Anticiplate

I have a confession to make. This is really hard for me to admit. I am slightly embarrassed, but I think it is best to confess to free me from my guilt. 

I eat packaged oatmeal. Okay, I feel better…….

Actually, I eat packaged oatmeal about 365 days a year. Not always for breakfast. Sometimes for a mid-afternoon snack, or the occasional after dinner “healthy” dessert. The days that I don’t eat oatmeal for breakfast are rare. Exceptions include Christmas Eve morning at my work (we eat junk food before we perform our “nutty” Nutcracker) and the occasional, dare I say it, breakfast sandwich from Starbucks. Secret addiction. 

After being in Amsterdam, I realized that I am lazy with my breakfast habit. For one, my best friend Drew cooks breakfast every morning for her and her husband, Josh. Generally, Erik and I wake up and I rip open up my package of instant oatmeal, pour water over it, and microwave away. But, I do like to cook, right? So, why would I not want to try to MAKE oatmeal. 

So, since we have been back from Europe, each morning Erik and I have been eating breakfast together. We drink our coffee out of our little Dutch mugs and chit-chat about what our day will entail. I have been experimenting with oatmeal, but I just can’t seem to get it right. So, I gave in and googled “best oatmeal”. This is a version from a blog called “Everybody Likes Sandwiches”. 

Serves 2-3 depending on your hunger level 

Prep time: 5 minutes

Cook time: 30 minutes

1 c. old fashioned rolled oats

1 tsp. cinnamon

1/4 tsp. pumpkin pie spice (or a pinch of cloves, nutmeg, cardamom)

1/4 tsp. salt 

2 tbsp. maple syrup (the real stuff, please) 

1 large apple, cored and diced with skin on

2 c. milk (I used skim)

2 tbsp. pecans, chopped

Preheat oven to 350 degrees. Grease a casserole dish with butter. Combine all ingredients, except pecans and stir to combine. Top with pecans. Bake for 30 minutes ( covered for 20, uncovered for 10), or until milk is absorbed. Stir and serve in small dishes.