Tag Archives: Breakfast

Apple and Oat Crumble with Maple Streusel


For some strange reason, I was awake at 4a.m. on Sunday (as in, I had long ago gone to sleep and re-awoken…not that I was still awake 🙂 ) I lay in bed, tossing and turning and thinking. What was I thinking about?


In my delirious state, I thought up what I wanted to make for breakfast, and almost got up to make it at 4a.m. Luckily, I eventually fell back to sleep for a few hours, and got to work on my dreamt-up breakfast once I got up.

Although it’s Spring, I enjoyed the Fall flavors of this recipe: apples, cinnamon, nutmeg, and maple. I have quite a sweet tooth when it comes to breakfast food, and this treat satisfied that without being too heavy or too sweet.


For the crust:

1 and 1/2 cups of Old Fashioned Oats

1/4 cup of chopped almonds

5 Tbsp. oil (I used olive oil)

1/2 tsp. of cinnamon

For the topping: 

2 apples,thinly sliced (I used Gala)

2 cups water

1/2 tsp nutmeg

2 tsp. cinnamon

1 tsp. pure maple syrup

For the Streusel:

2 Tbsp. butter, or vegan buttery sticks, like Earth Balance

2 Tbsp. pure maple syrup

1 Tbsp. brown sugar

1/4 cup sugar

Enough flour to make the mixture crumbly, about 5 Tbsp.

First: Preheat the oven to 325. While the oven preheats, mix the ingredients for the crust. Press firmly into a lightly greased 9 inch pie pan. The more firmly you press this mixture, the more it will resemble a pie crust in the end, instead of a crumble. Your choice! When the oven is ready, put the crust in and bake, checking at 15 minute increments until it is as crispy as you want it. A crispier crust will be more like a pie in the end. I baked mine for 25 minutes; I based this recipe off of a recipe found here, and she recommended 15 minutes of baking time. My crust was nowhere near crispy enough after 15 minutes, even for a crumble. This may also have been because she used butter and I used olive oil.

Second: While the crust bakes, slice the apples. Boil 1/2 cup water in a skillet, add apples, spices, and maple syrup. Cover and reduce to simmer. Keep a close watch as the water runs out, and add more as needed until the apples are soft.

Third: While the apples cook, mix the ingredients for the streusel. Spread on a baking sheet and bake for 10 minutes, stirring after 5 minutes.

Fourth: Once the crust is done, top with apples and streusel. Serve warm and enjoy!


Totally Tropical Breakfast Pudding


Here in Grand County, there is still plenty of snow on the ground. Despite a March that felt like August, winter returned with its usual April storms for us.

So, in  a place that is still in the throws of winteryness, the sight of a perfectly ripe, silky mango- reminding me of balmy places- was practically like discovering heaven on the grocery store shelf.

Even if it did set me back $2.50.

I found this treasure on Sunday, and spent all week waiting for just the right moment to truly savor it.

My mulling over this mango manifested in the form of totally tropical breakfast pudding, complete with almond milk, chia seeds, pineapple, kiwi, toasted coconut, and, of course, the coveted mango.

Chia seed “pudding” has become a favorite breakfast for me lately. Because of my tragic allergy to dairy I can’t eat yogurt (or pudding for that matter). But mix some chia seeds with almond milk, let them sit, and I’ve got a thick “creamy” treat. When you let chia seeds soak in liquid, they absorb the liquid and a gel forms around each seed, creating something like a tapioca pearl texture. You can mix anything with chia pudding that you would normally put with yogurt: granola, fruit, nuts, dried fruit, cereal. You can get creative with combos: chocolate banana chia pudding, berry chia pudding, maple chia pudding. You can pretty much do anything with it and it’s yummy. Among their many health benefits, chia seeds are packed with protein, and Alex and I have found these puddings to be a super filling breakfast that doesn’t bog down our bellies.

So, without further ado, our most recent chia pudding creation:

Enjoy and energizing and filling breakfast: totally tropical breakfast pudding.

Enjoy an energizing and filling breakfast: totally tropical breakfast pudding.


1/2 cup milk of your choice (regular, almond, soy,etc.)

2 heaping tablespoons of chia seeds

1/2 of a mango, cut into chunks

1 kiwi, cut into chunks

1/4 cup pineapple chunks

Toasted coconut, however much you prefer

Makes 1 chia pudding bowl

Step 1: Mix the milk and chia seeds thoroughly in a bowl. Refrigerate overnight.

Step 2: In the morning, stir the your pudding to remix. Add fruit and coconut and enjoy!

Crepe Buffet



Whether this is breakfast for one, two, or a crowd, it’s sure to please. Make some coffee, cook up a batch of simple crepes, set out all the fillings you can imagine, and everyone gets what they want!

The night before your crepe buffet, make your crepe batter in the blender and store it in the refrigerator overnight. There are lots of simple crepe recipes online, and we use one from Martha Stewart.

In the morning, cook up the crepes and gather your toppings. Then you just fill ’em, roll ’em, and enjoy. Here are some of our favorite fillings:

  • Sugar and the juice of one lemon wedge. This was always Alex’s English grandfather’s favorite, and it’s mine too!
  • Yogurt. Alex loves strawberry banana.
  • Sausage links and maple syrup
  • Jam
  • Syrup
  • Fresh fruit or fresh fruit compote. This time, I put about ¼ cup of blueberries in a saucepan, added about 2 tablespoons of water and 2 tablespoons of sugar, and cooked it over medium heat, stirring often, until the fruit cooked down and created a juice.

Leftover crepes can be frozen for later, used as quick weekday breakfasts or tea time treats.

Love at First Bite: Cinnamon Roll French Toast stuffed with Blackberry Compote

Cinnamon Roll French Toast stuffed with Blackberry Compote

Cinnamon Roll French Toast stuffed with Blackberry Compote

This was a delightful treat to wake up to on my 25th birthday, which was on Friday. I knew Alex was making me breakfast in bed, but he really went all out and impressed me with this one. He served me eggs, bacon, hash browns, and fresh fruit along with his prize creation: cinnamon roll french toast stuffed with blackberry compote. And he didn’t stop there! I believe that the more beverages served with a breakfast, the fancier and more special the breakfast is. Alex knows this and served me up a cup of coffee, a mimosa, and chocolate almond milk with this meal. This breakfast was a supremely delicious and kept our bellies happy through a full day of deep-powder snowboarding! Here’s Alex’s recipe:


1 canister of your favorite ready-to-bake cinnamon rolls. Alex used Immaculate Baking cinnamon rolls.

2 cups blackberries

3 tablespoons sugar

2 eggs

1 teaspoon vanilla

Sprinkle of cinnamon

Sprinkle of allspice

Sprinkle of nutmeg

Makes 2 stuffed cinnamon roll french toasts, with leftover cinnamon rolls

Step 1: Bake cinnamon rolls according to package directions.

Step 2: While the cinnamon rolls bake, whisk the cinnamon, nutmeg, and allspice together with the eggs in a pie pan.

Step 3: Mix the blackberries and sugar in a small saucepan and cook over medium heat, stirring often, until they cook down and get juicy.

Step 4: When the cinnamon rolls are done baking, remove them from the baking sheet and let cool for about 10 minutes.

Step 5: Slice two cinnamon rolls in half lengthwise (like an English muffin or bagel). Coat each of the four pieces in egg mixture and cook in a frying pan over medium heat until egg coating is cooked.

Step 6: Sandwich half the blackberry compote between two slices of the cinnamon roll french toast and half between the other two slices. Frost with package frosting and serve.

Happy birthday to me! Riding deep powder all day!

Happy birthday to me! Riding deep powder all day!