Kevin Masse of Small State Provisions’ Baked Oatmeal with Jam and Almonds

As the owner of a small West Hartford Connecticut based micro-bakery, a typical morning starts at 3:30AM.  This recipe has become one of my favourite morning rituals.  Not only does it rely on ingredients I always have on hand, but it comes together with minimal effort and maximum reward.  Versatility here is the key, as you can use whatever jam you have on hand, or you can throw in some fresh berries to bake right into the oatmeal.  The final dish is satisfyingly rich whilst not being overly heavy.  The eggs provide some much needed protein while the oats keep me fuelled all morning long.  I bake these right in the oven as I preheat them for my morning bread and it works like a charm.  Being able to bake them directly in the serving vessels also means there is less clean up when done which is key when you have a busy kitchen to manage.

14g butter
120g rolled oats
27.5g brown sugar
½ teaspoon sodium bicarbonate
¼ teaspoon sea salt
237ml Whole Milk
120ml Buttermilk
43g Maple Syrup
2 large eggs
10ml Almond Extract
60g favorite prepared fruit preserves or Jam
17.5g Sliced Almonds
Berries & Cream for serving

Recipe Notes: You can make this with all whole milk if you don’t have buttermilk on hand or readily available.  Almond Extract can be substituted for vanilla extract.  Fresh berries are a great addition and can be added directly to the mix prior to baking.  Use any jam you have on hand or your favourite flavours.  Spices such as cinnamon, cardamom, or nutmeg can be added as well if you choose. 


Preheat Oven to 350 degrees F (175 degrees C) with a rack positioned in the middle.

Butter two mud Pebble Bowl Cereal and set aside.

In a medium mixing bowl, combine rolled oats, brown sugar, sodium bicarbonate and salt and set aside.

In a small bowl (or large measuring cup)l, whisk together the whole milk, buttermilk, maple syrup and eggs and almond extract.

Divide the oats between the two prepared bowls and then tip in the liquid, dividing between the two vessels. Gently stir each bowl to combine.

Dollop the jam across the tops of the bowls and sprinkle with sliced almonds.  Place the bowls on a rimmed baking sheet and bake for about 30 minutes or until just golden on top and set in the middle.

Serve straight from the oven with a splash of cream, some extra maple syrup (if desired) and fresh berries.

Clementine Day’s Herby Zucchini Slice

I first had a zucchini slice as a teenager when my boyfriend at the times Mum made us one for lunch on the school holidays. I’d never had one before and loved it immediately. I’d not really thought about it much since until I started growing my own zucchini, and was basically just throwing zucchini into every single thing I cooked to get through the abundance. This slice is one of those incredibly easy dishes…
Continue reading

Visual Essay 06 by Alice Gao

We've invited Alice Gao for the 6th iteration of our Visual Essay Series. Our Visual Essay series is designed to engage and connect with creatives all over the world - giving them free reign to interpret Mud's designs through their unique creative lens. Alice Gao is a NYC-based still life, interiors and travel photographer, see more of Gao's work here. The stylist behind this shoot was Linden Elstran. "The concept for this shoot evolved a…
Continue reading

Susan Spungen’s Shaved Asparagus Salad

When asparagus is abundant and snappy fresh, here’s a fantastic way to use it. You will need a sharp, preferably U- or V-shaped vegetable peeler, which is the best tool to peel the asparagus into thin shavings. It’s impossible to peel the whole thing into thin slices, so you can either toss the thicker pieces into the salad or save them for a soup or omelette. Choose thicker asparagus for this, as it will be…
Continue reading

Mud Flower Market: Meet our resident Sydney florist for Mother’s Day

In celebration of Mother's Day this Sunday, we're transforming our Double Bay Mud Store into a flower market, for one weekend only! Visit our Double Bay store this weekend (Saturday 8 May - Sunday 9 May) to purchase seasonal blooms crafted by florist Sophia Kaplan.  Floral arrangements will be available to purchase with or without Mud vessels. Each bouquet will be beautifully gift-wrapped in recycled fabric from our friends at Lee Mathews. Visit us at Shop 4, 1 Kiaora Lane,…
Continue reading

Mud Honey — Our first Melbourne Mud Talks with Honey Fingers

On April 22nd we held our very first Melbourne Mud Talks in collaboration with beekeeper and artist Honey Fingers, at At the Above Gallery in Fitzroy. Nic Dowse of Honey Fingers exhibited a series of porcelain and honeycomb works, titled ‘What It Is To Be Broken, What It Is To Mend' (2021). The works repurposed Mud porcelain inadvertently broken during the making process. Nic Dowse’s beehives built honeycomb across and in-between the broken lines and…
Continue reading

Julia Busuttil Nishimura’s Apple and Rhubarb Pudding

This is one of my favourite things to make when the weather turns cold. Still warm from the oven, it is perfect with a generous pour of cream. It’s almost like a crumble, but with a spongy cake on top instead, it is really comforting and sees you well into the cooler months. Substitute the rhubarb for blackberries, fresh in late summer or frozen in the depths of winter. Ingredients Filling 5 granny smith apples,…
Continue reading

Elizabeth Colling’s Coffee Cake Recipe

Elizabeth Colling shares her recipe for a Coffee Cake, baked and served in a Mud Australia Flan Dish in Ash. Elizabeth Colling is a French-trained pastry chef, sharing her culinary delights at her cafe Merci Montecito in the coastal city of Montecito, California. Colling's worked for Martha Stewart in New York, styling and developing recipes before moving to the west coast where she set up her own cafe. Merci Montecito plates and serves everything on…
Continue reading

Visual Essay No. 5 | Nick Tsindos

For this visual essay, we've invited Sydney-based photographer and videographer Nick Tsindos to interpret our porcelain pieces. His eye for form, balance and composition resulted in a truly magical visual essay that took our breath away. Read more from Tsindos on this shoot and his creative process below. My journey into photography was born through living abroad, and just taking pictures of anything and everything. It slowly developed during my time studying performing arts in…
Continue reading

Loria Stern’s Golden Turmeric Flower Petal Hot Cross Buns (Vegan friendly)

Loria Stern is a Los Angeles chef and caterer who loves creating delicious and healthy foods using local, seasonal and highest quality ingredients. Loria's food is always full of eye-popping colour and unforgettable taste and often, many of the herbs, edible flowers, fruits and vegetables that she uses in her dishes come from her home garden. Loria values local community and respects the environment and works with a number of local farmers as seasonal and…
Continue reading