A New Chapter – and Baked Oatmeal!

In 2018, I closed Flagstone Pantry to relocate to Washington, D.C. – again. I’ve had a little time to reflect on my experience owning and operating Flagstone Pantry, which I’ve concluded was equal parts rewarding, challenging, fun and terrifying. Being featured on Cooking Channel’s Cheap Eats: Santa Barbara for my Cowboy Cooking was simply the cherry on top.

All said and done (for now), I am excited to share my new culinary adventures in D.C. – starting with Baked Oatmeal. At this point, I’ve lost the holiday pounds, which I happily accumulated doing my part to enjoy the Christmas cookies, parties, and did I mention Christmas cookies? All it’s really taken is getting back on point with whole, natural foods.

Oatmeal for breakfast is always a good start. Of course, some mornings just don’t lend themselves to the making of oatmeal, the doing of dishes, the effort. That’s one reason I love this recipe. I can make it on Sunday and enjoy it for breakfast all week. It is also pantry friendly. Don’t have bananas? Use fresh or frozen (!) berries. Use walnuts instead of pecans, or substitute a tablespoon of peanut butter (just add it to the wet mix). Use almond extract instead of vanilla extract. Want to save that orange for lunch? Just zest it and add the zest to the mix; then cut it into quarters and call it a snack. Make it. Eat it. Love it.

BAKED OATMEAL (6 – 8 servings)

• 1 banana, sliced
• 2 cups rolled oats
• 1/2 cup shredded coconut (+ more for sprinkling on top)
• 1/2 cup chopped pecans
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/2 cup unsweetened almond milk
• 1 1/2 cups water
• 1 egg
• 2 teaspoons vanilla extract
• 1 orange, peeled and sliced into rounds

1. Heat the oven to 375 degrees. Spray a 9-inch pie dish with pan release.
2. Spread the bananas evenly across the bottom of the dish.
3. In a small bowl, mix to combine the dry ingredients: oats, coconut, pecans, baking powder, cinnamon and salt.
4. In a different bowl, whisk to combine the wet ingredients: almond milk, water, egg, and vanilla.
5. Add the dry ingredients in an even layer to the dish. Pour the wet ingredients over the oat mixture. Arrange the oranges on the top, pressing them into the oatmeal mixture. Sprinkle a thin layer of coconut across the top.
6. Bake for 40 minutes, or until the top is coconut is golden and the mixture is set.