I am in the middle of a self-inflicted grocery store strike. It will probably end in the next couple days, but I’m holding out as long as possible.
It’s not that I actually need a strike right now. I still have plenty of money in the grocery envelope. But I hate my end-of-the-month pattern of just scraping by. This time around, I decided to shake things up by being all scroogy in the middle of the month. Because being scroogy out of scrooginess’ sake is so much more fun than being scroogy out of desperation. So instead of use the money up, I’m using all the food (I already have) up.
Why is it that something so logical is so hard to comprehend and then do?
Also, it’s kind of crazy how I feel like I’m out of so many things (and have the mile-long grocery list to prove it) and yet still have so much food on my shelves.
(In the last four sentences I said “so” six times. I need an intervention.)
I’m being methodical in my stockpile elimination game. I try to spread out the store-only specialties like tortilla chips, cheese, and cereal with the made-from-scratch and daily-grind foods like tomato soup, pancakes, and frozen veggies and fruits. (We have made emergency runs for milk, butter, and the like.)
But no matter my best efforts, the inevitable is happening: we’re running out of certain items. We’re low on decaf coffee and almonds, we’re out of fresh fruits and veggies, and all that remains of the breakfast cereal is the tail end of a bag of Life.
To string the Life along a little longer, I’ve been upping my breakfast game. This morning was eggs and toast. Yesterday was farmer boy pancakes. And two days before that was baked oatmeal.
But not our regular baked oatmeal! No, this baked oatmeal is my latest favorite. It’s less sweet, and it calls for a cup of sour cream (which is useful when I’m buying sour cream in giant tubs so big a baby could swim in them). Plus, the recipe calls for a couple cups of frozen berries and we have scads of red raspberries in the freezer. It’s a great way to get my kids to eat more fruit. (And for the first time ever, not a single child turned up a nose at the added fruit, yay!)
Sour Cream and Berry Baked Oatmeal
Adapted from Camille over at Flowers In His Garden.
Note from June 27, 2015: I subbed out the fresh berries for ½ cup each dried blueberries and dried cranberries. So good.
3 cups rolled oats
½ cup brown sugar
2 teaspoons baking powder
¾ teaspoon salt
2 tablespoons butter, melted
1 cup sour cream
2 eggs, beaten
2 teaspoons vanilla
1¼ cups milk
2 cups frozen berries
demerara sugar, optional
The night before:
In a small bowl, mix together the oats, sugar, baking powder, and salt. Cover tightly and set aside.
In another bowl, melt the butter. Whisk in the sour cream, eggs, vanilla, and milk. Cover and store in the fridge.
In the morning:
Whisk the dry and wet ingredients together. Fold in the frozen berries. Pour the batter into a greased 9×13 pan, sprinkle with demerara sugar, and bake at 350 degrees for 25-35 minutes. Serve warm, with milk.
This same time, years previous: about a picture, Gretchen’s green chili, to meet you, curried lentils, ode to the titty fairy, and Nana’s anise biscotti.
This is delicious!! I've made it weekly since you posted, with whatever combination of creamy dairy is in the fridge (typically half sour cream and half plain yogurt, though I've also tried half cottage cheese as well as all yogurt) – all good! My question is, what do you think of mixing everything the night before and setting the dish in the fridge to be popped into the oven in the morning? Soaked & Baked Oatmeal. Would that work?
So sorry, Kate! Just seeing your question now. I have never mixed the two together the night before because I'm afraid that the baking powder will go kaputz. But maybe that doesn't really matter? I like the idea of it being soaked over night… (I wouldn't add the fruit until the morning, though).
I want you to imagine Jupiter. The planet, not the Roman god. Imagine it filled with all the hate in the universe. That about sums up my feelings about oatmeal. However, I looooved this dish. We had it for dinner along with 2 lb of bacon. Even my son who never tries anything new took a few bites.
And I used quick oats, not rolled. The wet didn't soak into the dry before baking. Maybe it was supposed to be better merged.
The wet and the dry don't really mix well. The batter is quite runny around the oats.
Is it supposed to rise?
Not really. It slightly lightens, though. Does it taste okay?
Oh it was simply delicious. Blueberries from Trader Joe's, way better than Costco's bberries, and a little molasses added because there's no brown sugar in these here cupboards.
Made it this morning with whole milk yogurt instead of sour cream and it worked great. Forgot the Demerara sugar on top and wished for a bit more sweetness so I had it with maple syrup drizzled on top. Delicious!
Your recipe sounds delish. And child approved. I'll stretch what I have if only to avoid grocery shopping. Right now I'm focused on using items in the pantry that are near/passed their due date. Ditto for the garden veg in the freezer. Hate wasting anything, esp. since prices have taken a noticeable jump.
I am honoured that you posted a recipe that you found over at my place! It's usually the other way 'round. I am so glad you all enjoyed it. It's my new favourite, too. Have a great weekend. Hugs, Camille
I do this, too – setting up the wet and the dry ingredients before I go to bed, so I can stumble into the kitchen in the morning and get something in the oven quickly. I would try this recipe, but that would necessitate going to the store for sour cream. What else do you use sour cream for?
Sour cream for EVERYTHING. We eat lots of beans and rice, and we dollop sour cream on them. Or with our refried beans. Or in sausage gravy. Or as a soup garnish. And I used a crazy amount in the cheesecake I made for tonight's meeting…
Sour cream is great on almost anything.
I have made so many of your recipes and they all work and they are all good. thanks. Mary in Cincinnati