A while back I had the honor of styling a winter wedding shoot that was recently published on Midwest Bride! It was so fun to work with the talents of Leigh Elizabeth Photography, Jenna McCambridge (styling), and Lynette of Madison House flowers.
“Our inspiration for this shoot originated from an idea to showcase a lovely winter wedding with a rustic elegance theme. We desired to tell a strong love story through our images; a bride and groom who are so in love, longing for one another, who slip away to be wed. The rustic cabin, the pine trees, and the snow provided the perfect backdrop for our shoot. Callie was the visionary behind this styled wedding. Callie thoughtfully created the theme, the storyline behind our bride and groom, and brought together the beautiful details, including the food. Jenna styled the wedding attire and modeled for us along with her husband, John. The impeccable florals and greenery were done by Lynette of Madison House Designs.” – Leigh Elizabeth Photography
These baked ginger spice oatmeal muffins were developed out of a request from my big brother for a quick, hearty, and nutritious breakfast recipe. The recipe can easily be modified if you aren't much of a ginger fan but I really, really am. The combination of ginger and molasses has become one of my favorites and this baked oatmeal marries those flavors beautifully. Enjoy!
Baked Ginger Spice Oatmeal
- 2 1/2 cups oats
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cloves
- 1/4 cup molasses
- 1/4 maple syrup
- 1 Tablespoon coconut oil- melted and cooled
- 1 tsp vanilla
- 1 egg (slightly beaten)
- 1/2 cup unsweetened applesauce
- 1 cup milk of your choosing
- 1/4 cup crystalized ginger (chopped into tiny pieces)
Preheat oven to 350 degrees.
In a food processor, pulse oats for 5-10 seconds. Just until slightly broken down. Then add oats, ginger, cinnamon, and cloves to a large bowl and stir until incorporated. In a second bowl combine molasses, maple syrup, coconut oil, vanilla, egg, applesauce, and milk. Pour liquid ingredients onto oat mixture and stir only until combined. Pour oat mixture into lined muffin pan. Sprinkle crystalized ginger evenly onto each individual muffin. Using fingertips press down ginger slightly into oat mixture. Bake for 10 minutes or until golden brown. Makes approximately 12 muffins.
*Storage- place in container and store for a about a week.