Category Archives: Breakfast

Winter Granola with cozy spices

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….WINTER GRANOLA, CHERRIES AND COZY SPICES…..

All the flavours of Winter in a bowl, seriously delicious and good any time of day (or season), although I did make this with cold weather in mind. This spiced winter granola is my favourite comfort food for rainy cold days, and the dried chewy cherries pair so well with the warm spices, honestly self control doesn’t stand a chance here, you’ll find yourself eating it by the handful but that’s ok since it’s full of healthy goodness.

INGREDIENTS:

  • 5 cups old-fashioned rolled oats
  • 1/2 cup hazelnuts
  • 1 cup sunflower seeds
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon star anise, ground
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1/2 cup pure maple syrup
  • 1/2 cup light brown sugar or coconut sugar
  • 1/3 cup melted coconut oil or canola oil
  • 1 1/2 teaspoon vanilla extract
  • 1/2 cup dried Cherries
Winter Gingerbread Cherry Granola

I have taken a different approach this time and made a caramel like sticky sauce to stir thru the Oats, so good…

DIRECTIONS:

  1. In a small saucepan, combine the brown sugar with the water and maple syrup and cook over medium-high heat, stirring constantly, until the sugar is completely dissolved and the mixture comes to a boil. Cook for a few minutes to reduce.
  2. Remove the saucepan from the heat and let the syrup cool slightly.
  3. Add the vanilla.
  4. Preheat oven to 320° F/ 160° C degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
  5. Toss the oats, spices. hazelnuts, seeds and salt in a large bowl. Set aside.
  6. Add the coconut/canola oil to the brown sugar syrup and stir until thoroughly combined.
  7. Pour the syrup over the oat mixture and mix well with a rubber until thoroughly combined. Make sure all of the oats are moistened.
  8. Spread onto the prepared baking sheet and bake for 45 minutes.
  9. Rotate baking tray halfway thru.
  10. Allow granola to cool completely in order to get the crunchy clusters.
  11. Now add the dried Cherries.
  12. Store this in an airtight container at room temperature for up to a month.

Enjoy !

Myra XO

Morning Glory Muffins

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The best Home made Grab and Go Breakfast Muffins. With all natural ingredients.

Packed with apples, coconut, carrots, walnuts, spice, raisins, and sweetened with maple syrup, basically everything I love in one.

I have added some applesauce instead of oil, making these beauties not only addictively delicious but also healthy and fat free.

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins

Servings: 12

INGREDIENTS:

• 1 cup all purpose (spelt) flour
• 1/4 cup corn starch
• 1 cup oat flour (ground oats)
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp cinnamon
• 1 tsp mixed spice (ginger bread spice)
• 1/8 tsp salt
• 3 large eggs, at room temperature
• 3/4 cup unsweetened apple sauce
• 1/3 cup maple syrup
• 1 tsp pure vanilla extract
• 1 1/2 cup grated carrot
• 2 small apples, grated coarsely
• 1/3 cup raisins
• 1/3 cup chopped walnuts
• 1/4 cup toasted coconut flakes

INSTRUCTIONS:

  1. Pre heat oven to 180 C / 350 F
  2. Line a muffin tin with paper cases.
  3. Mix all the dry ingredients in a large bowl. Whisk to combine.
  4. Mix all the wet ingredients in an other bowl including carrot and apple.
  5. Pour the wet ingredients into the bowl of dry ingredients and stir carefully until just combined. If you still see dry ingredients it’s ok. Don’t over mix.
  6. Now add the raisins, walnuts and coconut flakes, stir just once or twice.
  7. Pour into the muffin cases and place on a rack in the middle of the oven.
  8. Bake for about 23 to 25 minutes.
  9. Test by inserting a dry skewer into the muffin center. If it comes out dry, they are done.
  10. Remove from oven and let cool for about 5 minutes before removing from the tin and placing the muffins on a rack to cool completely.
  11. You can freeze them at this point in an airtight container or zip lock bag, they will keep in the freezer for up to three months.

Enjoy!

Myra XO

Cozy Pumpkin Pie Oatmeal with crunchy Maple Pecans

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….Pumpkin n spice and all things nice…

We love a warm breakfast especially when it’s getting a little colder outside. This Pumpkin Spice Oatmeal will keep you going until lunchtime for sure. It’s super comforting and filling and full of Pumpkin goodness.
Everything is there, the fresh pumpkin puree, the caramelized Pecans, the maple syrup the warm spices, seriously delicious

⏰ Prep time : 10 minutes
🍝 Cooking time : 2 x 10 minutes,
🍴 Serves 4

Ingredients:

• 1 lb. frozen or fresh cubed pumpkin
• 2 cups water
• 2 cups unsweetened almond milk, or soy milk
• 1/4 teaspoon (Himalayan) salt
• 1 teaspoon pumpkin pie spice OR (1/2 teaspoon cinnamon plus 1/4 teaspoon ground cardamom plus 1/8 teaspoon ground cloves, dash of nutmeg and ginger)
• 2 cups quick cooking oats (not instant )
• 1/2 cup pecan nuts + 2 tbsp. maple syrup
• Maple syrup for serving

Directions:

Put one pound of frozen or fresh pumpkin cubes in a large pot with about ½ cup of water and steam on medium heat for about 8 to 10 minutes or until tender when pierced with a fork. Fresh pumpkin may take a little longer.
Drain and let it steam off.
Mash the pumpkin with a hand held blender until smooth. You should have about a cup.
Meanwhile heat a small frying pan over medium heat. Add the pecan nuts and toast them, tossing them about constantly so they don’t burn.
Add the maple syrup and quickly coat all the nuts.
Keep a close eye on the nuts now and remove them from the heat as soon as it has caramelized and turned dark amber. About 1 to 2 minutes tops.
Transfer them to a pierce of parchment paper and try to keep each nut separated from the other because they will stick to each other and form clumps, you don’t want that.
In large saucepan over medium heat bring the water, milk, salt, and pumpkin pie spice to a gentle boil.
Add the oatmeal. Turn the heat down and cook for about 10 minutes. Stir often.
Once the oatmeal is cooked , serve in bowls drizzled with maple syrup and the caramelized pecan nuts on top.
Enjoy!

Myra XO

Peach and Berry Crumble

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Since it is pretty much Fall here… yes, this soon. I’m thinking we can all use a little extra comfort.
In the form and shape of crumble, lots of clumpy crunchy comforting lumps of cookie flavoured morsels covering juicy peaches and berries.
To me that is comfort at it’s best.
You can serve it either warm or let it cool and serve it with whipped cream or even ice cream.

It’s simply one of our favourite desserts and we make it all the time with all kinds of fruit, depending on the season, but this particular combo has me running back for more each time, not to mention the cookie like smell coming from the oven during baking.
I actually also love to have this in the morning,  if there are any leftovers and serve it with a dollop of Greek yoghurt. I mean it’s healthy right? Fruit, fibre, yes, I think so.

INGREDIENTS:

Fruit mixture:

  • 2 cups of fresh or frozen berries and/or blueberries
  • 2 -3  roughly chopped fresh peaches, (skin removed)
  • 2 tablespoons honey
  • 1/2 tsp. vanilla extract
  • 1 tablespoon flour

Crumble Layer:

  • 1 1/4 cup rolled oats
  • 1 cup (spelt) flour
  • 1/2 teaspoon baking powder
  • 1/4 cup almonds, roughly chopped
  • pinch of cinnamon
  • pinch of salt
  • 6 tablespoons almond butter, soft
  • 6 tablespoons cold butter, cut into small piece (or grated)
  • 1/2 cup maple syrup or light brown sugar

Extra:
1 tbsp of butter for pan or baking dish
whipped cream to serve

INSTRUCTIONS

1. Preheat the oven to 350 F / 175 C .

2. Butter a 10-12 inch skillet or a similar baking dish and set a side. This step just adds flavor.

3. Peel the peaches (as best as you can) and remove the stone, cut them into bite size pieces and place them in the skillet.

4. Add the honey and vanilla and stir to combine.

5. Add the raspberries/blueberries and corn starch and stir carefully until all is just combined.

3. To make the topping, combine the oats, flour, cinnamon, almonds, salt and baking powder in a medium-size mixing bowl. Add the maple syrup or brown sugar. Add the butter and almond butter and use your hands to work the butter into the dry ingredients until everything is combined and lumps form. Sprinkle the topping over the fruit.

4. Transfer to the oven and bake for 40 minutes or until the top is golden and bubbling. Remove from the oven and let cool slightly. Serve warm or at room temperature with whipped cream. Enjoy!

XO

Myra