...or maybe it's a healthy love, instead? I'm referring to my feelings towards one of my favorite foods, oats. It can't be unhealthy to eat several servings of something so good for you a day, can it? Nawwww.....
Anyway, I've been wandering the internet, as is my wont, lately. I came across a site by a wonderful young woman named Katie, Chocolate Covered Katie . Turns out she loves oatmeal as much (probably more!) than I do. But more important, she's far more creative with it than I am. While I've played with flavoring for traditionally prepared oatmeal before, I'd never tried making boatmeal (that's her nonce word for "baked oatmeal") before!
One thing I should note about living in Japan: the standard Japanese kitchen does NOT have an oven. This is due to the fact that standard Japanese cooking does not require an oven. Baked goods are generally considered "youshoku" (western cuisine).
However, I do have a sort of toaster/convection oven (and a microwave I heartily abuse). Studying Katie's recipe for oatmeal cakes, I decided that it was worth trying in my weeny lil' non-oven.
Came out quite well, methinks (^.^)
Anyway, I've been wandering the internet, as is my wont, lately. I came across a site by a wonderful young woman named Katie, Chocolate Covered Katie . Turns out she loves oatmeal as much (probably more!) than I do. But more important, she's far more creative with it than I am. While I've played with flavoring for traditionally prepared oatmeal before, I'd never tried making boatmeal (that's her nonce word for "baked oatmeal") before!
One thing I should note about living in Japan: the standard Japanese kitchen does NOT have an oven. This is due to the fact that standard Japanese cooking does not require an oven. Baked goods are generally considered "youshoku" (western cuisine).
However, I do have a sort of toaster/convection oven (and a microwave I heartily abuse). Studying Katie's recipe for oatmeal cakes, I decided that it was worth trying in my weeny lil' non-oven.
Came out quite well, methinks (^.^)
The first one I made. I put chocolate chips in this one and baked it in a (very tiny) cake pan, so it was round. Tasty.
This one I made with the addition of cocoa powder instead of chocolate chips, and baked in a mini-loaf pan. It was like a super chewy gingerbread. It would have tasted more like a brownie if I'd used a.) more cocoa, and b.) less cinnamon. But hey, I like gingerbread. So nyeah.
So there ya go. A dash of Japanese cooking culture, and a liberal dose of my own culinary experimentation. I plan to repeat this recipe maaaany many times. It needs to be perfected, doncha know.
Update: So... yeah. I made it a couple more times. Here's the results, heh.
A snickerdoodle one. Flavored with cinnamon sugar and butter.
And a savory version. The top layer is tomato-flavored, and the bottom layer has cheese in it. It tasted like a super dense, delicious breakfast biscuit or muffin. Yummeh.
Oh my gosh! Love this post so much :).
ReplyDeleteAnd it's awesome you live in Japan... I grew up there and will always love it. The people are so nice!!! And everything's so cute!
Also, I love your savory oatmeal idea... I've been meaning to try a savory boatmeal too!
Happy Sunday, sweetie!