7/2/15 Chia Blueberry Cobbler

7/2/15 Chia Blueberry Oatmeal cobbler

Today I woke up with Foodie anxiety. I thought we had no food in the house. Running out of the supply of meat in the freezer is one thing, but making a pot of beans and only eating 3 cups and being done with it is another. What was I going to do? Break out the lentils and eggplant for soup? I couldn’t make the last bag of red beans either. And if we didn’t eat the leftover beans from last night all day, I decided that I would put them in a freezer bag and save them.

I declared the emergency to the boys.. “I do not know what I am going to make today..”

I started the panic mode. In panic mode for me, things get done. So I took total inventory of the pantry and fridge. I did not find much. I had peanut butter and jelly, but no bread. I had 2 eggs and a whole hell of a lot of butter, a pound freezing cold in the fridge and about 4 pounds in the freezer. Ahem, let me explain; I get amazing homemade butter from my ex-land lord who lives off grid and does everything for herself. She’s an amazing woman. I hope she reads this. She will know who she is. My homemade butter angel. Lol

Anyways, in the freezer I had a jar of chia seeds, and a bag of flax seeds, an unopened bag of hash browns from Schwans and a bag of frozen blueberries from the food bank. Aha, at least I have some fruit to work with. I checked the pantry next and found most of my beautiful jars empty, I had about a half of a cup of flour in one, a full jar of oatmeal, a ¾ filled jar of powdered sugar, and a small jar of brown sugar.. hmm felt like Food Networks show- ‘Chopped’.

After seeing what I had in the kitchen. I announced to the masses what was available.

“Butter, oatmeal, blueberries, brown sugar, eggs, hash browns.”

As soon as I said all those first ingredients out loud, it came to me, I was making a cobbler. The boys decided that eggs and hash browns were fine for dinner and finally I figured it out! I felt so much better after figuring out dinner and what to bake. We had lots of macaroni and cheese leftovers for lunch so I wasn’t worried about that.

I have not made my special blueberry dessert in a while. I like to make pie or cobblers out of the food bank blueberries and add my secret ingredient that keeps everything tasting perfect. Its chia. I mix the frozen blueberries with chia seeds and a little brown sugar and let them sit for a while. You can use maple syrup or any other sweetener or no sweetener at all if you like. I like to just make sure that all the blueberries are coated in chia seeds, when the berries burst open in the oven, the chia seed also hydrates and creates that natural pectin-gelatin that is needed in cobbler filling. That’s all I use in my filling. Blueberries, chia and about 2 tablespoons of my available sweetener.

The crumble part of the cobbler is just a crumble of oatmeal and butter. That is basically it. 😉 But if you really want the cobbler to taste great add a teaspoon or two of spiced sugar if you have any, I personally had some cinnamon brown sugar already made in my spice rack that I threw into the oat crumble and its really good. Ya know, spices always make things better. =)

Here is a few pictures of the blueberry oatmeal chia seed crumble. I put a better clearer recipe formatted for you after them.I also added some strawberry jam dollops over the top of the second layer of crumble. I added a scoop of my homemade strawberry ice cream and it was heaven in a skillet plate. ❤ I love eating out of skillets. Cooking in them even more.

cobbler first slice
cobbler first slice
cobbler before cutting
cobbler before cutting
inside
inside
cobbler with ice cream
cobbler with ice cream

Blueberry Chia Seed Cobbler

Crumble:

2 ½ cups oats

3/2 cups cold cut butter

2 tablespoons Spiced Sugar

Sugar is optional

Filling:

2 cups frozen blueberries

3-4 tablespoons chia seed

tablespoon of sugar (optional)

Topping:

Strawberry Jam (optional)

Ice Cream to serve with.

To make Crumble, use a pastry cutter and in a large bowl, combine the ingredients. Crumble until pea sized. Press unto casserole or pie dish, or a well oiled cast iron. Press down to make shape of cobbler. Save ½ of the crumble for the top.

To make filling, combine filling ingredients until the blueberries are coated in seeds. Spread unto your crumble crust in the pan. Cover with the rest of the crumble, loosely distributed over the blueberries.

I then put some little spots of jam over the top crust just to make it red and blue for the holiday. I ended up serving it first with my strawberry ice cream and I also made a batch of whipped cream later to accompany the cobbler.

Bake in the oven at 350 degrees until the jam is melted and the oats are toasted about 25 minutes, do not burn your oat crumble. wait 5 minutes to cool before you cut.

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