Wednesday, 24 May 2017

Baking with Oats

I used to love baking. Nothing too complicated: cookies, cakes, the odd loaf of bread, a pie if I was feeling fancy, Christmas and Easter, etc. Purely for recreation, never very adventurous with recipes or ingredients or technique.

But, like reading novels (another old favourite recreation, and I think there's another blog post to be written about that soon), baking has over the last two years really taken a back seat to what I have heard describe as the "thirties grind", by which I mean the work-life continuum (it used to be called the "work/life balance" but due to gross systemic imbalance is now rebranded as a continuum).

Ugh. That was a long and ungraceful sentence. Baking, like reading, I have not had time for this past year.

Now I am on maternity leave, and the pace of life has changed radically (on some days for the busier, I would argue), I aim to reintegrate some of those old activities that I used to enjoy. But slowly, so that I don't fail early and become disheartened. Recipes must meet my current criteria for baking-while-parenting-newborn twins:
  1. easy 
  2. cheap 
  3. tasty.

In my slightly hysterical search for solace and sympathy regarding breastfeeding newborns, I read on the internet that oats are a lactation-friendly food. Also they are cheap and nutritious. When we got home from hospital with the babies, Matthew's friend's wife gave us some "lactation friendly" 4-ingredient oat cakes. They tasted good and sounded easy to make, so I turned them into a slice. In the last two months, I have made this recipe 3 times. Always with chocolate chips, sometimes with peanut butter, once with orange essence (we had run out of vanilla)...

Oat Slice
2 and a half cups quick oats
Half cup maple syrup
2 eggs
1 tablespoon vanilla
1 and a half cups milk
(Bonus ingredients: 1 tablespoon cinnamon and 1 cup chocolate chips)

Mix all ingredients together, pour into lined pan, bake at 350 degrees F for 20 minutes.

The other (in all honestly, slightly more advanced) oat recipe I have been making lately is oatmeal black bean brownies, from Chocolate Covered Katie. My cousin Emily brought a box of these to us in the early days home from hospital, and while at first skeptical, we were soon converts. Specifically I was skeptical of the black beans, as they reek of the health-ifying of food which is by nature unhealthy, like chocolate brownies. Just be a delicious dessert. Don't try to be a quote unquote health food. Ugh. (Full disclosure: I am super proud of my low-sodium lentil nachos with low-fat Greek yogurt instead of sour cream, and people in glass houses...). But in fact this recipe is perfect to make for friends/family who are: gluten-free, vegan, lactating (like me), or on a "health kick" and want to feel good about eating a chocolate brownie...

Oatmeal Black Bean Brownies

3 cups black beans
4 tablespoons cocoa
1 cup quick oats
Pinch of salt
1 cup maple syrup, or golden syrup, or any other liquid sugar
Half a cup coconut oil
4 teaspoons vanilla
1 teaspoon baking powder
1 cup (or more) chocolate chips

Blast it all in the food processor, pour into lined pan, bake at 350 F for 25 minutes.

And finally, in my quest to eat oats daily, and in my effort to curb the massive sugar rush I was getting from eating a bowl of granola every morning, I have finally embraced porridge for breakfast (or as they call it in North America, "oatmeal"). The long story behind this is... I do not have very fond memories of porridge as when we were kids the oats were constituted with water (not milk). The milk was added - cold - on top (poured over the porridge, which was already covered with brown sugar, and which would make very satisfying brown rivulets in your otherwise grey mushy bowl of breakfast).

The spring has been very slow to come to Vancouver this year, and until recently the mornings were gloomy and cold in our apartment. Perfect weather for a warm breakfast, but I have given up toast since the babies arrived as I could never get more than a bite before it became bone cold.

Also, my goal to eat one piece of fruit daily has been very challenged since the arrival of the babies, as we have had many visitors, often bringing with them baked goods, and hence snack times are irregular and sugar-laden because given the choice between an apple and a cookie, I will always choose the cookie.

Porridge is the perfect way to:
  1. Have a hot breakfast
  2. Eat one piece of fruit a day, and
  3. Use up the antique lifetime supply of garam masala we inherited from a friend a year ago (which due to its age has lost its potency, and now just tastes like a cinnamon-forward spice mix) (seriously we have half a kilo of it) (we will never use it all, even if I put it on my porridge every day for the next five years) (there's only so much garam masala a person can eat) (and who buys half a kilo of garam masala, and then gives it away, anyway?)

Banana Oatmeal
1 banana, mashed
1 quarter cup quick oats (tbh, I free-pour)
Pinch of garam masala
Handful of raisins
Shake of chia seeds
1 cup of soy milk (I also free-pour this)
Topping: spoon of yogurt, shake of  chopped roasted almonds

Mix together. Microwave for one and a half minutes. Top with yogurt and almonds.

Our microwave is stupidly powerful so sometimes, depending on the generosity of my free-pouring, it explodes, and other times it just warms nicely... go figure. Also, if you have not timed your banana purchases, and you find yourself with a bowl full of practically green bananas, just sub pear (like I did yesterday morning) or peach (like I did this morning). What I love about this breakfast (I hesitate to call it a "recipe" as it is essentially oats in a bowl with milk, on a complexity level with making a cup of tea), is that I can make it and get part way though it, and then tend to a fussing baby, and then tend to another fussing baby, and then 10 minutes later return to it, and it still keeps some warmth, and tastes ok (I mean, it's already mushy before you start eating it). And of course it contains my daily requisite piece of fruit. Neither boxed cereal nor toast meet these criteria.

Perhaps I have waxed too full on the subject of oats. Perhaps I am using oats, the researching recipes for, baking with, and eating of, as a way of focusing my heartbreak at not providing adequate supplies of breast milk to the babies. (You think?...)

But whatever, they're good for you.

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