How To: Healthy Breakfast – Baked Plum & Almond Butter Oatmeal Pie for #ChileBrunch

By posting this recipe I am entering a recipe contest sponsored by Fruits From Chile and I am eligible to win a prize associated with the contest. I was not compensated for my time.


Pie for breakfast? Sign me up!

Now wait a second. Isn’t this a so-called “healthy recipe” blog written by two registered dietitians? What’s the deal here?


This ain’t no ordinary pie! One of our most popular breakfast recipes is the baked peanut butter and apple oatmeal. Have you made it yet? You should! It’s hearty, loaded with peanut butter, dense and doughy, and most importantly, delicious. So that got me thinking, why not change things up a bit and make a breakfast that would catch everyone’s eye, even that of the 3 year old with the ever changing taste buds. And oatmeal pie was born! #kidapproved

It also so happens that this said 3 year old has recently fallen in love with plums. So once I heard about this fantastic contest hosted by fellow dietitian Christy Brissette of 80 Twenty Nutrition and Fruits from Chile to develop a brunch recipe, I knew exactly what the star of this breakfast pie would be.



If you’ve ever strolled through your store and grabbed a plum or two, chances are you were probably picking up fruit from chile. Same goes for your nectarines, grapes, and peaches. The plums I bought were perfectly juicy and also beautiful – check out that colour! The perfect pie topper.


I paired the plums with a good serving of almond butter – not only does it add some extra staying power to your usual oatmeal, the almond flavour pairs so well with the sweet plums. With some ground flax for fibre, an egg for protein, and a hint of brown sugar, this pie is perfectly suitable for your breakfast meal. I don’t like my morning bowl of oats to be super sweet, but if you wanted to add some more sweetness, top your slice with a drizzle of maple syrup.


I scattered some walnuts on top for some extra crunch, but they are totally optional. What’s not optional? The plums! Serve up a slice as is, topped with an extra dollop of almond butter, a spoonful of yogurt, or some more of those delicious fruit from chile plums. Totally fancy enough for your next brunch party and easy enough for a mid-week breakfast treat.

Before you know it we will be serving you cake for dinner! Crazy town!



Baked Plum & Almond Butter Oatmeal Pie

Serves 5-6
Dietary Vegetarian
Meal type Breakfast


  • 2 Cups rolled oats
  • 1/3 cup ground flax seed
  • 1/4 cup brown sugar
  • 1 Tsp baking powder
  • 1 Tsp cinnamon
  • 1/4 Tsp salt
  • 1 3/4 Cups almond milk
  • 1 eggs
  • 1 1/2 Tbsp unsweetened applesauce
  • 1/2 Tsp vanilla extract
  • 1/2 cup almond butter
  • 1 cup plums (thinly sliced)


  • 1/4 cup walnuts (chopped)


This pie could also be baked in an 8 x 8 pyrex baking dish sprayed with cooking spray. It won't be a pie, but it will still be delicious!


1. Preheat oven to 350 and spray a 9 inch pie plate with cooking spray.
2. In a large bowl combine oats, flax, brown sugar, baking powder, cinnamon, and salt. In a small bowl combine almond milk, egg, applesauce, and vanilla.
3. Add wet ingredients to dry and stir to combine. Add almond butter and stir again until evenly incorporated.
4. Pour mixture into pie plate and evenly place plum slices on the top. Sprinkle with walnuts and bake for about 30 minutes, until brown and cooked through.
5. Serve topped with additional almond butter and plums, yogurt, or a drizzle of maple syrup.





How To: Snack Healthy – Oatmeal, Flax & Almond Butter Chocolate Chip Cookies


Did you know last Sunday was #nationalcookieday?

Not to be confused with #nationalpecancookieday, #nationalchocolatechipcookieday, #nationalsugarcookieday, and #nationalpeanutbuttercookieday (my personal favourite).  There seems to be a “day” for literally everything. Did you know there is even a National Day Calendar website to keep track of every unique and special day.? While I don’t need a special day to give me an excuse to bake up a batch of my new favourite cookies, I’ll take it!



These cookies have become a regular addition to my weekend meal prep. One batch makes 6 and I can tell you that every weekend the container definitely needs refilling.

There is no butter or oil in this recipe – almond butter and almond flour add the needed fat to give these cookies the right texture and flavour. You could definitely replace the almond butter with peanut or sunflower butter. Almond flour is something I can find at my local grocery store, but if you can’t find it or simply don’t want to purchase it, you can easily make your own by grinding up some almonds in your food processor. I’m sure you could also swap an equal amount of whole wheat flour, but it may change the texture or flavour, and these cookies are pretty perfect the way they are. But if you try it, let me know!



I love how large and satisfying these cookies are – perfect with a glass of milk or even for dessert as the base for an ice cream sandwich (just sayin’). These cookies also happen to be vegan, gluten and dairy free – that is of course if you aren’t adding that ice cream, which would just be a silly thing not to try.

Perfect for #nationalcookieday, or any day really!



Oatmeal, Flax, Almond Butter, Chocolate Chip Cookies

Serves 6 cookies
Meal type Breakfast, Snack
Website Adapted from Fannetastic Food


  • 1 cup oats
  • 1/2 cup ground flax
  • 1/2 cup almond flour
  • 1 Tsp baking powder
  • 1 Tsp cinnamon
  • pinch salt
  • 1/4-1/2 cup chocolate chips
  • 1/4 cup almond butter
  • 1/2 cup maple syrup


These cookies are great as an afternoon snack or as an on-the-go breakfast paired with a yogurt and some fruit. You could sub raisins for the chocolate chips if you would like. I love these cookies baked in large mounds, but if you would prefer a smaller size you could definitely make 12 smaller cookies.


1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. In a large bowl combine oats, flax, almond flour, baking powder, cinnamon, salt, and chocolate chips. In a smaller bowl whisk together maple syrup and almond butter.
3. Add wet ingredients to dry and stir to combine. Spoon cookies evenly onto baking sheet and lightly flatten with your hand. I like to make 6 large cookies.
4. Bake for 13 minutes until brown and set. Let cool and enjoy!

How To: Make Your Own Granola – Almond Butter and Jam Granola


There’s just something about a good old pb and j.

Spread nice and thick on some squishy white bread with the crusts cut off. You just can’t beat it.




As mature adults we think we need to eat with a bit more sophistication than a simple sandwich. But if we change the peanut butter for almond butter and toss these flavours with some standard granola ingredients –  you’ve got one grown up pb and j.


I love peanut butter, but I LOOOOVE almond butter. It has an almost cookie dough quality to it and is the perfect coating for an oat and nut mixture. It also acts as the binder in this granola and gives it a chewy and crispy quality. Or what I like to call granola perfection.




So grab a bowl and a spoon and prepare to relive your favourite elementary school lunch.



Almond Butter and Jam Granola

Meal type Breakfast, Snack
Website Adapted from Sally's Baking Addiction


  • 3 Cups oats
  • 1 cup almonds
  • 1 cup pecans
  • 3/4 cups ground flax
  • 1 Tsp cinnamon
  • 1/2 Tsp salt
  • 1 cup natural almond butter
  • 1/2 cup maple syrup or honey
  • 1/2 cup apricot jam
  • 1 cup raisins


A twist on the classic sandwich, this granola is great served with yogurt or milk, or eaten on it's own as a snack. Feel free to sub your favourite jam, nut, and dried fruit.


1. Preheat oven to 300 degrees and line a baking sheet with parchment paper.
2. In a large bowl combine oats, pecans, almonds, flax, cinnamon, and salt and mix until combined.
3. In a small bowl combine almond butter and maple syrup (or honey) and microwave for about 60 seconds, or until runny. Pour almond butter mixture over oat mixture and mix until oats are evenly coated.
4. Add apricot jam and mix again. Spread out granola evenly on the baking sheet and bake for about 50 minutes, until it starts to brown.
5. Remove from oven and mix in raisins. Store in a sealed container or zip lock bag.