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We have a rhythm

June is six months old. She has two teeth, monstrous thighs, and is my favorite person in the world. Totally predictable, I know, but I really never thought I would say that about someone who spends most of the day drooling and pulling my hair.  Sometimes she looks at me tenderly, places a dimpled hand on either side of my face, and then lunges forward, giggling, and savagely bites my nose.  She suits me so well.  Really, she’s perfect for me.  We have a rhythm.

I sent my revised manuscript to my editor in the final days of February. A few days later, we lost our manager at Delancey and Essex. Though losing a staff member always makes me and Brandon feel mopey for a while, the timing was eerily right.  I hadn’t been involved in the day-to-day operation of the restaurants since last summer, shortly before June was born, but suddenly, with the book out the door, I had some time on my hands. And anyway, I’m not very good at not having a project. So I’m back to managing Delancey and Essex. My job isn’t the kind of thing that most people fantasize about when they think about opening a restaurant; it doesn’t involve a chef’s coat, gleaming copper pots, copious booze, or anything that could remotely be described as badass.  I do payroll, front-of-house scheduling, organizing, filing, e-mail tending, and polite whip-cracking.  I don’t know what’s wrong with me, but I like it. I like the quiet aspect of it, the behind-the-scenes-ness of it, the tangibility of it, the fact that I get to make things work better.  It brings a kind of satisfaction that’s very different from writing.

So the days are full. I’m at the restaurant during the daytime hours on Wednesdays and Fridays, and June and I also stop in most evenings, before she goes to bed. June drools on everyone within a ten-foot radius and, when she’s feeling sporting, lets me dance her along the bar like a marionette.  I know she will see in us the many stresses and frustrations that come with owning a small business, but when I think about her growing up there, in that community, with so many people who care about her and have known her since she was born, I feel glad in a way that I don’t have words for.

In any case, it’s true what they say: there’s never a dull moment.  On Thursday, I got a splinter in my tongue while using chopsticks to eat bibimbap. On Friday, I dreamt that my mother confessed that she doesn’t like my bangs, something I have long suspected. A few nights before that, I read a New Yorker article about Ruth Bader Ginsburg while taking a hot bath. I don’t like to make a big deal of it, but yes, the rumors you’ve heard are real: my lifestyle was the inspiration behind Katy Perry’s hit song "Last Friday Night." Tonight I might throw caution to the wind and mix up the dry ingredients for tomorrow morning’s baked oatmeal.

If you’ve been in a bookstore or on the Internet anytime in the past couple of years, you’ve no doubt heard of Heidi Swanson’s wonderful Super Natural Every Day, and you’ve probably also heard of her wonderful baked oatmeal.  I first tasted it shortly after Heidi’s book came out, when Jess came to visit and made a batch, and then Lecia brought some over one morning when we met for a walk, and now, for the past few months, I’ve been making it nearly every other week.  Maybe you’ve been making it, too, but I wanted to mention it, in case you haven’t.  Because you should.

There’s a tiny chance that some of my love for this oatmeal has to do with the fact that I can assemble most of it the night before.  (I am not so great at making a hot breakfast with Tiny Nose-Biter around, or not unless it’s mostly done when I climb out of bed.)  There’s also a tiny chance that I love this recipe because I will eat anything that involves oats.  (The only way I would probably not eat oats is if I found them in my coat pocket, tangled in lint.  Probably.)  But mostly, I love this oatmeal because it pushes all the buttons that I like breakfast to push: it’s sweet but not too sweet and filling but not too filling, and it makes you feel totally virtuous about eating maple syrup and butter.  Plus: the leftovers might be my favorite snack, whether hot, room temperature, or cold.

Happy week! Go forth.

Baked Oatmeal
Adapted from Heidi Swanson’s Super Natural Every Day

I’ve made this oatmeal a few times with walnuts, as described below, but I also like to make it with almonds or pecans, either whole or coarsely chopped. It’s nice to toast the nuts beforehand – and it’s easy: just a few minutes on a sheet pan in a 350°F oven, until they smell fragrant – but I often skip it. No harm done.

I’m a big believer in whole milk, and I think this recipe needs its fat and richness. (I’ve had it with 1% and was disappointed in the result.) Actually, the next time I make this oatmeal, I might try replacing a cup of the milk with coconut milk.  That could be exciting.  I might also throw in a half-cup of unsweetened shredded coconut.  I’ve added coconut before - about a quarter-cup, or 25 grams - and though I can’t say that I was aware of its presence, Brandon and I both agreed that the baked oatmeal was especially good that morning.

As for the fruit, you could use any berry, including frozen ones. I don’t even worry about thawing them first.  I suggest a range of amounts for the berries below, one that’s very berry-y and one that’s less so.

2 cups (200 grams) rolled oats
½ cup (60 g) walnut halves, toasted and chopped
1 teaspoon baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon fine sea salt
¾ to 1 ½ cups (90 to 185 g) blueberries
2 cups (475 ml) whole milk
1/3 cup (80 ml) maple syrup
1 large egg
3 tablespoons (45 grams) unsalted butter, melted and cooled slightly
2 teaspoons vanilla extract

Preheat the oven to 375°F with a rack in the top third of the oven.

In an 8-inch square baking dish, mix together the oats, the nuts, baking powder, cinnamon, and salt. (This part can be done the night before, if you like, to make things easier in the morning.) Scatter the berries evenly over the oat mixture.

In another bowl, whisk together the milk, maple syrup, egg, about half of the butter, and vanilla. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple of thwacks on the countertop to make sure the liquid moves down through the oats.

Bake for 35 to 45 minutes, or until the top is golden and the oat mixture has set. Remove from the oven, and allow to cool for a few minutes. If the remaining butter has solidified, rewarm it slightly; then drizzle it over the top of the oatmeal. Serve.

Yield: about 6 servings


Anonymous dervla said...

June sounds incredible. I love that she drops in on the restaurant nightly. What memories you'll all have! Gotta try this oatmeal, thanks!

6:36 PM, March 24, 2013  
Anonymous betsy said...

Molly, I love so much about this post. But my two favorites are the pics of June and this sentence, "I like the quiet aspect of it, the behind-the-scenes-ness of it, the tangibility of it, the fact that I get to make things work better." For some reason I needed to read that, so thank you. xo

6:40 PM, March 24, 2013  
Blogger Ellen said...

Lovely! I will see if I can get this past my oatmeal-wary daughters. Sometimes they'll accept it, sometimes... they just won't. But I love it.

I actually have the book, but we have a milk sensitivity and it hadn't occurred to me to use coconut milk, which is ridiculous because I use it in everything else. Worth a go!

6:46 PM, March 24, 2013  
Anonymous Peggy said...

Ahhh...the rhythm. It does take a few months to work that out with a new baby. Glad you're there, makes motherhood much easier! The baked oatmeal looks wonderful. I think I'll find out tomorrow morning! Thanks!

7:01 PM, March 24, 2013  
Blogger Emily said...

yum! I'll be mixing dry goods tonight and baking in the morning! Thank you :-) (I'm jealous of your delancy/essex village. That kind of love is special, indeed. I'm also jealous of her teeth! Walter is almost 8 months and they're still just below the surface, taunting us. ;-) )

7:03 PM, March 24, 2013  
Anonymous BWL @ Better with Lemon said...

First of all, you're back! You have been missed so much in this part of the world.

Second, baked oatmeal! I can't wait to make it. You've introduced us to so many amazing breakfast foods, you've become a legend among all of our friends who visit. Plus you got us hooked on Cunningham's "The Breakfast Book." For that alone you deserve a small statue in our kitchen :-)

7:04 PM, March 24, 2013  
Blogger Swiss said...

Love that I checked on you the same day you posted and that you still make me smile every times.

7:09 PM, March 24, 2013  
Blogger audrey neal said...

I grew up in western KY, and my grandad owned a seafood restaurant there. It was the only restaurant in this end of the state that served fresh seafood (picked up bimonthly from Mobile AL), and people drove up to 3 hours to come eat there. Running it involved the whole family -- my dad manned the register, my grandmother was head cook, and various aunts and uncles washed dishes, waited tables, and did a lot of the opening/closing work. Any family member who wasn't working was likely sitting at the "Clark" table, located closest to the kitchen. Looking back, it feels like my entire childhood happened within that restaurant, and I can't imagine anything better. Here's hoping sweet Jane will have those same kinds of memories. Thanks for sending me down memory lane, Molly -- your writing always does that for me and makes me so grateful to read your words.

7:23 PM, March 24, 2013  
Anonymous Eva said...

I've never had baked oatmeal so it's probably about time I tried it. But what I really want to say is 'How cute is this baby!!'

7:26 PM, March 24, 2013  
Anonymous DessertForTwo said...

Love your little nose-biter.

I'm happy you have a project now. It's good to pass the time, and even better that June can be with you.

Yes, I'm afraid everything in Heidi' book is delectable and worth making once a week. We sure are eating well since that book came out, aren't we?


7:28 PM, March 24, 2013  
Blogger Kristen said...

Have been wanting to comment ever since I read your book last summer. Your writing is so personal and beautiful and real. Your recipes make me want to get in the kitchen. And your little one makes me....well, want another one.:)

7:31 PM, March 24, 2013  
Blogger Sara in America said...

I just wrote a comment but I think it might have been deleted accidentally. I said something like: I just started reading your blog even though I've known about it for a few years. It began with my recent foray into Spilled Milk, which I adore. I started at the beginning and am now up to "Spouseless Eating" (hilarious). My dog Roger has been getting longer walks as a result; we burn through 3 episodes per walk it seems. And I've spent hours reading the Orangette archives instead of working on my disseration (eek). All this to say that I enjoyed this post, June is adorable, and please don't ever stop!

8:31 PM, March 24, 2013  
Anonymous Anonymous said...

How can June only be 6 months old?!? It seems as if she has been with us for always. Thanks for the recipe, I'm looking forward to trying it.

8:42 PM, March 24, 2013  
Blogger Michelle Stiles said...

I am delighted in the simple joy of having a rhythm. They come and go, when you have a groove, life is just that much better. I like the link for whole milk - I too am a believer.

8:48 PM, March 24, 2013  
Blogger cookiecrumb said...

I don't give a shit about the oatmeal! I only want to hear about your daughter. More! xxx

10:10 PM, March 24, 2013  
Blogger Valeria said...

I have always thought I was made for desk jobs, the ones who involves only brain activities. And in a way, I am, but I need to counter-balance it with some hands-on work, something that makes me feel accomplished at the end of the day in a more tiresome yet rewarding way. I try to find this balance through writing in my spare time and working as cheesemonger the rest of the day. It is exhausting, sometimes, but I couldn't do otherwise. It fuels both my passions.

As for the baked oatmeal, I have been making it quite often too, twisting the recipe here and there. Like you, I loved the version with shredded coconut (and coconut milk and coconut oil, try it, it's awesome!), and a mix of berries and nuts. The only comment I might have to the recipe is that it doesn't yeld as many servings as it states --at least, not for the couple of hungry people we are in the morning! It's gone in two days maximum. :)

1:00 AM, March 25, 2013  
Blogger thinking of the days said...

What a lovely post! Yes,you and June have developed your rhythm having time and space to yourselves establishing a very personal connection.
...now June is out with you in the big wide world learning to intereact with everyone at the restaurant...and it already looks as she is adoring it!

1:48 AM, March 25, 2013  
Anonymous Pallavi said...

HI I just started reading your blog. I came to know about it for Dianne Jacob's book 'Will Write For Food' as am new blogger. Wow! you are such a beautiful writer and your daughter is really adorable. The baked oats recipe is really good and I love oats too, I am surely gonna try it for tomorrow's breakfast. I had a question if it can make it without egg?

2:30 AM, March 25, 2013  
Anonymous ami@naivecookcooks said...

Lovely writing as always!!

2:45 AM, March 25, 2013  
Blogger Ileana said...

The idea of her growing up around your community at Delancey and Essex is so sweet. :)

4:18 AM, March 25, 2013  
Blogger Ariana Mullins said...

I love what you said about June seeing the stresses of her parents being restaurant owners, but that being balanced by the warmth of growing up in such a close and loving community. That is wonderful.

4:47 AM, March 25, 2013  
Anonymous Lucy said...

Every couple weeks when a new post pops up here, it feels like such a special treat, and kind of makes my day. I'm so so SO glad you've kept on with us despite the fullness of your off-blog life. Especially because it means we get to see pics of that cutie patootie June.

5:00 AM, March 25, 2013  
Blogger Christine said...

Oh, yes, I've been making this since the book came out. Long enough to know that it's also delicious with coconut milk and raspberries (or peaches).

June is a dolly.

5:50 AM, March 25, 2013  
Anonymous Christine M. said...


The oatmeal looks very nice, too.

5:59 AM, March 25, 2013  
OpenID windycityvegan said...

Oh, I love this recipe! I was lucky enough to test a few recipes for Heidi's book before it came out, and this one was an immediate hit with my family. I agree, it definitely benefits from a rich, high fat milk - I always make it with full fat coconut milk.

Also, you must make the macaroon tart! When berries are in season on my farm, I make this at least once a week.

6:11 AM, March 25, 2013  
Blogger Anna said...

It all sounds wonderful!

6:26 AM, March 25, 2013  
Anonymous Bev Weidner (Bev Cooks) said...

I can't even taaaake how cute she is. that face!

6:30 AM, March 25, 2013  
Anonymous Ginger said...

Your responsibilities of "polite whip-cracking" amused me, Molly. I especially appreciate the reminder that one can get a lot done while being polite. Thank you for that...

As for June and the oatmeal, they are both delicious, in different ways, of course. Thanks for sharing both with us.

6:32 AM, March 25, 2013  
Anonymous amy @southern sweets and eats said...

This post is so beautiful, Molly. I miss the days when my boys were those wonderful, chubby, drooly, nose biters as well. The oatmeal sounds right tasty, too.

6:37 AM, March 25, 2013  
Blogger Margo said...

I like the idea of drizzling melted butter over the top at the end! I'm very loyal to my baked oatmeal recipe and I mix it up entirely the night before, set it in the oven and set the oven to timed bake so it's ready for our busy morning (I call this the night kitchen method). LOVE waking up to hot breakfast.

6:40 AM, March 25, 2013  
Blogger Juan Llorca Belda said...

Hello, just to tell you that I love your blog.
It took time to enjoy each post and would be my pleasure to let me put a link on my blog.
A hug.


7:15 AM, March 25, 2013  
Anonymous Shannon @ moveeatcreate.wordpress.com said...

I love this recipe and I love reading this post! The post absolutely exudes happiness and contentment. Thanks for sharing it with us.

7:53 AM, March 25, 2013  
Blogger Zoomie said...

I love that you celebrate your life, even when it includes drooling, biting, and the stress of managing a restaurant. June is adorable and wonderfully impish.

7:56 AM, March 25, 2013  
Blogger Monica said...

Great to read a post from you and really looking forward to your next book! Your daughter is so adorable!! : )

8:42 AM, March 25, 2013  
OpenID mariniere said...

June is just delicious! Speaking of delicious, I have the baked oatmeal in the oven right now. I cannot wait to dig into it!

9:04 AM, March 25, 2013  
Anonymous ilke said...

I can't imagine all the fun she will have growing up in your business, with you.
And a bigger, more stocked kitchen will come handy, I am sure, when she is at the phase where all she wants to do bang the pots and lids to make some rocking music:)

9:25 AM, March 25, 2013  
Blogger Geralyn Murray said...

I just adore your writing so very much.

9:25 AM, March 25, 2013  
Anonymous meg said...

I love this recipe. It's one of those quietly miraculous recipes--why didn't I, why didn't anyone, think of that?! I hold onto this one for brunches and for my own breakfasts--it keeps nicely in the fridge and lasts all week.

9:47 AM, March 25, 2013  
Blogger Arinna Hicks said...

I love your Bar Baby. And there is one batch of baked oatmeal coming up for a leisurely, Spring Break lunch for my daughter and I. My kind of recipe!

9:47 AM, March 25, 2013  
Anonymous Anonymous said...

Love the baked oatmeal as well. Very different from one cooked on a stove top. Been loving the oatmeal poridge I've been eating lately from April Bloomfield posted via The Wednesday Chef and Food52.

9:48 AM, March 25, 2013  
Anonymous Louise @ Kitchen Fiddler said...

So many things in this post made me smile, Molly! I can't wait for your new book to come out, and I'm always delighted every time I discover a new post on Orangette. Your beautiful writing inspires me in so many different ways. Thanks for posting this soul-satisfying recipe here, not to mention the photos of your adorable baby girl!

9:52 AM, March 25, 2013  
Anonymous Sarah said...

As a small business owner, and a woman expecting her first born at the height of work season this summer, this post made me so excited to face what's coming! Thanks, and keep writing!

9:54 AM, March 25, 2013  
Anonymous wandering educators said...

oh, YUM. i have been looking for something warm and comforting, since we still have SO much snow in Michigan; yet i didn't want fall foods. this is perfect, thank you! and june, oh june. yes. life is good!

10:03 AM, March 25, 2013  
Blogger Jillian said...

You have a way of writing and mentioning the recipe that makes me thing "man ... I wish I had a recipe for ____." And then I look ahead and BAM! that's what the recipe is for. I don't know why this still surprises me after reading your blog for at least 3 years and your book, but it does.

10:17 AM, March 25, 2013  
Blogger Maureen Saringer said...

Eagerly awaiting your next book. Loved the first one, have given it for a gift at least once.

10:26 AM, March 25, 2013  
Blogger ebkriley said...

While oatmeal and I will never be close, I loved the post. Thanks for sharing the pix of your beautiful baby and for the reminder that it is always possible to end up being quite happy doing something we hadn't expected to be doing!

12:23 PM, March 25, 2013  
Anonymous Kasey said...

Woohoo! Happy 6 months, June, and happy 6 months to you, Molly! It sounds like you've got it as together as one can have it...life is rich and full. :)

12:30 PM, March 25, 2013  
Blogger Laura Bear said...

What a fantastic recipe thank you. And what a beautiful daughter!

12:32 PM, March 25, 2013  
Anonymous Kate S. said...

Molly, thanks for sharing another gem with us! After years and years of buying rolled oats I finally convinced myself to try steel-cut just this week, so of course I don't have my trusty rolled friends in the pantry. Do you (or another commenter perhaps) think that steel-cut and rolled are generally interchangeable? I'm willing to just give this recipe a go and see what happens... but if you have a recommendation that'd be great. Thanks!

12:46 PM, March 25, 2013  
Blogger Dana said...

I adore this post!! June is beautiful and so stinkin' cute. I think I would love doing what you're currently doing at the restaurant as well. I'm more of a -behind-the-scenes- kind of gal. Especially if it involves that kind of business. I waitressed from ages 18-27. It can be rough. Congrats on the book!

1:12 PM, March 25, 2013  
Blogger Elizabeth said...

I have a daughter, too, about six weeks younger than yours, and I must tell you how nice it is to hear you say this, especially about the rhythm. We're mid-4-month-sleep-regression, and while it seems to be resolving, it. is. so. hard. I may just have to shut us in the house to enforce naps until it passes. And about the oats, me too! I decided to start buying them at Costco to fuel my addiction.

1:29 PM, March 25, 2013  
Blogger La Petite Aubergine said...

so beautifully written...what a wonderful life and environment for june to grow up in. can't wait to read your next book...and future posts!

1:43 PM, March 25, 2013  
Blogger Shelley in SC said...

Oh, goodness, I do love oatmeal. And now I'm positively craving it and may even make it for dinner at the risk of a full-on teenager boycott!! Too bad . . . I'm running for the rolled oats, blueberries and maple syrup!!

2:38 PM, March 25, 2013  
Blogger Jill said...

I also love that baked oatmeal recipe. I don't have that cookbook of hers, though, so I'm glad you posted the recipe.

I hear what you're saying about raising June in your restaurant "community". That does feel wonderful.

2:41 PM, March 25, 2013  
OpenID girlseeksplace said...

June looks so sweet. I can't wait for your new book.

3:05 PM, March 25, 2013  
Blogger AuntieAllyn said...

REALLY REALLY looking forward to the new book . . . any idea of a publication date yet? And I'm also anxious to get to the grocery store so that I can pick up some whole milk to try this oatmeal recipe . . . sounds so lovely.

June is truly gorgeous. But you know that already!

3:11 PM, March 25, 2013  
Anonymous Juanita said...

Wow! That sounds incredible and I have all the ingredients on hand, except for the milk. Will definitely do this one.
June is too cute for words.

5:12 PM, March 25, 2013  
Anonymous ruthy @ omeletta said...

Always makes my day to open my Reader and find a new Orangette post! this one hit especially close to home- we're opening a restaurant/bar in the coming months as well, and I get all swoony thinking of the memories and interactions our someday kids will have there. Loving the simplicity and quiet happiness in this post today.

5:50 PM, March 25, 2013  
Blogger Margo said...

Kate S, no, the steel-cut oats and rolled oats are NOT interchangeable in this recipe. I have made baked oatmeal with steel-cut oats before and you have to add extra liquid and allow it to soak overnight. THEN it's delicious.

6:03 PM, March 25, 2013  
Anonymous Caroline said...

This sounds fantastic! I like the coconut milk idea. It reminds me of the oatmeal porridgeI "invented" for my son when he started eating oats at about 9 months. Regular oatmeal plus mashed banana plus coconut milk all stirred up. Soooo tasty!

7:49 PM, March 25, 2013  
Blogger Hannah said...

June is such a cutie. What a face on that girl. You know, I've tried this recipe before and wasn't too impressed (unfortunate because I've tried other recipes of Heidi's with great success), but hey, first time's not always a charm. Maybe I'll try it again. Also, whole milk all the way.

7:50 PM, March 25, 2013  
Blogger Erica said...

I saw you and June last Thursday at Delancey and couldn't believe how adorable she looked.
my sister and I spent our teenage n early 20's working in the family deli and coffee shop. We look back with fond memories. The shops became large part of why we are so close as family. June will no doubt love her childhood memory growing up in such a lovely, meaningful place.

10:23 PM, March 25, 2013  
Anonymous Maureen said...

There is nothing in this world better than baby fingers on your face. Enjoy every minute of it. Motherhood, you're doing it right.

2:16 AM, March 26, 2013  
Anonymous Jeff @ Cheeseburger said...

June looks so adorable! It's nice to live in a kind of close knit community.

2:23 AM, March 26, 2013  
Blogger Zulejka said...

I know I've said that before, but I just love love love your writing. And June!She so adorable! My little one doest that to, nose biting, I mean. I haven't tried this baked oatmeal, even though I have tried many recipes from Heidi's book, and even thoug I also love oats as much as you do. I think we could be best of freinds, eating anything oat-based and talking about our last friday nights, had we any chance of meeting in person:) also, our little ones.:)

4:31 AM, March 26, 2013  
Anonymous Ariel D said...

What a beautiful baby! She is lucky to have a mom who cares so much. And who cooks so well, that baked oatmeal looks amazing. Do you think it would work with buckwheat? I read in Health on Your Plate that buckwheat can be prepared similar to oatmeal as a breakfast cereal, so I wonder if it would bake similarly too. In any case, I can't wait to try it :)

5:21 AM, March 26, 2013  
Blogger Bobbi said...

Molly ~ how wonderful! 6 months old and drooling! What could be better!
I love this recipe but not being a big fan of milk either whole or otherwise, I think that I will try this with almond milk!
Enjoy June!

7:10 AM, March 26, 2013  
Anonymous Christine said...

June looks so much like you in the second photo (the one of her on the counter). She's absolutely beautiful! and this baked oatmeal sounds absolutely delicious - I don't know why I delayed so long.

8:41 AM, March 26, 2013  
Blogger Kate said...

Lovely. Do you have a nice babysitter watching the perfect June while you are working? It makes all the difference (my son Conrad is six months older than June, and I'd like to picture them as friends, if you still lived in NYC!).

I teared up thinking about her growing up in that community. It is going to be so special and fun for her. And you!

9:58 AM, March 26, 2013  
OpenID curlygirlpress said...

Aren't babies fun! Forrest is almost 8 months old now - I fondly remember 6 months - and he get's more fun every day. Don't tell my husband, but I think baby is my favorite person in the world, too. Thanks for the oatmeal recipe!

10:55 AM, March 26, 2013  
Anonymous Bérangère said...

This was nice to read and brought back sweet memories. Since I sort of had a lunch for breakfast I thought it was fitting to make a breakfast for lunch and started right after reading this post. My 3 yrs old toddler and I needed something to eat before her afternoon nap and we were looking forward to try it. The thing is, toddlers are unpredictable. I had some great cooking days with her but today was not one of them. Scattered walnut shells everywhere got mixed in with the nuts. Managed to painfully sort them out only to burn them. Grumpily cracked open more nuts and carefully watched them roast while toddler saw this as a good time to make a mess elsewhere. Maple syrup in hair, hands, shirt, chair and floor (sent me a bit over the edge). Once the mess cleaned up eggs and last of milk got spilled (my fault) so had to compensate with some old cream and just for fun the computer crashed mid recipe so I improvised only to realize I had to use just half of the melted butter and pour the liquids slowly, not stir. 2 meltdowns in between (one was mine) I finally managed to put it in the oven. 2hours and 35 minutes later! Haha! Just one of those days. Looking forward to try it but I'm so fried. Smart thinking with prepping this the night before. I'm going for a nap now.

11:24 AM, March 26, 2013  
Blogger Laura said...

Thanks for the recipe and the book referral. I'm a fan of whole foods, real foods, unprocessed foods, etc. as well. Hadn't heard of this book but now I'm going to rush right out and buy it!

11:29 AM, March 26, 2013  
Anonymous Millicent said...

This sounds like a hearty, tasty breakfast. Must try it. Oh and June looks just like you! Beautiful. Thanks for writing. We've all missed you.

1:37 PM, March 26, 2013  
Blogger Denise | Chez Danisse said...

Made some this morning. My pantry necessitated using almond milk and brown sugar, but it was still wonderful.

1:38 PM, March 26, 2013  
Anonymous Maine said...

Your first paragraph made me laugh out loud. I remember having the very same feelings with Tucker. They don't go away. Love reading about June. She is gorgeous. Thank you for this posting, its one of my favorites.

10:31 PM, March 26, 2013  
Blogger Missus Wookie said...

Thank you for this - was just thinking I needed to use up some oats and was thinking of breakfast.

Your descriptions of June as such a sweet baby but looking forward to her growing up in a small business chimed, I've so enjoyed that aspect of parenting and running a business. I too like the behind the scenes aspects best, so thanks for that phrase :)

1:48 AM, March 27, 2013  
Blogger AuntieAllyn said...

OMG, I just ate this for breakfast this morning and loved it!!! I threw in a small handful of (sweetened) coconut and some fresh raspberries. Now I have a tasty leftover breakfast for another three days!

5:06 AM, March 27, 2013  
Anonymous molly said...

Hey Molly,

I keep thinking this silently, to myself, and realize I ought to just shout it out loud: I think you three are getting along fabulously--unexpected early months, lost managers, crazy-nose-biting and all. Dull really doesn't enter into it; never did. Rhythm is so much better than monotone anyway, no?


7:13 AM, March 27, 2013  
Anonymous Anonymous said...

June is so joyful -- both in name, and in spirit! I am reminded of an article in the NYT (I think) about a restaurant (probably Brooklyn) where the back office had also served as a playroom and eventual homework room for the owner's family as it grew -- I think perhaps you are on a similar path!

4:59 PM, March 27, 2013  
Anonymous Alan said...

I love oatmeal in the morning but I admit I usually use instant due to being in a rush. This is so much more sophisticated I will have to give it a try.
Glad you found your rhythm, from 6 months on it all about milestones and they are all great, cherish them!

4:25 AM, March 28, 2013  
Anonymous Toast and Butter said...

Hi Molly, being a Brit, I'm not sure I quite understand this oatmeal recipe - is it to eat as a dessert, or for breakfast on its own? Would you eat it with yoghurt or milk, would it be dry on its own? Or is it more like a flapjack? Sorry to sound obtuse! Anne

7:14 AM, March 28, 2013  
Blogger Chelle said...

I rediscovered your blog yesterday after being away for awhile and had to try this recipe. I only had muesli so I used that and threw in a handful of currents as well. It is the most delicious breakfast I've made in quite some time.

Thank you!

8:48 AM, March 28, 2013  
Anonymous Amy said...

I love this recipe, too. I wonder what would happen if you added the liquid ingredients and assembled the whole thing the night before? Would it be a mushy mess or something more sublime with the oats soaking and softening in the fridge? Like a strata and so much less work in the morning.

1:19 PM, March 29, 2013  
Blogger Molly said...

Hi, all!

Pallavi, I'm afraid that it won't have the same texture without the egg. The egg and milk form a custard, and while the baked oatmeal isn't particularly custardy, per se, I think leaving out the egg would mean that the texture would be different. Did you try it? I'd love to hear how it worked out.

Kate S., steel-cut oats and rolled oats are not directly interchangeable, no. I'm glad Margo weighed in! Her suggestion is great.

AuntieAllyn, I don't have a pub date quite yet. I imagine it's still a while away, though, since I was so late in finishing the manuscript. [Sob.] I'll keep you posted as I hear more from my editor...

Ariel D, I don't have much experience with buckwheat - only with buckwheat flour - so I'm no help. Sorry!

Kate, we do have a couple of lovely sitters, yes - one who comes on Wednesday and one who comes on Friday. June loves them, and I'm so grateful!

Toast and Butter, let's see... it's intended to be eaten for breakfast, and it's much less sweet than a flapjack. It's fairly firm, but you'll want to eat it from a bowl with a spoon, not out of hand. You could definitely top it with a spoonful of yogurt or a splash of milk, but it doesn't necessarily need it. I hope that helps!

Amy, I think it's worth trying! I can't imagine it would be bad - and maybe even nicer. Creamier, maybe...

7:35 PM, March 29, 2013  
Blogger Qiana Di Bari said...

Thanks for sharing. With a two year old and a restaurant with my husband, you have articulated so clearly what is so hard to express in the chaos of juggling it all. Good read & good recipe.

8:34 PM, March 29, 2013  
Anonymous Shayne said...

Moved to Charlotte several years ago and your places have been on our must go to lists every time we go home. Last week, we were finally able to go back and eat at Essex. Brought our baby (oops). We were totally accommodated and able to enjoy! Completely lived up to my expectations and beyond. Loved the martini with an olive oil float and the food was simply fantastic. Saw your sweet baby through the window in Delancy and she was beautiful. What a blessing! Keep up the good work.

12:54 PM, March 30, 2013  
Anonymous Toast and Butter said...

Thanks for explaining the baked oatmeal conundrum to me Molly! I shall have to give this a whirl...Anne

5:01 AM, April 02, 2013  
Anonymous Karen said...

I have been meaning to comment on your blog for ages. I read your book on vacation while I was pregnant with my 2nd and I loved it! My baby girl was born 10/12, so is just a few weeks younger than June. And I also had pretty terrible post-partum depression with my first child, but made a total recovery with the help of great doctors and family support. And I'm happy to say my experience with my second child has been wonderful and the depression did not return. Sorry for the rambling, but I just wanted to say I love your writing and I'm so happy you are feeling better. I will be visiting Seattle in the summer and hope to stop by Delancey. Maybe our little girls will meet!

6:08 AM, April 02, 2013  
Anonymous Ali said...

Made this over the weekend for my aunt and uncle who were in town -- so delicious! I didn't have blueberries, so I used a peeled, diced apple. Everyone raved.

After breakfast, I introduced my aunt to A Homemade Life, which she nearly finished over the weekend. I sent her home with my copy -- a very difficult decision -- but I know it will make her happy.

Can't wait for your next book.

6:49 AM, April 02, 2013  
Blogger Catherine said...

My kids love oatmeal, but I too have a hard time making a hot breakfast when we need to get to school. I'm going to try this tonight and see how it goes over in the morning. Thanks for the info on the full fat milk too, I've had suspicions about low fat milk for a long time besides, it tastes gross.

12:27 PM, April 03, 2013  
Blogger wentwiththewind said...

She's just adorable. You just want to kiss that face all over. :)

Thanks too for the baked oatmeal recipe. I'm definitely going to try this -- love baked oatmeal!

12:38 AM, April 05, 2013  
Blogger beccaw7 said...

I originally started reading your blog because the recipes were so wonderful, you are so personable and I find it visually inspiring...
Now I just look to see pictures of June.... She is so ADORABLE!!!!

9:02 AM, April 06, 2013  
Anonymous Heidi - Apples Under My Bed said...

Oh, I so love how you write. So much to love here. Including love for Heidi Swanson's baked oatmeal.
Heidi xo

11:00 PM, April 07, 2013  
Anonymous gail gouveia said...

Speaking of OATS, I've been wanting to ask you for advice on how to turn your fabulous Olive Oil- Maple Granola into granola bars. People rave over it when I share it, and I gave some to a friend hiking the Shenandoahs and he said the only way it could be improved would be BARS! Any suggestions?

8:17 AM, April 08, 2013  
Anonymous Ena said...

I made this with raspberries last night and, to be frank, I didn't like it. Granted, I didn't rewarm it, I ate it at room temperature but it was still so bland and the texture was blah. It did look picture pretty, though. :)

3:10 PM, April 08, 2013  
Blogger Molly said...

Ena, I'm so sorry to hear that! I just made some this morning and couldn't stop eating it.

3:30 PM, April 08, 2013  
Anonymous Kurt Jennerson said...

The baked oatmeal is what sold me! Yum!

10:42 AM, April 09, 2013  
Blogger Six Sisters said...

This recipe looks delicious. Do you know the nutritional values? If you post it on www.myrecipemagic.com they will calculate it for you and you can get paid for posting recipes.

3:13 PM, April 09, 2013  
Anonymous Amot said...

I can't wait to see my own child just grow up like yours and spend a lot of time in the kitchen for cooking their first cake. This could be wonderful.

12:12 AM, April 10, 2013  
Anonymous Ena said...

I bumped a piece of it in milk and rewarmed them together this morning and it was much better. And since I'm lazy to cook now, I think it'll also be my lunch.:)

3:46 AM, April 10, 2013  
Blogger Paige Geiger said...

I forgot to add the blueberries, and added them after, and this still tasted great! My two little ones gobbled it up. I will be making it again - with all the ingredients this time. Thanks!

12:02 PM, April 10, 2013  
Anonymous Anonymous said...

We LOVED this. I've tried Heidi's version, but didn't like the bananas at the bottom of the pan. We made one and a half batches for a 9x13 pan, which needed just 35 minutes to cook. My boyfriend said it was the best breakfast ever!

7:54 PM, April 11, 2013  
Blogger Meriwether Lewis said...

June seems a sweet heart. Hope you enjoy at your home town with June. by the way nice recipe for oats. God bless you....

4:16 AM, April 16, 2013  
Blogger Kelsey said...

Just put this together with my 5 day old perched on the counter in his car seat. Starting to feel more like myself by getting to bake something, this is perfect. :)

6:46 AM, April 16, 2013  
Blogger Allison Backous Troy said...

Thank you! We're expecting our first baby this July, and anticipating a cross country move (the second in a year!) a few weeks after our son is born, and your writing is so helpful and beautiful. As it's always been. Can't wait for your book - your first book is currently oil-stained from its use among my other cookbooks.

I tried making this in a vegan fashion, substituting soy milk and 2 overripe bananas, pureed, for the milk. I think that the whole milk version will probably be best. Does anyone have any other vegan substitutes for us?

6:56 AM, April 21, 2013  

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