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: Seasonal Cooking – Plum Cake


So…I birthed a baby!  A real life human child!

Best excuse for skipping a few weeks of blogging ever.

The wee girl came a little earlier than expected. She’s healthy as a horse though, so don’t y’all worry.

Despite my resolve to keep my blogging act together once she came along, I admit I just wasn’t prepared.  C’est la vie.  I find myself saying that a lot these days.


One of the many things I did not anticipate about raising a newborn is my absolutely insatiable appetite due to breastfeeding.  Especially for the carbs and the sweet stuff – the quick energy foods.

I am having WAY more cravings now than I did throughout my pregnancy.  Gimme all the fruits and the candies and the breads and the cookies and the cakes, please.


Thankfully, from a healthy living perspective, it’s prime harvest season and all the very best seasonal fruit is on offer.  Most of the time, I’m satisfied with a ginormous hunk of watermelon or a big juicy peach.


However, when fruit doesn’t cut the mustard on it’s own?  I put it in cake.  Obviously.


I bought these prune plums (otherwise known as italian plums) at the farmers’ market on a whim.  They looked great and they were a great deal.  Once I got them home though, I realized they were a titch underripe and too tart for my taste.  Nothing a little sugar and baking can’t fix.


So I went searching for a recipe on my go-to baking blog, Smitten Kitchen.  I found the easiest cake imaginable.  Easy is my friend.

This cake is top notch and I plan on trying it with other seasonal fruit for sure. I love the simplicity of the recipe and will be adding it to my short list of ‘guaranteed easy and crowd pleasing desserts’.

Giver ‘er a go.



Plum Cake

Serves 8
Prep time 20 minutes
Cook time 40 minutes
Total time 1 hour
Website Recipe courtesy of Deb Perlman over at Smitten Kitchen


  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt
  • 1 cup plus 1 Tbsp granulated sugar (divided)
  • ½ cup unsalted butter (softened)
  • 2 Large eggs
  • 10 italian/ prune plums (halved and pitted)
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon cinnamon


1. Preheat oven to 350F. In a medium bowl, whisk or sift together flour, baking powder and salt.
2. In a large bowl, cream butter and sugar. Add eggs, one at a time until well combined. Add flour mixture slowly until just combined. Batter will be very thick.
3. Transfer batter into a non-stick 9 inch springform pan (no need to grease the pan). Place plum halves cut side down over the batter. Sprinkle the top with lemon juice, cinnamon and then 1 Tbsp sugar.
4. Bake for 40-45 minutes until toothpick comes out of batter (not plums!) clean. Cool thoroughly before serving.