These spices mean business
The temperature dropped. I suppose it is December, but I just realized I’m not ready for it to be dark and cold.
Besides cold December means one thing: Finals.
It means spending Friday nights in the library instead of relaxing, trying to find new ways to remain productive, running through the library to get rid of restlessness, and a great reason to try cooking more.
So when I woke up this morning I realized that I was cold and did not want to start writing my paper.
Solution? See those spices?
Baked comfort, er…oatmeal.
It tastes best wrapped in a blanket as the steam hits you in the face.
Baked Blueberry Banana Oatmeal
Adapted from Seven Spoons
2 cups large flake rolled oats (not instant)
1/2 cup sliced almonds, lightly toasted
1/3 cup brown sugar, packed
1/4 cup pumpkin seeds, lightly toasted
2 teaspoons flax seeds
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground clove
1/8 teaspoon kosher salt
2 cups milk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla
1 teaspoon pure maple syrup
1 medium banana, mashed
1 cup frozen blueberries (not thawed)
Preheat oven to 375°F . Grease a 8x8 baking dish.
In a medium bowl, mix together the oats, almonds, brown sugar, pumpkin seeds, flax seeds, baking powder, spices and salt.
In another bowl, whisk together the milk, egg, banana, vanilla and maple syrup.
In the prepared baking dish, scatter the blueberries and pile the oat mixture to cover the fruit, but do not pack too tightly. Carefully pour the wet milk mixture over the oats.
Bake for 35-40 minutes, until the oatmeal is puffed and set, with a golden brown top.
Makes about 4 big servings.
Damn….back to work