Briana Thomas

Mango Baked Oatmeal

June 18, 2019 By Briana Thomas Burkholder

This post may contain affiliate links. Click here for my affiliate disclosure. If you purchase items through my affiliate links, I receive a small commission but your price doesn't change.

This Mango Baked Oatmeal has a deliciously-spiced oat cakey base with a mango and fresh ginger glaze over the top that acts like a frosting of sorts. Good warm or cold, it can be the perfect make-ahead THM E breakfast…but it can also fill a role as snack or dessert!

I thought about calling it “Mango Ginger Cardamom Oat Cake” because it has and is all of those things, but I thought that a simple “Mango Baked Oatmeal” might be easier to remember. I seriously love my oat cakes. When you let baked oatmeal batter sit in the refrigerator overnight, it develops this really cool texture that is more like a dense cake than a baked oatmeal – at least by my definitions. I love to keep these oat cakes (I have several flavor variations in the Breakfast Index here on my website as well as in Convenient Food) on hand for breakfast, but I eat them just as often as a THM E snack. Topped with some homemade vanilla Greek yogurt? The best. A drizzle of sugar-free syrup would be great too….

Sweet & Tangy Barbecue

June 14, 2019 By Briana Thomas Burkholder

This post may contain affiliate links. Click here for my affiliate disclosure. If you purchase items through my affiliate links, I receive a small commission but your price doesn't change.

Growing up in Upstate South Carolina, I grew up eating arguably the best pulled pork barbecue in the United States. This Sweet & Tangy Barbecue recipe, while one of many barbecue recipes on my website and in my cookbooks, might be my best recreation of that South Carolina classic style yet!

This Sweet & Tangy Barbecue is one of my husband’s favorite things to have on hand for lunches. It’s sweet, but not overwhelmingly so. It’s tangy, a bit spicy, and has more of a vinegar and heat kick than I’ve used so far and I LIKE IT. I incorporated a few unique ingredients – namely balsamic vinegar and Dijon mustard – to give the barbecue just a touch of something different and a hint of sophistication. The recipe makes plenty of sauce and the cooked chicken thighs I used shred up so finely! This barbecue is great served up in colorful bell pepper halves, low-carb wraps, or half of a Joseph’s pita – or over salad.

Barbecue varies SO much from region to region – and it even varies within a region itself! Therefore I won’t be surprised if some of you who consider yourselves to be experts in the realm of South Carolina barbecue taste this and find it to be different from what you’re used to, but I’m sure happy with how it turned out. If we’re honest, there are probably as many barbecue variants as there are cooks….