On a recent weekday at home, Max and I decided to get creative. It was warm and sunny outside, a beautiful spring day, but neither of us felt particularly compelled to leave the house. We were both a little tired, a little grumpy, a little sick, and a little in need of a quiet, easy day.
We had plans, of course, because we always have plans. Always. But neither of us could get it together. We couldn’t get our breakfast made. We struggled to pick out clothes. We hemmed and hawed over mundane tasks like standing up and walking.
Our scheduled plans felt overwhelming. And so, without meaning to, we collectively decided to stay home, play with toys, get some much needed cleaning done, and try a few recipes we’ve been wanting to make.
In other words, we chose to stay in our pajamas until noon, wash a lot of dishes, and bake brunch food.
You see, we have a thing for breakfast in this house. My husband grew up in a large family, made larger by all of the friends and relatives they delightfully entertained, and perfected with years of experience starting and running successful restaurants. When they make breakfast, it is a fast and furious spectacle of cooking and mixing, all completed in a record amount of time.
My family is substantially less sophisticated in the breakfast-making arena. But we also loved a long, drawn out morning feast, typically made by just one person, but always complete with assortment of eggs made to your preference, lots of toast, jam, and raspberry twists.
Which is probably why, even in our college days, Chris and I would steal hours on Friday mornings, in between classes, to grab a massive breakfast and chat over coffee. We took our time. We enjoyed the moment. And, as our love story grew, so did our brunch plans.
I still miss those days. And I long for the kind of luxurious breakfast out that only thrives in populations where young professionals and college students live and work. A place far from us. A place in life that I love and miss.
Since we don’t have the luxury of a plethora of breakfast eateries, we make our own. And we’re well practiced at some dishes: eggs, french toast, crepes. And that’s wonderful. But other dishes need more work. And, specifically, those dishes are the kind of baked goodies that the boys and I love so much.
So when I have the opportunity, like I did on this particular day, I steal some time, and energy, and commit to making a giant mess with Max in our kitchen.
On this particular week, we attempted a recipe I found on Pinterest, an idea I had never considered, but that looked both fascinating and delicious. And that recipe was baked oatmeal.
And OH MY GOODNESS, friend, it was SO GOOD.
It was so good I immediately Instagrammed about it.
Two words, friends: BAKED OATMEAL. Oh my. Max and I spent our Friday morning missing play dates to clean and bake instead. And, let me tell you, our faces and hands are covered in blueberries, our house is clean, and it smells delicious. I can't believe how easy and how fun it was to bake this with a wildly enthusiastic toddler (also perfect for a brunch potluck!). I'll post the recipe soon because it needs to be shared with the world. YUM! #bakedoatmeal #bakingday #brunch #wholegrain #cookingwithkids #yum
Then took photos of it.
Before eating 18 servings of it.
That’s not exactly how it went.
The truth is, it was so good WE ATE IT.
Then I realized I wanted to share it with the world. Then took an Instagram photo while Max salivated over our third helping. Then quickly tried to get some pictures of the baking container, even though we already ate and could have gone back for a fourth helping.
It’s really good, friend.
But I think from the tone of this post, you’re probably getting that.
So here’s the recipe by www.GetinMyBelly.com, a very appropriately named site.
We have made this with steel cut oats (just add 1/4 more liquid) and quick oats and a mixed variety of cut fruit and berries. It always comes out fantastic.