Winter(?) Edition [Gingerbread Baked Oatmeal]

It was a high of 60 degrees in Williamsburg, VA yesterday. Its January 25th.

No, I'm definitely not complaining. I was able to go on a great 4-mile run in only a long-sleeve technical t-shirt and capris---and I probably could've gotten away with shorts!

HOWEVER, this flip-flopping warm-cold weather is confusing my palate. Making my seasonal favorites is more of a conscious decision than an actual craving. I'm eating oatmeal for breakfast though! (but I'm also still eating cereal with blueberries, which truly does make me happy.) Determined to make something winter-y in the midst of this confusion, I baked some oatmeal. I took a different approach this time and baked it in single-sized portions, so that I can simply take a piece out of the freezer and reheat with a little milk on my "running-late" and "gym" mornings. Brilliant and satisfying!

I was nervous about my flavor of choice, banana gingerbread, mainly because it was my first time really "free styling". I've always had a recipe to go off of! This time, I took my basic baked oatmeal recipe and added what I thought sounded right...which was scary to do when working with a strong flavor like molasses. THANK GOODNESS it turned out perfectly, just the right about of spice-and-kick! The gingerbread flavor was head-on :) Its nice to have some baking reassurance once and a while.


I'm a baker! I can do this!

Packaged and ready for later!

Before I pass off the recipe, I want to mention something else I did differently this time around. I "soaked" the oatmeal overnight. Well, what I mean to say is I mixed together all of the ingredients except for the baking powder/soda the night before baking. Not only does this speed up the process in the morning, but I was under the impression that it made the oatmeal more digestible and nutritious. However, I just took a quick break from writing this entry to read this article. I'm right in that there is added benefit to soaking the oats (and other grains, seeds and nuts), but I'm not certain my other liquid ingredients count as "soaking".

1. None of them were especially acidic
2. None were warm...I actual kept the mixture in the fridge

I guess its the thought that counts. And now we all know. And it was still a great breakfast :) And if anyone has any input on this topic, I'd love to hear it!

Banana Gingerbread Baked Oatmeal

Pursuit of Sweetness Original Recipe  

Servings: 8 

2 cups old-fashioned oats
1/4 cup wheat germ
2 tablespoons ground flaxseed meal
1 1/2 teaspoons ground ginger
1/2 teaspoon cinnamon
Few shakes of nutmeg
3 tablespoons brown sugar
1/4 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
1 ripe banana, mashed
1/4 cup (scant) molasses
1/4 cup (scant) maple syrup
2 tablespoons apple sauce
1/2 cup skim milk
4 tablespoons all-whites egg whites (whites from about 2 eggs) 

• Preheat oven to 325 degrees. Combine oats, germ, meal, sugar, spices, salt and baking powder & soda. in a medium bowl. In a separate bowl, combine the remaining (wet) ingredients.

• Pour the wet mixture into the dry ingredients, and mix until well combined. Using a 1/3 cup scoop, fill a cupcake pan with oat batter. Bake for 15-20 minutes or until a oatmeal is set and a toothpick inserted into the center comes out clean.

• Eat warm with milk or allow to cool completely, wrap in plastic wrap and place in freezer for later!