My friend M is expecting a baby in a few weeks.
I’m picturing an adorable little girl with her mother’s eyes and a big heart, who could quite possibly grow up to cure cancer.
Even though M and I have never met, we’ve known each other for over a decade.
We ‘met’ on Diaryland back in the late ‘90s when she was a funny cynical full-of-angst teenager who couldn’t wait to leave the small Scandinavian town she grew up in.
Today, she’s a funny confident woman who returned to her small Scandinavian town to raise her family; and she maintains a healthy sense of cynicism.

For the past several months I’ve been collecting quick, easy and nutritious recipes to share with M; easy-to-whip-up meals for when the baby comes.
This baked blueberry oatmeal was one of the first recipes I sent her, she told me she literally ate it every day during her second trimester, now I think of her whenever I make it – and now her baby would come out really liking oatmeal.
Baked oatmeal is a slight variation of the tired old oatmeal porridge; it’s rustic, a little indulgent, comforting and hearty – and of course, baked. It can be adapted to using varied fruits and nuts, or dried fruits or chocolate… fruits from different regions and seasons.

Mine is sweetened with a drizzle of maple syrup, it has blueberries, and flakes of coconut and dried cranberries.
I add nutmeg because I like the way the scent fills the whole place when it’s baking, it smells like sleepy Saturday mornings.
Use plant milk and flax meal for eggs to make it vegan just because.

The recipe is originally from Heidi Swanson‘s Super Natural Everyday and can be found here