All week I’ve been meaning to finally sit down and put together a recipe post, but the combination of getting sick, starting a brand new quarter, trying to readjust to Santa Barbara life/friends has me all over the place. I swear, as soon as I feel like I find my blogging groove, it escapes me again! After writing my post about Falling Out of Love with Blogging and reading some of your responses (you guys are just so wonderful), I’ve realized that I need to be gentler with beating myself up over letting life take a precedence over this little bloggy blog.
So anyways, I’m back with an apologetic oatmeal bake, which (in my honest opinion) is a pretty darn good way to say I’m sorry.
How is everyone adjusting to the new year? I have to admit that after all the magical-ness of the holidays and getting pumped for 2016, I’m experiencing some post-holiday blues. I feel like we’re all kept on a perpetual high throughout December and the beginning of January, then reality starts to sink in and it’s back to the grind. Throw in the weather lately, and I’ve really felt the end of the cheery holiday season.
These are perfect for a stormy morning, of which there have been PLENTY lately in Santa Barbara.
Holy cow, friends…
As some of you might know, California is in the midst of a drought. Rain here has been a pretty rare thing, so when I saw the weather report predicting tons of showers throughout the week, I was stoked! California is in desperate need for the water, but I’ve come to realize that El Nino is going to officially WRECK the state with the torrential downpour and winds.
Anyways, a few days ago, it started pouring at night. By that time, I was all wrapped up in a blanket watching Netflix and the charming coziness of being inside, warm, and snuggled up with a cup of hot cocoa set in. I began to totally romanticize the idea of rain and experiencing actual weather. I mean, how bad could some rain be? It makes the atmosphere so warm and inviting, just like the feeling you get when it’s the first night you have your Christmas tree up. The pitter-pattering on the windows was some sort of dreamy background music put on by Mother Nature herself.
WRONG. So wrong. Southern California doesn’t really have too good of a grasp on what true weather is like. *I* don’t have a good grasp on what non-perpetually sunny weather is like. The next day, I woke up to similar rain pounding pitter-pattering, but with more ominous undertones. I had a 9 a.m class and was hoping with fingers crossed that it would clear up, as the walk to it is about a mile away.
NOPE. As the time I would need to leave to get to class on time approached, it began raining harder and harder. It was absolutely POURING. I have no rainboots, no raincoat, and *get this* not even an umbrella. Going to a school where, when it rains, some people wear wetsuits to class, I don’t feel that bad about being so unprepared, but MAN. There was no way I was going to my first class. I had high hopes that it would clear up before my four hour outdoor lab, but it didn’t. My Ethology and Behavioral Ecology lab took place in a muddy + rainy monarch butterfly preseve and involved us trudging around for hours in sludge. We found 3 butterflies to take “data” on during the entire time. THREE.
I’m not bitter…
So anyways, this is where I tie in my long-winded rainy day story to this recipe. Because what’s better to do than bake when it’s pouring outside? NOTHING! This recipe involves perfectly sweet + tart blueberries, a yummy cheesecake-inspired drizzle, and is a fun mix-up from the traditional way of eating your morning oatmeal! It has NO butter, is flourless, and wonderful for breakfast or for a healthy dessert. It’s modified from my Baked Honey Berry Oatmeal, which is probably the most popular/viewed recipe on this here bloggy blog. Enjoy!
- Dry Mixture:
- 3 cups quick-cook oats
- 1 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- ⅓ cup packed brown sugar
- Wet Mixture:
- 1½ cups nonfat milk
- 2 eggs
- ½ tbsp vanilla extract
- 2 tbsps honey
- 2 cups fresh or frozen blueberries
- 2 tbsp low fat cream cheese
- ½ cup powdered sugar
- 2 tbsp nonfat greek vanilla yogurt
- Preheat oven to 375 degrees.
- In a medium sized bowl, mix together the oats, baking powder, cinnamon, salt, and brown sugar. Set aside.
- In a seperate bowl whisk together the milk, eggs, vanilla, and honey.
- Combine the wet and dry ingredients and gently stir in the blueberries. Place about 2 heaping tablespoons of the oatmeal mixture into muffin cups and bake for 15-20 minutes or until the liquid has been absorbed.
- While they are baking, whisk together the cream cheese, powdered sugar, and vanilla greek yogurt. Once the cups are done and slightly cooled, drizzle the cream cheese topping on top. Enjoy for breakfast or for a healthy dessert!