Forgive me for my spotty posting this year. (That sounds pretty dramatic considering it’s only the second week of the year.) The constant lack of sunshine in NYC (on the days I’m home) have been really killing my vibe. As I’ve said before, I need natural light to photograph my recipes, so a string of cloudy days results in a tragic lack of posts.
This week, I’m ready to attack! First up for your consumption (literally) is this simple and citrusy baked oatmeal. Yes, I’ve been slacking in the baked oatmeal department for a year or two–but here’s a new one!
Recently, my baked oatmeal recipes have been blended, making it more cake-like. However, for this recipe, I decided to go back to old times and not blend it, leaving it flaky and unmistakably oat-y.
I slipped in some grated zucchini to bulk it up, since using oranges is basically just using juice. 🙂
- [vids] this segment on Whole Foods from John Oliver | Last Week Tonight
- [reads] this article about how everyone is just winging it from The Guardian
What you'll need:
- 1/4 cup grated or pureed zucchini or yellow squash (peeling optional)
- juice of one and a half blood oranges
- 2 tbsp milk of choice (I used unsweetened soy, but coconut would be ideal!)
- 1 tsp maple syrup
- 1/2 cup rolled or quick oats
- 1/4 tsp baking powder
- pinch of salt
- 2 tbsp unsweetened shredded coconut
How to make it:
- Preheat oven to 350 degrees F. Spray a single-serving ramekin with nonstick cooking spray.
- In a small bowl, mix grated squash, blood orange juice, milk, and maple syrup.
- In another bowl, mix together oats, baking powder, salt, and coconut.
- Add dry ingredients to wet and mix thoroughly. Taste. If the batter is not sweet enough for you, add another tsp or so of maple syrup.
- Pour into the prepared ramekin. If desired, sprinkle additional shredded coconut on top. Bake for 20-25 minutes.
Just an FYI:
Alternatively, you can add all ingredients to a small food processor and pulse until it forms a batter.