Baked peanut butter oatmeal (our favorite breakfast)
Baked PB oatmeal or just "PB oatmeal" as we fondly call it, serves as our breakfast at least 300 mornings of the year. I've mentioned it about one million times on the blog, since I've been making is for us ever since Summer posted the recipe almost exactly five years ago, but I've never actually shared the recipe and how I make it. Over time, I've adjusted a few things and tweaked it to it's current state. I adore recipes like this that I can make again and again. We eat a lot of eggs for any meal of the day, and so it's nice to have an egg-free breakfast option. And I really love the idea of a make-ahead breakfast that will reheat easily and fill us up with both protein and carbs.
The sweet routine of making this recipe—one I've long-since memorized—is almost as an act of self-care, knowing that our sleepy morning selves will have a nice meal with which to begin our day. I always use the same bowls and the same whisk and one of two baking dishes (whichever is clean), and so it's both simple and comforting to make this, even on a work night.
Nicholas eats his plain, and I always top mine with jam of some sort, usually raspberry. It makes four servings and lasts for two breakfasts for us, so I strategically plan which night to make it so breakfast plans are always sorted on our busiest days (& a lot of our lazy mornings too). I have doubled it before, and baked it in a 9x13" pan, in case you ever want to try that.
Even after eating it as many times as we have, we still think it's special enough to make on holidays and Valentine's Day, with a little reshaping, just for fun ;).
Baked Peanut Butter Oatmeal from Summer Harms
- 1 1/2 cups old-fashioned oats* (gf, if that's important to you)
- 1 scoop collagen powder
- 3/4 tsp cinnamon
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1 cup milk (I use 2% dairy or almond milk interchangeably, depending on what we have)
- 3 T honey
- 1 tsp vanilla
- heaping 1/4 cup old-fashioned peanut butter**
- Preheat the oven to 350 degrees F.
- Mix all dry ingredients together in a small bowl.
- Blend all wet ingredients together in a medium bowl, making sure to whisk the mixture thoroughly to evenly distribute the peanut butter.
- Add the dry ingredients to the wet.
- Pour into ungreased pie plate or 9 x 9" baking dish (bonus points for using that pretty baking dish)! Bake for 22 minutes if pan is metal or dark glass, 24 minutes if ceramic or clear glass. Top of oatmeal should be firm, edges just browned.
- Enjoy after it cools slightly, or put it in the fridge overnight, ready for breakfast the following day.
*I find that certain old-fashioned oats are firmer than others and thus absorb liquid differently. For example, Trader Joe's gluten-free old-fashioned oats are firmer and benefit from resting with the dry ingredients for 5 minutes or so before pouring into the baking dish, to better incorporate the liquid.
**We have best results with very simple peanut butters that are either just peanuts or peanuts and salt (the kind you have to stir!) Other peanut butters typically have added sugar and oils which can throw off the sweetness and texture in an unfavorable way.
Hearty Beef and Vegetable Stew (Slow Cooker recipe)
I am certainly not a food blogger, and it has been some time since I shared a recipe on the blog. However, I wanted to share a "recipe" or method, if you will, for our very favorite beef roast in the crockpot.
I love the cooler months for the feel of them, in every way. I love cold-weather clothing, and candles, and the idea of slower, soothing months, where life doesn't feel so hectic. I love the anticipation of Thanksgiving and Christmas. And I love a good comfort food meal, that you can start in the afternoon, and let it simmer while doing laundry or a pre-dinner tidy of your home. This chili is that food for me. It's not altogether pretty, but you could always add some color by way of green pepper or jalepenos, etc. It's very mix-and-matchable and well-suited to whatever you have in your pantry. For us, that's chickpeas and lentils, since Nicholas isn't a huge fan of pinto/navy beans, etc. These ingredients afford a "traditional" enough chili for me, with a texture he enjoys as well.
Chicken gnocchi soup
Yesterday, I stopped by my friend Jessica's house to see her and her son. I played with her little boy while she chopped veggies for a meal she was bringing to a friend that night. Whereas I prefer to follow a recipe, since I'm nervous that my kitchen experiments won't turn out, Jessica is naturally good at using up all the food in the fridge, coming up with new combinations and just "throwing together" a meal, or following a recipe with modifications, based on what she has on hand.