The mornings in these parts are getting chillier and I'm still stubbornly refusing to turn on the heat in my apartment yet [student budget cheapskate]. I'm also procrastinating studying for my Anatomy & Physiology test tomorrow morning.
So, naturally, I decided to try my hand at my first batch of baked oatmeal! Full disclosure: I also baked cookies last night and will be making pumpkin chocolate chip bars this afternoon for Torsten's office bake-off (don't tell! If anyone asks, *he* made them).
I loosely adapted this recipe from Kath Eats, my go-to lady when it comes to all things oatmeal.
I was highly skeptical of baked oatmeal for many years. I was worried it would be dry or flavorless or blah. But those fears were all for naught - this stuff is delicious! I promise I wouldn't share something with you that was dry, flavorless and blah. That would be mean!
I highly recommend this recipe for chilly mornings and busy weeks. I'm planning to reheat the leftovers for breakfast this week. I've heard that baked oatmeal is great brain fuel for memorizing muscles and nerves.
Recipe: Baked Honey & Banana Oatmeal
Adapted from Kath Eats Real Food
2 cups rolled oatmeal
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
2 tablespoons dried cranberries
1 large ripe banana, mashed
1 egg, beat
1 teaspoon vanilla
1 3/4 cup skim milk
1 tablespoon honey
2 tablespoons brown sugar
1.) Preheat oven to 375 degrees and spray 8x8 pan with cooking spray.
2.) Mix oatmeal, baking powder, cinnamon, nutmeg, salt and cranberries in a large bowl.
3.) Whisk together banana, egg, vanilla, milk and honey.
4.) Stir the ingredients from #3 into those from #2. Mix well!
5.) Pour into the greased pan.
6.) Bake for 25 minutes.
7.) Sprinkle brown sugar on top and broil for 3 minutes until bubbly and delicious smelling.
8.) Eat! I topped mine with Trader Joe's salted almond butter and more cranberries and it Hit. The. Spot.