Toasted, chilled or baked: Oatmeal is anything but boring

Most people do not get excited about eating oatmeal. College students regard it as an efficient albeit unpalatable weekday breakfast, made somewhat more appealing with toppings such as brown sugar and chocolate chips. I, too, shared these sentiments until discovering Megan Gordon’s cookbook, Whole Grain Mornings.

 

The book is filled with healthy and inspiring breakfast recipes, including one for “The Very Best Oatmeal.” Despite my initial skepticism, one bite of the tender, fragrant oats, served with toasted nuts, fresh fruit and a drizzle of maple syrup, had me convinced. Gordon employs an ingenious two-part method — toasting the oats to achieve nutty flavor and delicately steaming them in cinnamon-scented milk.

After falling in love with this recipe, I began searching for creative ways to transform the old standard. Chilled oatmeal is a light and satisfying make-ahead breakfast that comes together in less than five minutes. Simply combine all of the ingredients in a portable container, allow the oatmeal to soak in the refrigerator overnight and take it with you on the way to class. As with most of the recipes in this column, you can customize chilled oatmeal using whichever fruits, nuts and sweeteners you have on hand.

My adaptation of Gordon’s baked oatmeal tastes like a dessert crumble in disguise. Layers of sliced bananas and delicately spiced oats are baked together until golden brown and caramelized, making for a hearty and comforting meal. Since the recipe requires a longer cooking time, I make a batch over the weekend and store it in the refrigerator throughout the week. Even if you are a loyal member of the oat opposition, these inventive and delicious recipes are sure to change your perspective.

 

The Best Classic Oatmeal 

Slightly adapted from Whole Grain Mornings by Megan Gordon

• 1/2 tablespoon unsalted butter

• 1 cup rolled oats

• 1/2 cup milk

• Generous pinch of salt

• Pinch of cinnamon (optional)

• 3/4 cup plus 1 tablespoon water

• Maple syrup, for serving (optional)

Active: 5 min; Total: 15 min. Serves 2.

1. Melt the butter in a medium pot over medium heat. Add the oats and toast them, stirring occasionally, until they begin to smell fragrant and nutty, about five to seven minutes. Transfer the oats to a serving bowl.

2. In the same pot, bring the milk, salt, cinnamon and water to a slow boil over medium heat. Add the toasted oats and gently stir once or twice to incorporate them into the liquid. Cover the pot and turn off the heat. Allow the oats to sit on the burner untouched for seven minutes. After seven minutes, uncover and check the oats. If the oatmeal is too watery for your preference, allow it to sit on the burner for a few more minutes.

3. To serve, transfer the oatmeal to the reserved bowl and top with maple syrup, fresh fruit and nuts.

 

“Apple Pie” Chilled Oatmeal

• 1/2 cup rolled oats

• 1 teaspoon chia seeds

• 1/2 cup Greek yogurt

• 1/4 cup low-fat milk

• 2 tablespoons diced apple

• 2 tablespoons walnut pieces

• Pinch of cinnamon

• 1/4 teaspoon vanilla extract or 1/2 teaspoon maple syrup

Total: 5 min. Serves 1.

1. Mix oats and chia seeds together in a Mason jar or airtight container. Add Greek yogurt, milk, apples, walnuts, cinnamon and vanilla and stir to combine. Place mixture in the refrigerator overnight.

2. To serve, top with more diced apple and nuts. If a looser consistency is desired, add a splash of milk.

 

Banana Baked Oatmeal

Adapted from Whole Grain Mornings by Megan Gordon

• 2 cups rolled oats

• 1/2 cup sliced almonds

• 1 cup walnuts, coarsely chopped

• 1 teaspoon baking powder

• 1 1/4 teaspoons cinnamon

• 1/4 teaspoon ground nutmeg (optional)

• 1 teaspoon salt

• 1 1/2 cups plus 1/2 cup milk, divided

• 1/3 cup maple syrup, plus more for serving

• 1 large egg

• 1 tablespoon vanilla extract

• 3 ripe but firm bananas cut into 1/2-inch slices

• Butter for greasing

Active: 15 min; Total: 50 minutes. Serves 6-8.

1. Preheat the oven to 375 degrees Fahrenheit. Grease an eight-inch square baking dish with butter.

2. In a large bowl, mix together the oats, almonds, baking powder, cinnamon, nutmeg and salt. In a medium bowl, whisk together 1 1/2 cups of the milk, maple syrup, egg and vanilla. Add to the oat mixture and fold together until just combined. Do not stir too vigorously, otherwise you will break the oats, making them mushy when baked.

3. In the prepared baking dish, spread an even layer of sliced bananas (about two full bananas), and then spoon half of the oat mixture on top. Top with the remaining banana slices and the rest of the oats. Pour the remaining 1/2 cup milk on top. The mixture will seem really wet, but the oats will soak all of the liquid up.

4. Bake until the oatmeal is bubbling and has a slightly golden top, about 35-40 minutes. Let cool for 10 minutes before serving. Serve warm with a dollop of creamy yogurt, a drizzle of maple syrup and a sprinkle of flaky sea salt. Cover and refrigerate leftovers for up to five days.

 

Maral Tavitian is a sophomore majoring in print and digital journalism. Her column, “The Epicurean Dorm,” runs Tuesdays.