Baked Oatmeal


This week has been a complete whirlwind for me. As of now John and I have started our 30 day countdown until we move back to California; which basically means we have a lot of work to do. One of the greatest joys about moving back to my hometown is that I get to be near my family again. I took for granted all those years where they were only minutes away. But now I am ready to make the most of our time together, given I have lived so far away for the last few years.


This whole moving process has been a little overwhelming. Oddly enough, John and I are leaving Seattle the same way we came, just our two cars packed to the brim with everything we own. Needless to say, our house is currently upside down and boxes are everywhere. I am more than halfway through packing up all my kitchen equipment. Right now we have two plates, two cups, two skillets, and a bowl or maybe two. Not having all my equipment has really limited what I can make for John and I to eat, but it also has made me a bit more creative.

Thank goodness for my skillet, because it has been a life saver for me. I can cook practically every meal in it, and now I have another amazing breakfast recipe that I can add to its list. I came across this baked oatmeal from  myblueandwhitekitchen. The recipe has been adapted by a few others, but is was on her site that I was inspired to make my own.


This meal reminded my that breakfast doesn’t have to be too complicated; just a few simple ingredients can come together and make a breakfast that is not only healthy, but delicious and easy to make.

Lastly, this week has been exciting because I was nominated for the Saveur Best Food Blog Awards, and voting is still open until April 9th! Click on the image below to visit the site; you can find me under “Best Baking & Desserts Blog.” Thank you for your support!


For the recipe, read more here



Adapted from Sini, who adapted hers from Yossy Arefi (who adapted hers from Super Natural Every Day by Heidi Swanson, p. 44)

Serves 3-6

·1 Cups Rolled Oats

·1/4 Cup Pepitas

·1/2 Teaspoon Baking Powder

·1/4 Teaspoon Allspice

·2 Tablespoon Chia Seeds *optional 

·2 Tablespoon Honey 

·1 1/8 Cup Oat Milk

·1 1/2 Tablespoon Coconut Oil, melted

·1 Cup Sliced Strawberries

·1 Banana, sliced


Equipment: 9′ Cast iron skillet, 2 medium bowls, wooden spoon

Pre-heat oven to 375F, with rack placed in the center of the oven.

In one of the bowls, mix together all of the dry ingredients and set aside.

In the other bowl, mix together the oat milk, melted coconut oil, and honey.

Butter the skillet with a bit of coconut oil, and sprinkle half of the mixture into the pan. Then place a layer of  strawberries (1/2 cup), and bananas (1/2 banana), and then sprinkle the rest of the dry mixture into the pan.

Finally, arrange the remaining fruit slice on top, and pour the oat milk mixture over everything, giving is a few shakes to make sure the liquid spreads as evenly as possible.

Bake in the oven for about 30-35 minutes, or until the top is set.

Serve warm, topped with a little extra honey if desired.