Heaven is at 120 West 3rd Street, New York.
To say that I love oatmeal is quite the understatement. Large jars of oats have a comfortable place in my cabinet – I eat a bowl (or two) of oatmeal every single day of my life, always the same way – a bit of sugar, a dash of cinnamon and a few chocolate chips. There’s something incredibly comforting about oatmeal, which is my idea of the perfect breakfast (and lunch and dinner if I didn’t need other nutrients). So you could imagine my excitement when I found out there was an oatmeal bar in the city (imagine all the toppings of a frozen yogurt place, except it’s oatmeal).
In the end, it came down to the pumpkin pie oatmeal (pictured above), the banana cream pie oatmeal or the gingerbread. It was a tough choice, but I will be back to try them all. The pumpkin pie was great, though it needed some sugar. I like my oatmeal extra sweet (pretty much like everything extra sweet, I am known to add 5 sugars to my coffee…but who’s counting)?
I didn’t inherit my love of oatmeal from my mom, who opted for a Greek yogurt parfait.
- 1 and 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 2 egg whites
- 1/4 cup vanilla greek yogurt (or sour cream)
- 3/4 cup vanilla almond milk (or regular almond milk/soy milk)
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees.
- Line muffin tin with 12 cupcake liners. Set aside.
- In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
- In a large microwave-safe bowl, melt butter in the microwave. Stir in sugar - mixture will be gritty.
- Stir in egg whites, yogurt, milk, and vanilla extract until combined.
- Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
- Divide batter among 12 cupcake liners (or 24 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes.
- Allow to cool.
- *Recipe from: http://sallysbakingaddiction.com/2013/04/20/very-vanilla-cupcakes/
- 1/2 cup (64g) unsweetened cocoa powder (not Dutch processed)
- 3/4 cup (95g) all-purpose flour (spoon & leveled)
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 1/3 cup (80ml) vegetable oil
- 2 teaspoons vanilla extract
- 1/2 cup (120ml) buttermilk
- Preheat the oven to 350 degrees.
- Line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside.
- In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth.
- Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently stir - about 5 stirs.
- Repeat with the remaining wet ingredients and buttermilk. Stir until just combined; do not overmix.
- Pour/spoon the batter into the liners - fill only halfway to avoid spilling over the sides.
- Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool completely before frosting.
- *Recipe from: http://sallysbakingaddiction.com/2014/06/03/classic-chocolate-cupcakes-with-vanilla-frosting/