Mornings around here are calm and slow. I am taking everything out of this time I now have with no agenda; I make good breakfasts and spend lots of time with the Bible. I've also finally gotten around to trying baked oatmeal. Here's how I've been making it, in praise of autumn.

BAKED APPLE OATMEAL

(serves 2-3)

300ml oatmeal
0,75tsp salt
0,75tsp baking powder
1tsp cinnamon
0,5tsp pure vanilla powder
400ml coconut milk
1 organic egg
1-2 apples
coconut oil (or butter) for greasing
natural yoghurt, almonds, blueberries etc. for serving


Mix the dry and wet ingredients first separately and then all (except the apples) together. Grease an ovenproof dish (about 25cm in diameter) with coconut oil and pour the mixture in and top with sliced apples. Bake in 175 celsius for 30 minutes. Serve with a dollop of natural yoghurt, blueberries and chopped almonds (or go crazy like we did one morning with a little bit of everything; bananas, homemade apple jam, dried mulberries, and everything I already mentioned!)

I woke up early, walked to the store to get a load of banana boxes (yes, I'm moving!!) and had buckwheat walnut porridge for breakfast with blackberries, dates (if I was only able to eat one sweet thing in the world it would be medjool dates), cocoa nibs and shredded coconut. A new favorite!

The Green Kitchen Project, recipe no.9

Sometimes words feel inadequate. Like when you really want to thank somebody. Susanna and Mariia have seen so much of the good and the bad and they've been there for me lately when I've really needed them. My way of saying thank you was breakfast.

BAKED CRUNCHY BLUEBERRY OATMEAL

(serves 2-4)

200g blueberries (fresh or thawed if frozen)
240ml oats
1/2tsp baking powder
1/4 ground ginger
a good pinch of salt
1 egg
250ml milk
a pinch of pure powdered vanilla
40g hazel nuts
40g pumpkin seeds
1tbsp coconut oil
30ml maple syrup


Combine oats, baking powder and salt in a bowl. In a separate bowl, beat the eggs, add milk and whisk well to combine. For the crunchy top layer mix syrup, coconut oil, hazel nuts and pumpkin seeds with your fingers.

Grease a baking dish with coconut oil and spread the blueberries on the bottom. Spoon the oat mixture on the blueberries and then pour the egg mixture over the oats so that everything is evenly soaked. Sprinkle the seed and nut mixture on top and bake in 190 celsius for 25 – 35 minutes (when ready the oatmeal should be set and the nuts and seeds lightly browned and crunchy). Leave to cool slightly before serving.


I quite liked this! I think I'll substitute pumpkin seeds with sunflower seeds next time as their taste is more subtle. And I am tempted to try this version as well.