It’s been one of those weeks – or perhaps months – that have been demanding. There have been moments to stop and enjoy and amazing people to visit and celebrate with, but it has been busy. Last week was the first week of preseason so Matt was working round the clock with the cross-country team. On top of that his mom came down for a visit and spent Tuesday picking 15 lbs of blueberries (I don’t even know how to explain this, but simply accept it as a fact). Now, for a few days, I’m on my own with Daphne while Matt is away with the team at a camp. We are doing our best to adjust to the schedule, anticipate how things will be once they settle down, and try to be patient with each other when we are both running low on sleep.
A small comfort at times like these is good food. Home cooked, made from scratch, not only gets you away from screens and creating with your hands but satisfies. After a long night of being up with a teething baby, it’s rewarding to start the day with a good breakfast. One that doesn’t take long to put together. Baked oatmeal is one of those dishes I wish I knew about sooner. It’s healthy comfort food in my book. Rich and satisfying without sticks of butter to make you regret it, I enjoyed it for the first time a year ago. Jamie, a photographer and friend, served it to me for breakfast at her house and I have since looked up her recipe to make it at home. She created her own version, and I have adjusted the recipe as well to make mine, and here it is:
3c rolled oats | 3/4c vanilla yogurt | 1/4c water
combine ingredients in a medium bowl and cover let sit overnight on the counter
3/4c brown sugar | 1c milk | 1/4c honey | 2 eggs, lightly beaten | 1/4c coconut oil | 1t vanilla | 1/2t salt | 1t baking powder
the next day add above ingredient to oat mixture, pour in to 8″ square pan and bake at 350 for 30-35min until golden
I like to eat mine with a little yogurt, cherries we canned from this summer and almonds – but you can enjoy any way you please!