Breakfast #47: Baked Oatmeal

We have just come from two back to back typhoons. One being worse than the other, although both very bad for those in their ferocious paths. Here in my corner the city, rains pounded the pavement outside my window and obscured my view of the buildings further away. The water was coming down at a crazy slant and the wind was a thing unleashed, whipping what little trees we have in a wild frenzy.

But I was just side-swiped by these typhoons’ tails and trains, sitting dry in my flat and watching the world get soaked from outside my window. The worst of it are those who are hit head on…that means floods, landslides, and all manner of misfortune related to these. And when one storm follows another, even a weaker storm, it means that the floods don’t have time to abate before being stirred up again. Not good.

What is good though is how quickly everyone comes together for drives to help those affected by these natural calamities. It is heartening to know, despite what cynics may say, that people still help each other out, that simple kindness is not going out of style, and that we humans really do care something for each other.

On rainy mornings I take comfort in that. And in this.

Baked Oatmeal
(slightly adapted from Baked Oatmeal in Super Natural Every Day by Heidi Swanson)

  • 2 cups oats
  • 1/3 cup walnuts, toasted and chopped
  • 1/3 cup dark muscovado sugar
  • 1 teaspoon baking powder
  • 1 scant teaspoon cinnamon
  • Scant 1/2 teaspoon fine grain sea salt
  • 2 cups milk
  • 1 large egg
  • 3 tablespoons unsalted butter, melted and cooled
  • 2 teaspoons pure vanilla extract
  • 2 ripe bananas, sliced into about 1 cm pieces
  • 1 1/2 cup blueberries
- Mix together oats, half the walnuts, sugar, baking powder, cinnamon, and salt in a bowl. In a separate bowl whisk together the milk, egg, half the butter, and vanilla.
- Arrange the banana slices on the bottom of a well-buttered 8-inch square baking dish. Sprinkle 2/3 for the blueberries on top. Pour the oat mixture evenly over the fruit and pour the milk carefully over that. Make sure the oats are evenly coated in and around by the milk. Shake the dish a bit and gently tap on the counter to make sure the milk has reached through all the oats. Top with the remaining blueberries and walnuts.
- Bake in a pre-heated 375F oven for 35-45 minutes or until set and golden brown. When done, remove from the oven and let this cool for a bit. Brush with the remaining melted butter and serve. If you want it a bit sweeter you can add a bit more sugar, maple syrup, or honey to your serving.

This is another wonderful recipe from Heidi Swanson’s Super Natural Every Day. Let me tell you, I am simply enamored of this book. It is just bursting at the seams with good things. This particular good thing is heaven warm out of the oven on a gloomy rain-drenched morning, especially if you have mountain of work to get through. It is filling and fortifying and delicious to boot. Also, it will easily keep you full until lunch. I have to add that while this is lovely served fresh and warm, I also love it straight from the fridge the next day. Cold and stodgy (in a good way!), and creamy in a way it can only get when chilled. And for a morning when I need extra fortification I’ll top a slice with a dollop of Greek yogurt, a sprinkling of homemade granola, and a drizzle of honey. The granola may seem redundant but it actually provides a fantastic contrast of textures.

The weather is better now, albeit a bit moody – you have sunny mornings that are washed away by rainy afternoons or vice versa. No matter what the weather though, I am grateful for life’s silver linings. Whether it be lending a hand (and doing some spring cleaning while at it) or burying my spoon into this :)