I’m blaming the absence of posting to my recovering from my “birthday weekend extravaganza”. 42! Usually I get all my ducks in a row and plan out my posts for the upcoming week on Sunday. Instead, I was busy having fun at the Tacoma Glassblowing Studio! Each of us got the chance to work with a glassblower and create our own glass piece. This is Alex starting his creation:
And here is his finished product, a “clamshell”. We plan on using it to hold napkins on the dining room table.
Here is my creation: a candle holder!
Nic also made a candle holder….
And Anna made a vase….
And keeping this family running during the week is a full-time job, so I’m a little behind in my
blog, hobby, creative pastime. But I had to find time to tell you that I have jumped on the baked oatmeal bandwagon! It’s almost too good for breakfast (you could definitely make this for dessert and no one would be the wiser).
2 ripe bananas
1 1/2 cup blueberries
1 cup old-fashioned oatmeal
1/2 tsp. baking powder
3/4 tsp. cinnamon
1/4 cup chopped pecans
1 cup skim milk
1/8 cup maple syrup
2 Tbsp. melted butter
1/2 tsp. vanilla extract
Preheat oven to 375 degrees F. Coat the bottom of a 7×11 glass pan with non-stick spray.
Slice the bananas and place evenly on the bottom of the pan. Sprinkle half the blueberries over the bananas.
In a separate bowl combine oatmeal, baking powder, cinnamon, and half of the chopped pecans.
In another bowl, combine milk, egg, maple syrup, melted butter, and vanilla.
Sprinkle the oatmeal mixture evenly over the bananas and blueberries. Pour milk mixture over oatmeal, trying to wet all oatmeal. Sprinkle remaining blueberries and pecans over the top.
Bake for 35-40 minutes or until the top is golden brown. Serves 6.
Recipe from Annie’s Eats.
Using the Weight Watcher’s Recipe Builder, each serving has 6 Points Plus. I’ve also used dried blueberries. Using 1/3 cup keeps the Points Plus value the same. Using 2/3 cup increases the value to 7 per serving.