This past weekend I went snowboarding. For my first time. I've never been skiing either. Basically I'm the most inept Canadian ever (good thing I know how to make nanaimo bars!). I didn't even know how the shoes worked in the board. Rookie move, eh?
Luckily I had the most amazing and patient teacher (bonus points: he also happens to be a total babe), so I didn't sustain any major injuries. In fact, I passed my personal expectations and made it down a few slopes. Perhaps I didn't do any special (read: basic) turns, and perhaps I fell down so much that I have a black bruise the size of an orange on my bum, but in the end, I deem this first snowboarding experience a success!
When you ski or snowboard in France (perhaps it is like this everywhere? Enlighten me please!?) you eat big. I'm talking cheese on cheese on potatoes on cheese baked with cheese on top and with a side of potatoes. (Definitely not vegan friendly!)
Despite enjoying ever bite of this cuisine, this week I've been indulging in salads and soups for lunch and dinner, and made this wholesome baked oatmeal for my breakfasts. It's full of sunshine-y foods like coconut milk, dried pineapple, goji berries, and brazil nuts. Even if you're not in cheese-recovery mode, this is a simple, delicious, and HEALTHY breakfast that's perfect for winter.
Tropical baked oatmeal - what you need:
- 1 2/3 cups oat flakes (make sure it is gluten free if you want a GF version of this oatmeal)
- 1 tablespoon flax seeds
- 1 tablespoon chia seeds
- 1/4 cup chopped brazil nuts
- 1/2 cup chopped dried pineapple
- 2 tablespoons goji berries
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup maple syrup
- 1 2/3 cups coconut milk (this was equal to a 400mL can of coconut milk, or approximately 13.5 ounces)
+ coconut oil for coating the baking dish (you can use butter or another type of oil here, too.)
Tropical baked oatmeal - what you do:
Preheat your oven to 180 degrees celsius (350 F).
Grease (using coconut oil) an 8x10 inch (20 x 25 cm) baking dish.
Directly in the baking dish add all of the ingredients except for the maple syrup and coconut milk. Stir them together.
Add the maple syrup and coconut milk, and gently fold over the ingredients to make sure that the dry ingredients are blended with the coconut milk.
Bake for 30 - 35 minutes until the oatmeal is slightly crispy on the outside.
Serve warm if you can, but this oatmeal stays great in the fridge for a few days for easy breakfasts.
I am loving this dish because every time that I go to Montreal I stock up on Nature's Path oatmeal (THE BEST instant oatmeal!). I just ran out over here in Paris, so I need to keep my oatmeal supplies going. This makes anywhere from 3 to 5 servings of oatmeal -depending on how hungry you are - so one batch can last me the entire working week.
Ahem, and let's be real about this "detoxing" thing... I'm going for wine and veggie burgers tonight.
Baking soundtrack - tunes to inspire your inner baker:
He has a lovely voice... I've heard a few songs before, but this George Ezra song is really beautiful!