The Home of Oatmeal Perfection


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).

DSC_0603In 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)?


DSC_0608The place’s decor is adorable – full of old-fashioned cans of oatmeal, definitely my kind of interior design. I was overexcited to see this Quaker can in Hebrew!

I didn’t inherit my love of oatmeal from my mom, who opted for a Greek yogurt parfait.

DSC_0605All in all a wonderful experience.


DSC_0621Now for some patriotic cupcakes…


DSC_1328I made these with the girls I babysit, and they had complete creative license with them. Both flavors were delicious and very moist.

DSC_1324The frosting was store-bought glitter frosting!

Vanilla Cupcakes


  • 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


  1. Preheat oven to 350 degrees.
  2. Line muffin tin with 12 cupcake liners. Set aside.
  3. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
  4. In a large microwave-safe bowl, melt butter in the microwave. Stir in sugar - mixture will be gritty.
  5. Stir in egg whites, yogurt, milk, and vanilla extract until combined.
  6. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
  7. 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.
  8. Allow to cool.
  9. *Recipe from:
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Chocolate 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


  1. Preheat the oven to 350 degrees.
  2. Line a 12-cup muffin pan with cupcake liners.
  3. In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside.
  4. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth.
  5. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently stir - about 5 stirs.
  6. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined; do not overmix.
  7. Pour/spoon the batter into the liners - fill only halfway to avoid spilling over the sides.
  8. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean.
  9. Allow to cool completely before frosting.
  10. *Recipe from:
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