Gimme Some M'Oatmeal

This is my Buby.  She was one of the smartest, cutest, nicest, cleverest ladies in the world.  She raised her voice at me a total of one time (when I was eating muffins on her stairs with my sister Becky).  She somehow managed to remember the intricate details of her million family members and friends' lives.  She had a knack for making people feel special.

When I had sleepovers at her house, she'd always make me stovetop oatmeal (that is, when she finally woke up - Yes, she was a night hawk).

My Buby was a phenomenal cook, so of course it was always cooked to perfection.  The consistency just right that we could make a well in the middle for brown sugar.  We'd pour milk around the edges, like a moat around an oat castle.  And BUTTER - one big blob that would melt all over the oatmeal and seep into the milk river.

Now, I'm not sure how Bub would feel about baked oatmeal (she didn't love change) - but she also supported anything and everything I ever did.  So Bub, this one's for you.

What you'll need:

2 cups old fashioned oats

1/4 cup brown sugar (you can always add more...)

1 tsp baking powder

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

1/2 cup soy or almond milk

1/4 cup (or less) butter or substitute

1 egg

1 tsp vanilla

1 apple

blackberries and raspberries to top it off

What to do:

• Preheat oven to 350 
• Combine all dry ingredients in one bowl
• If you have a cast iron pot:
• Melt butter on stove and add remaining wet ingredients
• Add dry ingredients to the pot and stir it all together
• Stir in sliced apples and pop it in the oven
• If you're not using a pot, you'll be doing more dishes and:
• Combine all wet ingredients, including melted butter
• Add wet and dry ingredients together, and stir in your sliced apple
• Transfer mix to square baking dish and pop in the oven
• Cook for about 20 minutes, until you have a nice, slightly crunchy top
• Scoop into bowls, add a milk river, and top with berries or your other favourite fruits

This is a perfect Sunday morning treat, and if you make extra, you can take it to work to make Monday more bearable.  I don't have leftovers...but my house does smell delicious.

Almost Vegan Whole Wheat Banana Berry Pancakes

It's raining, kinda chilly, and I've got nothing to do.  To me, this is a sign that I should not get dressed and should make pancakes in my slippers.  It's also almost Passover, so bring on the chametz baby!

Though typically a breakfast food, you'll enjoy this healthy version at any time of day.  Add ice cream to make it not so healthy and serve for dessert.

This recipe is just as easy as making them from a box, so toss away the preservatives and increase the taste factor by preparing these bad boys from scratch.  

What you'll need (for about 10 good sized pancakes):

2 cups whole wheat flour

3 1/2 teaspoons baking powder (not soda!)

1/2 teaspoon salt

1 tablespoon brown sugar

1 teaspoon cinnamon

1 1/2 cups almond milk

1 egg (can be replaced with an extra banana to make it 100% vegan)

3 tablespoons oil

1 banana

1 cup fresh or frozen berries (I used blueberries and raspberries)

corn syrup - for topping!

What to do:

• Combine all dry ingredients in a large bowl
• Mash banana, add wet ingredients, and mix together with the dry bowl
• Stir well, ensuring all flour pockets are destroyed (yes, DESTROYED)
• If batter is too runny, add flour
• If batter is too thick, add more milk (pretty easy, right?)
• Add fruit of your choice and/or chocolate if you must
• Heat pan (medium to high heat) and add a bit of butter or oil
• Spoon batter into pan and flip when the edges start to harden (typically, the flipping point for pancakes is bubbling but the whole wheat kind of kills that part)
• Keep pancakes in the oven until you're ready to serve

I'm sure you've made pancakes before, and if not, you'll get the hang of it.  Don't get discouraged by the first one - they tend to suck.  Serve with your favourite syrup and coffee.