go-to baked oatmeal

Today I’ll keep things short and sweet, mostly because it’s my second-to-last weekend in New York before I move and I’m dyin’ to get outside and enjoy this 50-degree weather.

I’ve been meaning to post my go-to recipe for baked oatmeal for a while now. Baking is my favorite way to cook oatmeal because it creates a crispy golden brown top with a silky, spoonable center. This recipe is easily scaled up or down, it yields a result that isn’t too sweet without being bland, and it’s highly customizable. In short, it rocks. This morning I topped my oatmeal with kefir, strawberries, blackberries, chia seeds, honey, and strawberry jam, but it’s also great with nut butters, tahini, brown sugar, or pretty much anything else you can imagine.

go-to baked oatmeal
 
author:
serves: 2
ingredients
  • 1 cup oats
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon (optional)
  • Pinch of salt
  • 1 cup milk
  • 1 banana, mashed
  • Toppings of choice (yogurt, fruit, jam, nut butter, etc.)
method
  1. Preheat the oven to 350° F. In a small bowl, combine the oats, baking powder, cinnamon, and salt and mix well. Stir in the milk and fold in the mashed banana. The mixture will be thin.
  2. Pour the oat mixture into a baking dish and bake for 25-30 minutes, until the top is golden brown and slightly crispy around the edges. Divide between two bowls and serve with desired toppings.
notes
I used a 7 x 5 x 1.5 inch baking dish for this recipe, but it works when divided between two single-serving size oven-safe bowls, as well.
 

One thought on “go-to baked oatmeal

  1. Wow! One of my favorite breakfast tastings on a recent trip to Israel was a baked muesli. They mixed muesli dry cereal and milk and baked it; it was SO GOOD1

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