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.
- 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.)
- 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.
- 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.