Happy Tuesday, everyone! I went for a run in the park yesterday morning and it was beautiful. I’m so excited spring has officially sprung. It’s always fun to see students ‘sunbathing’ on the Columbia campus…hard to believe in just about a month I’ll be graduating law school and leaving academia behind. Winter was so long, it makes the few weeks of spring while I’m still in school seem very short!
When I got home from my run, I was in the mood for an oatmeal cake for breakfast. I picked up a tub of ricotta cheese over the weekend to use in a polenta dish, and though I often use it in omelettes or pancakes, I’d never thought about other breakfast treats. All that changed when I went to whip up an oatmeal cake after my run yesterday morning, and instead of reaching for my usual Greek yogurt to spoon in, I went for the ricotta instead. I added some maple syrup to the mix, and this little ramekin of deliciousness became a Maple Ricotta Oatmeal Cake. It was roughly the same density as one of my other oatmeal cakes, but with a texture just a tad lighter and fluffier. I’m sure it would be great with lemon zest (which I didn’t happen to have on hand), like a lemon ricotta pancake – but with just the maple and cinnamon it was a delightfully dessert-y breakfast treat!