I’ve been having craaaazy dreams lately. I guess this really isn’t a new thing, but since I forget them after a few days, I’m constantly thinking “wow what weird dreams I’ve been having!” — just because I’ve forgotten I usually do! That’s my theory, at least…
Sometimes, though, I can’t remember if something was a dream or real life. Luckily those lines don’t blur too much, or in potentially awkward ways, but this week I keep remember some tips on singing karaoke — something I’ve never done — and can’t remember if it’s from real life or a dream! Either way, I remember getting three tips: 1) know the lyrics beforehand, 2) PRACTICE, 3) Consider how the song makes the audience FEEL. As I type this I’m getting more and more certain that it was a dream, because I remember being on stage and not being able to open my eyes (a common problem in my dreams: lack of vision) and therefore TOTALLY botching it.
Back to the tips: NUMBER THREE IS GENIUS! Good job, subconscious! Seriously, you could pick your favorite song, but if nobody else likes it … meh. Karaoke is a performance, so taking your audience into consideration — and choosing a song that’ll make them engage and feel something — is essential! I realize this is a totally weird thing to be talking/thinking about, but I figured I’d pass along my life-changing (eeeeh) realization in case you’re about to throw down some karaoke. Anyone? Anyone? GOOD LUCK.
I’m really here to tell you about this oatmeal, though. Baked oatmeal is something I discovered this year and am ALL OVER! It’s so darn easy. And delicious. And you can make it ahead of time and then eat it all week! I’m in charge of our inaugural Thanksgiving brunch next week (dinner is later than usual, so we decided we needed some food earlier in the day!), and I fully plan to include some baked oatmeal! I’m leaning towards going with this one, since we’ll have plenty of pumpkin, but have been loving this baked pumpkin spice oatmeal in the meantime! Also, it’s a super sneaky way of eating veggies for breakfast. Not that I really need to sneak veggies into my breakfasts (have you seen my instagram? #vegfordays), but in case you have a #veghater … get on this.
- 1 tsp butter for the pan
- 1/4 cup light brown sugar
- 1/4 teaspoon salt
- 1 3/4 cups milk
- 1 cup pure pumpkin (not pumpkin pie filling)
- 1 large egg
- 2 Tbsp melted butter, cooled to room temperature
- 1 tsp vanilla extract
- 2 cups oats
- 2 tsp pumpkin pie spice
- ⅔ cups pecans, coarsely chopped, plus 1/2 cup whole halves for topping
- Preheat the oven to 350F. Butter an 8×8″ baking dish, or a 9″ loaf tin.
- Combine the brown sugar, salt, milk, pumpkin puree, egg, melted butter, and vanilla extract. Whisk until smooth.
- In a separate bowl, mix together the oats and pumpkin pie spice. Once mixed, add to the wet mixture and stir to combine. Fold in the chopped pecans.
- Pour into the prepared dish, and top with the remaining pecans. Bake for 45-50 minutes. The mixture should be set and beginning to turn golden on top.
- Serve with half & half or yogurt.