In my recent Pinterest cruising I came upon a recipe for a healthy oatmeal casserole, and thought ’Okay, warm, oatmeal, coconut, three of my favorite words, I must attempt this!’ I thought it’d be the perfect breakfast for this cold weather.
I consider myself somewhat of an oatmeal connoisseur, having eaten it 70% of the semester in all variations, so I perused the recipe, gathered the forces, and attack pattern alpha-ed the Blueberry Coconut baked steel cut oatmeal recipe. Looks good right?
Wrong. So very wrong. I somehow managed to produce the inside of what I assume is the human brain. I’m not sure. I’m still laughing. The thing tasted great though, so kudos to the original maker for making theirs look like a beauty pageant casserole. Blueberries have a tendency of dying anything purple, so mix that with brown almond milk and the applesauce I decided to throw in for fun and you’ve got gray mushy looking oatmeal casserole. Upon actually reading the recipe I discovered you’re suppose to add the blueberries last, and not mix them in first. Ah, well, I still highly recommend it!