Ramzan/Ramadan Mubarak to all those who will be commemorating this holy month. For those of you who are wondering what it is, Ramadan is a month on the Islamic (lunar) calendar where Muslims world over fast from sunrise to sunset. During a fast we can not eat or drink anything. The purpose of this fast is to help us subsume our physical needs in favor of spiritual ones and also to develop a deep sense of empathy with those who are less fortunate, for whom ‘fasting’ is not an option.
At the end of the 30 days of Ramadan comes a wonderful celebration of Eid ul Fitr, which as you can imagine, revolves heavily around food! Last year Asiya of Chocolate and Chillies and I hosted Eid Eats! a virtual potluck party for to celebrate Eid ul Fitr and this year we are back with another co-host, the amazing Henna of My Ninja Naan.
So how do you join in? Easy!
1.) Make any dish of your choosing that you would make for Eid – something traditional, something unconventional, whatever you fancy – write a post and have it ready for the 15th of July 2015.
2.) Our posts will also be live July 15th 2015. You can link back to our blogs i.e. My Ninja Naan, Flour & Spice and Chocolate & Chillies through a link party we will set up and use the button above in all of your posts (pretty cute isn’t it!)
3.) Remember to check out and leave comments on participating blogs!
Okay just thinking about Eid Eats is making me hungry. Good thing I have something yummy and filling for you today that would be wonderful for Sehri/Suhoor as well as breakfast any day. Baked in a square tin and sliced it will probably be pretty picnic friendly too!
The yummmy recipe I am sharing with you today originally comes from Asiya of Chocolate & Chillies. With it’s triple whammy of banana, oatmeal, and pecans it is quite substantial and healthy! Or rather it was until I couldn’t help myself and added a teaspoon of nutella on top of each ramekin *guiltily looking away…*
I baked mine in individual ramekins to make them easier to eat and freeze since I wanted a large-ish portion that would be perfect with a glass of milk for Sehri/Suhoor. The baked oatmeal is fairly dense since I effectively make ‘thicker’ portions than Asiya does. I also halved the recipe, increased the whole wheat flour, and decreased the brown sugar (to make room for the Nutella lol). For my purposes this is wonderful as is. For summer snacks I would omit the Nutella and go back to baking it in bar form like Asiya does.
I made these cookies in a rush as I was meeting some people at the park and had to get out of the door. When I got around to having them at said park I liked them, but I can’t say I loved them you know. Then I came home and had half the dough left so I baked more cookies and when I bit into them… oh my. These were good.
It’s like a fridge is a magic machine – amazing things just happen sometimes when you let things be in there. Especially cookie doughs with butter and caramelly brown sugar. The flavors develop more, the cookies become more moist and presto we go from good to great.
Moral of the story: rest the dough for a few hours 🙂
These are thin, a little chewy, dark, deep and not too sweet. The oatmeal adds some texture to the cookie and the chips are purely optional – feel free to leave them out.
When I was young we would spend the summers in Pakistan with my grandparents. My grandmother – well intentioned soul – would make us eat ‘porridge’. My memories of it may be skewed by the fact that I was a kid and by definition not open to anything new, but I remember it being a soupy gluey somewhat sweet mess. By the way, attempting to pour the oatmeal down the drain is not a good idea especially in a house full of people. Getting caught is far from pleasant.
The memory of that porridge/oatmeal stuck with me for a long time and even while I was in college at good ol’ Washington and Lee I did not touch the stuff. Now years later, being the responsible role model of a mom that I am (laughing as I type this), I have gotten over that and try to eat oatmeal on a somewhat regular basis.
This variation of it though is by far my favorite for obvious reasons. For one, who doesn’t like to have cake for breakfast? For another it is just so good and in a happy coincidence good for you as well. Lastly – and this is a big deal for me – all I need to make it is one bowl, one measuring cup and a spatula.
These days it is not in heavy rotation here, but when it is I dial back the butter by a tablespoon and cut the brown sugar down to 1/3 of a cup. The original recipe is from Joy the Baker and can be found here. I have made only one real change. Since Zara usually eats this and I often make it in mini muffin tins I find that using quick oats along with rolled oats helps it stay together. I also don’t mix anything into it – the original recipe calls for dried cranberries – but instead top it with whatever is handy. Oh and cinnamon and I are friends, but not best friends so I usually put closer to half a teaspoon. Feel free to put a whole teaspoon 🙂