Remember the scene in “A Christmas Story” when Randy pawed at his oatmeal, grumpily muttering ‘oatmeal, boatmeal’ while Ralphie narrated something like ‘most of the time my kid brother wore more oatmeal than he ate’?
Yeah, I think we’ve all been that kid. There was just something about oatmeal’s gooey texture that was NOT appealing. . .
My new favorite is baked whole oats – a great way to keep texture without the too-fibrous edges. Toss in whatever flavors and milk you like (lately I use oat milk) and the finished product is gluten-free, full of soluble fiber, vitamins/minerals and antioxidants.
Toasty and Crunchy Baked Oatmeal
- 2 c. Whole oats
- 1 tsp. Baking powder
- 1 1/2 tsp. Ground cinnamon
- 1/2 tsp. Ground allspice
- 1/2 tsp. Kosher or sea salt
- 1/2 c. Toasted nuts, chopped Walnuts or pecans work great
- 2 Very ripe bananas (black, if possible)
- 1 3/4 c. Milk Any milk you like
- 1/4 c. Pure maple syrup
- 2 tsp. Vanilla extract
- 1 tsp. Grated orange zest
- Heat oven to 325 degrees; butter (or use vegetable spray) an 8X8 glass pan (if using a metal pan, set the oven to 350 degrees).
- In a large bowl, toss in bananas and mash with a fork. Add milk, maple syrup, vanilla and orange zest; whisk to combine. Add oats, baking powder, cinnamon, allspice, salt and nuts; mix lightly to combine.
- Transfer mixture to baking dish and bake 30-35 minutes or until top is browned and a toothpick inserted in the center comes out clean. Remove from oven and cool 10-15 minutes before serving.
- Serve with a drizzle of fresh orange juice and pure maple syrup, along with any fresh fruit or nuts you desire. Store leftovers in the fridge - when ready to enjoy again, heat in microwave or a low-temperature oven.