To celebrate mother’s day and my birthday which coincided with it, my mom and I took a girls’ day the eve of May 10th to visit the Natural History Museum. (You can get some insight into both our personalities here by our idea of a girls’ day out!)
There was a special exhibit called Grandes Maestros: Great Masters of Iberoamerican Folk Art, displaying sculpture, ceramics, textiles, wood carvings, and more from traditional, contemporary artists throughout Central and South America, Mexico, and the Iberian Peninsula. We were encouraged to take photos so hopefully it’s all right for me to post some here…
A room overflowing with artwork.
We both really liked this mask.
I was surprised to see musical instruments on display, and wondered if anyone would ever play them?
All the descriptions of items were in both English and Spanish, and as a linguistic enthusiast who knows little Spanish I was getting really excited by the few words I was able to match up and understand phrases in Spanish. But nothing made me more proud than the billboard I was able to translate on my own on the train ride over to the museum: “Aqui viven las bebidas de un dolar” (or something like that) means “Here live the $1 drinks!” I guess it was a McDonald’s ad. It helped prepare me for the language I was about to be semi-immersed in at the museum.
Unlike a $1 drink, grabbed on the go at a fast food restaurant, the recipe I’m about to share with you takes some care and time to prepare. In fact, you might even say it is a work of art – created by yours truly, the grand master of kitchen exploration.
Well, it’s not really all that hard… I bet there are some talented individuals reading this who could replicate my success with this recipe nearly as deliciously as I was able to craft it.
Who am I kidding? I’m no master of cooking, and have about as much fluency with making baked fruit as I do with Spanish (little to none.) But, following this makeshift recipe based on a culinary dream that struck me several weeks ago, I was able to toss together an innovative new breakfast dish that tasted great! I encourage all mediocre cooks to get their artist’s palette on and try variations on this recipe for basic baked apple baked oatmeal. Translation: A soft, warm green apple boat filled with soft-baked, sweetly spiced oats emblazoned with chewy raisins and swirled with a chocolate hazelnut butter kiss.
Try baking longer than I did for crunchier/firmer oats and softer apples, or bake the amount listed below for softer oats. Furthermore, go ahead and get creative with adding different mix-ins or even using a different fruit puree to flavor the oats. Your masterpiece will be a splendid, balanced breakfast when topped with some delightfully cold frozen yogurt of your favorite flavor. Whether you follow my recipe exactly or go all Picasso on it, I wish you a good morning and a lovely, hearty breakfast. Provecho! (That’s bon appetit in Mexican Spanish according to here.)
Baked Apple Baked Oatmeal: Apple Cinnamon Raisin Chocolate Hazelnut
- 1 large Granny Smith apple
- splash of nutmeg
- dash of ginger
- 1 packet of Safeway brand Regular Flavor instant oatmeal
- 1 Tree Top brand single serving container of Cinnamon flavor applesauce
- 1 single serving box of Sunmaid brand raisins
- 2 tbs chocolate hazelnut spread
- one container Greek vanilla yogurt (I used Dannon brand Light & Fit Toasted Coconut Vanilla flavor)
Freeze yogurt for at least an hour, or until it has the texture of soft frozen yogurt.
Preheat oven to 385 Fahrenheit. Line an oven-safe dish with aluminum foil, and spray with nonstick cooking spray.
In a small bowl, combine oats, applesauce, and raisins. Mix thoroughly.
Cut apple in half around core. Use sharp knife and spoon to lift a half-sphere of apple out of each half.
Place apple halves in baking dish, cut-side up. As for the remaining apple surrounding the core, cut it into slices, and halve the slices. Arrange them in baking dish around apple halves.
Sprinkle spices on apple pieces, and spread any leftover applesauce on them to help sweeten them in baking. Then, spoon oatmeal mixture into and around the holes in apple halves. Spoon leftovers over apple slices.
Swirl chocolate hazelnut butter into oatmeal.
Bake at 385 Fahrenheit for 15-20 minutes or until oatmeal is as firm as you desire and apples are soft.
Remove from oven and place apples into serving dish(es.) Scoop frozen yogurt on top, if desired.