Donny & I don’t get a ton of time to sit down and watch TV but occasionally we will. Recently I’ve been into the show How To Get Away With Murder. Have you seen it? It is on ABC, but the first season is on Netflix. It stars Viola Davis and I guess originally came out in 2014.
There is a lot going on and they go back and forth from current times, to things that happened months and weeks beforehand. If you’ve seen it then you know what I’m talking about, but they give you bits and pieces of what is happening yet won’t give the whole story. You learn a little more about the situation as you watch.
I like that format because it is mystery-like. It is similar to Jodi Picoult’s style of writing. It keeps me very engaged because I have to know what is going to happen!
I don’t recognize very many characters (Viola Davis is the lead character) but there are two people from Orange is the New Black. Matt McGorry (who plays John Bennett, one of the guards) has a big role and then I just noticed Alysia Reiner (she plays Natalie Figueroa, or Fig the Assistant Warden) makes an appearance as well. I wouldn’t be surprised if she is in a few more episodes. Other than those two and Viola Davis I’m not familiar with any of the other cast members.
So a couple weeks ago I posted a recipe for Pear & Pomegranate Steel Cut Oats. They were made in the slow cooker which I loved because it made meal-prep super easy. Well another way to make a large batch of oatmeal is to bake it! This particular recipe makes six servings – one for each weekday plus an additional one for the weekend or a week night (sometimes I legitimately each oats twice in one day).
I have been trying to use fresh ginger in recipes lately because it is really good for you. I don’t love ginger. I sometimes don’t even like ginger. I can take in small doses mixed with other flavors, for instance this Apple Blueberry Ginger Oatmeal.
Crysallized ginger, no way. Fresh sliced ginger like they serve at sushi restaurants? Absolutely not. Small amounts of fresh ginger grated and mixed with apples and blueberries…. now we are getting somewhere.
Just this last week I made a pumpkin baked oatmeal with some leftover pumpkin puree that I had in the fridge. I added protein powder to that baked oatmeal recipe, but not this one. I like it both ways honestly. I also enjoy mixing some vanilla or cinnamon protein powder with water or milk and then pouring it over the baked oatmeal…. delish! If you need a little extra protein mixed in throughout the day then try one of those options.
- 2 cups rolled oats
- 2 apples, peeled, cored, and chopped
- 1 cup blueberries
- 1/4 cup coconut sugar
- 2 1/2 cup unsweetened cashew milk
- 2 egg whites
- 1 Tbsp grass-fed butter, melted
- 2 tsp fresh ginger, grated
- 1 tsp vanilla
- 1 tsp baking powder
- 1/4 tsp salt
- Preheat oven to 350 degrees. Coat an 8x8 glass baking dish with cooking spray.
- In a large mixing bowl combine oats, coconut sugar, baking powder, and salt.
- In a medium mixing bowl combine the cashew milk, egg whites, butter, ginger, and vanilla. Whisk until well combined.
- Add wet ingredients to the dry ingredients and stir until well combined. Add blueberries, saving some for the top.
- Place apples evenly in the baking dish.
- Pour the oat mixture over the apples and evenly distribute. Top with remaining blueberries.
- Bake for 35 minutes or until a toothpick is inserted and comes out clean.
- Cashew milk can be replaced with almond milk or any other milk you have on hand.
- Store leftovers in an airtight container in the fridge for up to one week.
