Can we take one holiday at a time, please? It seems like Halloween, Thanksgiving and Christmas are all rolled into one great big ball of witches, turkey, and trees. Christmas trees have been spotted in department stores as early as September! I was at my neighborhood grocery store a week ago and saw some fake Christmas tree plants with glitter. I like holidays but I don’t want a confetti of them dropped on my head. I would like to enjoy them as separate events that do not collide with each other and bring onsets of early holiday frustration. *sigh*. I have started my post with a complaint but this one is valid and is in the minds of many, many of you folks out there. I am simply putting those thoughts into words for you so you can feel better without having complained yourself. You’re welcome 🙂
This blog is more than just about random points, various complaints, and frustrating details. It’s about laughter, sharing great food with friends and family, and stuffing our faces.
I have recently formed a deep devotion and love towards baked oatmeal. I think it tastes way better and is more interesting than regular old oatmeal on the stove. I might just be addicted. My husband likes it so much, he keeps asking me to make it again. And, it’s pretty healthy. I recently made a skillet baked apple oatmeal, which was pretty good and which I will post at some point. Here is my version of a blueberry baked oatmeal.
Applesauce I bought from the farmers market, milk, steel cut oats (I use Bob’s Red Mill), Muscovado sugar, which is way more interesting and has a depth of flavor that white or regular brown sugar lacks. The taste resembles that of molasses, deep, rich and sweet. Don’t stick to the script though and feel free to use light or dark brown sugar or honey. An egg, butter, blueberries, cardamom, vanilla extract, cinnamon (I use Vietnamese as it has less of a strong cinnamon taste and smells great!), nutmeg (I like mine freshly ground), salt and baking powder. Breakfast shouldn’t be complicated or take too long. I toasted the steel cut oats for a few minutes with the spices in a pan. To toast or not to toast? I don’t know if it makes a huge difference but you can try both and see which version you prefer. Mine created a bit of powdery dust when I poured it out of the pan;) Turn the oven on to 375 degrees.
Recipe by: Marale Garabetian
BLUEBERRY BAKED OATMEAL
2 cups of steel cut oats
2 cups of milk
1 tbsp of melted butter
A container of blueberries (small or large and any kind, depends how berry you like it)
3/4 cups of applesauce
1/4 cup of muscovado sugar (you can substitute with honey or any other kind of sugar)
2 tsp of baking powder
1 tsp of vanilla extract
2 tsp of cinnamon
1/4 tsp fresh ground nutmeg
1/2 tsp of cardamom
1/2 tsp of salt
Preheat oven to 375 degrees F. Toast the steel cut oats and spices in a pan for a few minutes if you wish. In a medium bowl, combine the steel cut oats and spices. Add the baking powder and salt and give it a good whisk. In a large bowl, whisk the egg, vanilla extract, melted butter, milk, Muscovado sugar, and applesauce until combined. Layer the bottom of an 8 x 8 inch pan with blueberries. Top the blueberries with the oat mixture. Sprinkle some unsweetened coconut on top pf the oat mixture. Pour the milk mixture on top and add some more blueberries. Give it a good mix with a spoon for even distribution and bake for about 40 minutes or until it is baked on top and inside. Enjoy with toppings of your choice 🙂