For my part of the deal I said I would prepare all of the food for the trip. The night before we left I spent a few hours in the kitchen and busted out finished meals we could travel with/could be eaten warm or cold. We weren't even sure if we could have a fire until we got there so we didn't want to pack a bunch of cooking equipment for no reason. Dinner was a Broccoli & Pesto Orzo. Lunch, a Green Bean & Quinoa Salad. And last but (obviously) not least... breakfast! We had to borrow our neighbor's cast iron skillet to make it happen, but this Baked Blueberry Oatmeal turned out great, and was a perfect start to our 34°F morning.
"Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen"
2 cups rolled oats
2 cups blueberries, or mixed berries
1/3 cup maple syrup, plus more for serving
1 teaspoon aluminum-free baking powder
1 teaspoons ground cinnamon
1/2 teaspoon fine-grain sea salt
1 1/2 cups milk
2 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons pure vanilla extract
1 cup toasted chopped almonds
1/4 cup Turbinado sugar
1 | Preheat the oven to 375°F. Butter an 8 inch baking dish. Place the berries in a layer at the bottom of the baking dish.
2 | Mix the oats, cinnamon, baking powder and salt in a bowl. Sprinkle the dry mix on top of the blueberries.
3 | Mix the milk, butter, maple and vanilla together. Pour the liquid on top of the oats. Let it seep through to the bottom. Sprinkle a handful of fresh berries on top and bake on the middle rack for 25-30 minutes until the liquid is absorbed and the top is just browned. Sprinkle the top with the toasted almonds and Turbinado sugar.