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: Healthy Breakfast – Overnight Pumpkin Baked Oatmeal


What happens when you take two of my favourite breakfasts and put them together in one 8 x 8 pyrex? Deliciousness, that’s what.

Baked oatmeal is not a new breakfast idea to this blog – we’ve given you a pumpkin cranberry version and a peanut butter apple variety as well. But I live by the motto that one can never have too many baked oatmeal recipes at their disposal – don’t you agree?



This fall version differs from our previous two as it is prepped the night before so the oats have time to soak up all the maple and pumpkin flavoured liquid. This leads to a denser square of baked oats. And wouldn’t you know, this recipe also happens to be vegan, if you’re into that sort of thing.



Overnight oats and baked oatmeal, a match made in breakfast heaven!



Overnight Pumpkin Baked Oatmeal

Serves 6
Dietary Vegan
Meal type Breakfast
Website Family Bites


  • 2 1/4 Cups rolled oats
  • 2 Tbsp brown sugar
  • 1 Tsp baking powder
  • 1/2 Tsp ginger
  • 2 Tsp cinnamon
  • 1/2 Tsp salt
  • 1/2 cup pumpkin puree
  • 2 Cups almond milk
  • 1/4 cup maple syrup
  • 1 Tsp vanilla


This overnight oatmeal bake is a great make ahead breakfast - make it on the weekend and have breakfast ready to reheat all week long. Just pop a serving in the microwave for about 1 minute and 30 seconds. I like it topped with a dollop of Greek yogurt.


1. Spray an 8 x 8 pyrex with cooking spray and set aside.
2. In a large bowl combine oats, brown sugar, baking powder, cinnamon, ginger, and salt. In a small bowl, whisk together the milk, pumpkin puree, maple syrup, and vanilla.
3. Add wet ingredients to dry and stir to combine. Pour into the prepared pyrex and place in the fridge overnight.
4. In the morning, preheat oven to 375 degrees and bake until brown and set, about 35-40 minutes. Serve warm topped with dried cranberries or raisins, toasted pecans, and a splash of extra milk, if desired.


How To: Healthy Breakfast – Apple and Peanut Butter Baked Oatmeal


This weekend I fully embraced fall.

I bought my first can of pumpkin, baked up my first pumpkin loaf, and made my first baked oatmeal of the season. Fall, bring it on!




Spring and summer I’m more of a cold breakfast eater – yogurt and granola or overnight oats are the usual suspects. But come fall, I crave warmer and heartier meals and baked oatmeal is the perfect fall tummy pleaser.




My go-to fall baked oatmeal has to be our pumpkin variety. Yes, I jump on the pumpkin bandwagon come fall and am proud of it! But I wanted something a little different and this apple and peanut butter variety fit the bill. It has the same chewy texture, but in place of the pumpkin and cranberries we have apples and cinnamon. And the addition of a cup of peanut butter adds extra protein and healthy fats to help keep you full all morning long.




My favourite part is that one batch makes about 12 servings! Enough for all your breakfasts during the week and even some snacks too. Just add a splash of milk to freshen it up and pop it in the microwave for about 45 seconds. I also happen to enjoy it cold or room temperature so give that a try too.

So embrace fall with me and bake up a batch of apple and peanut butter oatmeal.



Apple and Peanut Butter Baked Oatmeal

Serves 10-12
Dietary Vegetarian
Meal type Breakfast, Snack
Misc Pre-preparable
Website Two Peas and Their Pod


  • 4 Cups rolled oats
  • 1/2 cup brown sugar
  • 2 Tsp baking powder
  • 2 Tsp cinnamon
  • 1 Tsp salt
  • 3 1/2 Cups almond milk
  • 2 eggs
  • 3 Tbsp unsweetened applesauce
  • 1 Tsp vanilla extract
  • 1 cup all natural peanut butter
  • 2 large apples (diced)


Make a pan of this easy baked oatmeal on the weekend and reheat leftovers for a quick breakfast throughout the week. Pears are a great substitute for apples. It also makes a delicious and filling afternoon snack.


1. Preheat oven to 350 degrees and spray a 9 x 13 baking dish with cooking spray.
2. In a large bowl combine oats, brown sugar, cinnamon, baking powder, and salt. In a medium bowl combine milk, eggs, vanilla, and apple sauce. Pour wet ingredients over dry and stir until combined.
3. Add peanut butter and mix again. Add diced apples and mix to combine one last time. Pour oat mixture into prepared pan and bake for about 35-40 minutes, until lightly brown on top and set.
4. Remove from oven and serve with a splash of additional milk, a sprinkle of raisins, and some more peanut butter, if desired. Or top with a dollop of plain or vanilla yogurt.


How To: Healthy Breakfast – Single Serving Banana Oatmeal Pancake


My husband and I both look forward to Sundays. Him, for the Sunday New York Times and me, for my pancake breakfast.

Sundays are for leisure – you trade your quick weekday breakfasts for an elaborate pancake treat, settle down with a cup (or three) of coffee and a copy of the latest paper and take your time to enjoy.



Well, that was our previous life. Now, with an 8 month old at home, gone are the days of leisurely pancake Sunday breakfasts. Instead, breakfast is usually eaten in about 5 minutes and a cup of coffee is thrown back to the tune of “the wheels on the bus.”

But do not fret, I have found a solution that has enabled me to continue my Sunday pancake tradition – and now you too can enjoy a delicious pancake breakfast even on the busiest of weekday mornings.



All it takes is 5 simple ingredients that I bet you have at home right now. And the best part is you can cook up one single serve pancake just for you – which works out great in our household where the hubby is a strictly cereal for breakfast kinda guy. One bowl, one skillet, one pancake, AND easy clean up. My perfect Sunday morning pancake solution.


Oats, egg whites, banana, cinnamon, and baking soda – these simple ingredients combine to create a hearty pancake for one. I love topping my cake with a dollop of Greek yogurt, peanut butter, and some fresh berries – a delicious and very filling combo.


These pancakes get their sweetness from the mashed banana – no added sugar needed! But of course if you like things on the sweeter side, a drizzle of maple syrup is always a delicious pancake addition.


Despite our new Sunday morning routine, I have found a way to still enjoy my pancake tradition. Unfortunately, I can’t say the same for my husband – his past editions of the Sunday times are starting to pile high!



Single Serving Banana Oatmeal Pancake

Serves 1
Meal type Breakfast
Website Adapted from Kath Eats


  • 1/4 cup rolled oats
  • 1/2 banana (mashed)
  • 1/4 cup egg whites (from the carton) (If using real egg whites, about 2-3 eggs)
  • 1/2 Tsp baking powder
  • 1/2 Tsp cinnamon
  • Greek yogurt, peanut butter, fruit for topping


These single serve pancakes come together in 10 minutes and are even delicious cold - so perfect for eating on the road too! Canned pumpkin makes a good substitute for banana - I would use about 2 -3 tbsp worth.


1. Combine all ingredients in a small bowl and place in the fridge for at least 15 minutes or overnight.
2. Preheat a non stick skillet over medium heat and spray with cooking spray. Scoop mixture into pan and flatten into one large disc.
3. Cook for about 5 minutes, or until the bottom easily releases from the pan and you can flip your pancake. Cook about another 5 minutes on the other side, or until browned. Remove to a plate and eat with the toppings of your choice. (Greek yogurt, peanut butter, and strawberries are my personal favourites!)


How To: Healthy Breakfast – Carrot Cake Oatmeal

Cake for breakfast, anyone?


I know, the bowl before you may not look like your traditional slice of carrot cake, but c’mon now, did you really think we were going to give you an actual piece of cake for our “healthy breakfast” post?



Oh, you did? My deepest apologies.

But I don’t think you will be disappointed after you dig into a bowl of comforting steel cut oatmeal, full of all the flavours of your traditional carrot cake.

Cinnamon, orange zest, raisins, and vanilla combine with light coconut milk and a whole cup of carrots to mimic those flavours of the traditional carrot cake dessert. And a Greek yogurt topping adds that creamy finish.


IMG_2324So now you CAN have your cake and eat it too –

Except it’s not cake – it’s a vegetable filled bowl of oats. Just as good as a huge slice – actually better than a huge slice of cake. Have I ever lied to you?



Carrot Cake Steel Cut Oatmeal

Serves 4
Meal type Breakfast
Website Adapted from Cookie and Kate


  • 3 Cups water
  • chopped walnuts and Greek yogurt (for topping oatmeal)
  • 1/2 Tsp kosher salt
  • zest from 1 clementine
  • 1 Tsp vanilla extract
  • 1 cup grated carrots
  • 2/3 cups raisins
  • 3/4 Tsp cinnamon
  • 1 cup light coconut milk
  • 1 cup steel cut oats


These oats can be made ahead and reheated throughout the week - simply top with a little extra coconut milk (or any milk in your fridge) and microwave for about a minute. If you like your oatmeal a little sweeter, add some honey or maple syrup when serving. They are also easily customizable - swap the raisins for dried cranberries and use whatever nuts you have in your pantry for topping, or leave the nuts out all together. And if you don't like yogurt, eat them plain, although I really like how the yogurt cools the oats down and adds a nice creamy finish.


1. Bring water and coconut milk to a boil over high heat in a small saucepan. Once boiling, stir in oats, carrots, raisins, cinnamon, and salt. Decrease heat to medium low and partially cover the pot.
2. Cook the oats, without stirring, until they are soft and chewy and the liquid has thickened. It should take about 25 minutes. Remove from heat and stir in the clementine zest and vanilla. Cover and let the oatmeal rest for 5 minutes before serving.
3. Serve topped with a dollop of Greek yogurt and walnuts, if desired.