As a planner, I’m always thinking ahead. Far ahead. I’ve already started looking at my options for Thanksgiving, my absolute favorite holiday. My roommate offered to let me spend it with her and her family. My very first question was, “Will there be pumpkin pie?”
I don’t ask much from my Thanksgiving meals. All I request is pumpkin pie…and at least one green vegetable. 🙂
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Strawberry and bananas, cherry and lime, rhubarb and strawberry… None of those classic fruit combinations appeal to me as much as peach and blueberry. As much as I love a traditional peach cobbler, I’m all for adding blueberries to the equation sometimes.
As I’m writing this post, it just occurred to me that I used to not like blueberries. I liked blueberry-flavored things, like the fake blueberries in Betty Crocker muffin mixes, but the real thing grossed me out entirely. To be honest, I can’t remember really enjoying a blueberry until I made my Baked Blueberry Muffin Oatmeal…and that was not that long ago! Now, a quick click on the “blueberries” label at the bottom of this post shows just how enamored I am with them!
My two weeks of professional development training are over! Next time I return to the school, it will be with actual students. Hurray!
This also means summer is coming to an end, and I’m on a frantic mission to enjoy all the summer fruits while they’re still around. With a bowl of oatmeal, naturally. 🙂
I never saw it coming, but…
I’m starting to like baked oatmeal. I stopped incessantly craving stove-top oats and started truly appreciating the baked version. I suppose that’s a good thing since that’s what I’m stuck with right now.
Having this job means packing lunches again. My entire first week, I stuck to two meals. The first was a PB&J sandwich. Shocking? No, not at all. 🙂
The second was a baked sweet potato. With Earth Balance. And cinnamon. And a little salt. And dried cranberries. GOOD GRACIOUS.
Woohoo! I’m back! It feels great to post a “regular” post again…although I’m still getting used to the lighting in my apartment. You’ll have to put up with that for a while. 🙂
I was a little nervous about how this recipe would turn out. It seemed like a great concept, but would they pair well in oatmeal? Orange is surprisingly bland in oatmeal, much to my sadness. It doesn’t hold up like grapefruit does! However, I really enjoyed this recipe, and not simply because it was my first bowl of stove-top oatmeal in over a week. 🙂 I was able to taste the orange, and not just the dark chocolate. Most of the chocolate recipes are pretty “heavy” because they taste like desserts, but this one is much more refreshing because of the citrus.
Wow! I cannot believe the incredible opportunity I have received. I have never been simultaneously so tired/nervous and so happy/excited. It really feels that I was meant to be here and experience this, no matter how terrifying it all is.
In case you missed the memo, I moved to New Jersey this weekend, and I’m working for one of the many blossoming charter schools in the state. So far, I have only experienced staff training, but I can already tell it’s going to change everything about my life.
One of those things is the fact that I have to wake up around 5:45 every morning. There’s not enough sunlight at that time, so I can’t even photograph my oatmeal. Heck, I barely have time to make my oatmeal.
Thus, I decided to try something I’ve never tried before: baked oatmeal with 4-6 servings, stored in the fridge and reheated in the mornings. I must say, it will never compare to fresh stove top oatmeal, but it does provide a little comfort in the mornings. Continue reading
Their menu offers a delicious baked oatmeal. In fact, the first time I experienced baked oatmeal was at their restaurant. And because they’re a coffee shop, they serve it in a bowl of steamed milk. Oh LAWD.
Suddenly, I realized the other day that this is brilliant. One of the reasons I prefer stove-top oatmeal over baked oatmeal is that the latter is typically dryer, sometimes resembling an oatmeal cookie more than hot cereal. Maybe the fact that I grew up with Cream of Wheat made me partial to hot, creamy, pudding-like breakfasts.
But to flood your baked oatmeal with steamed milk? Decadent! Unfortunately, I can’t make steamed (soy) milk at home because I have neither an espresso machine nor a steaming wand. However, I came up with some better ideas…
Heat about 1/2 cup (or more) of your milk of choice either on the stove or in the microwave. To make it frothy, you can give it a whirl in a blender or using an immersion blender. When your baked oatmeal is ready, transfer it to a bigger bowl, and then add the warm milk to “flood” it.
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| Zucchini Bread Baked Oatmeal with a Honey-Nut flood. |
You can do this with any baked oatmeal. Be creative and flavor your “flood” to best complement your oats! Here are some possibilities:
**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account! You can also like The Oatmeal Artist on Facebook. Thanks!
I’ve made a green monster smoothie with oats before. That’s not what this is.
THIS recipe is for green monster oatmeal. As in…a warm, cozy bowl of porridge, laced with nutritious leafy greens. 🙂
Here’s an easy one for you:
If you eat oatmeal regularly, this is simply a great one to have in your repertoire. It’s super easy, undeniably tasty, and can be made with minimal ingredients. In a desperate situation, you could prepare this with just three ingredients: water, oats, and bananas. That version might be slightly boring, but it would certainly get the job done.
