Have you ever tried baked oatmeal? It’s wonderful and satisfying. For today’s lunch, I made individual baked oatmeal portions. The oatmeal is lightly sweetened with mashed bananas, cinnamon and a little maple syrup. For a slightly decadent twist, I spread cookie butter on top of the oatmeal during the last five minutes of baking. For the record, I think cookie butter should be a banned substance. Seriously—Speculoos biscuits mashed up with even more sugar and oil to create a swoon-inducing spreadable cookie—who does that? Oh yeah, crazy food scientists in Belgium. Don’t buy it or you might be tempted to eat it straight out of the jar. After my brief flirtation with insanity, I mean cookie butter, I regained my senses and made the rest of the lunch. The plain Greek yogurt is garnished with honey, brown sugar, cinnamon and pepitas. It’s not very plain any more. I also included some little satsumas and a medjool date.
Cooking Tip: Baked Oatmeal
- 2-1/2 cups rolled oats
- 1-1/2 cups almond milk
- 1 mashed banana
- 1 egg
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/8 cup ground flax seed
- 1/8 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Preheat oven to 350 F. Line a 12-count standard size muffin tin with paper muffin cups.
Stir together banana, egg, milk, maple syrup and vanilla extra until well combined. Add oats, ground flax seed, salt, baking powder and cinnamon and mix well. Spoon into prepared baking cups and top with whatever toppings you like, such as, blueberries, nuts, chopped apples, etc. Be sure not to overfill the muffin cups if you plan to add toppings.
Bake for 25 minutes or until oatmeal is firm. If you are a devil-may-care bon vivant, spread a little cookie butter on top of the warm oatmeal and cook for an additional 5 minutes.