Tag Archives: breakfast

everyday oatmeal

We haven’t talked about oatmeal for awhile. We wrote about overnight oats in this post. And recently, I’ve been going back to cooked oats at breakfast as a nice change from my usual butter slathered toast from my favourite local bakery.

In 10 minutes, you could have this…


A serving for one goes like this…

Heat 2/3 cup water in small saucepan. When boiling, add 1/3 cup large flaked oats, a handful of roasted, unsalted almonds, diced up apple pieces and a dollop of maple syrup. Stir well and simmer for 10 minutes on the lowest heat, uncovered. Stir occasionally. Top with yogurt, warm milk or just devour.


overnight oats

Overnight oats are a great way to have oatmeal in the summer. Depending on the container you make it in, you can take the oats with you to work, school or on the road! Or make several variations for overnight guests to chose from for breakfast.

Use equal amounts of oats to liquid, (I start with 1/2 cup oatmeal) then add any number of ingredients — bananas, fresh or frozen fruit, coconut, nuts, cinnamon, flax seeds, almond or peanut butter, yogurt —put it in a container and leave it in the frig overnight.

Stir it up the next morning and enjoy a hearty cold breakfast.



breakfast muffins

I think I have made this recipe at least 100 times…I give them to friends, I make them for overnight guests to take on the road, and I keep them in the freezer for grab and go breakfast. The recipe comes from The New Lighthearted Cookbook by Anne Lindsay, an excellent resource for heart healthy cooking and just all round good food.

Here is my slightly adapted version of the recipe for

Oat Bran Banana-Raisin Muffins.

Preheat oven to 400 degrees F/200 degrees C

In a bowl, combine 1 egg, 1/2 cup milk, 1/4 cup canola oil, 1/2 cup sugar, 1 cup mashed ripe bananas and 1 tsp vanilla.

In another bowl, mix together 1 cup whole wheat flour, 1 tsp baking soda, 1 tsp baking powder, 1 cup oat or wheat bran, 2 Tbsp of ground flax seed and 1 tsp cinnamon.

Mix the dry and wet ingredients, just until combined.

Add 1 cup raisins (I like to substitute 1 cup frozen blueberries instead)

Spoon into 12 nonstick muffin tins. Bake for 20-25 minutes.