Thermomix Breakfast Clafoutis

Thermomix breakfast barsGet ready to meet one of the most satisfying and versatile Thermomix breakfast recipes of all time. It’s my own version of clafoutis, re-designed to please not just me, but everyone else who might be looking for a delicious wake-up treat that is gluten-free, low in sugar, and even dairy-free if desired. Plus, it’s as almost as much fun to say “clafoutis” as it is to eat!

Clafoutis recipe made with Thermomix tm5

What makes this clafoutis “breakfast-worthy?”

If you don’t know clafoutis, prepare to fall in love. Traditionally served as dessert in France, it is part tart, part custard, part soufflé — but by using this Thermomix breakfast recipe it becomes not only healthier, but oh-so-easy too. To convert the traditional baked dessert into a satisfying breakfast I reduced the sugar and substituted ground almonds and oats for flour. I use apples but you can use almost any fruit. Use milk or light cream if you wish, but it tastes even better when made with almond milk. (I had this clafoutis for breakfast today and just writing about it now is making me hungry again…)

Let Thermomix breakfast make your day!

Let yourself roll out of bed this week-end, mix this up in a few minutes, pop it in the oven and let it bake as you get dressed and prepare the coffee. Served hot it is divine, and served cold it is sublime. (Seriously — you’ll be sneaking back to the fridge by afternoon, hoping there is some left, and soon realize I was right.) It’s the perfect balance of comfort food that is also healthy. It’s toasty, nutty, fruity, and protein-rich. It’s warm and moist, and not too sweet. Thermomix breakfast clafoutis makes the whole day feel great. Do try it, and let me know if you fell in love with my fave Thermomix breakfast.

5.0 from 1 reviews
Thermomix Breakfast Clafoutis
A perfect Thermomix breakfast that is quick, easy, comforting, healthy and can be gluten free or dairy free if needed. Tastes fantastic hot or cold on the next day, sliced into bars.
Cuisine: Thermomix
Recipe type: Breakfast, gluten free
  • 50 g (2 oz) almonds
  • 50 g (2 oz) sugar
  • 30 g (1.2 oz) oats (use gluten-free oats for gluten-free diets)
  • 2 Tbsp butter or coconut oil (or use 1 Tbsp of each)
  • 5 large eggs
  • 240 g (9 oz) milk -- can be dairy or non-dairy milk or can be light cream.
  • 1 tsp pure vanilla extract
  • 400 - 500 g (14 - 16 oz) apples (cored and roughly cut into large chunks)
  • additional fruit for topping, about 1-2 handfuls, such as cherries, berries, mangoes
  1. Place almonds, sugar and oats into mixing bowl and grind 6 sec/speed 6. Set aside in a separate bowl.
  2. Place the butter/oil into an ovenproof dish (Pyrex pan 22x33 cm (9x13 in) works great) and set in the oven while preheating at 200C (400F). Proceed with preparing the clafoutis but keep an eye on the butter/oil so it doesn't burn.
  3. Place eggs into mixing bowl with milk and vanilla. Mix 7 sec/speed 7. Add the reserved dry ingredients and mix 4 sec/speed 5.
  4. Add fruit and mix 4 sec/speed 5. Pour into hot pan and add additional fruit topping if using. Add sprinkling of oat flakes or sugar as an optional garnish. Bake until top is golden, about 40-45 minutes.
To make this Thermomix breakfast completely sugar free: substitute unsweetened desiccated coconut for the sugar in the first step.

One more reason to love this Thermomix breakfast clafoutis…

This is a versatile recipe that can change with the seasons. Use the fruit that’s local and ripe. I use apples because apples abound here, and they are good all winter long. But you could easily substitute peaches, plums, apricots, or berries. I choose to add a handful of cherries as topping because cherries harken back to the traditional clafoutis — but feel free to use what’s at hand and let your creative self come out and play.

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See 3 comments from people who cook with Thermomix:

  1. Madame Thermomix February 4, 2016 at 7:54 am #

    Oh my goodness, Helene, you’ve done it again! What a super adaptation of one of my favourite French desserts. Gluten free breakfast, here I come!

  2. A Canadian Foodie February 4, 2016 at 9:20 am #

    YUMMY! Similar, yet different – from my Breakfast Cake! Love creative breakfasts… and mine is so dense – purposefully, that you can add milk and eat it like a porridge. This sounds like a wonderful weekend treat! Just made a Quark Cake that could also be a breakfast cake as it is so not sweet!

  3. Lynnette February 25, 2016 at 2:35 pm #

    Ooooo A breakfast Clafoutis! Stop it! :)