Packets of instant oatmeal can help you keep your sanity during hectic mornings, but their sky-high sugar levels are unappetizing. Instead, spoon up this DIY version of a classic instant oatmeal flavour that lets you still enjoy a warm breakfast in a flash but without the nutritional baggage. The addition of walnuts and flax provide heart-healthy fats.
To prepare in microwave, top 1/2 cup (125 mL) oat mixture with 2/3 cup (160 mL) water and microwave on high for about 1 minute.
Preheat oven to 350 F (180 C). Spread oats on rimmed baking sheet and bake until they turn golden and smell toasted, about 10 minutes, stirring once halfway through cooking time. Be careful not to burn the oats. Remove from oven and let cool for a few minutes.
Combine 1 cup (250 mL) toasted oats, sugar, cinnamon, and salt in food processor. Pulse until mixture is a rough powder. Stir in remaining toasted oats, apple chips, walnuts, and flax.
Store oatmeal in large sealed glass jar or other container at room temperature for up to 2 weeks or in refrigerator for up to 2 months.
To make a bowl of oatmeal, place 1/2 cup (125 mL) oat mixture in bowl and top with 2/3 cup (160 mL) boiled water. Cover and let soak for 3 minutes before stirring and serving.
This recipe is part of the Scratch Batch collection.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!