This should be my last silly-named oatmeal for a while. Hopefully.
As far as I know, there’s no such food called a “Sweetie Pie”. But there should be. If the world’s ok to accept “Grasshopper Pie” and “Shepherd’s Pie”, then why not Sweetie Pie?
Since it’s nearly Valentine’s Day, I thought this would be my opportunity to create a Sweetie Pie and not seem too crazy. Despite the name, there’s not much sugar in this recipe – only 1/8 teaspoon molasses, and a teaspoon of jelly/jam.
This morning I was standing in my kitchen with the name of my oatmeal – Sweetie Pie Baked Oatmeal – but no idea as to what to actually put in it. So I started scribbling some notes down: Needs some berries because I think they’re cute, definitely needs a heart topping, maybe a little cinnamon… But something was missing. Then I looked at my fruit bowl, and there was a black banana. Huzzah! Problem solved.
I’m calling it – a “Sweetie Pie” is not-so-officially a Raspberry and Banana Pie.
Unfortunately, these pictures don’t look like perfect sweetie pies, due to some silliness on my part. The raspberries are not frankenberries, that was a cornstarch-related mishap. To avoid the raspberries going ka-splat and leaving a puddle of juice, I coated them in cornstarch. However, I can’t read my own directions and coated the raspberries in twice as much cornstarch as I should have. At least I didn’t end up with raspberry juice everywhere! To avoid weird-looking berries, be careful when coating the raspberries in cornstarch. Or use confectioner’s sugar instead. If you would like to know exactly what my baked oatmeal looked like, the picture just above this paragraph hasn’t been altered at all.
Also, that weird dark patch to the left of the heart is black cherry jam. In retrospect, I should have bothered to go and buy a brighter-colored jelly/jam. Oh well, it’s not the end of the universe. Right??
Ok, I’m glad I’ve explained the photo issue – to me, it seemed like an elephant-in-the-room issue, but maybe I’m just being paranoid. If anyone has any food photography tips, I’d be grateful to hear them! Tastespotting has only accepted one of my pictures, and I’ve submitted over fifty. Ugh. One of these days I’ll get a second photo accepted!
What do you think of Valentine’s Day? Love it, hate it, totally indifferent to it? I’d love to hear your thoughts!
- For the baked oatmeal
- Half an overripe banana
- ⅓ cup rolled oats
- ¼ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon molasses
- Tiny pinch salt
- ½ teaspoon vanilla extract
- ¼ cup almond milk
For the pie filling and topping
- Half an overripe banana
- 1 teaspoon almond milk
- 1 tablespoon rolled oats
- Pinch of ground cinnamon
- 1 teaspoon raspberry, strawberry or cherry jelly/jam
- ¼ cup frozen raspberries
- ¼ teaspoon cornstarch (cornflour) or confectioner’s sugar (icing sugar)
- ¼ teaspoon vanilla extract
- Grease a small ramekin very well. Preheat the oven to 330°C (165°C).
- To make the baked oatmeal, mash the banana half in a bowl. Add the oats, baking powder, cinnamon, salt, molasses, vanilla extract and almond milk. Mix well. Pour the mixture into the prepared ramekin.
- To make the pie filling and topping, remove a 1-inch piece from the second banana half. In a small bowl, mash the 1-inch piece and mix in the almond milk, oats and cinnamon. Set aside.
- Slice the remaining banana half and arrange the slices in the ramekin, on top of the baked oatmeal mixture. Spread the jelly over the sliced banana.
- In another bowl or dish, gently mix the frozen raspberries with the cornstarch so the raspberries are coated. Gently stir in the vanilla extract. Place the raspberries in the ramekin (on top of the jelly).
- Use your hands to mold the topping into a heart shape, adding more almond milk if needed. Place the heart on top of the raspberries.
- Bake for 25 - 30 minutes. Enjoy!