Monday Munchies will be a weekly column in which Assistant Editor Isabel Echarte will explore some easy and college-friendly recipes.
This week’s recipe is baked oatmeal: a healthy and easy breakfast you’ll be able to prepare for the entire week so you don’t need to scramble—eggs or for time—before a 9 a.m. Spanish class. You can modify almost anything in this recipe to make it your own! It’s so easy, even students in freshman dorms (with hellishly small and most likely gross kitchens) can make. You can find the original recipe here.
The great thing about this recipe is that you can pretty much estimate it all: if you’re a bit off or forget an ingredient entirely it won’t matter. I used almond extract instead of vanilla extract and it tasted pretty much the same. All measurements are in Fahrenheit.
Start out by preheating the oven to 375 degrees. Grease or spray an 8 x 8 or 9 x 9 baking dish (you can use other sizes but the baking time will be a bit different). Place the bananas and half of the blueberries in the dish with 1/4 tsp of the cinnamon and 1 tbsp of the honey. Cover with foil and bake for 15 minutes.
While that’s baking, mix together the oats, nuts, baking powder, cinnamon, and salt (and any other dry ingredients you’ve decided to add) in one bowl. In the other whisk the remaining honey, egg, milk, and vanilla extract. When the bananas and blueberries have cooked, pour the dry ingredients then the wet ingredients evenly over it. Sprinkle the remaining blueberries on top.
Put it back in the oven (without the foil) and bake for another 30 minutes or so until the oatmeal has set and the top is golden brown.
You can serve it warm from the oven and save the rest for the week in the fridge. Eat it cold (with some milk or syrup on top) or warm it up again. Enjoy!