Happy weekend! Can you believe it's already July 30?! I managed to wake up rather early today (probably because I fell asleep watching TV at about 10:45pm last night), so decided to get a little crazy with my morning meal. It's Saturday, after all. I didn't quite have all of the ingredients necessary, or the right quantities, but I more or less made a mini version of the baked oatmeal from Angela Liddon's Oh She Glows Cookbook. Since we were already getting wild, Andrew grabbed a container of Anita's Creamline Coconut Yogurt to top the oatmeal off, because while it's a little on the pricey side, the creamy, coconutty goodness is well worth it.
I don't really have a recipe for this one, since I kind of made it up as I went along. Here's a blog post with the original recipe, which uses apples and pears. In the notes, Angela suggests a variation with blueberries and bananas in place of the apples and pears. My banana was pretty ripe, so I also cut back on the sugar (and didn't add maple syrup, since I was out), used pecans instead of walnuts, and left out the applesauce. Then divided everything in half to fit my tiny casserole, and added some shredded coconut and a tablespoon of coconut oil to bring the whole thing together.
It was still tender, moist, and sweet, even without the missing sweetener, like a gooey, blueberry muffin.