Just like pasta tales on a whole different yum when you casserole it, oatmeal gets kicked up a notch when you bake it. In ramekins or muffin tins, give your oats a deliciously crispy bakeover! ;)
from Lauren at The Oatmeal Artist
from Kris at Munchin with Munchkin
from SS at Mix it Up
from Melissa at My Whole Food Life
from Melissa at My Whole Food Life
from Rachel at Bakerita
from Jessie May at Made to Create
from Lauren at The Oatmeal Artist
from Chocolate Covered Katie
from Alex at Chowvida
Types of Oats from The Whole Grains Council
And oat mills...
Arrowhead Mills
Bob’s Red Mill
Hodgson Mill
McCann's
What are your fave oatmeal mix-ins? Do you oven-bake, slow-cook or overnight your oats? Which do you love more...oatmeal or oatmeal cookies? :)
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Happy National “Porridge” Day! The Pineapple Upside Down Baked Oatmeal looks fantastic! I like to eat porridge on its own, but I also like using oats in polenta, too. I have yet to make oatmeal cookies, I would love to when I have time!
ReplyDeleteI want to try everything in the upside down version now...banana slices and kiwi slices and fig slices and nuts. I've never thought of using oats in polenta...supercool idea! :)
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