My Kind of Breakfast

I have this thing for oatmeal.
A really big thing.
A 'to the ends of the earth and beyond' kind of thing.

I put oats in nearly anything, and if I could have oatmeal for breakfast every day (ie. if I wasn't so lazy or busy most mornings) then I probably would. It's one of those things I just don't see myself tiring off. Like chocolate or peanut butter... or chocolate and peanut butter.

It's been months since I've made any baked oatmeal. Oh, how I've missed it! There is just something so comforting about a bowl of warm oatmeal. In its baked form, oatmeal becomes a special treat—something different.

The following is a recipe I've changed quite a bit, and one I change every time I make it. I don't even remember the source anymore. I'm always switching it up, between the type of fat (you could even sub in apple sauce if you want), sweetener, and nuts and fruits used. Alter it depending on what is in season or simply by what is in your kitchen.

Baked Oatmeal

1 cup rolled oats
1/4 cup walnuts, chopped
1/4 cup maple syrup (or liquid sweetener of your choice)
1/2 tsp baking powder
3/4 tsp ground ginger
Generous pinch of salt
1 cup unsweetened non-dairy milk
1 flax egg (or 1/4 cup fruit puree)
1 tbsp olive oil
1 tsp vanilla extract
1 ripe banana, sliced into rounds
3/4 cup blueberries, fresh or frozen, divided

Preheat over to 375 degrees. Spray a casserole dish and set aside.

In a mixing bowl, mix together oats, walnuts, baking powder, ginger and salt. In another bowl, stir together maple syrup, milk, flax 'egg', oil and vanilla.

In the casserole, place banana slices in a single layer; sprinkle over 1/2 cup of the blueberries. Evenly cover the fruits with the oat mixture, then pour over the milk mixture. Sprinkle remaining blueberries on top.

Bake 30-35 minutes, or until golden and mixture has set. Allow oatmeal to sit 5-10 minutes before serving. Serve warm. Store leftovers in an airtight container in the fridge up to a few days.

Serves 4

Honesty is the Best Policy, or I'm Just Bragging

I was never very good at lying.

Unless of course we're talking about those times during my childhood when I would blame my younger sister if I broke or stole something. But that doesn't really count.

So I'll just confess: I ate an entire batch of these oat squares today. Yeah. I'm sorry about that. I'm also sorry I didn't realize I should be photographing them until I got down to the last three. The third one doesn't make an appearance because I was eating it while I was taking photos.

You understand, right? That is why this photo was taken so sloppily. I was thinking about making them again another time and replacing this picture at that time but... I don't know if I should do that. It could be dangerous. Maybe it's just because I love oatcakes, pumpkin pie spice and apple cider. A lot. But for caution, note that you should probably not make these while you are alone as I did.

I don't mean to brag, these are just very addictive.

Spiced Apple Cider Oatcakes

1-1/2 cups rolled oats
1 tbsp. vegan buttery spread
5 tbsp. unsweetened apple cider, plus more, if needed
1-1/2 tsp. pumpkin pie spice (or 1 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp each ground cloves and ground nutmeg)
Salt, to taste
Pinch baking soda

Apple Cider Glaze:
1 tbsp. apple cider
~1/4 cup confectioners' sugar
Cinnamon, to taste

 Preheat over to 350 degrees. Put oatmeal into the bowl of a food processor and pulse until coarsely ground. Add pumpkin pie spice, salt and baking soda.

In a small saucepan, melt butter with apple cider; pour over oatmeal mixture and mix to form a moist dough. If it's too dry, add more apple cider, a teaspoon at a time (I needed a scant teaspoon).

Lightly oil the underside of a baking sheet and knead dough into a ball. Flatten with your fingers, or roll out into a 1 to 1/2-cm thick square. Cut into squares and ease them apart a little. Bake 30-40 minutes, until crisp (make sure they don't burn like a few of mine did, oops!).

Whisk together glaze ingredients and drizzle over hot cakes. Let cool on the baking sheet, or maybe just tst one while it's still hot. Proceed to devour the entire batch.