Serves 7 | Ready in 1 hour 

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Make the oat-flax crumble:  In large bowl, combine oat flour, oats, flaxseed, cinnamon, and salt. Mix well. Stir in oil and syrup. Keep stirring until fully incorporated; mixture should be tacky.

Make the fruit filling:  In large bowl, mix together apples or pears, berries, water, and lemon juice until fully combined. Tip fruit filling into 10 inch round or 8 x 8 inch baking dish or cast iron pan, distributing evenly.

Assemble the dish:  Crumble topping over fruit filling, pressing down gently to encase fruit. There may be extra crumble topping, which you can freeze for another crumble or crisp. Bake for 40 to 50 minutes, until fruit is bubbling and topping is beginning to brown.

Serve warm or chilled with vegan yogurt or a splash of your favorite milk alternative, if desired. Once cool, cover and refrigerateu2014it lasts for about a week. Reheat single servings in oven on low heat setting or enjoy cold.

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Food

Breakfast

Cereal

Fruit and Flax Breakfast Crumble

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Serves 4

In large bowl, toss bread with 1 Tbsp (15 mL) oil and squeeze gently so bread absorbs oil. On a baking sheet, spread bread cubes out and bake, stirring once halfway, for 10 minutes, or until golden brown and crispy.

Pierce sausage casings several times with a fork or skewer. In skillet, heat 1 tsp (5 mL) oil over medium-high heat. Place sausage in pan and heat until cooked through and an internal temperature of 165 F (75 C) is reached, flipping once, about 3 minutes per side. Remove sausage from pan and, when cool enough to handle, slice into 1/2 in (1.25 cm) pieces.

In small bowl, whisk together peanut butter, vinegar, honey, ginger, and 2 Tbsp (30 mL) warm water until smooth. If needed, add more water, 1 tsp (5 mL) at a time, until a pourable consistency is reached.

Divide salad greens, mint, bell pepper, sausage, strawberries, and toasted bread cubes among serving plates or bowls. Drizzle peanut butter dressing overtop. Scatter on goat cheese if using.

Dessert

PB & J Toast Salad

Serves 2

Core one of the apples and cut into 8 wedges.

In frying pan, melt oil over medium-high heat. Add apple wedges and sauteu0301 until tender and starting to caramelize, about 2 minutes. Pour 1 tsp (5 mL) maple syrup over apples and let syrup reduce for 30 seconds. Remove frying pan from heat and set aside.

In food processor fitted with steel blade attachment, place cauliflower and pulse until consistency of rice.

In small saucepan over medium heat, place 2 cups (500 mL) cauliflower rice (reserving rest for another use) and almond milk. Bring to a simmer and stir in cinnamon, nutmeg, vanilla extract, and remaining 2 tsp (10 mL) maple syrup. Cover and cook, stirring often, for 6 minutes. Meanwhile, finely grate second apple. Stir shredded apple into cauliflower mixture and continue to cook, stirring often, until cauliflower is tender and liquid has been absorbed, about 5 minutes.

To serve, divide cauliflower mixture into 2 bowls and top with caramelized apple wedges, walnuts, and pomegranate seeds.

Cauliflower Breakfast Bowls

With international breakfast recipes ranging from muesli to shakshuka, you can explore the world without changing out of your pyjamas.

These International Breakfast Recipes Are Way Better Than Cereal | alive

Seize a spoon to seize the day

Breakfast Around the World

Crunchy, creamy, and sweet-tart, this flavourful yogurt bowl with top-notch nutrition is a perfect way to kick-start a day of spirited outdoor fun.

Granola Yogurt Bowl: A Crunchy, Creamy, Sweet-Tart Breakfast | alive

Serves 4.

In skillet over medium heat, melt coconut oil or butter and 2 Tbsp (30 mL) maple syrup. Add oats, nuts, raisins, 1/2 tsp (2 mL) cinnamon, ginger, and pinch of salt to skillet and heat until oats are toasted, about 5 minutes, stirring frequently. Be careful not to burn oats. Spread mixture on cutting board to cool. The granola will become crispy upon resting.

To make stewed rhubarb, in small saucepan combine rhubarb with 2 Tbsp (30 mL) maple syrup, lemon juice, and 1/2 tsp (2 mL) cinnamon. Cover saucepan and heat over medium-low on camp stove, stirring occasionally, until mixture is bubbling and rhubarb is tender and loses a bit of its colour, about 8 to 12 minutes. Stir in vanilla.

To serve, divide yogurt among 4 bowls and top with equal amounts of stewed rhubarb and granola. Garnish with mint if desired.

Vegetarian

Granola Yogurt Bowl with Stewed Rhubarb

A delicious start to a day includes eating beans. With oodles of filling fibre, this Mexican breakfast will leave you feeling satisfied all morning.

You're Going to Love This Sunny Mexican Breakfast | alive

In large saucepan, warm oil over medium heat. Add onion and red pepper; sauteu0301 until soft and clear and red pepper is still crisp, about 2 minutes.

Add beans, jalapeno, and seasonings and gently fold together until warmed. Add more seasonings to taste, if you wish. Remove from the heat and set aside.

In large nonstick frying pan, gently fry eggs until set but yolk is still runny.

To serve, arrange a lettuce leaf on each of 4 serving plates. Top each with a scoop of black bean mixture and slices of avocado, and mango. Nestle fried egg on top and dust with a little cayenne, if you wish.

Serve with a lime wedge and cilantro sprigs.

Mexico

Gluten Free

Sunny Mexican Breakfast

To make flatbreads, lightly beat egg in large bowl. Stir in chickpea flour, thyme, and salt. Slowly pour in 1 1/4 cups (310 mL) water and mix gently. The mixture will be fairly thin. Let batter sit at room temperature for about 30 minutes.

Heat lightly greased skillet over medium heat on camp stove or on grill grate set over a campfire. Pour 1/2 cup (125 mL) batter into pan and quickly lift skillet off burner, then tilt and swirl pan so batter forms thin 6 in (15 cm) circle. Cook until bubbles form on surface and edges begin to curl in, about 2 minutes. Flip and cook for 2 minutes more. Repeat with remaining batter. You should get 5 flatbreads.

To make shakshuka, in large, deep-sided skillet over medium-low heat or on grill grate set over a campfire, heat oil. Add onion and salt; cook until onion is very soft, about 10 minutes. Add asparagus, red pepper, and garlic to pan; cook for 4 minutes. Stir in paprika, fennel seeds (if using), cumin, and black pepper; heat for 1 minute.

To crush tomatoes, transfer contents of can to large bowl and squeeze through your fingers to create a chunky pureu0301e. Add tomatoes to pan, bring to a bare simmer, and simmer for 10 minutes. Stir in feta or goat cheese, if using, and lemon juice.

Using spoon, make a well near perimeter of pan and break an egg directly into it. Spoon a little sauce over edges of egg white to partially submerge it, leaving yolk exposed. Repeat with remaining eggs, working around pan as you go. Cover pan, reduce heat to low, and cook until egg whites are barely set (no longer translucent) and yolks are still runny, about 10 minutes.

Entree

Asparagus Shakshuka with Chickpea Flatbreads

Hash may have a reputation for being a greasy spoon special, but this nourishing kale hash will change your idea of the dish.

Healthy Sweet Potato, Red Onion, and Kale Hash | alive

In large cast iron or high-sided skillet, heat oil over medium. Add potatoes, onion, thyme, and salt. Sauteu0301 for 12 to 15 minutes, or until potatoes are tender and beginning to brown. Stir in lemon zest, lemon juice, and kale. Cook until kale is wilted, about 3 minutes.

Flatten out vegetables in pan and crack eggs overtop and sprinkle with pepper. Top with lid or cover of some sort (a baking sheet works well), and cook over medium heat for 4 to 5 minutes, until eggs are set with still-runny yolks. Serve warm.

Sweet Potato, Red Onion, and Kale Hash

These brown rice morning bowls are a high-fibre, nutrient-dense alternative to oatmeal. Making a big batch on Sunday to carry you through the workweek.

Serves 5.

In medium saucepan, bring water and rice to a boil, reduce to a simmer, cover, and cook for 55 minutes. Turn off heat and steam, covered, for 5 minutes.

To make golden milk, in medium bowl or blender, whisk or blend coconut milk, honey, turmeric, cardamom, ginger, pepper, and salt.

To assemble, spoon rice into serving bowls and pour golden milk on top. Top with diced mango (about 1/2 mango per person) and coconut. Serve warm, at room temperature, or chilled.

Brown Rice Morning Bowls with Mango and Coconut Golden Milk

In food processor, pulse hazelnuts, seeds, and salt until finely chopped. In medium bowl, beat cream of coconut milk, honey, and vanilla with whisk until fluffy. Cut small slice off bottom of melons so they sit on a plate. Fill each hollowed melon with a scoop of coconut mixture, handful of berries, sprinkle of dukkah, and a few blossoms, if using. Serve.

Coconut Cream Melon Halves with Almond Dukkah and Berries

Think oats are just for breakfast? Not only do mighty oats power up breakfast, but they also star in lunches, dinners, treats—and even in your bath!

Give oats a break from breakfast!

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