Check out this newest addition to my breakfast cobbler family:
Before I give you the recipe, let me indulge in some personal reflection.
I’ve had some more time here and there lately. My grad school courses finished for the semester, and I instantly felt a weight lifted. Suddenly, a had a wealth of hours that could be dedicated to whatever I wanted. At first, they were spent lying in bed watching stand-up comedy. I needed to recuperate. Badly.
Being the go-getter that I am, I was ready to tackle the world again after a week, and almost all my energy returned to this blog. I not only had the time to post three recipes a week (like the good ol’ days), but I had extra minutes to dedicate to miscellaneous blog work, like replying to comments, looking at Instagram pictures from readers, or digging into some techy stuff with the blog.
For example, I spent my long Memorial Day weekend finally going through old posts and fixing the formatting issues that came along with the move from Blogspot to WordPress back in September. It’s been a tedious process, but each adapted post brings me so much joy. What can I say…I’m a perfectionist!
The troubling aspect of this “journey to the past” is playing witness to the deterioration of my own mental health. You could practically foreshadow my demise in this post of me overworking myself (and laughing about it?). Then I took my first week off, burnt out just four months later. Then, I decided my blog sucked, my photography sucked, and I stopped submitting recipes to FoodGawker. When my second year of teaching started, the “blog vacations” became a monthly occurrence. My posts became shorter. They became less frequent.
The school year is not yet over, but for some reason my load is significantly lighter. I found myself in the kitchen multiple times the past few weekends tackling some recipes that I cared about and putting actual effort into the pictures. I kind of felt like myself again. For the first time in months, I have a backlog of prepared recipes ready to be released. And with that, here’s the recipe you came here for. 🙂
- [sips] Swedish tonic (tonic water + shot of espresso, over ice)
- [tunes] The xx – their music is perfect for falling asleep to
What you'll need:
- 1 apricot, cubed
- 1 cup hulled, diced strawberry
- 1-2 tbsp finely chopped fresh mint
- 2 tbsp lime juice (or lemon or orange)
- 1/2 tsp cornstarch or flour
- 1/2 cup quick cook steel-cut oats (I use Country Choice Organic)
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1/4 cup milk of choice
- 1 tsp vanilla extract
- 1 tsp maple syrup
- 1 tsp finely chopped fresh mint (optional)
How to make it:
- Preheat the oven to 350 F and spray a small ramekin or cast iron skillet with non-stick spray.
- Combine the apricot, strawberry, and mint in a bowl.
- Mix the cornstarch into the lime juice until dissolved. Pour over the fruit and toss a couple times. Dump the mixture in an even layer in ramekin or skillet.
- In a bowl, combine dry ingredients: oats, baking powder, and salt. Once mixed, add in wet ingredients: milk, vanilla, and maple syrup. Stir until combined.
- Fold in fresh mint if using.
- Drop in clumps (or as one layer, depending on the size of the ramekin you are using) on top of the fruit mixture and bake for 25-30 minutes.