Fuel your morning with one of these make-ahead breakfast kebabs and you’re sure to get your day off to a sunny start. Kiwis, raspberries, and oranges provide a good dose of immune-boosting vitamin C, while the oats and chia provide fibre, which may help us feel full until lunchtime. For breakfast on the go, skip the dipping sauce.
Customize your oatmeal bites by substituting cranberries for any dried fruit you have on hand. Dried apricots, blueberries, strawberries, mango, or golden raisins all work well.
To make sauce, combine all ingredients in blender. For a smooth sauce, strain through a fine-mesh sieve and discard seeds. Refrigerate until ready to serve.
To make kebabs, roughly chop cranberries before placing in small bowl along with orange zest and juice. Toss to combine and set aside for 5 minutes.
In large bowl, stir together oats, seeds, cinnamon, and cranberry mixture with wooden spoon. Add nut butter, syrup, and vanilla. Stir until mixture is well combined and sticks together when pinched between your fingers. With wet hands, roll tablespoons of mixture into balls; you should get 16 in total. Set aside.
To assemble kebabs, alternate threading 2 oatmeal balls and several pieces of kiwi, raspberries, and oranges onto 8 - 8 in (20 cm) wooden skewers. Serve with Raspberry Coconut Sauce for dipping.
This recipe is part of the Pick-Up Sticks collection.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.