So having a kitchen at college has helped me realize something. I love–like, LOVE–feeding people.
Ok well, duh. BUT I want to make a distinction. What I’m talking about is not the same as cooking for the sake of cooking and then deciding to share it with others. It’s cooking with the intention of providing something for people I care about. Cuz food and happiness go together, and everybody needs both.
During those moments when I get to watch my friends sitting in our living room, laughing and talking with each other, a plate of my food in hand, my heart just swells right up. I think to myself, “Hey, I got to provide people with this small bit of joy.” And that feels really, really good. I get allll the fuzzies. Every fluffy puppy known to man.
(Cleaning the apartment = worth it)
Shout out to Grandma and Poppy, who have brought our family together for delicious food more times than I can count. Your house is the hub! Thanks for showing me how it’s done. 😉
This school year we’ve had a few brunches at the apartment where I get to lure people over to our “hub” with the promise of lots of carbs. Here are some pics from our most recent one, along with the recipes! We had blueberry pecan baked oatmeal, maple bourbon baked oatmeal, and banana chocolate chip bars. Mmmmmm <3
Recipes: (There are 3)
- 3 cups certified GF rolled oats
- 1/2 c. brown sugar
- 2 tsp. ground cinnamon
- 2 tsp. baking powder
- 1 tsp. salt
- 1 c. unsweetened almond milk
- 2 eggs
- 1/2 c. melted Earth Balance or coconut oil
- 2 tsp. vanilla extract
- 1 c. pure maple syrup
- 1/2 tsp. cinnamon
- 1/4 tsp. allspice
- 1/2 tsp. vanilla extract
- 1/2 tsp. lemon juice
- 1/4 c. bourbon
- Make the oatmeal: Preheat oven to 350 degrees F/175 degrees C. Grease a 9x13 inch baking dish.
- Toss dry ingredients together in a large bowl. Stir in the milk, eggs, melted coconut oil, and vanilla extract.
- Spread evenly in greased baking dish. Bake for 35-40 minutes.
- Make the sauce: Heat all on high until incorporated. Then lower heat and keep warm until oatmeal is done.
- When the oatmeal comes out of the oven, pour about half of the sauce on top of the oatmeal. It will soak in and be delicious! Save the rest for people to add as they want it.
- 2 c. certified gluten free rolled oats
- 1/2 c. pecan pieces, toasted and roughly chopped
- 1 tsp. baking powder
- 1.5 tsp. ground cinnamon
- scant 1 tsp. salt
- 2 c. unsweetened almond milk
- 1 egg
- 1/3 c. maple syrup or honey
- 3 tbsp. melted coconut oil or Earth Balance or butter
- 2 tsp. vanilla extract
- 1.5 c. blueberries, fresh or frozen (I used frozen because berries are not in season)
- Preheat oven to 350 degrees F/175 degrees C. Grease a 10 inch cast iron skillet or other baking dish.
- Mix the dry ingredients in a large bowl.
- Add the remaining ingredients except the berries and mix well.
- Pour some of the oat mixture into the pan. Top with some berries. Repeat with remaining oats and berries.
- Bake for 35-40 minutes. Serve with more syrup, if desired.
- 1 cup mashed, ripe banana (from about 3 medium bananas)
- 8 tbsp. brown sugar
- 4 tbsp. honey
- 2 tbsp. vegetable oil
- 1 tsp. vanilla extract
- 2 large eggs
- 1/3 cup brown rice flour*
- 1/3 cup finely ground corn flour*
- 1 tsp. salt
- 3 cups GF instant oatmeal (uncooked)
- A whole lotta chocolate chips (Add until it looks like enough)
- Preheat oven to 350 degrees F/174 degrees C. Coat a foil-lined 9x13 inch rectangular baking dish with cooking spray.
- Beat bananas and next five ingredients until blended.
- Combine flours and salt in a separate bowl. Gradually add dry ingredients to banana mixture. Stir in the oatmeal, and then fold in the chocolate chips.
- Spoon batter into prepared pan. Bake for 20-25 minutes. Cool completely on a wire rack before slicing into bars.
- *You can sub any flour you want, as long as it equals 2/3 cup