By some small miracle, I had an extra day off this week. Sundays are normally my only day off and consist of fitting in as much time with Matt as possible (and usually catching up on housework and possibly a lunch date after church).
A rainy day at home only comes around once in a while, especially in southern California, so I decided to make the most of it when I woke up to the ever-so familiar sound of rain on the roof. After starting a load of laundry and smoothing a warm coconut oil mask over my hair, I opened up the cupboards to find something for breakfast while my coffee brewed. 'Grocery shopping' was scribbled on the very bottom of my to-do list today, so I decided to kind of wing it. I found half a bag of Matt's gluten free oats and a mostly empty carton of coconut milk and the next thing you know: oatmeal breakfast cupcakes. They turned out really well for something I made up before I was properly caffeinated.
They were a great start to a productive day off. I caught up on some letters I've been meaning to write, finished all the laundry, put the guest room back in order, pulled out a few spring decorations (does anyone else get threatened with divorce if they bring home one more decorative pillow?) and watched around three hours of Gilmore Girls I've seen ten million times.
1 cup rolled oats (I used gluten-free and included a dash of xanthan gum as well)
1/4 teaspoon sea salt
dash of cinnamon
1/2 cup milk (I used coconut milk)
1/2 cup water
1 tablespoon of agave nectar or honey
1 tablespoon melted coconut oil
add ins of choice (I used dark chocolate chips and shredded coconut)
:: Preheat oven to 380 degrees and line cupcake tins. This recipe makes about six cupcakes.
:: Combine all the ingredients together (consistency should be kind of watery, add more liquid if necessary) and fill each tin halfway with mixture.
::Bake for 20-25 minutes or until bubbling around the rim.
They were incredibly delicious and perfectly moist. I usually don't like oatmeal because it can be too dry, but the agave and coconut oil does the trick. I think peanut butter and banana would be a good replacement for the coconut, but who has fresh fruit lying around on grocery shopping day?