Last week I was running a bit behind on time and had to hustle out the door to pick up Older Son from school. I was carrying my two ton toddler on my hip and ran down the stairs through the hallway and FWAP!
I kicked a watermelon.
Yes I’m serious. Not lightly, and not a cute stumble. I flat out top-foot punted that sucker like a soccer pro in a World Cup final.
Also, running with babies gives you a major blind spot.
I wanted to cuss and smash it Gallagher style, but while blinking back tears and checking out my Starburst pink foot and mangled toes, I calmly suggested to my toddler that we bought way too much fruit at the fruit market that morning and neglected to slug the watermelon up the stairs. My bad.
Too much fruit indeed. Throughout the week, we were loaded with a variety of berries, watermelon, cantaloupe, honeydew, apples, pears, nectarines, and cherries. Plus vegetables. I love it all, but too much produce can create a feeling of urgency and indecision at mealtime because it can’t go to waste, so OMIGOSH WHAT DO WE EAT FIRST? I have a tiny grudge against this watermelon, so we ate that the same day.
By the weekend we were left with three sad nectarines and about a cup of blueberries. Determined to use them up, I decided to grab what I could out of the baking cabinet and throw together baked oatmeal for breakfast the next day. Best decision I ever made.
I mixed some dry ingredients, mixed some wet, poured the wet into the dry, folded in fruit, sprinkled some nuts, then baked.
When I pulled it out of the oven, it looked like it came out of a magazine and smelled like sweet Southern comfort. The blueberries burst just right, and the sweet nectarines seemed to melt into the spiced oatmeal. The pecans were a nutty crunch on top, and it was so satisfying that Dear Husband and I ate some for a late night snack before bed.
The combination of blueberries and nectarines is stellar, but it is also delicious with peaches and raspberries or a variety of berries. In fact, I made it again this week with blueberries, raspberries, and blackberries. Amazing.
Notes: use old fashioned oats here. They’re chewy and keep their structure during baking. For milk, I used what we had (whole), but if we had 2% available I would have used that. As far as blueberries, you can definitely use frozen, just fold them in at the end without thawing.
After our family devoured this oatmeal with some yogurt the next morning, got ourselves ready and headed out the door, I looked around the kitchen, smirked, and noticed the empty fruit bowl.
Too much fruit? Never. Better check the hallway though.
- 3 c old fashioned oats
- 1/2 c brown sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 eggs
- 1 1/4 c milk
- 1/2 c applesauce
- 1 1/2 tsp vanilla
- 3 nectarines, diced
- 1 c blueberries, fresh or frozen
- 1/2 c pecans, chopped
Preheat oven to 350F.
In a large bowl, whisk together dry ingredients.
In a medium bowl, mix wet ingredients together.
Pour wet ingredients into the dry ingredients, stir to combine, and set aside while you dice the nectarines.
Fold the diced nectarines and blueberries into the batter.
Pour into a 2 qt or 9x9 casserole dish sprayed with nonstick spray.
Sprinkle pecans on top, and bake for 35-45 min until the top is golden brown and the middle is set.
Let cool until warm, and serve. You can also let it cool and put it in the fridge for breakfast.