Wake up to a delicious, wholesome breakfast with some of our “grainy” favourites:
Our Cinnamon Multi-Grain Pancakes are full of flavour and full of fibre! They are best served with maple syrup, fresh fruit and a little bit of whipped cream.
Make our Chia and Coconut Overnight Oats the night before, and a grab-and-go breakfast will be ready. Get creative and add additional toppings, like fresh fruit or nuts and seeds.
CINNAMON MULTI-GRAIN PANCAKES
3 cups milk (2%)
4 large eggs
2 cups whole wheat flour
2 cups old-fashioned large flake oats
¼ cup oat bran
2 tbsp baking powder
2 tbsp granulated sugar
½ tsp salt
2 tbsp cinnamon
⅓ cup melted salted butter
2 tbsp canola oil
- Whisk milk and eggs together in a medium bowl.
- Combine flour, oats, bran, baking powder, sugar, salt and cinnamon in a medium bowl. Fold in milk mixture until almost fully combined. Pour in butter and continue to mix until batter becomes thick and bubbly. Let stand for 5 minutes.
- Heat 1 tbsp oil in a large frypan over medium heat. For each pancake, spoon ⅓ cup batter into frypan. Cook pancakes in batches until golden brown, about 2 – 3 minutes per side. Add more oil as necessary. Makes about 17.
CHIA AND COCONUT OVERNIGHT OATS
3/4 cup plain Greek yogurt
1/2 cup apple juice
1/2 cup old-fashioned rolled oats
2 tbsp chia seeds
2 tbsp unsweetened shredded coconut
1 tbsp raisins
2 tsp packed golden brown sugar
1/8 tsp cinnamon
- Combine all ingredients except milk in a bowl.
- Divide mixture between 2 wide-mouth half-pint (250 mL) jars. Jars will be about three-quarters full. Seal jars and refrigerate overnight.
- Uncover jars. Stir in milk to desired consistency. Serves 2.
Our Savoury Roasted Vegetable Medley is a simple side to complement any weeknight meal. Dried basil and garlic add flavour, but you can replace with other herbs and spices you enjoy. Other vegetables that can be roasted include beets, broccoli, cauliflower, sweet potato and radish.
Some people may find the anise-like flavour of fennel overpowering; roasting helps to mellow it out a bit. Honey, garlic and thyme help bring out fennel’s unique sweet and savoury notes in our Honey Garlic Roasted Fennel.
SAVOURY ROASTED VEGETABLE MEDLEY
5 cups (1.25 L) red potato cubes (1 inch/2.5 cm)
2 cups (500 mL) carrot pieces (1 inch/2.5 cm)
1 1/2 cups (375 mL) parsnip pieces (1 inch/2.5 cm)
1 1/2 cups (375 mL) celery pieces (1 inch/2.5 cm)
2 small onions, each cut into 6 wedges
1/4 cup (50 mL) olive oil
1 1/2 tsp (7 mL) basil, crumbled
2 cloves garlic, chopped
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground pepper
Combine all ingredients. Place vegetable mixture in a single layer in a greased shallow baking dish. Roast vegetables, stirring every 15 minutes, at 425ºF (220ºC) for 1 hour or until tender and browned. Serves 8.
HONEY GARLIC ROASTED FENNEL
2 tbsp liquid honey
8 cups sliced cored fennel bulbs (½ inch)
6 sprigs fresh thyme
3 cloves garlic, finely chopped
1 tbsp canola oil
½ tsp salt
¼ tsp freshly ground pepper
1 cup roughly chopped fennel fronds
Preheat oven to 400°F.
Microwave honey on high until warm, about 15 seconds.
Add all ingredients except fennel fronds to a large bowl and toss to coat. Transfer to a parchment paper-lined baking sheet. Bake until fennel is tender, about 30 – 35 minutes. Discard thyme and garnish with fennel fronds. Makes about 6 cups