I know it’s the week of Thanksgiving and it would probably be more helpful to you if I were posting a recipe for the big day. As far as the meal goes, Thanksgiving at The Schell Cafe looks pretty much the same, year after year. One year, Mia and I decided to give our traditional favorites a face lift and we recreated recipes with a modern culinary twist. The food was delicious, but guess what? No one like it. Well, it’s not that they disliked the food, it’s just that at Thanksgiving my peeps like tradition.
This morning started early and reflective. I was blessed to spend the weekend deep in the Texas Hill Country at a retreat on Food, Feasting & Fasting at Laity Lodge. In the hour or so this morning before the Littles woke up, while my mind processed the abundance of thoughts from the retreat, I pulled simple ingredients from the cupboard and made baked oatmeal. I love using ingredients I have on hand to create something that seems so much more special than it really is. For my gluten-free friends this version happens to be very friendly if you use Bob’s Red Mill GF oats like I did.
3 cups rolled oats (I use gluten-free)
1/2 cup brown sugar
2 tsp cinnamon
2 tsp baking powder
1 tsp ground ginger
1 tsp salt
1 cup milk (I used almond milk)
1/2 cup melted butter
2 tsp vanilla
1 cup dried fruit (I used Kirkland’s Dried Mangoes & Berries)
In a large bowl, mix oats, sugar, cinnamon, baking powder, ginger and salt. In a small bowl beat eggs, melted butter, and vanilla. Pour egg mixture into oatmeal and mix well. Stir in dried fruit. Spread oatmeal in a small baking dish and bake at 350 degrees for 30 – 40 minutes. Top with fresh whipped cream, berries or syrup.