Noodle bowls are hands down one of the world’s most perfect one-dish meals. They are nourishing, easy to prepare and versatile. They have long been staples in countries such as China and Japan.
The noodle bowls I’m referring to contain noodles (that was a given), vegetables and a small amount of protein. Not to big and most likely a good ratio of carbs and protein with little fat.
Trending everywhere on Pinterest and IG are foods in a bowl. My query, does it make it better in a bowl. Does the food in the bowl suddenly become healthier for you? Seems so to me! And based on that I put today’s Oatmeal Muffins in bowl…to be on trend, of course!
They are pretty healthy anyway with buttermilk and oatmeal but I’m sure placing them in a bowl and then eating from the bowl will make their healthy characteristics multiply.
Question, if you make smoothie bowls, you know all those pretty photos on social media where they lay out the yogurt, chia seeds and fruit side-by-side, don’t the ingredients have to be blended to be a smoothie? If so, then why dirty a bowl just to line up your food side-by-side? Couldn’t you just throw it right into the blender or line it up on a plate and have a smoothie plate? See, there is something to the bowl!
Well, my inquiring mind still has much to think over regarding all the possibilities and reasons for the ‘bowl’ trend but I’ll save the rest of my comments for another time and share this ‘Big Batch’ Oatmeal Recipe with you.
Oatmeal Muffins (Somehow better if served warm in a bowl with butter!!)
Preheat oven to 350F. Paper line 6 or 10 or….
This recipe makes about 36 muffins and the batter will keep, once mixed, in the fridge for about 6 weeks. AFTER INITIAL PREP BATTER DOES NOT GET MIXED OR STIRRED AGAIN. No mixer required.
These muffins bake up even and golden and have a nice light consistency. Add in raisins if desired.
In a large sealable container or bowl mix together :
3 cups buttermilk
3 cups oatmeal
Add 1 cup vegetable or canola oil
1 cup brown sugar
1 cup granulated sugar
Mix the above together with a wooden spoon and then add in:
3 cups flour (I used half wholewheat and half unbleached all-purpose)
1 tablespoon baking powder
1 tablespoon baking soda
2 tsp salt
1 cup raisins (optional)
Stir just until combined and your ready to bake!
Bake up as many as you prefer at a time. Bake for approximately 20 minutes until tops spring back when touched lightly. This will keep for 6 weeks in your fridge in a sealed container. Do not mix again.