Something YUM

So I’m whipping this post up in the second week of December, attending to all my various commitments because I am about to get VERY busy. I have an upcoming chat scheduled with my editor to discuss the first round of revisions to Veronica’s third adventure–yay!–and I have lots of fun things I have to write for the release of her second book, A PERILOUS UNDERTAKING on Jan 10. I am doing guest blogs and interviews, all to be linked next month, but they have to be written now and I have two words for you: FUNERAL BISCUITS. Intrigued? You’ll just have to wait.

Anyway, release time is always interesting enough with lots of fun bits and bobs to take care of; revision time is demanding with a dedicated overhaul of the book, and the holidays are, YOU KNOW, the holidays with all the attendant hoop-la. But this is the first time I’ve combined all three! So far, things are getting done. I’ve made a list and I’m checking it twice, and as long as I don’t publish my gift list here and send a blogger my expense report for the year, I should be fine. *fingers crossed*

In the interests of making my life easier, I’m digging up recipes that are fool-proof, like these yummy oatmeal bars. The spices make them feel seasonal, and the fact that they’re oatmeal means I can fool myself into thinking they’re completely healthy even as I’m eating my third one with a cup of tea.

Baked Oatmeal Breakfast Bars

1 1/2 c quick cooking oats

1 c flour

1 t baking powder

1/4 c sugar

1/2 t salt

3/4 t cinnamon

Mix dry ingredients. Add:

1 beaten egg

1/2 c milk

1/4 c oil

Stir together. Add:

1/4 c raisins.

Turn into a greased square baking dish. Bake 350 for 25 minutes.

Now to the particulars: I used gluten-free flour, grapeseed oil, and coconut milk–the refrigerated kind rather than the canned stuff. The refrigerated variety of coconut milk tastes MUCH less like coconut. In fact, I can’t taste it at all. You could sub almond milk or soy or regular cow’s milk if that’s your thing. Any oil would probably work; grapeseed is what I had on hand. A grating of fresh nutmeg would probably be delicious, and some nuts might not go amiss. You could throw in some dried cranberries or cherries if you prefer them to raisins. The result is a cross between a breakfast bar and a scone and not terribly sweet. Perfect with tea and VERY yummy hot out of the oven! Plus, nothing smells better than cinnamon…