We have been in Honduras this past week for work meetings with our regional colleagues. One thing that makes our organization unique, is an emphasis on cultivating relationships and being a good host. In this spirit, our Honduras-based supervisors welcomed us into their home with delicious home cooked meals, among them a scrumptious breakfast of baked oatmeal with fresh strawberries. Not only did we stuff ourselves, but coincidentally, we had been experimenting with our own baked oatmeal recipe over the past month. Our version of Easy Coconut Baked Oatmeal is a hearty, crunchy, warm and filling breakfast. This simple to make breakfast dish will perfume your house with cinnamon and oats and is best hot out of the oven, doused in cold milk, a perfect meal to share with guests.

If you want to try out a spring-ish baked oatmeal recipe, check out our Strawberry Rhubarb Baked Oatmeal.

Finding that magical overlap between the foods you crave and the ingredients you have on hand can be a challenge in the best of times. Last week, Rebecca woke up craving cookies...but with little butter or flour on hand and no fancy mix-ins to fall back on, I was stumped. Opening the fridge, I saw the jar of fresh-ground natural Haitian peanut butter we'd picked up the day before. The resulting cookies combine the nutty roasted flavor of natural peanut butter and oats with a subtle salty sweetness and rich moist texture. Success!