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.

11 Responses to A New Chapter – and Baked Oatmeal!

  1. Jere McInerney January 28, 2019 at 6:42 am #

    Happy you are back kristen
    Iโ€™m in book club with walt ann and Denis
    Best wishes
    Will look forward to many new ideas

  2. Meg Leal January 28, 2019 at 7:51 am #

    yay! I love getting your recipes! keep them coming xxoo

  3. Julia Carr January 28, 2019 at 8:38 am #

    Hi Kristin!
    So nice to hear you are coming to the east coast with your business. I met you through Sara Kim and eventually in CA with my sister (who lived in Santa Barbara at the time, Lori Conk).

    I absolutely LOVE what you do – your recipes are my favorite. When do you plan to open in DC??

    My very best,
    Julia Carr

  4. Jeanne Carr January 28, 2019 at 9:08 am #

    Kristen so happy your back can’t wait to try the oatmeal

  5. Kim Baptist January 28, 2019 at 6:40 pm #

    Can’t wait to try it! Glad to have you back!

  6. Irene H. February 16, 2019 at 9:53 am #

    Ooooh, this sounds yummy. Can’t wait to try it. It expect it will work without the coconut (not a fan of dried).

  7. Kristen Desmond February 16, 2019 at 10:03 am #

    Hi Irene! How nice to see you ๐Ÿ™‚ Yes, you can skip the coconut. This recipe great with all kinds of dried fruit and nut options. I hope you like it!

  8. Bev Morey March 25, 2019 at 12:01 pm #

    I miss seeing your presences in the Public Market here in SB, and all your wonderful food. I just thought of you and wanted to check in on the Flag Stone Pantry site.
    I am so excited to see that you are continuing to do great things and sharing your yummy recipes.
    Continued success,
    Bev Morey

  9. Kristen Desmond March 25, 2019 at 12:09 pm #

    Thank you for your kind words, Bev! I still have over 300 recipes available on my recipe index – and I keep adding to them from Washington, D.C.

    Be well,

  10. Jordan March 27, 2019 at 9:25 pm #

    Hi Kristen,

    Thank you for sharing these recipes! I’m an SB local and my sister and I have been obsessed with your jam scones ever since discovering them at Handlebar. Needless to say, we were heartbroken when we heard you were moving. I’m happy to hear you are enjoying DC. Do you ever plan to share that recipe for the jam scones? Our morning coffee just isn’t the same without them.


  11. Kristen Desmond March 29, 2019 at 5:12 am #

    Hi Jordan! Thank you for the kind words, it’s nice to be missed!

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