Baked Cereal




**Per my post about Banned Books Weekhere are the events happening in Charlottesville today.**

The sun’s been out for quite some time now, so I woke up naturally around 7 AM… panicking because I wanted to change this morning’s recipe. C’Ville Market and Whole Foods aren’t open until 8, so I trekked to the Kroger on Hydraulic – perfect decision because:

(1) When the roads are empty at 7AM, it only takes 20 minutes to go from our house, to Kroger, to the gas station, and back. This is a big, big, deal in C’Ville.

(2) I’m not sure if everyone knows this, but Kroger gas points now add up above 100 – so, since we had 200 points, I got 20 cents off per gallon instead of 10 cents off on two separate occasions. I’m sure the savings are negligible either way, but it felt great to pay $3.00 for gas.

(3) Kroger had their baking supplies on sale. I picked up not only the missing ingredient for this morning [hint: white chocolate], but also a few other good staples – different nuts, and of course, these:

My weakness. My biggest, biggest, weakness.*

Expect to see these pop up in a few recipes this month oh god I love Halloween.

This morning’s breakfast is a [slight] departure from stovetop oatmeal – baked cereal. I got the idea after trying the first sample pack of Bob’s Red Mill Muesli cereal we got at the Vegetarian Festival last weekend.

Overloaded with free samples.

The recipe itself is inspired by one of my favorite combinations: lemon and white chocolate [Go to Foods of All Nations, immediately, and get their lemon & white chocolate cookie. Hurry, it’s the AM so they’re still fresh]. Unfortunately, the white chocolate makes it such that this recipe is not vegan like the rest of the breakfasts I’ve shared, but still as healthy [I allow room in “healthy” for one tablespoon of chocolate split between two people. Totally OK]. Chia seeds, when baked or cooked in liquid, give the dish an almost pudding-like texture, and this dish has all the fibers, proteins [plus the extra protein of the egg white!], and fruits of the rest of my other dishes.

Dry ingredients.

Add wet ingredients.

When I opened the oven… the smell was heavenly. Who needs dessert when you can just make your breakfast taste like it? Well, other than Arch’s. Always room for that.

When we tasted it, also heavenly.

Golden-brown banana.

There’s something about baked apple and banana. Bananas keep firm when baked, rather than turning to mush like when cooked on the stove, and the apples were crispy. There was just enough white chocolate chips that you bit into one every few bites without being overwhelmed with their potent flavor. I also enjoyed the subtle lemony taste.


The texture is very different from stovetop oats, but equally as delicious. This might be my new go-to make-and-take to brunches recipe! And I’m sure you could substitute any of the flavors from previous recipes like pumpkin and carrot cake.

Oh, and THIS. Who’s excited to eat this every. single. day? Can’t wait to try it.

Cranberry, Lemon, & White Chocolate Baked Breakfast Cereal (Vegetarian)

Prep Time: 20 minutes

Serves: 2

Dry Ingredients:

  • 1-cup rolled oats (2-servings)
  • 1 tbsp dried cranberries
  • 1 tiny apple, peeled and diced
  • 1 tbsp slivered almonds
  • 1 tbsp white chocolate chips
  • 1 tsp cinnamon
  • 1 tbsp chia seeds
  • 1/2 tbsp ground flax
  • 1 banana, sliced
  • 1 tbsp sweetener of your choice

Wet Ingredients:

  • 3/4 cup water or milk (or a combo of both)
  • 1 egg white
  • 1 tsp lemon extract


1. Preheat the over to 350 degrees.

2. In a baking dish, combine the dry ingredients and spread evenly over the bottom of the dish.

3. In a bowl, whisk together the wet ingredients. Pour evenly over the dry ingredients.

4. Top with sliced bananas and sprinkle with a little bit of cinnamon to garnish.

5. Bake for about 20 minutes, or until the top of the pan is golden brown.

6. Let cool for a minute or two…serve. Drool. Enjoy.

Notes: I used 1 cup of museli, but 1 cup of rolled oats is the same portion. If you prefer steel-cut, use 1/2 cup total for two people (1/4 cup of steel cut is one serving, rather than 1/2 cup).

* OK, maybe not my biggest weakness. My mom makes these baked pretzels with melted candy wafers and M&Ms… I COULD EAT TEN POUNDS OF THOSE. The sugar coma would take longer to set in than with candy corn, so I’d definitely do more damage before I hit the wall.


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Categories: Recipes


Courtney grew up in Reading, PA, and has lived in New York City (where she earned a bachelor's degree at NYU), Prague, Philadelphia, and Charlottesville (where she received a J.D. from UVa Law). Courtney and her new husband will settle in Philadelphia following a six-week Euro-trip extravaganza in September of 2012. Courtney's interests include music, writing, criticism, fitness, travel, cooking, and sports. Please enjoy the blog. LinkedIn: Tumblr:


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