Happy holidays from rainy Vancouver!
Unlike the rest of Canada, which is blanketed in pillowy soft sheets of snow this time of year, here it’s dark, grey and drizzly. Nothing says Christmas like cloud coverage, am I right? ;) To bring a little bit of holiday sparkle to this dark time of year, I love to start the mornings off with hearty dishes spiked with the warming spices of cinnamon and ginger. Cue the gingerbread muffins, eggnog pancakes, and speculaas oatmeal! While a cookie oatmeal sounds super-decadent, this version has no actual cookies in it but instead relies on the hearty flavours of the cookies to bring a little breakfast magic to the table. Using natural sweeteners, whole-grains, and fibre-rich ingredients, it will help balance out all those extra decadent dishes that will garnish your morning breakfast spread.
The perfect Christmas morning for me is a lazy one spent sipping on coffee, so this one-pot dish is just what I need. Ingredients can be prepped the night before and quickly assembled in the morning for a fuss-free breakfast. And if a breakfast potluck is on the horizon, try layering the dry ingredients in your casserole dish, then quickly pouring the wet ingredients over the dry once you arrive at your destination. Left overs can be reheated in either a microwave or in a pot with a little milk.
While you’re here, we’re hosting a tasty GIVEAWAY on our Instagram Page with our friends at FoodiePages, so head there to win a basket filled with Canadian-made, small batch food ($110 value) just in time for Holiday entertaining. Good luck!
- 2 cups oats
- 1 tsp. baking powder
- 1/4 tsp. sea salt
- 2 tbsp. ground flax mixed with 5 tbsp. water
- 2 1/4 cups almond milk
- 1/4 cup maple syrup
- 1/2 tsp. cinnamon
- 1/4 tsp. ground nutmeg
- 1/8 tsp. ground cardamom
- pinch of dried ginger
- pinch of ground clove
- pinch of white pepper (optional)
- 1 pear, diced
- 3/4 cup chopped pecans
- 2 tbsp. coconut oil
- Pre-heat the oven to 375 F. Grease an 8 x 9 inch baking dish with 2 tsp. coconut oil, set aside.
- Mix together the oats, baking powder, spices, and salt.
- In another bowl combine the milk, flax, and the maple syrup.
- If the pear is firm, sauté in a tsp.coconut oil until soften. If it's soft, use it as is.
- Layer half the oats in the baking dish, top with the pear, then then remaining oats. Pour the milk mixture over the oats, then top with pecans and the remaining 1 tbsp. coconut oil.
- Bake for 25-30 minutes, or until golden. Top with maple syrup and more milk to serve.
Amount Per Serving: Calories: 243 Total Fat: 13g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 0mg Sodium: 140mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 4g Sugar: 11g Sugar Alcohols: 0g Protein: 4g