Last weekend, like many weekends, Greg and I visited the Dallas farmers market. The market is split between two sheds and one building. One of the sheds is dedicated to local farmers selling their goods and the other shed houses non local produce. The indoor building is comprised mostly of restaurants and people selling baked goods.
Unfortunately, this time of year has very few in season fruits and vegetables. This meant many of the local farmers weren’t there, and the ones that were, were selling beets, potatoes and turnips. I love root vegetables, don’t get me wrong, but I am really starting to crave fresh spring and summer produce. My sweet tooth always seems stronger in the winter, and citrus fruits are just not cutting it!
Thankfully, one thing that is always in season is Texas honey. We test tasted several varieties of honey including blackberry, orange blossom, clover and of course wildflower. It was so interesting to taste the difference between each variety. Greg preferred the citrus undertones of the orange blossom one and I found the spiciness of the clover honey odd yet appealing. We both agreed the blackberry honey tasted the most like traditional honey. After some discussion we decided on the wildflower honey. It had the sweetness of the blackberry variety with a slight spiciness similar to the clover. It also had a beautiful floral undertone which was the taste of spring I’ve been yearning for. We purchased a large container of creamed wildflower honey and were on our way.
Recently, I’ve been experimenting with oatmeal. Typically I have a hard time eating breakfast in the morning but have decided to force myself into the habit. I love oatmeal in cookies, crumbles and cakes but I have to be in the right mood for simple oatmeal. It is the creamy texture that rarely appeals to me early in the morning. I’ve recently discovered baked oatmeal, and I have to say, it completely changed the way I look at this breakfast food. It’s like eating cake for breakfast!
These mini oatmeal ‘cakes’ are the perfect thing for a busy morning. You can make them ahead and store them in the fridge for several days. You could also freeze them so they last for months. They are just as portable as a granola bar but they taste so much better. Oh, and did I mention they are healthy and nearly fat free?
If I’m not running out the door, I like to add a dollop of greek yogurt, a drizzle of honey and a few extra pistachios. This recipe could also be made vegan by replacing the honey with maple syrup.
- 1 cup rolled oats (not instant)
- 2 Tbsp. creamed wildflower honey (or maple syrup, to make vegan)
- ½ cup applesauce
- ½ cup fat free milk (or dairy free milk, to make vegan)
- ½ cup fresh raspberries
- ½ Tsp. vanilla extract
- ¼ cup pistachios
Preheat oven to 375
Combine all ingredients in a medium bowl.
Spray a muffin tin with cooking oil. Fill the tin to the top with oats. It should make about six oatmeal cakes.
Bake uncovered for 20 minutes. For a light crust, broil for an additional 3-5 minutes until lightly browned.
Serve on it’s own or with fresh fruit, yogurt, or milk.