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Family cooks have brought about many of our favorite and comfort foods as the result of limited ingredients on hand, rethinking the use of ingredients, and errors in baking. You may know that the original chocolate chip cookie baker intended to make chocolate cookies but the chocolate never melted. The chocolate chip, instead of chocolate, cookie soon topped the list of all-time favorite treats.

I recently purchased a mega box of packaged serving size instant oatmeal forgetting how much I dislike it. Instant oatmeal makes a softer textured dish rather than the chewier old-fashioned version which I prefer.

So what to do with all this oatmeal? Today I turned some of it into a very quick Blueberry Crisp. I didn’t measure but can give you a general guide to follow.

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The simple recipe begins by spraying ramekins or a baking pan with non-stick spray. Toss blueberries or sliced peaches or apples (I used frozen organic blueberries), in a sprinkle of sugar. Fill dishes about 3/4 full. Blend a couple of tablespoons of softened butter and/or coconut oil with each package of instant, flavored oatmeal. (I used maple brown sugar.) If using unsweetened oatmeal, you will need to add sugar. You also may want to sprinkle with cinnamon. Bake at 350 until the topping browns.

Depending on the amount of butter and sugar added, this is a relatively healthy snack or breakfast that literally takes minutes to prepare. You can bake ahead and have them ready whenever you want. Just top with plain yogurt and serve.

(Check out my posts on Mary K Doyle Books or like me on Facebook to see all my posts.)

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