Add Some Variety to Your Mornings

BUTTERMILK OATCAKES WITH RASPBERRY COMPOTE

Oatcake Ingredients:

• 2 cups well-shaken buttermilk or plain kefir
• 1 large egg
• 1½ cups old-fashioned rolled oats
• ½ cup whole-wheat flour
• 1 tablespoon sugar
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt

Directions:

1. Whisk buttermilk (or kefir) and egg in a medium bowl. In a separate medium bowl, combine oats, flour, sugar, baking soda, cinnamon and salt. Stir the dry mixture into the wet mixture and let stand 15 minutes; it will bubble slightly as it sits.
2. Coat a griddle or large nonstick skillet with cooking spray; heat over medium heat. Using ½ cup of batter for each, cook 3 oatcakes at a time until bubbles dot the surface, 2-3 minutes. Flip and continue cooking until browned, 1-2 minutes more, reducing heat if necessary to prevent burning.
3. Serve oatcakes with compote.

Raspberry Compote Ingredients:

• 2 cups fresh or frozen (thawed) raspberries
• 2 tablespoons maple syrup, or to taste
• 1 teaspoon ground cinnamon

Place all ingredients in a small, heavy saucepan and bring to a simmer over medium heat, stirring occasionally, until the berries are mostly broken down, 3-5 minutes. Remove from heat and cover to keep warm until ready to serve.

GRANOLA

Makes 6 servings

Ingredients:

• 3 cups rolled oats (not quick-cooking oats)
• 1 cup almonds or other nuts, chopped
• ½ cup pumpkin seeds
• ½ cup unsweetened shredded coconut
• ¾ teaspoons ground cardamom
• ½ teaspoon salt
• ¼ cup plus 2 tablespoons honey or maple syrup
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract (optional)
• 1 cup dried cranberries

Directions:

1. Preheat oven to 375 degrees F.
2. In a large bowl, mix together oats, nuts, seeds, coconut, cardamom and salt.
3. In a small bowl, combine honey or maple syrup, oil, and vanilla.
4. Pour liquid over oat mixture and stir with spatula to combine. Spread onto parchment-lined baking sheets in a single layer.
5. Bake for 30 minutes or until golden, stirring occasionally.
6. Remove from oven and mix in cranberries.
7. Place pan on a wire rack and allow granola to cool to room temperature.
8. Store in an airtight container.
   

MAPLE-NUT GRANOLA

Ingredients:

• 5 cups old-fashioned rolled outs
• 1 cup unsweetened coconut chips or flakes
• ½ cup sliced almonds
• ½ cup coarsely chopped pecans
• ⅓ cup unsalted pumpkin seeds
• ⅓ cup unsalted sunflower seeds
• ¾ cup pure maple syrup
• ½ cup water
• ¼ cup canola oil
• ½ cup dried cranberries
• ½ cup raisins

Directions:

1. Preheat oven to 275 degree F.
2. Combine oats, coconut, almonds, pecans, pumpkin seeds and sunflower seeds in a large bowl.
3. Combine syrup, water and oil in a large measuring cup and pour over the oat mixture; stir until well combined.
4. Spread the mixture into a large (12 x 15 inch) roasting pan or large rimmed baking sheet.
5. Bake for 45 minutes.
6. Remove from oven, stir, and continue baking until golden brown and beginning to crisp, about 45 minutes more (keep checking on it.)
7. Remove from oven when done, and stir in cranberried and raisins.
8. Let cool completely before storing.

Note:

Will keep for up to 2 weeks in an airtight container at room temperature.

PORRIDGE

Makes 2 cups

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• ¼ cup milk (dairy, almond, or soy)
• ½ tablespoon honey
• ½ teaspoon cinnamon
• 1 cup chopped fresh fruit: bananas, berries, mangos, kiwis, apples – whatever is in season!
• Pinch of salt

Directions:

1. Put quinoa, water and salt into a saucepan on medium-high heat. Cover and bring to a boil.
2. Lower heat to a simmer, stirring the porridge until most of the water has been absorbed, about 20-30 minutes.
3. Stir in milk, honey, and cinnamon until warmed through.
4. Place in bowls and top with fruit.

BACON AND EGG BREAKFAST QUESADILLA

1 Serving

Ingredients:

• 2 strips center-cut bacon or turkey bacon, chopped
• 2 tablespoons chopped green onions
• 4 egg whites, whisked until slightly frothy
• 1 8” low-fat, whole-wheat tortilla
• 1 ounce (about ½ cup) finely shredded reduced–fat cheddar cheese
• 1 tablespoon canned green chilies, or more to taste

Directions:

1. Place bacon into a small non-stick skillet over medium-high heat. Cook for 5-7 minutes, stirring occasionally, until crisp.
2. Add the onions, and cook until just heated.
3. Remove the mixture from the pan, and cover it to keep warm.
4. Drain any excess grease from the pan. Coat with cooking spray if needed, and return the pan to the stove.
5. Add the eggs and cook on medium heat, stirring often, until firm. Stir in the bacon mixture.
6. Place a non-stick skillet that’s larger than the tortilla over medium-high heat. Add the tortilla to the pan. Sprinkle half the cheese over half of the tortilla, then the egg mixture and the chilies, and the remaining cheese.
7. Fold the bare half over the filled half, cook it for about 2 minutes until the cheese is beginning to melt, and it is lightly browned in spots.
8. Carefully flip the quesadilla and cook it another 2 minutes, until cheese is completely melted.

EGGS IN PURGATORY

Yield: 3-4 Servings

Ingredients:

• 2 tablespoons extra-virgin olive oil, plus more for drizzling on toast
• 3 large cloves garlic – 2 thinly sliced, 1 halved
• 3 anchovy fillets, minced (optional)
• Pinch of red pepper flakes, or more to taste, plus more for serving
• 1 28-oz. can diced tomatoes
• ½ teaspoon fine sea salt, or more to taste
• ¼ teaspoon ground black pepper
• 1 large sprig fresh basil or rosemary
• 2 tablespoons grated Parmesan cheese, plus more for serving
• 1 tablespoon unsalted butter, or more to taste
• 6 eggs
• Sliced crusty bread, for serving
• Small handful of chopped basil or parsley, for garnish

Directions:

1. In a large skillet with a lid, heat oil over medium heat. Add sliced garlic, anchovies if using, and red pepper flakes and cook until the garlic turns golden brown at edges, about 1 minute. Stir in tomatoes, salt, pepper, and herb sprig, and reduce heat to medium-low.
2. Simmer, squashing tomato pieces with a wooden spoon or potato masher, until tomatoes break down and thicken into a sauce, 20-25 minutes. Stir in Parmesan, butter, and salt.
3. Using the back of a spoon, make 6 wells in the tomato sauce, then crack an egg into each hole. Cover the pan and let cook until the eggs are set to taste, 2-3 minutes for runny yolks. (If the pan isn’t covered, the eggs won’t cook through, so don’t skip that step.)
4. While the eggs are cooking, toast bread. Rub warm toast with the cut garlic clove, drizzle with oil, and sprinkle with salt.
5. To serve, sprinkle eggs with more Parmesan and chopped herbs, then spoon onto plates or into shallow bowls. Serve with garlic toast and pass red pepper flakes at the table.