This baked oatmeal, studded with raspberries and flavored with warm, sweet cookie butter (aka speculoos), has arrived to take everything you love about oatmeal to the next level.
Breakfast for dessert
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Baking oatmeal with speculoos cookie butter takes this oatmeal pretty close to dessert territory. In fact, if you wanted to call this dish dessert, you wouldn’t be wrong. After all, cookie butter made from speculoos, a spiced shortcrust biscuit originating from the Netherlands, adds lovely notes of caramel and cloves to this dish. But before you worry that this might be too dense and rich to start your day, egg whites come into play to lighten things and punch up the protein.
Give oatmeal the souffle treatment
Folding in fluffy egg whites gives this baked oatmeal airy, souffle-like tendencies. A pistachio-oatmeal crumble adds a much-needed bit of crunchy texture. If you don’t have pistachios on hand, other nuts like almonds and cashews would also be delicious.
A light and lightly spiced oatmeal base, and the sweet and crunchy crumble immediately make the morning more interesting.
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