Edit: I have new pictures!! I remade this recipe this weekend, and I snapped some better shots for the blog. Enjoy!
Another lazy blog week. And I promised myself I’d be better in December! The sad thing is, I actually had recipes I could have posted. In my defense, they were terrible pictures that I wasn’t desperate enough to publish. Seriously. You try taking good photographs at 5:30 am.
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Remember eight months ago when I got a kidney stone? Yeah, well, it happened again. I won’t bore you with the details, but the pain was awful enough that I couldn’t bother to work on a new post yesterday/today.
I did, however, manage to come up with something. If you haven’t noticed, the baked oatmeal recipes have been much rarer lately. That is because I’ve been making refrigerator oatmeal instead, which essentially allows me to enjoy stove-top oatmeal without waiting for the oatmeal to cook on the stove!
It also occurred to me that I’ve been taking all my favorite recipes and just making them in the fridge. I figured instead of posting each of them as overnight recipes, I would just post a how-to for how to take ANY of my stove-top recipes and convert them to an overnight masterpiece.
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Happy fifth day of Christmas! 🙂 Oddly enough, this recipe feels a little more summery than a typical December post, but the weather here has been unseasonably warm, so it seems fitting. I even wore a skirt yesterday! What’s the weather like in your area?
This oatmeal reminded me of a grapefruit mojito I had back in August. In all honesty, anything with fresh mint is delightful, and anything with grapefruit is magical, so the combination is perfect. This is actually a really simple recipe that you can throw together with less than five ingredients; however, I’d also recommend adding nondairy yogurt. That gives it the wonderfully creamy texture that most porridges offer.
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I am extraordinarily fond of my Blueberry Muffin Baked Oatmeal recipe. It was my very first baked oatmeal attempt, and it ended up being one of the most popular recipes on my blog. It was actually #1 for several months, until the Salted Brownie came along. 🙂
If that recipe hadn’t turned out as well as it had, I might have been turned off baked oatmeal forever. Instead, it sparked my curiosity. Yes, it was more time-consuming and finicky, but it had its pay-offs. Now, of course, I’m almost as obsessed with baked oatmeal as I am with stove-top.
But I’m getting off-track. I realized today that if I loved that recipe so much, why not convert it to mimic actual blueberry muffins?
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Growing up, my elementary school was across from my grandmother’s apartment. On days when it was too cold to walk home, I would go to her apartment until my mom could pick me up after work. She’d always make me a snack, but it’d be something simple like peanut butter spread on saltine crackers. It sounds dull, but I loved it.
Along with the snack, she’d also have juice for me. I always thought her juice selections were strange and “grandma-ish,” like cranberry or cran-apple. For some reason, though, drinking it at my grandma’s house while I watched Arthur on PBS made it seem special, even if it wasn’t my favorite.
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There are some recipes that take me forever to get right. Then, there are others that turn out exactly as I had imagined on the first try (like my Carrot Cake Oatmeal and Peanut Butter Cookie Baked Oatmeal).
Add this one to the list!
Admittedly, I spent a while mentally concocting this one, but after I bought some pitted dates, it all came together. This is the first time I’ve used dates in a recipe (let alone oatmeal), and I must say, I’m impressed! Letting it soak with the oatmeal overnight softened it up and let the oatmeal absorb the sweetness. It was the perfect amount of sweetness, especially when I added a touch of maple syrup on top.
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When I was younger, my family and I could eat through a gallon of ice cream within a few days. My dad and I would eat bowl after bowl in one sitting. The favorite in our household was plain old vanilla (usually topped with chocolate syrup). However, sometimes my mom got “fancy” and bought us Orange Blossom.
If you don’t know what that is, it’s vanilla ice cream swirled with orange sherbet. Mmmmm. It’s the ice cream version of orange “dreamsicle,” which I believe is one of the world’s best flavors. 🙂
This recipe is only for those who love bitter. Sweet tooths need not read on.
First, you take a bitter grapefruit. Then, you stir in some bitter dark cocoa powder. Then, you top it with some more bitter grapefruit. If you’re wrinkling your nose, then save yourself some time and just click here instead. If you’re salivating like I was, read on.
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Because of Thanksgiving weekend, I knew I wouldn’t have a chance to create a new recipe (I was in Philadelphia with my roommate). I considered doing a “round-up” of recipes with a Thanksgiving theme, or even a list of ways to use Thanksgiving leftovers in your oatmeal. I still think the second idea would be awesome, but I don’t actually have any leftovers except for stuffing, which would NOT go well in oatmeal. 🙂
But one thing I did have was cranberry sauce. Got extra cranberry sauce? Use it in your oatmeal! Either stir it in, or drizzle it on top . . .
You may have to wait until next year for more ideas of how to use leftovers in your oatmeal. 😉
Also, a new recipe is coming tomorrow!
This one, for example, is only two ingredients, and it goes beautifully with the French Toast Baked Oatmeal from earlier this week. It would also be delish on Zucchini Bread Baked Oatmeal or Banana / Banana Baked Oatmeal.
Try it out and let me know what you think!
