Raspberry-Almond Mini Baked Oatmeals

One of my go-to breakfast recipes is Heidi Swanson’s baked oatmeal (via Lottie & Doof). Extremely versatile, you can swap in any seasonal local fruit you like–in Japan, I often used persimmons, apples, or figs instead of bananas on the bottom; diced apples, raisins, or mikan mixed in when blueberries were out of season; and, best…

The Rice-Cooker Oatmeal Fiasco

Since I don’t have access to my slow cooker, I’ve been trying off and on for several months to develop a recipe for rice-cooker oatmeal. The first recipe I tried, Closet Cooking’s “Slow Cooker Apple Pie Steel Cut Oatmeal,” worked remarkably well in the rice cooker. I reduced the recipe by half to serve two,…

Hot Weather, Cool Kitchen: Overnight Oats

There are two import foods I can’t live without: peanut butter and oats. Let’s talk about oats–I’ll get to the peanut butter later. Sometimes I buy Quaker Oats in bulk from online import stores; sometimes I buy Alishan or Alara jumbo organic oats at Diamond in Omicho Market; sometimes I get Nisshoku oatmeal from the…

Tricks of the Trade: Oatmeal Banana Bread

Although this site is called I’ll Make it Myself!, a lot of the baking I do is less recreating restaurant meals I liked and more reinventing recipes to make them healthier and to make them work in a Japanese kitchen. Health-wise, my philosophy with baking is that almost any bread can be made over with…