Tag Archives: breakfast

#31 – Maple Cinnamon Baked Oatmeal

I love breakfast. Whether it’s the meal after a sleepless night or a night where the baby has gone a whooping 8-9 hour stretch of sleep, a good hearty breakfast is welcomed.

I finally got my hands on the Oh She Glows cookbook – it’s amazing! What I love about her breakfast dishes is that they are 1) healthy 2) not super sweet and 3) not all meaty (duh…it’s a vegan cookbook)

This dish was prepared the night before, then popped into the oven the next morning. There you have it – a warm healthy breakfast! I won’t tell you how much was left after breakfast…

Recipe (from Oh She Glows):

2 1/4 cups rolled oats (gluten free if needed)
2 TBSP coconut or brown sugar
2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp ground ginger
1/2 tsp fine grain sea salt
1/4 tsp ground nutmeg
2 cups unsweetened almond milk (I used cashew milk)
1/2 cup unsweetened applesauce
1/4 cup pure maple syrup
2 tsp vanilla extract
2 apples, peeled and diced
1 ripe pear, peeled and diced
1/2 cup chopped walnuts (optional)

1. Preheat the oven to 375’F. Lightly grease a 2 quart casserole dish.

2 In a large bowl, combine rolled oats, sugar, cinnamon, baking powder, ginger, salt, and nutmeg. Mix well.

3. In a separate bowl, combine almond milk, applesauce, maple syrup, and vanilla and stir well to combine.

4. Pour the liquid mixture over the oat mixture and stir until combined. The mixture will be soupy. Stir in the apples and pear.

5. Spoon the oatmeal into the casserole dish and smooth out the top. Here you can cover the dish and put in the fridge overnight. The next morning, sprinkle the walnuts on top and gently press them down into the oatmeal with your hands.

6. Bake, uncovered, for 35-45 minutes until the oatmeal is bubbly and the apples are fork tender.

7. Cool the oatmeal for 5-10 minutes before serving. Enjoy with a splash of almond milk and drizzle of maple syrup if desired.



#24 – Nutty Banana Bread

There’s something cozy about banana bread. Maybe it’s the fall weather (my favorite season!).

Making banana bread is super easy, especially since we seem to accumulate a number of ripe bananas over time (which we then conveniently throw into the freezer for later). Just make sure you freeze them well, and not put anything over or underneath the bananas (like something that has a sharp edge that would cut into the soft banana, making them leak- not pretty!). I learned the hard way.

This banana bread is similar to this one I made before, but adding walnuts in – extra crunch and yum!



#14 – Blueberry Lemon “Scuffins”

_DSC1152 It was my turn to make a snack for my work meeting – I couldn’t decide between baking scones or muffins, since they are both great for a morning meeting! So when I saw this recipe for a blueberry lemon “scuffin”, I knew I had to try it!


When life gives you lemons, make these scuffins!” – my husband


  • 2.5 cups all-purpose flour
  • 1/3 sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 8 tablespoon cold butter
  • 1/2 cup water/milk
  • 1/4 cup fresh lemon juice
  • zest of 1 lemon
  • 1 cup fresh/frozen (not thawed) blueberries


  1. Whisk the dry ingredients together in a large bowl
  2. Cut in the butter with a pastry blender (until butter is pea-sized, and mixture is crumbly)
  3. Whisk the water, juice, and zest together in small bowl
  4. Freeze the 2 mixtures in their separate bowls, for about 15 minutes
  5. In the meantime, preheat oven 425F, and line a baking sheet with parchment or silicone baking mat
  6. Add the blueberries to the flour mixture. Toss to coat, then stir in the water mixture.
  7. Do not worry if the dough seems dry. Lat it out on a working surface, and knead gently until it comes together (without overworking it).
  8. Pat into a 1″ thick disk, and then cut into 6 wedges (like a pizza) (I made them smaller, so it yielded 10-12 smaller scuffins).
  9. Place them 4″ apart on the baking sheet
  10. Bake until golden brown, about 30 minutes.
  11. Let cool then enjoy!

Makes 6 large scuffins, or 10-12 smaller ones.

Adapted from “Baking for Friends

#12- Crunchy Maple Granola

20141214_160229For those looking to make a great and healthy (and edible) (and last-minute) Christmas gift, here is a granola recipe I’ve always used. Granola is really good with some fruit and milk/yogurt – or just alone as a snack!

To gift it, you can put the granola in a mason jar, and put a decorative ribbon/twine around it. Or use a cookie/goodie bag, with a window to reveal the granola!


Bag from Michael's

Bag from Michael’s



  • 6 cups rolled oats
  • 2 cups chopped nuts (almonds/pecans/cashews)
  • 1 cup unsweetened shredded coconut
  • 1 cup pepitas
  • 2 tsp cinnamon
  • 1 tsp nutmeg (optional)
  • 1 tsp salt
  • 1/2 cup canola oil
  • 1/2 cup maple syrup (or honey)
  • 2 tsp vanilla extract
  • 1 Tbsp orange zest (optional)
  • 1 1/2 cups dried fruit (raisins, cranberries, blueberries, cherries)


  1. Preheat oven to 325F
  2. Line 2 large rimmed baking sheets with parchment paper
  3. Combine oats, nuts, pepitas, coconut in a large bowl.
  4. Combine oil, maple syrup, cinnamon, nutmeg, salt, and vanilla in a saucepan
  5. Heat the syrup mixture until just boiled. Take off heat
  6. Pour the oil mixture all over the oat mixture. Mix until well coated.
  7. Spread granola in the baking sheets.
  8. Bake for 30-35 minutes, checking and stirring often to prevent burning (every 10-15 mins).
  9. In the meantime, scrub oranges and grate the orange for zest (use a microplaner, and don’t grate any of the white pith)
  10. Cool
  11. Stir in zest and dried fruits. Store granola in a cool place.
  12. When kept in an airtight container (at room temperature), this can last for 2 weeks.
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