This week is the 3rd anniversary of Slice Of Honey! As I look back over all of my posts, I find myself filling up with joy and pride. When I started, I wasn’t sure how long I would last or if I was capable of making the progress I knew I needed. Here I am. Three years in and I almost can’t believe the improvements I have made in my recipes, my photography, and my writing. There is still plenty of room for improvement (believe me, I’m aware of this). But still… Go ahead, look back at my first few posts back in 2017 and you’ll see what I’m talking about. I haven’t updated very many of those original posts because they are such a strong reminder of how far I’ve come. And yes, I am absolutely giving myself a pat on the back! I’m also celebrating with this new baked oatmeal recipe.
Adapting & Getting Creative
While I’m celebrating this blog, I also find myself in a tornado of other emotions. The world is trying to cope with the COVID-19 pandemic. We are all learning how to isolate while trying to remain social at a healthy distance. Thank you modern technology!!! We are learning to adapt to new work and education environments. We are also learning how to be more creative. That is my angle with this baked oatmeal recipe – you can adapt and get creative with this one! I’m giving you the recipe as I created it. However, I’m also giving you some alternate ingredients in case you haven’t been able to acquire the exact ones I used. When you make this, I would love to hear how you changed it to make it your own! Leave comments at the bottom of this post or hit me up on Instagram or Facebook and share a pic of what you ended up with.
- 2 cups old fashioned oats
- 1/2 cup pecan pieces
- 1/3 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 teaspoon baking powder
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups milk
- 2 tablespoons melted butter, slightly cooled
- 1 1/2 cups frozen blueberries
- vanilla yogurt
- whipped cream
- Preheat oven to 375°F and grease a 9×9 baking pan.
- In a medium bowl, stir together oats, pecans, brown sugar, salt,cinnamon, nutmeg, allspice and baking powder. Set aside.
- In a second medium bowl, whisk together egg, vanilla, milk, and butter.
- Place dry ingredients and frozen blueberries in baking pan, gently stirring berries into mixture.
- Pour liquid ingredients over oats and berries. Let liquid begin to set into dry ingredients for about 1 minute then bake for 35-40 minutes or until center is set and top is slightly golden brown.
- Serve warm or cold with toppings as desired.
- No pecans? Use walnuts or sliced almonds.
- No brown sugar? You can use an equal amount of honey or maple syrup.
- No eggs? You can use 3 tablespoons of aquafaba (the liquid in a can of chickpeas).
- No vanilla extract? Try almond extract.
- No cow’s milk? You can use almond, soy, or coconut milk.
- No butter? Try margarine or a butter flavored shortening.
- No blueberries? Use blackberries, raspberries, banana slices or peaches.