Why stir over the stove when you can just toss the oats in the oven and bake?
I was skeptical of this method at first, but it is actually one of the best breakfast recipes I’ve ever made. I made the Maple-Banana recipe and made some pretty significant substitutions (I halved the recipe, used pecans instead of walnuts, and used almond milk instead of regular milk) and it still tasted spectacular.
The biggest difference was in the taste of the oats themselves. Traditional oats are a bit bland, so you have to pile tons of sugary stuff on top to liven them up, but there are still bites where you’re mostly eating just oats. With this recipe, the oats absorb the sweet liquid during the baking process, so each bite is evenly flavored. Seriously fantastic.