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Baked Oatmeal
I got my love of oatmeal from my mom. Growing up, she would cook a big pot of oatmeal for breakfast, then ladle us generous bowlfuls of it. I remember leaning over my bowl and inhaling the warm fragrance of oats, steaming hot and creamy, studded with raisins and flecks of cinnamon, and topped with a drizzle of honey and a splash of milk. To this day, whenever I make a bowl of oatmeal with honey on top, it takes me back to my early childhood. It was a go-to breakfast for us, and it’s one of those classics that never gets old. That said, one of the best things…
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German Pancakes
Also referred to as “Dutch baby pancakes,” “puffed oven pancakes,” or even “oversized popovers,” all I know is that whatever you call them, they taste incredible. Apparently these were first created in the United States by Pennsylvania Dutch settlers, and fortunately the tradition continued from there. They’re light, buttery, not too sweet, and entirely delicious. They’re leavened with eggs, so they rise tall and golden in the oven, then after baking, they collapse into a perfect “bowl” for holding your toppings. These have been a family breakfast hit for as long as I can remember, and I make them often for my own kids now too. My Dad (who grew…
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Swedish Oatmeal
Sweet, creamy Swedish Oatmeal. This is the stuff of my childhood dreams. I grew up eating this dish and hearing my mother tell stories about our Swedish ancestors who used to eat it too. I would imagine them as children in the Swedish countryside more than a hundred years earlier waking up in the morning and having this for breakfast with fresh-picked blueberries and milk from the cow in the barn out back. Of course, I have no idea how close my childhood imaginings came to approximating the truth of this idyllic image, but like many old family stories, this had become the stuff of lore. At least I was…
