It is that time of the month again. It is Secret Recipe Club reveal day! Every month, the bloggers in the Secret Recipe Club, are assigned the blog of one of the other members to explore. After browsing our match's site secretly, we each pick a recipe, make it, photograph it, and share it with you on reveal day.
This month, I was assigned Making Miracles, a blog written by Rebekah, to share both her journey as a surrogate and her love of cooking. I have to admit that I didn't know much about surrogacy, but if you are ever curious, Rebekah shares her experiences, the highs, lows, and everything you'd ever want to know. She also has a blog packed with tons, and I mean tons, of delicious recipes! I know that I say this every month, but again it was difficult to choose just one!
In the end, I decided to make baked oatmeal. It is something that I have wanted to make for a long time, because I've always been drawn to its convenience and my idea that it must taste like a big oatmeal cookie. Now, who wouldn't want that for breakfast! I've also recently joined the Tone It Up community, and I kept seeing baked oatmeal pop up in my Instagram feed. I will tell you more about my TIU journey/plans tomorrow or Wednesday, but in the meantime, I will just say that because of TIU, I had to at least attempt to make Rebekah's Baked Oatmeal a tiny bit healthier. So there is a bit of extra protein in there and coconut oil instead of butter. You can also feel free to add in your own treats - nuts, coconut, fresh or dried fruit - there are tons of options!
Oh and the verdict, this definitely tastes like oatmeal cookies for breakfast. It is a winner!
Healthier Baked OatmealAdapted from Making Miracles
3 cups oatmeal
½ cup brown sugar (I might cut this down to 1/3 or even 1/4 cup next time, as I prefer mine less sweet)
½ cup coconut oil (melted)
2 scoops vanilla protein powder (optional, my scoop is 30 grams)
1 teaspoon vanilla
2 cups skim milk (almond, coconut, or soy would work too)
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup chopped raw pecans (optional)
1/4 cup toasted coconut (optional)
2 tablespoons ground flax seed (optional)
Preheat the oven to 350°F.
Mix all of the ingredients together, stirring well until completely combined. The mixture will be quite "soupy."
Pour the batter into a greased casserole dish (mine was round, 8 inches across).
Bake for 30 minutes, or until the center is set.