Baked oatmeal is turning into one of my favourite, go-to quick meals. It's a variation on regular oatmeal, but with a fluffier texture and a protein punch.
Begin with one half cup of dry quick oats.
Cook the oats by adding boiling water and letting it sit for approximately 3-5 minutes or until all of the water has been absorbed by the oats.
Add one over-ripened banana and one large egg.
Other non-essential ingredients can also be added at this time (e.g. vanilla, raisins, cinnamon, nuts, chocolate chips, carob chips, chopped dates, peanut butter, cinnamon, protein powder, etc.). I decided to use a teaspoon of vanilla and a handful of sweet raisins this time.
Other non-essential ingredients can also be added at this time (e.g. vanilla, raisins, cinnamon, nuts, chocolate chips, carob chips, chopped dates, peanut butter, cinnamon, protein powder, etc.). I decided to use a teaspoon of vanilla and a handful of sweet raisins this time.
A touch of honey or maple syrup can also be added at this point, to impart additional sweetness, if desired.
Combine the ingredients thoroughly, until the mixture resembles a muffin batter-like consistency.
Spread the batter on a foil-lined baking sheet, so that it is approximately 1/4 - 1/2" thick.
Bake the mixture until it is golden brown. To achieve this, I normally use a toaster oven, set at 250°F for 10 minutes.
Spoon the baked oatmeal into a bowl, while it's still hot, and enjoy.
