Equal Parts

Heidi Swanson’s Kale Salad with Toasted Coconut turned me into an incessant kale advocate of the type that was frequently mocked in 2012. (Sidenote: the joke is on anyone who hates kale.) Her Wild Rice Casserole warmed me through a drafty winter, and later fed a friend with new twins. That summer her Squash Linguine became a constant repeat due to the perfect garlicky, red pepper olive oil. And on my first trip to Lake Superior I brought Heidi’s Millet Muffins as my only companion.

In short, Super Natural Every Day is the first cookbook I was truly obsessed with, and I have the notes in the margins to prove it. Add in Heidi’s website 101 Cookbooks, which I checked daily, and we have my first food hero. This was still the case when I met Jeff. I was absolutely obsessed with her Chipotle White Beans, a baked dish of beans in a spicy tomato sauce with cilantro pesto and feta. I was cooking it weekly, which I told him all about in our first emails. He in turn shared with me his Monday sushi routine. Food was one of the first things we bonded over, and that winter we made Baked Oatmeal together nearly every Sunday morning. It is perhaps my most loved Heidi Swanson recipe.

I first made this dish for my parents and aunt one Saturday morning at the lake, back when I was single. We devoured it, so I made it again on Sunday. Unless it’s a bowl of slow-cooked steel cut oats with brown sugar, dried cherries, and a splash of cold cream, baked oatmeal is miles ahead of its stovetop counterpart in flavor and texture. Bananas on the bottom of the dish become caramelized and extra sweet, and the oats themselves offer variety, soft in the center with a pleasant crunch on top. The dish is finished with assorted berries, my favorite option being blueberries arranged in the shape of a heart or the letter J.

BAKED OATMEAL, inspired by Heidi Swanson

You’ll need:
2 cups rolled oats
1/2 cup walnuts, toasted and chopped (pecans also work well)
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
2 cups milk (almond milk also works well)
1/3 cup maple syrup
1 large egg
1-1/2 tbsp unsalted butter, melted and slightly cooled
2 tsp vanilla
2 ripe bananas, sliced into 1/2-inch pieces
1-1/2 cups blueberries (or other berries)

Preheat oven to 375. Butter or spray the inside of an 8-inch square baking dish, or another dish similar in size. In a large bowl, combine the oats, walnuts, baking powder, cinnamon, and salt. Mix together well to ensure even distribution. In a separate bowl, whisk together the milk, maple syrup, egg, butter, and vanilla. Spread the bananas in a single layer across the bottom of the dish. Top with about half of the blueberries. Spread the oat mixture evenly on top of the fruit. Carefully and evenly pour the milk mixture over the oats, taking care to include any corners. Then, gently shake the dish to again encourage even distribution of the milk. Scatter the remaining blueberries on top, or optionally arrange them in the shape of a heart or your lover’s initials. Bake for 35-45 minutes, until the top is golden and the oats are set. Let cool for a few minutes then enjoy.