Baked Oatmeal Revisited
Another of my favorite breakfast-on-the-go recipes–Baked Oatmeal.
I’m not sure really what to call it–it’s not a quick bread, it’s not a cookie, it’s not a muffin–there’s no flour, so its consistency is really just that of, well, oatmeal. Except cool and in bar or muffin form.
The basic original recipe I put up here a while ago; this time I varied it a bit to see if this would work. So:
Baked Oatmeal Recipe, Banana Variation
- 1.5 cups oatmeal
- 1/8 cup oat bran (optional)
- 1 tbs. brown sugar
- 1 mashed banana
- 1 egg
- 3/4 cup milk
- 1 teaspoon baking powder
- pinch salt
- Few shakes cinnamon, ginger, and/or nutmeg
- 1/2 tsp vanilla extract (opt)
- 1/2 cup (or more!) dried fruit, like cranberries, currants, raisins, blueberries, whatever (add last)
Spread in 8×8 greased baking dish. (or 9×9, because that’s what I have, it’s just a little thinner) or divide into 12 portions in a muffin tin. (They will be only about an inch thick.)
Bake at 375 for 30-35 minutes in a baking pan or 20 minutes in muffin tins. Let cool. Cut into squares, or remove from muffin tins. Store in fridge if it’s not going to be gone within a day or two.
VERDICT: Delicious. Honestly, even too sweet with the little bit of brown sugar added, because of the banana; next time I’d just leave it out. I wonder what this would be like with a little peanut butter…or with 1/2 cup pumpkin puree in place of the banana, and maybe a little orange juice in place of some of the milk…seriously, any of the funky variations to which we treat oatmeal could be applied here as well…