
Ingredients:
- 2 cups cooked quinoa
- 1/2 cup unsweetened toasted shredded coconut
- 1/2 cup plus 2 tbsp natural almond butter
- 2/3 cup flax seeds ground
- 2 tbsp honey
- 1/3 cup dried freeze dried mango minced
- Pinch of salt
- Additional toasted unsweetened shredded coconut for sprinkling (if desired)
Instructions:
- Mix together the quinoa, coconut, almond butter, flax, honey, mango and a pinch of salt. Roll into 32 balls.
Tags: Breakfast, healthy, recipe, snack

These tarts are a tasty way to enjoy granola and yogurt as part of a complete breakfast. Keep the tart shells ready to go in the freezer for quick and easy assembly.
Prep Time: 20 minutes
Total Time: 20 minutes + overnight chilling
Makes: 12 servings
Ingredients:
Tart Shells:
- 1 bag (311 g) Quaker® Super Grains Blueberry Pecan Granola, divided
- 1/2 cup (125 mL) toasted chopped almonds
- 1/4 cup (60 mL) lightly toasted shredded coconut
- 1/3 cup (75 mL) pitted Medjool dates
- 1/3 cup (75 mL) melted coconut oil
- 2 tbsp (30 mL) liquid honey
Filling:
- 1 1/2 cups (375 mL) plain Greek yogurt
- 1/4 cup (60 mL) honey
- 2 tbsp (30 mL) fresh lime juice
- 2 tsp (10 mL) finely grated lime zest
Topping:
- 3/4 cup (175 mL) diced peeled mango
Method:
Tart Shells:
- Reserve 1/4 cup (60 mL) granola; set aside.
- In food processor, combine remaining granola, almonds and coconut; pulse until coarsely ground. Add dates, coconut oil and honey; pulse until mixture comes together.
- Line 12 muffin cups with paper or foil liners. Divide granola mixture between muffin cups, pressing bottom and sides firmly with small glass or measuring cup.
- Freeze overnight or until firm. (Make-ahead: Freeze in airtight container until ready to serve.)
Filling:
- Mix together yogurt, honey, lime juice and lime zest.
- Divide evenly between tart shells.
Topping:
- Divide mango evenly over yogurt mixture.
- Sprinkle with reserved granola.
Nutrition Facts (Per 1 tart)
- Calories 280
- Fat 13g
- Cholesterol 0mg
- Sodium 25mg
- Carbohydrate 35g
- Fibre 3g
- Sugars 22g
- Protein 6g
Tags: Breakfast, oatmeal, tarts

All the delicious warm spices of banana bread are added to these easy-to-prepare overnight oats. Bananas are stirred in for banana bread flavour in a jiffy.
Prep Time : 10 minutes
Total Time: 10 minutes + overnight chilling
Makes: 6 servings
Ingredients:
- 3 cups (750 mL) skim or 1% milk
- 2 tbsp (30 mL) honey
- 2 tbsp (30 mL) packed brown sugar
- 1 tsp (5 mL) vanilla extract
- 1/2 tsp (2 mL) ground cinnamon
- 1/4 tsp (1 mL) each ground nutmeg and salt
- 3 cups (750 mL) Large Flake Quaker® Oats
- 3 bananas, divided
- 1/4 cup (60 mL) chopped toasted pecans
- Plain or vanilla non-fat yogurt (optional)
Method:
- Stir together milk, honey, brown sugar, vanilla, cinnamon, nutmeg and salt; stir in oats. Cover and refrigerate overnight.
- Mash two bananas and stir into oatmeal. Slice remaining banana. Divide oatmeal evenly among bowls or small Mason jars; top with sliced banana, pecans, and yogurt (if using).
Nutrition Facts (Per 1/6 recipe)
- Calories 320
- Fat 7g
- Cholesterol 0mg
- Sodium 55mg
- Carbohydrate 58g
- Fibre 6g
- Sugars 25g
- Protein 10g
Tags: bananabread, Breakfast, oatmeal

To save time on those busy mornings, these waffles can be made ahead and frozen, then popped into the toaster as part of a complete breakfast.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes (+ reheating)
Makes: 4 servings
Ingredients:
- 1 1/2 cups (375 mL) all-purpose flour
- 1 1/2 cups (375 mL) Quaker® Regular Instant Oatmeal
- 1/4 cup (60 mL) cornstarch
- 2 tbsp (30 mL) granulated sugar
- 1 tbsp (15 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- Pinch salt
- 1 3/4 cups (425 mL) milk
- 3 eggs
- 1/2 cup (125 mL) melted butter
Toppings:
- 1 cup (250 mL) fresh blueberries, raspberries or strawberries
- 2 tbsp (30 mL) maple syrup
Method:
- In bowl, whisk together flour, oatmeal, cornstarch, sugar, baking powder, baking soda and salt. In separate bowl, whisk together milk, eggs and melted butter; whisk into flour mixture until smooth.
- Heat and grease waffle iron. Cook waffles, using scant cupful of batter at a time, according to manufacturer’s instructions. Let cool completely on rack.
- Stack waffles between pieces of parchment paper; freeze in resealable plastic bag or airtight container for up to 2 weeks.
To reheat: Toast frozen waffles in toaster until golden and heated through. Serve with berries and maple syrup.
Nutrition facts (Per 1/4 recipe)
- Calories 700
- Fat 31g
- Cholesterol 210mg
- Sodium 750mg
- Carbohydrate 89g
- Fibre 6g
- Sugars 22g
- Protein 19g
Tags: Breakfast, oatmeal, waffles

Prep time: 15 min
Cook time: 45 min
Servings: 10-12 appetizer sized servings
Ingredients:
- 12 Large eggs ½ cup Heavy cream
- Salt and pepper 1 tbsp Olive oil, plus additional for greasing pan
- 1 Small onion, diced
- 2 cups Baby spinach, roughly chopped
- 1 cup Fresh ricotta, drained 4 Thin slices Parma ham
- 3 tbsp Pesto
- 2 cups Fresh basil leaves
- 1/2 cup Olive oil
- ¼ cup Pine nuts
- 1 Garlic clove
- 1/4 cup Freshly grated Parmesan cheese
- ½ tsp Salt, to taste
Method:
- Preheat oven to 350°F.
- Lightly grease a 9 x 13 inch pan. Set aside.
- Start combining ingredients for pesto mix. Combine basil, olive oil, pine nuts and garlic in blender.
- Blend until paste forms, stopping often to push down basil.
- Add Parmesan and salt to taste; blend until smooth.
- In a large bowl, whisk eggs and cream together and season with salt and pepper.
- In a large skillet over medium heat, add olive oil and sauté onions until soft, about 4-5 minutes. Add spinach and continue cooking for about 1 minute. Cool slightly and drain any excess liquid away.
- Add onion-spinach mixture to eggs, stir and add to greased pan. Dollop fresh ricotta evenly over egg mixture and drizzle pesto on top.
- Finally, lay slices of Parma ham on top and bake on middle rack of oven until golden and set, about 35-40 minutes.
- Cool slightly on rack before cutting into squares.
Tags: Breakfast, eggs, protien, recipe

Hiking. Kayaking. Chilling on a floatie. No matter what’s on the camping itinerary, it’s got to start with a feast around the firepit. This recipe is a cinch to prepare and can feed the whole family.
Prep Time: 15 minutes Total: 1 hour 15 minutes Serves: 6 people
Ingredients:
- 3 eggs
- 3/4 cup 35% cream
- 3/4 cup milk
- 1/2 cup granulated sugar, divided
- 1/2 tsp cinnamon
- 1 loaf of French bread, about 600 g
- 1/4 cup melted butter
- Maple syrup
- Assorted nuts and berries, for garnish
Method:
- Position rack in bottom third of oven. Preheat to 375F.
- Line the bottom of a 9 × 13-in. baking dish with parchment.
- Whisk eggs with cream, milk, 1/4 cup sugar and cinnamon in a medium bowl.
- Cut loaf into 1-in. slices, stopping 1 in. from the bottom so the loaf stays intact. Arrange loaf in prepared pan.
- Gradually pour egg mixture between slices, opening up loaf to let mixture soak in evenly.
- Flip loaf over and let stand for 15 min.
- Flip loaf back, cut-side up, and drizzle butter overtop. Sprinkle with remaining 1/4 cup sugar.
- Bake in bottom third of oven until golden brown, 35 to 40 min.
- Serve with maple syrup and fresh fruit or nuts.
Camp prep tip: Cool baked loaf. Double-wrap with foil and store in a resealable bag. Refrigerate until ready to take to camp. Store in a cooler. Reheat foil-wrapped loaf over medium heat, turning often, until warmed through, 15 to 25 min. Courtesy of Chatelaine
Tags: Breakfast, french, french toast, maple syrup, recipe

Skip the reservation for brunch and make a delicious dish at home. Claire Tansey’s crispy chicken and egg wafflewich is sure to hit the spot. Makes about 6 waffles.
Ingredients
Cheddar waffles
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1 cup buttermilk, well shaken
- 2 tbsp melted butter or canola oil
- 1/2 cup grated strong or smoked cheddar
Crispy baked chicken
- ½ cup all-purpose flour
- ½ tsp salt
- 1 egg, beaten
- 1 cup panko breadcrumbs
- 6 boneless, skinless chicken thighs, trimmed of fat
Smoky fried eggs
- 1 tsp butter
- 1/2 tsp smoked paprika (optional)
- 3 eggs
- 1/4 tsp salt
Method
For cheddar waffles:
- Preheat waffle iron.
- Stir flour with baking powder, baking soda and salt in a medium bowl.
- Whisk buttermilk with egg and melted butter in a small bowl.
- Add to dry mixture and stir a few times.
- Add cheddar and stir again until just combined.
- Cook in batches in waffle iron according to manufacturer’s instructions.
For crispy baked chicken:
- Preheat oven to 400F.
- Line a large baking sheet with foil.
- Stir flour with salt in a shallow bowl. Season well with fresh pepper.
- Whisk egg in another shallow bowl.
- Pour panko into a third shallow bowl.
- Working one thigh at a time, dip chicken in flour until coated and gently tap off excess.
- Drop into beaten egg then lift out, letting excess egg drop off.
- Transfer to panko, pressing and sprinkling with panko until entire chicken thigh is coated.
- Place on prepared sheet. Bake for 20 to 25 minutes or until lightly golden and cooked through.
For smoky fried eggs:
- Heat butter in a medium non-stick frying pan over medium heat.
- Add paprika and swirl to combine.
- Crack eggs over the pan and gently place in the pan.
- Sprinkle with salt and season with fresh pepper.
- Cover pan and cook 1 min or until whites are set.
- Separate eggs from each other and shape them using a heat-proof spatula.
- Cover and cook another 2 to 4 minutes or until cooked as desired.
To assemble: Stack 2 chicken thighs on top of each other on a waffle. Top with an egg and another waffle. Drizzle with hot sauce if desired. Courtesy of Claire Tansey
Tags: Breakfast, brunch, chicken, recipe, waffles

Prep: 30 minutes
Total time: 40 minutes
Makes: 6 servings
Ingredients
- 3 eggs
- 2 1/2 cups milk, or water
- 1 cup quick oats
- 4 chai tea bags
- 1/4 to 1/3 cup honey
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/8 tsp salt
- sliced bananas
- toasted sliced almonds
- toasted coconut chips
Directions
- WHISK eggs with milk and oats in a medium saucepan and set over medium-low. Add tea bags. Cook, stirring often, until very creamy, about 15 min. Discard tea bags. Stir in honey, cinnamon, ginger and salt.
- DIVIDE among 4 bowls. Top with bananas, almonds and coconut chips.
Tags: Breakfast, oatmeal
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