Considering how little is going on in the world these days, I thought we could take this time to discuss oatmeal. We’ll cover it now so that when there’s, oh I don’t know… significant and courageous protests against the morality police in Iran and a series of devastating hurricanes and an ongoing war in Ukraine (ooh, and maybe a recession!), we’ll have the ease and comfort of a baked oatmeal recipe in our back pockets.
This is a recipe that everyone can, and does, make. Lots of my friends will say that while they love the newsletter and think the recipes look delicious, they’re not confident enough in the kitchen nor do they have the time to actually, ya know, make them. (They are on thin ice.) Baked oatmeal, however, gets ‘em every time. This is a kid-friendly, make-ahead, fool-proof, versatile, comforting, delicious breakfast. It is impossible to be intimidated by oatmeal. Like I said, perfect for when Mercury’s in retrograde and the world responds by spontaneously combusting.
Next week, I get to share a second recipe from Yasmin Fahr’s newest book! Make sure you’re subscribed to get access to it!
BAKED OATMEAL WITH CRUMBLE TOP
Serves 4 (or 1 with leftovers)
Oatmeal
1 1/2 cup old fashioned oats
2 tablespoons light brown sugar
1 ½ cup milk (MOC: milk of choice)
1 egg, lightly beaten
1 ½ teaspoons vanilla extract
Pinch of salt
2 cups frozen or fresh berries (or fruit of choice)
Crumble Topping
1/4 cup old fashioned oats
1/4 cup slivered almonds
1/4 cup light brown sugar
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