is.
But wait! Before I continue, let me pause to issue a heartfelt “thank you” to all of you who read this blog. Thank you for tagging along on this bumpy anti-candida ride. Thank you for your supportive and helpful comments as I traverse the circuitous path toward better health. And thank you for sticking with me, even though this blog seems to have morphed from “Diet, Dessert and Dogs” to “ACD, Stevia and Dogs”–it really doesn’t quite have the same ring to it, does it? (“Well, Mum, at least we are a consistent presence. We hate to break it to you, but most of them are actually here for us, anyway.“) I can’t tell you how much I appreciate you all.
The more I learn about candidiasis and the more I read about the condition, the more I am coming to accept that I will have to follow this diet for a much longer time than first anticipated–a year, at least, perhaps longer. While most people on the program see results and find relief within 3-6 months, there are a few of us who require longer-term dedication (I’m just lucky that way, I guess).
You see, I am what could be termed a “hard case.” A lifelong chocolate/ sugar addict, I am the gastronomic equivalent of a recidivist criminal, one requiring tough, long-term rehabilitation. A culinary kleptomaniac, a pathological liar in the larder, a cereal killer. Until I am better able to handle my confections, you need to lock up the chocolate and throw away the key.
Which brings me to my current mid-life crisis: Will I ever be able to bake again without worrying about consuming the entire recipe? Will I ever get permanent control of this horrid candida? Will I ever have thinner thighs?
For now, I suppose, it’s a moot point, as I am steadfastly following the diet as long as I still exhibit any symptoms. But it’s clear that my love for baking and desserts hasn’t abated in the least; I still crave sweets, even after all this time; and after baking up a batch of this blueberry oatmeal breakfast pudding, I was tempted to eat the entire thing in one sitting.
This is a luxuriously creamy, rich-tasting pudding, the warm berries inside baked to near-bursting. Not too sweet, it fits perfectly at the breakfast table, and would be wonderful topped with some Coconut Whipped Cream or a splash of maple syrup for dessert. Even the HH, who can eat chocolate and sugar with impunity, thoroughly enjoyed two servings after dinner the other night.
As to the Quest for Control Over Sweets, I suppose I’ll just have to keep working on it and hope that, with time, I can grow indifferent to (or, at least, in control of) sugary foods and resolve this crisis as well. For now, I’ll keep seeking healthier desserts and bake as much as I can within the restrictions of the ACD.
Oh, and keep listening for that sound of one oven mitt, clapping against the rack as it removes a hot pan of Blueberry Oatmeal Breakfast Pudding from the oven.
Baked Blueberry Oatmeal Breakfast Pudding
This dish is the result of my playing with Celine’s amazing Baked Apple Pudding recipe, which I made a couple of times and enjoyed immensely. I decided to take Celine’s suggestion and experiment with variations; because I like a slightly lighter, less dense pudding, I added more milk, subbed hazelnuts and cashews for the walnuts and threw in some blueberries.
1/2 cup (75 g) lightly toasted hazelnuts (filberts), with skin
1/2 cup (75 g) lightly toasted cashews
1/2 cup (60 g) old-fashioned rolled oats (not instant)
3/4 cup (180 ml) unsweetened applesauce
2 tsp (10 ml) pure vanilla extract
2 Tbsp (30 ml) agave nectar or maple syrup; or 10 drops stevia liquid
2 tsp (10 ml) cinnamon
1/8 tsp (.5 ml) fine sea salt
1-1/4 cups (300 ml) unsweetened, plain or vanilla soy or almond milk
1/2 cup (120 ml) fresh or frozen blueberries (do not thaw first if frozen)
Preheat oven to 350F (180C). Grease a 4-6 cup (1-1.5 L) casserole dish.
In the bowl of a high-speed blender*, place the nuts, oats, applesauce, vanilla, agave, cinnamon and salt. Pour the milk over all and blend for about a minute, until perfectly smooth and creamy. Pour mixture into the casserole dish, then gently fold in the blueberries (scatter a few extra blueberries over the top if you like, as they won’t sink).
Bake in preheated oven for 40-50 minutes, rotating the casserole about halfway through, until the edges begin to puff and crack and the top appears dry. Allow to cool somewhat before serving; may be served warm or cold. Makes 4-6 servings. Store, covered, up to 4 days in the refrigerator. May be frozen.
*To make with a regular blender: Pour in the milk first, then add the remaining ingredients (except blueberries). You may need to blend in batches to achieve an equally smooth consistency.
I’m linking this recipe to Cara’s “Love Your Heart” event.
Last Year at this Time: The Parable of the Steak (Portobello Mushroom “Steak”)
© 2009 Diet, Dessert and Dogs
Wasn’t Céline’s recipe pure genius? Versatility is one of its great features, and you clearly made the most out of it: your creation sounds delicious! I will have to try this one, while I’m thinking up my own variation…
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That texture shot is pretty incredible. It looks like bread pudding, one of my favorite desserts, yet also is incredibly healthy!
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I am definitely hanging around – I LOVE that there is a great, readable blog out there with recipes that I can actually eat! I eagerly await every post and keep going back to your recipes.
That said, I am gluten free and don’t really trust oats, so do you think I could use almond flour instead? It would still be pudding-y, yes?
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I never noticed Celine’s version of this recipe. The photo of yours makes me want to make this tomorrow. Since I have all the ingredients I might just have to do that in the morning. Thanks for posting this.
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Wow, these look delicious – I love blueberries for breakfast =D.
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I can’t even believe how beautiful this looks. That is a testament to your genius for making amazing dishes, but also to your super photography skills. REALLY amazing! Younever stop shocking me with your creativity and talent!
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If I weren’t so stuffed from dinner and dessert I’d be tempted to go make this right now.
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sounds bizarre – though maybe that is because my idea of pudding is different to the American one – but intriguing and I am sure I could consume a whole pudding even if only because I was getting my tongue around the taste (well that would be my excuse)
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The texture is what is making my mouth water! YUM!
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i’m so glad we have a half bag ‘o blueberries in our freezer – i think you just made my whole week, Ricki! i love hazelnuts and have some on hand, too. i’ve been getting a little bored with my morning oats, and your baked blueberry oatmeal breakfast pudding looks nothing short of fantastical!
i think i’m having my mid-life crisis right now (just after i turned thirty). so many questions, so many thoughts – i’m still sorting through it all ‘n working it all out, but i’m glad i’m not the only early bird… i hope to find something that makes me truly & deeply happyfaced. i know i will – i’ve just gotta open up a little and dig deep and keep plugg’n along and listening to myself.
i know that while the anti-candida stinks – let me tell you that i’ve learned so much about it through you, Ricki – and i’ve been printing off and drooling over so many wonderful recipes that are a heck-of-a-lot better for me than some of the crap i was eating before. i know the anti-candida diet is one super crazy challenge & it’s gotta be beyond tough, especially since you’re such a hard case – but you’ve been one helluva trooper & holding your head high, my friend. it’s inspriring, & frankly – you kick ass, Ricki – you really do!
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I think I’m having a mid-life crisis already, and I’m 21. Stay strong, dear Ricki xo
Love that pudding!
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The pudding looks amazing Ricki! I’m up early so I might just go bake a batch right now!
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Looks amazing! I have never tried baked oatmeal, but it looks like a treat
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yay! how yummy! can’t waittt to make this.
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It has oatmeal, so you KNOW I’m loving this recipe. Another bookmark… now I actually have to MAKE some of the things on my list!
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Wow–that photo of the inside of the baked oatmeal looks amazing! Can I just come to your house and eat it?!
I am so sorry about the ACD, but you are doing so well and hopefully it will not be necessary for TOO much longer…it has already been nearly a year, hasn’t it? Hang in there!
Courtney
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This looks so great! Sorry you’re still having trouble with the “diet.” I hate that word, because I associate it with things I can’t eat rather than focusing on all that I can (and should) eat. Fortunately I don’t have to follow an anti-candida eating plan, but I can imagine how hard it is! You’re a brave, strong soul.
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I am so glad that I found your blog recently. I really enjoy your writing, you are such an inspiration. I have made 2 of your recipes so far and I can’t wait to try more!
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Wow! This looks like an amazing breakfast option! I just had oatmeal this morning with carob and bananas, but this looks much more indulgent! It’s a pudding!
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The pudding looks amazing–although I’m afraid I’d eat the entire dish in one sitting… And I love this ACD, Stevia, and Dogs thing you got goin’
Everything is still 100% delicious!
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This looks absolutely gorgeous. I don’t really have much of a sweet tooth, but this definitely sparks a bit of pudding-lust.
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I began my “why are we here” philosophical musings mid-life crisis at 16, and it’s still persisting! *hugs* I feel the struggle… *another hug*
Your blueberry oatmeal pudding, however, is a philosophical revelation of the highest magnitude! Amazing!! Amazing! I can’t wait to fix this for our weekend-dessert this weekend!
I’m quite certain even Zach will love oatmeal this way! Thank you!
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Sometimes I worry that my 20s will be plagued by existential crises. Maybe they will, in which case I am going to need a whole lot of comforting dishes like this one to make it better. I would have never thought to make an oatmeal pudding but now that I see it, it makes such perfect delicious sense.
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This sounds wonderful! And actually, I am happy with the changes in your blog (not that I want you to have to follow ACD forever!). It is nice to find some good sugar-free and healthy natural recipes. It seems the blogosphere is jam-packed with dessert!
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Oh, and I just realized that I posted a recipe on One Frugal Foodie that I think could be easily adapted to be ACD-friendly (fingers crossed).
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Ricki:
I’m so sorry you’re having to struggle with the whole ACD thing again BUT I absolutely love the new recipes. I’m a dessert freak myself, whether I can eat them or not I’m always looking at them or baking them for other people. I myself have been playing merry go round with candidiasis for 25 years or so; just when I think I’ve got the beast eradicated it pops up again when I’m not looking. I think the beast is lurking in my brain whispering to me and if I don’t keep watch every second it’ll get me. (Cue creepy Halloween music here.) It’s so easy to say “Oh just one bite won’t hurt me.” Except for me at least that generally means tearing myself away from the third of the dessert I haven’t polished off yet and going back for it 10 minutes later. I think that creep is in my brain ordering me around like a zombie sometimes. Stay strong, you can and you will be victorious and just think of how many people you are helping along the way.
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That looks amazing! And I really like hearing about your journey, even though I feel badly you have to go through it. It’s helpful to all of us as an education and I’m sure you are reaching lots of women with similar symptoms who need help.
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Ricki, you are so incredibly sweet… Your kind words made my day!!
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Definitely making this on the weekend!
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We all know that fresh blueberries are my favorite food. This looks delicious!
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you have really out done yourself with this recipe Ricki — my goodness it looks and sounds amazing. I think I might have to make this tomorrow a.m.!
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I love your blog no matter what the topic, so I hope you stick around for a long time! And THIS! This recipe looks awesome! Love the sounds of everything in it!
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This is totally going into my rotation. I think I may make it in little ramikens I can have individual servings- otherwise I imagine I may end up eating it three meals a day for a couple days
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I really love that you write posts that can be tagged “self-examination”. It’s one of the reasons I will always keep coming back to your blog — even if you do decide to rename it “ACD, Stevia, and Dogs”.
And that oatmeal pudding looks heavenly.
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HA. ha, – I too am married to one who freely eats (or should I say gorges!) on all things sweet and delicious with no ill health effects nor weight gain! The unfairness of it all!! But, I really appreciate your substitutions in these recipes- ultimately, I’d like to cook all things this way ( the anti-candida way) and have my family none the wiser – oh- so sneaky…
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looks delicious!
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Josiane,
Just like all of her recipes!
Lele,
My honey thought it was sort of like bread pudding, too, because it acquires a bit of a crust–but the interior is much, much smoother and more pudding-like than bread pudding!
Arielle,
Re: almond flour, it’s worth a try, but I’d suggest using a GF grain, cooked, instead. I’ve tried this with cooked rice–just decrease the milk a little–and put the whole thing in the blender till smooth. I’m sure millet would be great in this. Just as tasty! 
Thank you so much! I really appreciate it.
Vegan Epicurean,
Thanks so much! Celine’s is worth another look.
Lauren,
You and me both!
Voracious Vegan,
Thank you, thank you–but I have to admit that honestly, it’s all up to chance (and the fact that the HH got me a super duper camera for my birthday last year–I rely on it totally to do everything automatically!).
Aw, I am blushing.
Andrea,
Wouldn’t stop me.
Johanna,
Forgot that puddings are so different over there–what would you call something like this?
Shelby,
That’s a good thing, right?
jessy,
Thank you so much! I really appreciate it (and it helps to keep me going. . .!!). I sometimes wonder if we ever actually finish with our mid-life crises. . . mine seems to still be going on! Good luck finding what makes you most happy–I know you will.
VeggieGirl,
Yep, sounds about right! Better to get it over with now, anyway.
Winnie,
Let me know what you think if you do try it out!
CaSaundra,
Oh, baked oatmeal is a long-standing favorite of mine! If the pudding is a bit too much to start, try these baked oats with apple and raisins (just ignore the awful photo!).
Nora,
So glad you like it!
CCV,
Yay oatmeal! I’m with you on that one.
Courtney,
And while it FEELS like a year, it’s only been 7 months! *sigh*
I wish you COULD come over–happy to share any time.
Clea,
Thanks so mucy for your comment, and lovely encouraging words! Not so much brave as scared to death I’ll keep having symptoms if I don’t stick with it!
Ordinary Vegetarian,
Thank you so much! I really appreciate it. And I’m so glad you’ve had success with the recipes!
Alex,
It does make one feel rather indulgent at breakfast. . . much so yummy!
Jes,
And glad the name change would be okay w/ you!
I had to freeze some of it before I did polish it off
Rose,
It’s actually not very sweet on its own (which is why I could have it for breakfast, natch).
Astra Libris,
Wow, you are an early bloomer! Well, you’ll have to be done soon, right? (I keep telling myself that. . .)!
Frenchie,
Well, if nothing else, pudding helps to cushion the crises, so to speak
Alisa,
Yep, people do love their desserts (myself included, obviously!). Glad the recipes have been useful, though.
Laurel,
Wow, thank you so much for your kind and candid comment. You describe what happens to me all too often–even with ACD recipes like this one. Maybe we just have to keep trying over and over until we finally get it right–I’m hoping this is it for me. And good luck with your own quest!
Michelle,
Thanks so much! That does make me feel lots better about it–and hearing from readers in similar situations helps me, as well.
Heather,
Glad you like it! Let me know what you think if you do try it out.
Vegyogini,
Glad I could make something with your fave! They do add a great touch to the recipe.
Happy Herbivore,
Aw, thanks! And no added fat (well, except what’s already in the nuts. . . )
A-K,
Thanks so much! The feeing is mutual
Meghan,
I actually DID make it in ramekins a couple of times, and it’s yummy that way, too–though bake for less time, of course!
Eatavegan,
I’m still waffling on the name change, though 
Thank you so much–it means a lot to me.
Lisa,
I agree–it would be great if we could cook this way all the time. Sadly, I haven’t figured out how to make great vegan baked goods sweetened with stevia–yet.
manansi g,
Thanks so much! And thanks for reading.
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I’m always happy to find more options for healthy, warm breakfasts… This one sounds especially tasty, and still filling and healthy!
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well let me know if you ever figure out how to rid the sweet cravings
this looks fabulous, and i wish i had checked it out before breakfast!
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you’ve officially put me in the mood for blueberries for breakfast! Great recipe, looks wonderful!
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I love this: “A culinary kleptomaniac, a pathological liar in the larder, a cereal killer”! The pudding looks so very delicious. I’m getting really tired of cereal and need to try out new things! It looks like it has a perfect little crust on top. Good luck with getting control over sweets! It’s definitely something I struggle with too. And there are so many fun things to bake so it makes it even harder!
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Your breakfast pudding sounds amazing! Thanks for sharing
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Ever since I found your blog, I’ve been obsessively searching through the archives. I can’t get enough! I wanted to thank you for this recipe. I made it this morning and it was superb! Everyone in my fmily just loved it. My four year old sister ate a whole bowl!
I’m excited to try more recipes! I’m going to become your internet stalker, not stoping til I read all your pages
Oh I just thought I’d let you know, though, that your “blogs I read” link to Chocolate Covered Katie doesn’t work.
Ok I’m off to read some more
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Ricki Reply:
February 9th, 2010 at 3:16 pm
Mary,
I’m so glad everyone liked the pudding; it’s one of my favorite breakfasts (alongside my latest obsession, smoothies). And thanks for the tip re: CCK’s blog–will fix that asap!
Thanks for one of the nicest comments I’ve ever received (not that I’m advocating stalking–ha ha!)
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Oh I really hope others have left you similar comments. I bet they have because I can’t be the only one who is on “Team Ricki!”
And I wanted to tell you I hope you didn’t think I was being rude by pointing out the blog link. I just happened to catch it and thought you’d want to know so you could fix it.
Thanks for all you do!
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Ricki Reply:
February 14th, 2010 at 9:32 pm
Mary,
I tried emailing you–but I think the email address must be incorrect. Hope you read this!
Thanks so much for the positive feedback! I’m glad you liked the pudding.
And no, I didn’t think you were being rude AT ALL!! I totally appreciate that you let me know about the incorrect link (I even have a note on the “recipes” page asking people to let me know if they find that kind of mistake). This type of error happens all the time, and
I’d much rather have it corrected than left alone!
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Hi Ricki! I did finally come back. I didn’t get a message from you. That is my email address, but maybe it went to junk mail? Computers don’t like me. Oh, and maybe the chocolatecoveredkatie link is only a problem on my computer as well, because it still doesn’t work for me.
See, computers don’t like me!
I’m planning to make more of your reipes soon!
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Mary,
I just tried responding to your comment again, and the email address was rejected again. Sorry! This is what it said: “Google tried to deliver your message, but it was rejected by the recipient domain. We recommend contacting the other email provider for further information about the cause of this error. The error that the other server returned was: 550 550 5.1.1″. I don’t know why it’s not working! I did check the link again, and I think I found the problem. Thanks for getting back to me!
Ricki
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I’m wondering if I could use quinoa flakes instead of oats?…and omit the nuts?…Do you think that I would have to cut back on the milk?
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Ricki Reply:
December 9th, 2010 at 12:32 pm
Yes, you can certainly make those changes, but keep in mind that it will drastically alter the results as well; the recipe will taste strongly of quinoa, and the texture will likely not be very creamy (that’s what the nuts do for it). But if you do try it, I’d love to know how it turns out!
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Sounds and looks delicious Ricki! I’m a bit of a sweet-freak myself.
But I do prefer satisfying not-too-sweet healthy goods like this stellar pudding – I always feel sooooo much better after eating them – so there’s a positive feedback loop.
Thanks for sharing!
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I made it with raspberries and wouldn’t tell anyone what it was. They loved it and I got them to eat oatmeal! Delicious!
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Ricki Reply:
February 3rd, 2012 at 8:00 am
Very smart! And so glad it worked out. I haven’t tried it yet with raspberries but I certainly will!
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