Tag Archive | Breakfast

Pumpkin Spice Steel Cut Oats

Much like most of my creations in the kitchen, the inspiration for this recipe came from a half-full can of pumpkin puree sitting in my fridge, leftover from making some granola. For me, what I have available is my biggest inspiration when creating new recipes. I will almost always have something in my fridge to work with to use as a starting point if I am lacking creativity–whether it be an opened can of beans, a pre-cooked batch of quinoa or barley, vegetables or fruit that are about to go bad, or even leftover meals from the day before. These are the things I use to both create and challenge my creativity in the kitchen to see what I can invent out of them, while also, of course, limiting unnecessary waste. :-)

pumpkin spice steel cut oats

This recipe will work with any kind of oats, but if you have steel cut oats I do recommend using them as they have a nuttier flavour, which I thought complemented the other flavours in the dish quite well. This recipe is quite dense and filled with lots of protein and fibre, so it’s the perfect breakfast after a morning workout, or even just for those mornings you wake up a hungry beast, ready to eat the whole kitchen. (which is me, quite often…)

pumpkin spice steel cut oats 2

Pumpkin Spice Steel Cut Oats

Serves One


  • 1/4 cup steel cut oats
  • 1 1/4 cups water
  • 2 tablespoons lowfat vanilla yogurt (or vanilla almond milk)
  • 1/4 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/2 tablespoon chia seeds
  • 5 pecans, chopped (about 1 tablespoon)
  • 1/2 tablespoon dried cranberries
  • 1 tablespoon pure maple syrup
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon

1. In a large microwave bowl, combine steel cut oats and water and microwave on medium-high for 15 minutes.

2. Once oats are cooked, remove from microwave and stir in pumpkin puree, vanilla extract, vanilla yogurt, and vanilla extract.

3. Transfer oat mixture to a serving bowl and top with chia seeds, pecans, dried cranberries, maple syrup, pumpkin pie spice, and cinnamon to serve.


Apple Pie Oatmeal

Over the weekend, I purchased some apple butter for the first time. I had never tried it before, but I had read about it and thought it sounded quite good! So when I saw it at Bulk Barn while I was picking up various nuts and grains, I knew I had to buy some. I brought it home, but I didn’t really know what to do with it, so with a quick search of the internet I discovered it goes great in oatmeal! And on my own, I have discovered it also goes great stirred into vanilla yogurt… yum!!

apple pie oatmeal

Dessert for breakfast anyone?! This recipe actually tastes like apple pie or apple crumble.  I loved every bite, it was just so flavourful and sweet–and perfectly in season with fall apples! :-) The apple butter added a whole new level of deliciousness, while the cinnamon and fresh apples gave the desserty flavour. The walnuts were the perfect topping, adding a nice crunch to finish. (I wouldn’t recommend skipping them!)

apple pie oatmeal 3

apple pie oatmeal 2

Apple Pie Oatmeal

Makes One Serving


  • 1/2 apple, chopped
  • 1/3 cup steel cut oats (or other type of oatmeal)
  • 1 cup water
  • 1/4 cup low fat vanilla yogurt
  • 1 tablespoon apple butter
  • 1 tablespoon chopped walnuts
  • 1-2 teaspoons cinnamon
  1. In a medium sized pot, bring water to a boil. Add oats, reduce to medium-low, and let simmer for 15-20 minutes, or until oats are cooked and water is absorbed.
  2. While oats are cooking, in a small bowl stir together yogurt and apple butter until combined.
  3. Transfer cooked oats into serving bowl, and top with apple butter and yogurt mixture, and chopped apples.
  4. Finish bowl with cinnamon and chopped walnuts to serve.

Three Ingredient Banana Pancakes–With a Twist!

After watching the bananas on my counter turn from green, to yellow, to speckled, and finally black, I knew it was time to do something with them before my kitchen turned into fruit fly infested madness. So today I woke up with a specific mission: Three ingredient banana pancakes (which really turned into five or seven ingredient pancakes once you include the toppings and tweaks I made, as usual.. but that’s besides the point. :-)

I don’t actually remember where I originally saw or heard of the three ingredient pancake recipe, but it is quite popular, and I’ve wanted to test it out for a while. And after recovering from being sick all week, I thought it was the perfect opportunity–because who doesn’t love a pancake breakfast when they’re sick?

The recipe is really simple and quick to whip up, and literally only three ingredients (+ 2 + 2) :) After bite number one, I completely fell in love with everything about these pancakes. I can easily say it is my   favourite recipe on my blog (even though it isn’t completely mine), and it hit the perfect spot. When cooking the pancakes in the pan, I noticed they were really crumbly and difficult to flip. (Or I’m just a bad pancake flipper…) But because of the banana, it was easy to just squish the pieces back together with the spatula. This was also the first time I combined microwaved frozen raspberries with vanilla yogurt as a topping and OH MY was it delicious. It has probably become my new obsession. The recipe makes three pretty large pancakes, but they are really quite filling. I made three pancakes, expecting to eat them all myself, but I was very full after eating half of it, and set the rest aside for later, or for someone else to enjoy. (And I eat a lot!)

Banana Chocolate Oatmeal Pancakes with Raspberry Topping

Makes 3 large pancakes

For the Pancakes

  • 1 egg
  • 1/2 cup rolled oats
  • 2 very ripe bananas (mine were small-medium sized)
  • 1/2 tablespoon cacao nibs (or dark chocolate chips)
  • 1 teaspoon coconut sugar
  • 3/4 teaspoon extra virgin olive oil (I used 1/4 teaspoon for each pancake)

For the Topping

  • 1 cup frozen raspberries
  • 1/2 cup nonfat vanilla yogurt

1. In a medium sized bowl, peal and mash bananas. Once mashed, combine rolled oats, egg, cacao nibs, and coconut sugar, and stir until well mixed.

2. Heat 1/4 teaspoon olive oil over a small skillet on medium-low heat.

3. Pour 1/3 pancake mixture onto pan. Once underside is golden and edges are slightly crispy, flip pancake using a spatula. Once pancake is cooked, use the spatula to place pancake on a plate, and repeat steps 2 and 3 for the remainder of the pancake mixture.

4. Heat frozen raspberries in a mug in the microwave on high for 1 minute and thirty seconds, or until liquified. Stir in vanilla yogurt, and pour over pancakes.

5. Sprinkle with whole raspberries and cacao nibs for garnish, and serve warm!


New Spin on Chai Oatmeal with Pecans & Peaches

So I wish I could say I was the brilliant mastermind behind this recipe.. but sadly I’m not. I stumbled upon the original recipe from Fitness Magazine on Pinterest and fell in love with the idea of cooking oatmeal in tea. Two things I absolutely adore mixed together into gooey goodness- oh my!

I did make some super minuscule adjustments, but this recipe was pretty much perfect on its own. I used steel cut porridge oats instead of quick oats to add some extra fibre and protein, and I added a tablespoon of vanilla yogurt instead of cooking the tea in milk to add creaminess and compliment the vanilla flavours of the french vanilla chai tea I used instead of just normal chai tea. I also roasted my pecans to bring out their flavour, used fresh peaches (cause I had some super fresh ones from a local farm), and added a pinch of cinnamon, because I just love cinnamon. I highly recommend giving it a try! I certainly know I am going to be spending the next few weeks experimenting with different teas and fruit combinations :-)

French Vanilla Chai Oatmeal with Peaches and Pecans

Serves One


  • 1 French Vanilla Chai teabag
  • 1 cup water
  • 1 peach, sliced
  • 8 pecans
  • pinch of cinnamon
  • 1 tbsp pure maple syrup
  • 1 tbsp vanilla yogurt
  • 1/3 cup steel cut porridge oats (or quick oats)

1. Boil water over stove and steep tea for 3-5 minutes.

2. Add oats and cook on medium/low heat for 10-12 minutes, or until tea is absorbed.

3. While the oats are cooking, roast pecans in a small pot over the stove, stirring constantly to avoid burning.

4. Pour cooked oats into a bowl, and stir in vanilla yogurt.

5. Eat a slice or two of peaches, and put the rest on top. (I found a whole peach too much for the one bowl of oatmeal ;)

6. Sprinkle with roasted pecans and cinnamon, and drizzle with maple syrup to serve and enjoy!