I am very happy to say that we are settling into summer. We found a wild raspberry bush in our backyard the other day, and spent a good chunk of the afternoon thumbing around its thorns for the ripest berries, staining our lips and fingers.
Between our evenings at the pool and luxurious days outside, throwing sticks around, feeding bunnies grass and searching desperately for a kitten, we eat a lot of popsicles.
Now, though I am quite interested in the trend of homemade popsicles, I am also very lazy. Therefore, the bright, fruity, store-bought popsicles have been our treat of choice. Which brings me to my current dilemma:
Before summer came floating into our lives, we had established a very good routine in which my son ate food, nearly any kind of food, like a pack of wild dogs. There were some mornings I feared he would burst from drinking down bowl after bowl of yogurt. I can still feel that beam of pride and he stuffed his face with rice and cabbage and other sautéed vegetables as if there was nothing more delicious in the world.
But these past few weeks, there has been only one food group in his mental food pyramid. A food group so important to him that I am starting to believe he will nearly starve himself waiting for the next opportunity to eat one…
Can you guess what that food group might be??
Earlier this week, I was becoming concerned with the popsicle obsession. I would have given anything to see my little ham spoon down bowl after bowl of homemade applesauce again; pull apart an oily roast like there was no tomorrow. Because now, he just waits. He sits in his high chair with an irritated stare, throwing his peanut butter toast at the wall, demanding that his single food group appear. Sugar water and artificial flavor. The end.
Before I give in and purchase the little popsicle molds in attempts to bring more nutrition to this food phase, I decided to mix things up in our kitchen. With moving and the go-go mentality of summer, I have fallen into a bit of a breakfast-lunch-dinner rut. Meaning, I have run out of new tricks, and was trying to feed my son the same things over and over again without luck.
I truly am comfortable with food ruts. I am a stickler for routine and could happily eat the same things for breakfast, lunch and dinner every day. But I realized this was probably getting a little boring and all-too predictable for the rest of my family, namely my toddler. I decided maybe if we tried my breakfast staple oatmeal a different way, he might be interested.
So I revisited my favorite food bloggers for inspiration and stumbled upon an old favorite from last summer. Back when my son was too young to eat solid food, and therefore, too young to know the wonder of baked oatmeal.
And guess what? After a nice long cuddle session while waiting for the oatmeal to bake, my son settled down in his highchair and ate his whole helping! He didn’t ravage it like I hoped, but he ate it, which is good enough for me. I felt very triumphant, but held my poker face. As soon as he knows how much I love him eating the same things I love to eat, he is bound to refuse eating them. In that case, maybe I should start acting very excited whenever he eats popsicles….
. . .
Though I have been through quite a few recipes for baked oatmeal, this is my favorite. It is graciously simple while still being delicious and hearty. If you are feeling organized, you can mix the dry ingredients the night before. Then, while the oven preheats, simply pour the wet ingredients and berries over the oats in the morning. This oatmeal will fill your house with the smell of warm maple syrup and cinnamon, should you chose to include it. Also, if you want to swap out the whole milk and butter for coconut products, the results are still very yummy. Although I find the full-fat dairy version to be the richest. I have also substituted the egg for a mashed banana in the past with great success.
Yield: about 6 servings
- 2 cups rolled oats
- ½ cup chopped walnut or pecan halves, coconut, or more oats
- 1 teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon fine sea salt
- ¾ to 1 ½ cups blueberries
- 2 cups whole milk or coconut milk
- 1/3 cup maple syrup
- 1 large egg (or mashed banana for vegan)
- 3 tablespoons unsalted butter or coconut milk, melted and cooled slightly
- 2 teaspoons vanilla extract
Preheat the oven to 375°F with a rack in the top third of the oven.
In an 8-inch square baking dish, mix together the oats, the nuts, baking powder, cinnamon, and salt. Scatter the berries evenly over the oat mixture.
In another bowl, whisk together the milk, maple syrup, egg, about half of the butter or oil, and vanilla. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple of thwacks on the countertop to make sure the liquid moves down through the oats.
Bake for 35 to 45 minutes, or until the top is golden and the oat mixture has set. Remove from the oven, and allow to cool for a few minutes. If the remaining butter or oil has solidified, rewarm it slightly; then drizzle it over the top of the oatmeal. Serve.