For the past seven years we’ve used the holiday break to travel somewhere warm. As much as we love the festive season, the lure of slipping away from the dark, cold Swedish winter to soak up a little warmth and vitamin D is just too tempting. Last year I was too pregnant to travel, but this year we’re taking advantage of the lap-child discount and are off to the sunny shores of Kauai for three weeks. I’m very much looking forward to being there (and if you’ve got any Kauai recommendations I’d love to hear them!) but the actual trek there (Stockholm –> Frankfurt –> LA –> Kauai all the while trying to keep a highly mobile 9-month-old happy and entertained on my lap) I am dreading.
Even though we’re skipping town a full 10 days ahead of Christmas, I’ve still managed to get a good amount of holiday eating under my belt. I kicked off the festive month in London where my sister and I made our family rum ball recipe, we hosted our annual expats holiday potluck, which is always a great time, and we’ve had lots of daytime holiday parties with the little people. We also took Niko to meet Santa for the first time, and let’s just say he wasn’t convinced this one was the real deal.
If your holiday plans include hosting a brunch or a family breakfast, I’ve got a recipe for you. Baked oatmeal, made for the festive season, bursting with fresh cranberries and spiced with orange. This version is vegan, made with almond milk and flax eggs, and is sweetened with just a touch of maple syrup. If you haven’t made baked oatmeal before, this is the time to try. It’s such a great way to feed a crowd as it can be made in advance and most of the cooking time is hands off. It can also be easily scaled up or down, and is essentially a blank canvas for different flavour combinations.
The leftovers, though, is what I really love about baked oatmeal. Fresh out of the oven it’s crisp on top and warm and custardy in the middle. Leftovers firm up, as oatmeal is wont to do, and can be cut into thick slices. I love to heat them up stove top, warmed in a skillet with a bit of salted butter or coconut oil. Think about the crispness of French toast, but with the homey comfort of oatmeal. It’s just so good. Leftovers also freeze quite well, so you can make a big batch and freeze individually wrapped squares for another time.
For the recipe, hop over to Oh My Veggies. I hope you enjoy!