# 爱吃又想瘦 # If you are tired of milk-cooked oatmeal for breakfast, try milk-coconut baked oatmeal. Not only is it nutritionally balanced, but the flexibility of ingredients is also very strong, and you can put what you have at home. Although it takes a little longer, the actual prep time is not that long, mainly the time in the oven. When you get up in the morning, you can put the food in the oven and wash it. After the food is basically ready, the food will be cooked, and it will not be delayed for too long. <Ingredients for 1 person> - 1 ripe banana (the more ripe the better) - 1 egg - 1/4 cup milk - 1/2 cup oats - 1 egg - a small handful of nuts - a small handful of pumpkin seeds - a small handful of dried cranberries - shredded coconut <How to> 1. Preheat oven to 350°F. 2. Press half a banana into a puree with a fork, beat the eggs evenly into egg liquid, mix well with the mashed banana, add milk and stir well, then pour into the bottom of the container. 3. Slice the remaining bananas. Pour the oatmeal into the container, be sure to spread it evenly. Top with sliced bananas, nuts, pumpkin seeds, dried cranberries, and chopped coconut. 4. Bake in the oven for 30-35 minutes. - The eggs must be broken up. If the baked oats are not broken, there will be lumps of eggs. Add a few drops of lemon juice if you want to remove the fishy smell. - The toppings on the surface can be chosen arbitrarily, but putting nuts will make the whole very fragrant. - I personally think milk and bananas are just right, but if you don't think it's sweet enough, you can add some honey after baking. - The oatmeal must be spread as evenly as possible, so that it will not be dry and paste. If you like a smoother texture, you can add more milk.