Breakfast

One Bowl Banana Bread

April 2, 2017 by Amanda 15 Comments

Hello, beautiful friends! It’s been nearly nine months since my last blog post. NINE months! Let’s start with a little review of some of the things that a person can do in nine months.

Grow a baby. (I didn’t).
Learn another language (I didn’t).
Grow 4.5 inches of hair. (Maybe?)
Train your dogs to not attack (with love) any person that comes to the door or any other living creature you come upon on a walk. (We didn’t).
Get engaged and plan most of a wedding. (Working on it!)
Finish unpacking the house you moved into almost a year ago. (Nope).
Do everything but write a blog post. (Clearly I’m an expert at this).

In all seriousness, I’ve really let this old blog down over the past nine months. Life just kept getting in the way of blogging (mostly because I let it), and with every passing week it became harder to get back in the saddle. Even taking the photos for this post was a lesson in patience. I’m not even kidding when I say that I forgot how to use my camera, how to style photos, and quickly became frustrated. So frustrated that I almost threw in the towel. But after few deep breaths and sticking with it, I slowly started to feel a little bit more comfortable. I realized how much I’ve missed this space and cooking and baking things and sharing them with you.

I’ve said it a hundred times before – that I’ll get better about blogging and get back into a routine of regularly posting recipes. But the truth is, I don’t know if I can keep that promise. So instead of telling you (for the umpteenth time) that I’m going to get back to a schedule of posting weekly or even monthly, I’m just going to make an effort to get back here as often as possible, realizing that the frequency of posting will fluctuate depending on what else is going on in my life. We’re all just doing the best that we can, right?

So I come to you today with a simple recipe – this One Bowl Banana Bread. Everyone should have a foolproof banana bread recipe in their baking arsenal. It’s quick to whip up, made with ingredients that you most likely have on hand (the most important of which is a few ripe bananas!), and is generally loved by all. I had assumed that most people already have a well-loved banana bread recipe, but I recently made a couple loaves and took them to work to share with my colleagues and had a number of requests for the recipe.

So on the chance that you are one of those people who has yet to find the perfect banana bread recipe, or if you’re looking to shake things up with a new recipe, I urge you to give this one a try. It’s so quick and easy to put together – all in one bowl, no less! – and can be modified according to what you have on hand. You can use just all-purpose flour or just whole wheat flour, or a combination of the two. You can use a different oil if you prefer, but I like using vegetable oil because of it’s mild flavour. You could add in some cinnamon if you so desired, or chocolate chips to make this loaf a little bit more of a treat. But I love it as I’ve written it here, without chocolate chips or other flavours. It’s perfect when enjoyed with a cup of coffee in the morning or an afternoon snack.

In other news, if anyone has any tips on how to stay sane and stress-free during the wedding planning process, please send them my way. Just a little less than six months to go!

One Bowl Banana Bread

This banana bread recipe is very forgiving. You can play around with the white to whole wheat flour ratio depending on your preference. I’ve had success with using just whole wheat flour, but mixing the two gives the bread a more delicate crumb. You can also use just all-purpose flour if you prefer. If you’re feeling sassy, add in up to 1/2 cup of chocolate chips. Makes one loaf (8 1/2-inch x 4 1/2-inch).

3/4 cup whole wheat flour

1/2 cup all-purpose flour

1 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup vegetable oil

3/4 cup light brown sugar, packed

3 large ripe bananas, mashed

2 eggs

1 tsp. vanilla

Preheat the oven to 350°F. Spray a loaf pan with non-stick spray and set aside.

In a large bowl, whisk together the oil, brown sugar, bananas, eggs, and vanilla. Add in the flours, baking powder, baking soda, and salt, and stir until just combined. Spoon the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool completely, then remove from the pan and slice. Store in an airtight container for up to three days. This loaf also freezes well.

(The Best) Buttermilk Pancakes

March 3, 2016 by Amanda 3 Comments

Well, hello beautiful!

I mean, is that a beautiful stack of pancakes or what?

I have enjoyed these pancakes twice in the last month – once when I was incredibly hung over and another time when I was not even a little bit hung over. They tasted equally fantastic both of those times. However, if there’s one thing I’ve come to learn in my thirties, it’s that having more than a couple of drinks in one evening is just not worth the pain that follows the next day. And tequila shots are never a good idea. Even if they seem like a good idea at the time, they are not a good idea. Put down the tequila!

Hangovers aside, these buttermilk pancakes really are the way to make your weekend magical. Imagine yourself slowly waking up on a Saturday or Sunday morning, at your own pace, and not to the annoying ring of an alarm. You’re still in your pyjamas. You put on some good tunes, start the coffee. And as it brews, the smell of coffee and magic and rainbows fills the air, and you start to gather the ingredients to make the fluffiest, most tender pancakes you’ve ever made. The recipe is simple – chances are you’ve got everything you need already sitting in your fridge and cupboards. The batter comes together easily, and soon enough you’re spooning it into a hot frying pan, and its sweet aroma is enough to wake the others in the house (furry others included). And before you know it, you’re settling down to enjoy a stack of hot buttermilk pancakes, swimming in butter and maple syrup. Life is good.

In case you haven’t been counting down to the weekend like I have, I’m here to let you know that we’ve only got one more day to go before these pancake dreams can become a reality!

(The Best) Buttermilk Pancakes (adapted from The Food Lab by Kenji Lopez-Alt)

The trick to making these pancakes tender and fluffy is to whisk the egg whites separately and then fold into the pancake mixture. It’s a quick and easy step that makes a big difference. These pancakes reheat well – just store in an airtight container in the fridge and enjoy within a couple of days. Makes about 10 large pancakes.

2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

1 TBSP. sugar

2 eggs, separated

1 1/2 cups buttermilk

1 cup plain 2% Greek yogurt

1 tsp. vanilla

4 TBSP. unsalted butter, melted

Combine the dry ingredients in a large bowl and whisk together. In a small bowl, whisk the egg whites until stiff peaks form. In a medium bowl, whisk together the egg yolks, buttermilk, Greek yogurt, and vanilla. Slowly add the melted butter while whisking. Gently fold in the egg whites with a rubber spatula. Pour the mixture over the dry ingredients and fold until just combined (do not overmix). The batter will be thick and lumpy.

Heat a large nonstick skillet over medium heat. Place 1/2 cup of batter into the skillet and gently spread out evenly. Allow to cook until small bubbles start to appear on the top and the bottoms are golden brown (about 2 minutes). Gently flip over and cook the other side until golden brown (about 2 minutes). Serve the pancakes immediately with butter and maple syrup.

Filed Under: Breakfast Tagged With: breakfast, brunch, buttermilk, fluffy, maple syrup, pancakes, weekend

Whole Wheat Pumpkin Oat Muffins

October 21, 2015 by Amanda 12 Comments

Hello Ladies and Gents! Happy Wednesday!

Oh, and happy back to the future day! The Internets tell me that today (Oct. 21, 2015) is the day that Marty McFly and Doc Brown traveled to in Back to the Future Part 2. I may or may not have googled Back to the Future to figure out the names of those two guys. Should I feel ashamed that I’ve never seen Back to the Future (Part 1 or 2)? For some reason I feel like I should.

Anyways, just a quick little post here today. I feel like I’m neglecting this space again, but sometimes it’s just unavoidable! In the past few weeks I celebrated a birthday (hello 3-1…this number seems so much more daunting to me than 30 did) and Canadian Thanksgiving, went to the mountains for a quick but much needed getaway, and have been planning and preparing for a Halloween cooking class that I will be teaching this weekend. And exactly two weeks from today, I will be hopping on a plane to a beach destination for 10 days of rest and relaxation. I’ve resigned myself to the fact that the whole amazing bikini body that I planned to have for this trip when I booked it a couple of months ago just will not be a reality, but I’m kind of over it. There is just too much good food in this world and I believe too strongly in moderation (heavy on the “indulge” end of the spectrum). Plus my 31-year old metabolism doesn’t cooperate quite as well as my 25-year old metabolism did.

However, that does not mean that for the next two weeks I don’t plan on exercising a little more restraint when it comes to stuffing my face with all things delicious. These muffins are the perfect way to enjoy a “treat” without the guilt. They are made with whole wheat flour and oats, pumpkin, and are sweetened only with maple syrup. I’ve made these numerous times over the past several weeks and I’m still not tired of them. They are perfect for stashing in the freezer and grabbing for a quick breakfast or snack. Plus, if you’re like me and still all about the pumpkin, you will love these!

Whole Wheat Pumpkin Oat Muffins (slightly adapted from Cookie & Kate)

Makes 12 muffins. Feel free to use coconut oil in place of the olive oil, or honey in place of the maple syrup. These muffins freeze beautifully when packed into an airtight container.

1/3 cup extra-virgin olive oil
1/2 cup maple syrup
2 eggs
1 cup pumpkin puree
1/4 cup milk (any kind will do)
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt
1 tsp. cinnamon
3/4 tsp. ground ginger
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1 3/4 cups whole wheat flour
1/3 cup oats, plus more for sprinkling on top

Preheat the oven to 325°F. Line a 12-count muffin tin with paper liners or spray with cooking spray.

In a large bowl, combine the olive oil and maple syrup and whisk to combine. Add the eggs and mix well. Add the pumpkin puree, milk, baking soda, vanilla, salt, and spices, and mix well. Add the whole wheat flour and oats, and stir until just combined.

Divide the batter evenly between the muffin cups. Sprinkle with additional oats. Bake for 25-27 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Cool completely. Enjoy!

Filed Under: Breakfast, Holidays Tagged With: breakfast, Fall, healthy, muffins, oats, pumpkin, whole wheat

Homemade Acai Bowls

September 9, 2015 by Amanda 40 Comments

Oh friends, I have waited so long to share these açai bowls with you! Sadly a series of unfortunate events sabotaged my plans.

But first, allow me to start at the beginning. I first became obsessed with açai bowls during my trip to Maui this past February. And when I say obsessed, I mean eating-an-açai-bowl-every-day obsessed. Feeling-sad-when-the-açai-bowl-was-gone obsessed. Plotting-the-next-opportunity-to-eat-an-açai-bowl obsessed. You get the idea. My friend K and I searched the island for the best açai bowl available and when searching for the best, one must be committed, you know? Açai bowls run aplenty in Maui. I didn’t taste one that I didn’t enjoy, but if you ever find yourself in Maui and in search of a truly satisfying, delicious, and totally good-for-you breakfast, snack, or even dinner, please make your way to one of the Wow Wow Lemonade locations. They offer several different varieties of açai or pitaya (dragon fruit) bowls, all of which are amazing. Apparently their lemonade is bomb as well, but I was too busy eating açai bowls to drink any lemonade.

What is an açai bowl you ask? Well, an açai bowl is essentially a refreshing, naturally sweet and energizing smoothie bowl topped with fruit and granola and other delicious things. I like to think of it as the healthy cousin to the ice cream sundae. The base is generally comprised of a combination of açai purée and other frozen fruit. Then comes the granola, fresh fruit, and other toppings – and the possibilities here really are endless. Açai – pronounced “ah-sigh-ee” – berries are harvested from açai palm trees, which are native to the rainforests of South America. Açai berries are considered a superfood, and are full of antioxidants, fiber, and heart-healthy fats. They help to promote cardiovascular, digestive, and immune health. Boom! In North America, you can typically find açai berries in the form of puréed smoothie packs in the frozen section of organic grocery stores and health food stores. My favourite frozen açai smoothie packs, and the ones most available to me, are made by Sambazon, and they seem to be widely available throughout Canada and the US. Here in Edmonton, they can be found at places like Planet Organic and Earth’s General Store. In the US, you can find them at Whole Foods. Açai juice and freeze-dried açai powder are other options, although I have not tried them myself. Açai bowls are not a cheap treat – most of the bowls we enjoyed in Maui were around the $12 mark – but you can make them at home for a fraction of the cost.

When we returned from Maui, K and I set out to perfect our recipe for homemade açai bowls. We have yet to find a spot in Edmonton that sells these bowls of goodness (if you know otherwise, pleeeeeeease let me know asap) so there was definitely some urgency to figuring out how to make them at home. The cravings were intense! After several trials, we figured out our perfect combination. One evening in March, we crafted our perfect bowl and I snapped some photos of the process. A few weeks later, my house was broken into and my laptop and camera (and all of my photos), among other things, were taken. PS. This is an ideal time to recommend routinely backing up your photos on an external hard drive, or via something like iCloud. Idiot me had not done a thorough back-up of my files for longer than I wish to admit, and many of my photos were lost to those punk criminals. It took me several months to replace my laptop and camera, and by that time, my previously mentioned blogging rut had set in.

But alas, K and I had another açai bowl night last week and now I can finally share this recipe with you. Hooray!

The possibilities for personalizing your açai bowl are limitless. You can change up the frozen fruit in the smoothie base, the fresh fruit you use, as well as the toppings. Next time I might try adding some greens to the smoothie base, like kale or spinach. A high speed blender works best for creating a nice thick smoothie base (aim for a sorbet consistency), but if you don’t have a blender, I’m sure that a food processor would give you similar results. I added maca powder for an extra superfood boost, but it certainly is not essential to this recipe. Maca is also expensive and can be difficult to find, so don’t sweat it if you can’t get your hands on it. For the granola, use your favourite stuff – whether it be store-bought or homemade. Looking for an excellent granola recipe? Might I suggest coconut oil granola, cherry hazelnut granola, or an old favourite, appropriately called favourite granola?

Alright, enough talk. Let’s make some açai bowls!

Homemade Açai Bowls

Makes 1 small bowl. Double the ingredients for a large bowl or for 2 servings. Exercise your creativity here, and have fun with different fruit and topping combinations!

1-100g pure unsweetened açai berry superfruit pack
1/2 frozen banana
1/2 cup frozen berries
1/4 cup almond milk
1 tsp. maca powder (optional)

Toppings:
1/2 cup granola, divided
Sliced strawberries, bananas, and blueberries
1 tsp. shredded coconut
1 tsp. hemp hearts
1 tsp. cacao nibs
A drizzle of honey

While you are assembling your smoothie base, place the serving bowl in the freezer. This will help to keep your smoothie thick and cold, and will prevent it from melting too quickly. In a high-speed blender, combine the açai purée, frozen banana, frozen berries, almond milk, and maca powder. Blend until smooth.

Remove your bowl from the freezer. Sprinkle some of the granola on the bottom of the bowl. Spread your smoothie base into an even layer in the bowl. Top with the remainder of the granola, fresh fruit, and your desired toppings. Enjoy immediately!

Filed Under: Breakfast Tagged With: acai, acai bowl, breakfast, dairy-free, fresh, fruit, smoothie, superfood, Vitamix

Rhubarb Apple Oat Breakfast Crisp (in a Skillet!)

September 1, 2015 by Amanda 15 Comments

Well, hello September!

There is a definite hint of Fall in the air these days. The temperatures have been cooler, at least in the mornings and evenings, and on more than one occasion I have found myself turning on the heat in my car during my drive to work. I’m feeling an eagerness to pull out my boots and scarves and warm sweaters, and to start baking with pumpkin. Coffee shops are welcoming back the ever-popular pumpkin spice latte, and even though I don’t drink the things (fake pumpkin flavour ain’t my thing), the fact that they’re available again excites me. I’m weird, and I know it. Fall is my favourite time of year, and the thought of its imminent arrival gives me a little thrill each time I think about it. I don’t know what it is about this season that makes me feel all the feels – I mean, the beautiful colours of the changing leaves speak for themselves – but there’s something more that I can’t quite put into words.

Despite my eagerness to bake everything pumpkin, right now I’m trying to use up the last of my summer favourites. I am lucky to know several people who were able to provide me with a steady supply of rhubarb all season long. At one point, I couldn’t keep up with the supply, and froze a big bag of the stuff for rainy day baking. As I was taking inventory of my freezer’s contents this past weekend, I came across that bag and decided that I’d better put it to good use before it reached the typical freezerburnt fate of many things that find their way into my little icebox of doom.

In search of inspiration, I flipped through a few of my cookbooks. With the steady availability of recipes and food inspiration on the Internet these days, I find myself spending less and less time with my cookbook collection – something I hope to change. With a little bit of help from Megan Gordon’s Whole-Grain Mornings, this crisp was born. I managed to use up my entire supply of rhubarb, and threw in a few apples from my neighbour’s tree that had fallen into my backyard for some added sweetness. Full disclosure: I maybe might have possibly jumped up and picked a few apples off of the tree, but only from the branches hanging directly above my backyard.

Consider this crisp as a delightful little merging of two seasons: the rhubarb of summer and the apples of late summer and fall. I find rhubarb a little bit too tart to be used by itself in crisps and crumbles, and I didn’t want to have to add a boatload of sugar, so the apples were the perfect compromise. And while not entirely guilt-free, I do feel that this crisp boasts enough healthful ingredients to justify eating for breakfast, as I have for the past couple of days.

Oh, and I baked this in a cast iron skillet because I just love using my cast iron skillet. I’m a rustic gal, what can I say? You can certainly use a large baking dish (11 by 7-inch), if you prefer. Enjoy!

Rhubarb Apple Oat Breakfast Crisp (in a skillet!)

Adapted from Whole-Grain Mornings. This recipe can easily be made gluten-free, as long as you make sure to use certified gluten-free oats. The almond meal adds a lovely extra bite to the crisp topping. I think if I make this again, I will add a little bit more cinnamon, so if you’re a fan like me, feel free to add an extra 1/4 teaspoon. Serve warm with ice cream for dessert, or with a splash of milk for breakfast. Serves 6 to 8.

For the topping:

1 cup sliced raw almonds

2/3 cups rolled oats

1 1/2 tsp. baking powder

1/4 tsp. baking soda

2 TBSP. brown sugar

1/2 tsp. cinnamon

Pinch of salt

4 TBSP. cold unsalted butter

3 TBSP. buttermilk

For the filling:

4 cups chopped rhubarb

2 cups apples, peeled and cubed

1/2 cup coconut (or white) sugar

Juice from half a lemon

2 TBSP. cornstarch

Preheat the oven to 375°F. If using a baking dish, butter or spray with non-stick spray. If using a cast iron skillet, skip that step.

For the topping: Put the almonds in a food processor or high-speed blender, and pulse or blend for about 30 seconds, or until you have a medium-fine almond meal. Add the oats, baking powder, baking soda, brown sugar, cinnamon, and salt, and pulse or blend for a few more seconds, until combined. Add the butter and pulse/blend until the mixture resembles a coarse meal, about 30 seconds. Slowly add the buttermilk, and pulse/blend until the dough has come together.

For the filling: Mix together the rhubarb, apples, sugar, lemon juice, and cornstarch in a medium bowl. Scoop the mixture into the baking dish/cast iron skillet.

Pile/spread the topping over the fruit in an even layer. Bake for about 35-40 minutes, or until the top is golden brown and the juices are bubbling. Remove from oven and allow to cool a little before serving. Not too much though – I think this crisp tastes best when it’s still a little bit warm.

Filed Under: Breakfast, Sweet Treats Tagged With: apple, breakfast, crisp, gluten-free, oats, rhubarb

My Favourite Green Smoothie

August 25, 2015 by Amanda 24 Comments

Hold onto your butts folks, I’m about to drop a blog post. Hey-oh!

If you did a double-take when you saw that this gal had published a new post, I don’t blame you. I’ve been rather absent as of late. As usual, I have no good excuses to give you, other than I was feeling a severe lack of inspiration and just needed to take a little break. Blogging had begun to feel like another task on my to-do list and I was no longer enjoying the process. Fellow food bloggers know that publishing a new post is more than just whipping something up, snapping a few photos, and typing out a recipe. There is preparation, and styling, and editing, and putting together something that you feel proud of. I’m still figuring it all out, but as I sit here typing out these words, while drinking the smoothie I’m here to share with you, I feel a renewed sense of energy and excitement. I’m remembering why I love this little space so much and I look forward to finding my blogging groove again. Thanks for sticking around.

About a month ago, I bit the bullet and bought a Vitamix. Holy heck, are those machines fantastic! It truly is one of the most amazing kitchen gadgets, and if you’re a smoothie lover like me, it’s worth the investment. It can do so much more than make a good smoothie, but that’s definitely what I’ve used it for the most so far. Behold my current favourite green concoction. Drink it for breakfast, a post work-out snack, or just ’cause you need a dose of greens. I promise the spinach taste is undetectable!

My Favourite Green Smoothie

This recipe makes one generous serving or two small servings. Feel free to substitute a different milk for the almond milk if you have another preference. The banana is completely optional – this smoothie is still delicious without it. The peanut butter is optional too, but let’s be real – what isn’t made better by the addition of peanut butter? (Answer: nothing.)

1 1/4 cups unsweetened vanilla almond milk

2 cups fresh baby spinach, packed

1 cup frozen mango chunks

1 TBSP. hemp hearts

1/2 frozen banana (optional)

1 TBSP. natural peanut butter (optional)

Add ingredients to a high-speed blender in the order listed (adding liquids first will help get things moving). Blend until super smooth. Enjoy immediately.

Nutritional Info: 340 calories – 33g carbs – 16g fat – 12g protein – 265mg sodium – 21g sugar

Filed Under: Beverages, Breakfast, Vegan Tagged With: breakfast, green, healthy, smoothie, spinach, vegan, Vitamix

Overnight Oats!

March 5, 2015 by Amanda 14 Comments

Hiiiiiiiiiiiii.

It feels strange to be sitting here writing this post. Strange in a good way. Familiar yet new. I’m hoping that blogging is like riding a bike because daaaammmmnnnnn, I’ve been gone a long time. So umm, a belated Merry Christmas, Happy New Year, and Happy Valentine’s Day to you! I’ll jump in here with an early Happy St. Patrick’s Day, just in case.

I could insert approximately 47 reasons here to explain my two+ month blogging hiatus, but let’s not waste our time with that boring stuff. The important thing is that I’m back here sharing a recipe and my ramblings with you. My hope is that this post will kick-start a much more reliable and frequent schedule of recipe-sharing, so…fingers crossed! Let’s just jump right in.

Overnight oats.

I realize that I’m a little late to the overnight oats party. They’ve kind of been a thing now for a while. And being the oatmeal lover that I am, when recipes for overnight oats started popping up a couple of years ago, I was eager to give them a try. I mean, throw a few ingredients in a jar, put the jar in the fridge overnight, and wake up to a delicious breakfast? Sign me the heck up!

Sadly, my first experience with overnight oats was not a good one, and it turned me off of the whole idea for a long time. The texture was really off – kind of watery, yet chunky – and I couldn’t get over it.

Fast forward to a couple of months ago when I decided to give them another try. The game changer for me was the addition of Greek yogurt and chia seeds – the original recipe that I had tried just called for almond milk, oats, and fruit. But the Greek yogurt and chia seeds give the mixture a much creamier texture, similar to that of traditional hot oats. And with the right toppings, you can turn overnight oats into a downright satisfying, decadent, yet still super healthy breakfast. Seriously, I feel a little nip of sadness after I take the last bite. But the best part is that these overnight oats hold me over all morning until lunch time.

The recipe below lists the base ingredients – I always use oats, Greek yogurt, almond milk, and chia seeds. You can certainly substitute another milk for the almond milk, if you prefer. And then I add whatever fruit I have on hand. The toppings are up to you, but I’ve included some of my favourite additions. Best combo to date: fresh strawberries, crunchy natural peanut butter, hemp hearts, and cacao nibs. It was like breakfast dessert!

Side note: I can’t stop putting cacao nibs on everything. Help.

Overnight Oats!

This recipe makes one serving; however, you can multiply to create as many servings as you’d like. These oats keep well in the fridge for a few days, so feel free to make a bunch of servings at the beginning of the week and store in the fridge for quick and satisfying breakfasts all week long. If you’re using plain Greek yogurt, you may wish to add your favourite sweetener, or other flavours like vanilla extract. I tend to use flavoured Greek yogurt (usually vanilla or strawberry).

1/3 cup oats

1/3 cup non-fat Greek yogurt (flavour of your choice)

1/3 cup unsweetened almond milk (or milk of choice)

1 TBSP. chia seeds

1/3-1/2 cup fruit (ie. fresh or frozen berries, banana, chopped apple)

Optional mix ins: 1 TBSP. natural peanut butter, 1 tsp. hemp hearts, 1 tsp. cacao nibs, 1 tsp. shredded coconut, nuts, etc.

Combine the oats, Greek yogurt, almond milk, and chia seeds and stir together in a mason jar or sealable container. I usually add my fruit here too, as well as peanut butter if I’m using it. The mixture shouldn’t be too thick at this point – if it is, add a bit more almond milk. Refrigerate overnight. Add your favourite toppings and enjoy!

Nutritional info for base recipe (before fruit and mix-ins): 216 calories, 7.0 g fat, 0.5 g saturated fat, 30.2 g carbohydrates, 11.4 g protein, 7.7 g fibre, 8.7 g sugars.

It’s good to be back, friends!

Filed Under: Breakfast Tagged With: almond milk, breakfast, chia, greek yogurt, healthy, oatmeal, oats, overnight

Whole Wheat & Oat Cinnamon Rhubarb Waffles

September 19, 2014 by Amanda 34 Comments

Haaaaaapppppppppyyyy Friday!

In celebration of being on the verge of one of these glorious things called the weekend, I bring you waffles. Whole wheat and oat cinnamon rhubarb waffles to be exact. I can’t lie. I’ve become a bit waffle-obsessed. I can’t stop thinking about all of the waffle possibilities. Of course we have sweet waffles. We also have savoury waffles. But then we have waffle sandwiches. Waffle donuts. And I bet waffle nachos could totally be a thing.

Today we’re keeping it pretty simple. We’ve got whole wheat flour and oats for some hearty oomph. The rhubarb adds a little tartness (PS. You could totally sub in apples for the rhubarb). And there’s cinnamon and brown sugar for flavour. Think: rhubarb crisp in waffle form. And if you want to go all out, you can top the waffles with butter and a sprinkling of cinnamon sugar. Boom. If that doesn’t start your day off right, I don’t know what will.

It’s the weekend, friends! Enjoy, relax, live it up, treat yo’ self, and eat some waffles. In that order.

Whole Wheat & Oat Cinnamon Rhubarb Waffles (adapted from Taste of Home)

These hearty waffles taste delicious with butter and cinnamon sugar (simply combine 1/4 cup sugar with 2 tsp. cinnamon), or fruit and syrup. If you can’t get your hands on any rhubarb or if it’s not your thing, feel free to use apples instead. Makes 6 waffles.

1 1/2 cups whole wheat flour

1 cup oats

3 tsp. baking powder

1 1/2 tsp. cinnamon

1/4 tsp. salt

2 eggs, lightly beaten

1 1/2 cups milk

4 TBSP. butter, melted

2 TBSP. brown sugar

1 1/2 cups rhubarb, chopped

In a large bowl, combine the flour, oats, baking powder, cinnamon, and salt. In a separate bowl, mix together the eggs, milk, melted butter, and brown sugar. Add the wet ingredients to the dry, along with the chopped rhubarb. Mix until just combined. Cook according to the instructions of your waffle maker. Refrigerate or freeze leftover waffles, and reheat either in the toaster or the oven.

Filed Under: Breakfast Tagged With: breakfast, cinnamon, oats, rhubarb, waffles, whole wheat

Cherry Hazelnut Granola + Granola Rhubarb Yogurt Parfaits

April 29, 2014 by Amanda 22 Comments

Friends, by the time you read this, I will be flying high in the sky en route to Thailand! I can’t believe this day is finally here! It all still feels surreal to me that I get to jet off for a whole month to enjoy sand, sun, and adventure.

But before I bid you adieu for a few weeks, I wanted to share my new favorite granola recipe with you. It comes from Megan Gordon’s Whole Grain Mornings cookbook (aka. my new favorite thing). I love breakfast and brunch recipes, and Megan’s book is packed with exactly that – and they’re all made with whole grains. Holla!

Granola might just be my very favorite breakfast. I feel like I could eat it every day and never tire of it. So naturally, Megan’s recipe for making your own “signature granola” was first on my list to try.

This granola is good, friends. Like, really good. Amazing! The dried cherries and hazelnuts work so well together, and the sesame seeds give a little extra crunch that take this granola up a notch. I’ve already made this recipe three times in the past few weeks. A batch doesn’t last long around here, between sprinkling it on top of yogurt, eating it by the handful, and putting it into these yogurt parfaits.

These parfaits were born out of necessity. You see, I had a bit of rhubarb sitting in my fridge just begging to be used before my departure to paradise. I decided to turn the rhubarb into a quick jam, layer it between Greek yogurt and this amazing granola, and baddabing baddaboom. Granola rhubarb yogurt parfaits, yo!

I was tempted to make a batch of this granola to take to Thailand (I love it that much) – however, I’m saving room for ALL THE THAI FOOD. Seriously friends, I am aiming for maximum pad thai/curry consumption. Wish me luck!

Cherry Hazelnut Granola + Granola Rhubarb Yogurt Parfaits

The components of this recipe can be enjoyed together or separately. The granola tastes great as is or sprinkled over yogurt and fruit or with your favorite milk. The “jam” is lovely when spread onto toast or an English muffin, or stirred into plain yogurt. The granola makes about 8 cups. The jam makes about 1 cup.

For the granola (adapted from Whole Grain Mornings: New Breakfast Recipes to Span the Seasons by Megan Gordon)

3 1/2 cups oats

1 cup hazelnuts, roughly chopped

1/2 cup sunflower seeds

1/2 cup sesame seeds

1 1/2 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. ground cardamom

1/2 cup extra virgin olive oil

1/2 cup maple syrup

3/4 tsp. vanilla

1 cup dried cherries, roughly chopped

Preheat the oven to 350°F. Prepare a large baking sheet with parchment paper or a silicone mat. In a large bowl, combine the oats, nuts and seeds, salt, and spices. In a separate bowl, combine the olive oil, maple syrup, and vanilla. Add the oil mixture to the oat mixture and stir well.

Turn the granola out onto the prepared baking sheet and spread evenly. Bake until the mixture is lightly browned and fragrant, about 35-40 minutes. Stir the mixture every 15 minutes to ensure even cooking. Remove the granola from the oven and cool completely. Add the dried cherries and mix well. Store in an airtight container. Enjoy!

For the Rhubarb “Jam” (from Gardenista)

1/2 pound rhubarb, chopped

1/2 cup sugar

1 TBSP. cornstarch

1/2 tsp. vanilla extract

Pinch of salt

Remove any leaves from the rhubarb and wash the stalks. Slice the rhubarb into 1/2 inch pieces and toss with the sugar and cornstarch. Put the mixture into a skillet and heat until gently boiling over medium heat (about 10 minutes). When the rhubarb has become soft and the mixture has thickened, remove from heat and add the vanilla and salt. Transfer to a small bowl (or mason jar) and put in the fridge to cool.

To assemble the parfaits: In a small glass or serving bowl, layer the granola and “jam” with plain Greek yogurt. You can even make these parfaits ahead of time (and refrigerate them), although the granola will soften up a bit.

If you’d like to tag along on my Thailand adventures, you can find me on Instagram (@onceuponarecipe). Have a great month, loves!

Filed Under: Breakfast Tagged With: breakfast, dried cherries, granola, hazelnuts, parfait, rhubarb, yogurt

Rhubarb Crumble Baked Donuts

April 22, 2014 by Amanda 34 Comments

Hello friends!

Spring has sprung! Our Easter weekend started with a snowfall (yes, SNOW), but thankfully Mother Nature smartened up and we were rewarded with a couple of beautiful days of sunshine and warm temperatures. I went out in a t-shirt, soaked up some sun, and all felt right in the world. I ate my way through two Easter dinners and a brunch, swore I would never eat again, and then promptly broke that oath a couple of hours later. It was a glorious weekend, I tell you. How was your weekend? Did you eat all the things too?

These donuts were part of my glorious weekend. When I first spotted glorious red stalks of rhubarb at the grocery store a couple of weeks ago, I internally squealed with delight. I adore the stuff and enjoy baking with it so much. I knew immediately that I wanted to make some type of rhubarb coffee cake (among other things). The tart rhubarb pairs so well with the buttery and sweet crumble that tops most coffee cakes. But then came the idea to create these rhubarb crumble donuts. Quick to bake, and easy to stuff from hand to face – what more do you need in a baked good?

I played around with the recipe a few times in search of maximum rhubarb flavor. I’ve crammed a whole cup of rhubarb into these donuts, which was no easy feat considering how small the cavities of my donut tin are. And the donut to crumble ratio is pretty ridiculous, in the best way possible. I’m really pleased with the end result.

These little gems are the perfect lazy weekend breakfast, yet also make a great afternoon pick-me-up snack with a hot cup of coffee or tea. I suggest you get your hands on some rhubarb as quickly as possible and then make yourself some rhubarb crumble baked donuts. Cool?

Rhubarb Crumble Baked Donuts (donut recipe adapted from Offbeat + Inspired, crumble recipe adapted from The Sugar Hit)

These donuts taste best when still warm from the oven, but they will keep just fine for a couple of days in an airtight container. I do recommend sticking them in the fridge though, as I find that rhubarb tends to get a bit dodgy when it sits at room temperature after being baked. Makes 6 donuts.

For the crumble:

1/3 cup brown sugar

1 tsp. cinnamon

Pinch of salt

1 cup cake flour

1/3 cup butter, melted

For the donuts:

3 TBSP. butter, softened

1/4 cup sugar

1 egg

1/2 tsp. vanilla

3 TBSP. plain Greek yogurt

½ cup + 2 TBSP. cake flour

¼ tsp. baking soda

Pinch of salt

1 cup rhubarb, chopped small

Preheat oven to 325°F. Spray a 6-count donut pan with non-stick spray. Combine the crumble ingredients in a small bowl and set aside. In a separate bowl, combine the sugar and butter and mix with a hand mixer until fluffy. Add the egg, yogurt, and vanilla and mix again. Add the dry ingredients and mix until just combined. Gently fold in the rhubarb.

Pipe the batter into the donut tins using a piping bag or Ziploc bag with the end cut off. Very generously top each donut with the crumble topping (like seriously pile that crumble on). Bake for about 20 minutes, or until a toothpick inserted into the donut comes out clean. Allow the donuts to cool in the pan for a good 15 minutes or so before carefully removing them from the pan. Cool completely on a wire rack – or preferably, enjoy while still warm!

Enjoy your week! xo

Filed Under: Bread, Breakfast Tagged With: baked, breakfast, crumble, donuts, rhubarb

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