Hi. 😇 Remember me? I brought oatmeal.
Here are the top 3 reasons I haven’t been around:
- I was a bit preoccupied: an internship, private tutorials with a wonderful 4th grader, running social media at NYU, revision and then submittal and then defense of my master’s thesis, GRADUATION, celebrations of the graduation, and then the start of my full-time position at the company where I had the internship. The few hours I had free were usually at night (not good photography times), and I typically spent them coloring in one of my 17 coloring books.
- I didn’t want to. ☺️ I’ve gotten pretty sick of taking crap pictures with my crap camera and then editing them for hours to make them look less crappy but they somehow just look worse.
- I had/have an avocado toast obsession that is disrupting my oatmeal routine. Unacceptable, I know.
Life has settled down a bit. I began reading for FUN the other week 😱 and I’ve picked up my Spanish workbooks again. It turns out that listening to Top 40 Latin music for six months does not necessarily teach you Spanish. I’ve probably only mastered 4 words through this process: bailando, corazon, amorando, buscando. (I don’t know why so many songs reference buscando–“searching”–but it is so recurring that I will definitely not forget it.)
There was a moment a few weeks ago when I thought, can I even do this blog anymore? But sure enough, as my life become slower and deadlines became less crippling, I had an urge to get back to my endless list of recipe ideas. So here we are.
For my first recipe back, I have a seemingly decadent baked oatmeal. I’m truly a major tahini fan now and love how the bitterness contrasts with sweet fruit. I can eat tahini straight, but for those of you who think it’s too bitter, incorporating it into a batter like this is a good way to appreciate its flavors in a more subdued way.
And if you’re not a baked oatmeal fan–don’t worry, I have a stove-top version coming in the future!
- [tunes] the Betty Who rendition of the 80s hit “I Love You Always Forever” 😍
- [people] vegan food photographer @anna.pelzer
What you'll need:
- 1/3 cup milk of choice
- 1 tbsp + 1 tsp tahini (or 4 tsp)
- 2-3 tsp maple syrup* (I omitted)
- 1/4 tsp vanilla extract
- 1/2 cup quick or rolled oats (I used quick)
- 1/4 tsp baking powder
- pinch of salt
- 1-2 tbsp white chocolate chips (you can find vegan ones on Amazon!)
- 1/4 cup fresh raspberries, halved if desired
How to make it:
- Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
- Combine milk, tahini, maple syrup, and vanilla extract and stir until mixed.
- Stir in oats. (Alternatively, you can puree all ingredients together in a food processor.)
- Add baking powder and salt, and stir.
- Stir in white chocolate chips and then CAREFULLY fold in fresh raspberries.
- Transfer to a ramekin. Bake for 20-24 minutes, or until the top is golden brown. Enjoy!
Just an FYI:
* The sweetness of the chocolate chips and raspberries may be enough to sweeten the dish, depending on your taste preferences.