I don’t have too much to say other than it’s high time we had some more oatmeal-type recipes on this site.
Isn’t that introduction enough?
I probably eat oatmeal at least 4 days out of 7 each week. It’s a bit of a combination of 1) it’s easy and 2) it’s healthy. Most days though, I dig into the store-bought packets, but every once and a while I like to make a nice batch of small-sized oatmeals because let’s face it – anything you make at home just tastes better. Oatmeal isn’t any different. Plus, a recipe for oatmeal is sorta like a recipe for granola bars – you can modify it almost any way you want and it will still taste good, so that way you never get bored with the same ol’ thing every single morning.
I get that some of you just don’t like oatmeal. That’s fine, I suppose, but I’ve always been an oatmeal-kinda person. For some, the texture is just too gooey, which never makes sense, because those same people seem to just love grits. For others, it just isn’t their thing. But for me? Breakfast is one of those times that I really just can’t be bothered to whip up fancy stuff.
Plus, I like to start my day eating decent ingredients, even if I end it by shoving a bowl of ramen into my face.
In my land, that’s called balance. And last time I checked, a little balance in life is never a bad thing.
time commitment: 45 minutes
1 & 1/2 c rolled oats
1/2 c nuts, coarsely chopped (I’ve used walnuts and almonds)
1 & 1/2 c fresh or frozen fruit (I’ve used frozen blueberries and fresh strawberries)
1 & 1/2 c milk (any type; I’ve used soy and almond milk with good results)
1 large egg (lightly beaten)
2 T honey or any other sweetener
1 t ground cinnamon
1/4 t salt
Preheat oven to 350 F. In a small bowl combine the oatmeal, nuts, and fruit. In a seperate bowl, whisk together the milk, egg, honey, cinnamon, and salt until well combined.
Fill 8 small oven-safe containers (or an 8×8 baking dish) evenly with the oatmeal mixture. Pour the liquid evenly over the oats in each of the containers.
Place the containers on a baking sheet and bake for 25-30 minutes, until the fruit is bubbly and the oats are crisp and golden.
Allow the oatmeal to cool slightly and serve warm.