I've always loved Lynn's baked oatmeals. They are easy to make, and yummy to eat whilst feeling still a little bit healthy. They are also super easy to adapt for company, even guests who are gluten free. On a whim, one Saturday, I decided to make the Double Chocolate Baked Oatmeal in mini form. It is so lovely and chocolately (it helps that I use the decadent Costco cocoa powder). More recently, I decided to make this Banana Chocolate Chip variety to use up a couple of aging bananas on the countertop. The banana version is super moist like you'd expect banana bread to be, and there's just enough chocolate to make it feel decadent.
To make the "minis", I've been using my ramekins and filling them with two of the largest cookie scoops of batter. They end up baking between 18-20 minutes. It's an inexact science, but I kind of wait for them to firm up on top, without looking too dry. I usually use a combo of quick cooking and regular oats, but I don't think it really matters. We certainly don't notice a difference in their texture. I store them in the fridge (or the freezer if I think it will take longer to get them), and then do a quick warm in the microwave.
The other thing that's nice about these oatmeals is that the varieties are endless. I'm excited to try a peach version, and then maybe an eggnog one for the holidays. I've made this Orange Cranberry Baked Oatmeal before and it's also a great holiday option. So cheers to the busy holiday season, hopefully this will keep our breakfasts on track, even if the rest of the day goes off the rails.😁
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