We have had a very snowy winter here in Colorado. There are flurries of snowflakes blowing outside the window as I sit here writing this post. I actually love snow and it’s hard for me to get too much of it, but this year even I have been experiencing a little cabin fever. Of course, one of the best ways to combat the winter blues is to snuggle down with a pile of books in front of the fire. We have accumulated quite a collection of winter-themed children’s books over the years but the book Flannel Kisses by Linda Crotta Brennan is a perennial favorite. Everything about this book, from the title to the colorful, cozy illustrations by Mari Takabayashi, exudes warmth and love. The book depicts one snowy day in the life of a family with three young children. Each page has only one or two short lines of text but the simple words, paired with the lovely illustrations, manage to perfectly capture the feeling of a snow day. The book begins with “Flannel sheets, Cold floor” and ends with “Flannel kisses by pale starlight”, and the children manage to pack all manner of fun and frolics in between. From having a snowman tea party, to warming themselves by the fire and reading bedtime stories, this family enjoys the kind of snowy day that makes winter seem not quite so cold.
The family in Flannel Kisses dines on simple, warming food through the course of the book including stew, fresh bread, and hot soup. For some reason, the meal that most appeals to me in this book is their breakfast of oatmeal. The picture of the family gathered around the kitchen table chatting while they fill up for the chilly day ahead is so delightful that it makes me want to join them, even though I don’t generally love oatmeal! I have found recently (as mentioned in a previous post here) that I like baked oatmeal much better than traditional stovetop versions. The texture of baked oatmeal is just more appealing to me and it’s so convenient to make a pan of baked oatmeal at the beginning of the week and warm up a square as needed. For this version, I’ve infused the oatmeal with warm, wintery spices and topped it off with a sweet and crunchy pecan streusel. Not only does the streusel add crunch and flavor, but the pecans also add extra protein and fiber. A sweet beginning for your next cold, snowy day!
Winter Spice Baked Oatmeal with Pecan Streusel
Preheat oven to 350ºF and lightly butter a 9 X 13 inch pan. In a large mixing bowl, mix together the oats, spices, salt, baking powder, and chopped pecans. In a separate bowl or measuring cup, whisk together the eggs, brown sugar, milk, vanilla extract, and maple syrup. Pour the wet ingredients into the dry ingredients and mix thoroughly with a wooden spoon making sure the oats are thoroughly saturated with the liquid ingredients.
Pour the oat mixture into the prepared pan and smooth the top with a spoon. Place in the preheated oven and bake for 10 minutes. While the oats bake, prepare the streusel topping: In a medium bowl, mix together the chopped pecans, brown sugar and flour until the pecans are coated with flour and sugar. Add the melted butter and maple syrup to the bowl and stir the ingredients together until a crumbly streusel forms.
After 10 minutes, remove the oatmeal from the oven and spread the streusel topping evenly over the top. Return oatmeal to the oven and continue to bake another 10 to 15 minutes or until the oatmeal is set in the middle and the streusel is lightly browned. Remove from oven and cool for 10 minutes before cutting into squares and serving. Serve with cream and maple syrup drizzled on top, if desired.
Ingredients
Directions
Preheat oven to 350ºF and lightly butter a 9 X 13 inch pan. In a large mixing bowl, mix together the oats, spices, salt, baking powder, and chopped pecans. In a separate bowl or measuring cup, whisk together the eggs, brown sugar, milk, vanilla extract, and maple syrup. Pour the wet ingredients into the dry ingredients and mix thoroughly with a wooden spoon making sure the oats are thoroughly saturated with the liquid ingredients.
Pour the oat mixture into the prepared pan and smooth the top with a spoon. Place in the preheated oven and bake for 10 minutes. While the oats bake, prepare the streusel topping: In a medium bowl, mix together the chopped pecans, brown sugar and flour until the pecans are coated with flour and sugar. Add the melted butter and maple syrup to the bowl and stir the ingredients together until a crumbly streusel forms.
After 10 minutes, remove the oatmeal from the oven and spread the streusel topping evenly over the top. Return oatmeal to the oven and continue to bake another 10 to 15 minutes or until the oatmeal is set in the middle and the streusel is lightly browned. Remove from oven and cool for 10 minutes before cutting into squares and serving. Serve with cream and maple syrup drizzled on top, if desired.
