However, one of my favorite Iowa bloggers has a plethora of baked oatmeal recipes on her site. I took a few notes from this recipe and doubled it - because if I’m spending this much time making breakfast, it had better last for a couple meals.
I also suck at eating bananas in time for the still-partly-green form that I prefer, so it gave me an excuse to use a couple of these guys:
- 2/3 cup rolled oats (a.k.a. old-fashioned oats)
- 2/3 cup milk (any kind… I used 1%)
- 2/3 cup water
- 2 overripe bananas, mashed
- handful dried cranberries
- dash vanilla extract
- dash cinnamon
- dash salt
- handful sliced almonds
- sprinkle brown sugar
Turn the oven to 375 degrees. Mix together the first ingredients, through the salt. At this point I was a little nervous because it seemed like way too much liquid:
Pop it in the oven for 25 minutes (without the topping at this point). When you take it out after 25 minutes, it will be set up a little better so you can put the topping on. Look what my brown sugar looked like when I took it out of the box!
I just bought it the other day. The dry Nevada air must have gotten to it. Per the instructions on the box, I wrapped the sugar brick in a damp paper towel, stuck it in a paper bag and microwaved it for 2 minutes. It was scorching hot but crumbled easily at that point. 5 more minutes under the broiler and my oats looked like this:
In conclusion, I still suck at cooking oats. Maybe I’ll buy a torch for my next stab at brulee. Refusing to throw away my hard-earned oats, I scraped off the burnt parts and can happily report that what lies beneath was still delicious:
Rated: fail - redeemed!