Leftover Oatmeal

Unless some other force of nature has taken over my body causing me to wish I was constantly horizontal, I believe I must still be pregnant. Normally I am really good at using leftovers- a roasted chicken shows up as dinner, then tacos, then soup. Quinoa moves from a salad with beets and winter squash, to quinoa patties. This week, things have changed. Nausea is here. Not in full force, but the land does pitch and rock from time to time, and I am experiencing a dire need to eat all the time coupled with a complete lack of interest in food. Or cooking. Hence, the beets from the CSA are piling up, the leftover oatmeal I so dutifully render into muffins sits in the fridge. Maybe tomorrow. In the spaces of time when I feel ok, when my tummy is quiet and I have energy, I panic. Am I still pregnant? Is that it? Are we through? And then when the waves roll in, I think why didn't I just enjoy that window of respite?

Four more days til the ultrasound. Hoping and praying for some beating hearts. Or just one. One would be fine, too.

Leftover Oatmeal Muffins

1-1.5 cup cooked oatmeal
1 egg
1 TBSP melted butter, coconut oil, or Earth Balance
1/2 cup milk (or milk substitute)
2-4 TBSP honey/sugar/maple syrup (If your oatmeal is already sweetened, err on the light side)
1.5 cups + 2 tbsp. Pamela's gluten free baking mix OR
1.5 cups flour or gluten free baking mix plus 2 TBSP baking powder

Dash of salt

Splash of vanilla

*1/2 cup extra grubbins- raisins, chocolate chips, berries, sunflower seeds, etc. (Optional. If your oatmeal already is chock full of grubbins, use more oatmeal instead of adding extra grubbins)

Bake at 400 for 20 minutes.

Yields one dozen