Toasted Oatmeal with Strawberry Chia Jam + Coconut Whipped Cream

toasted oatmeal strawberry chia jam coconut whipped cream toasted oatmeal strawberry chia jam coconut whipped creamI spotted this recipe on Pinterest a while back knew I had to try it — I’m always looking for healthy, filling breakfast ideas. It stores well in the fridge so you can easily warm it up in the morning, and it’s filled with amazing nutrients to start off your day.


Strawberry Chia Jam

+ 1 bag (12 ounces) frozen organic strawberries or other berries
+ 2 tablespoons agave nectar
+ 1 tablespoon chia seeds

Toasted Oatmeal

+ 1 to 2 tablespoons coconut oil or butter
+ 2 cups rolled oats
+ 1½ cups + 2 tablespoons water
+ ½ cup milk (cow’s or coconut)
+ Generous pinch kosher or sea salt
+ Pinch of ground cinnamon
+ Pinch of ground ginger
+ Flax seed

Coconut Whipped Cream*

+ 1 can (14 ounces) full fat coconut milk, chilled
+ 1 tablespoon gave nectar
+ ½ teaspoon vanilla extract


For the jam: in a medium saucepan, combine the berries (no need to defrost if they are frozen) and agave nectar. Cover and bring to a simmer over medium heat, stirring frequently. Once the berries are warmed throughout and saucy (5 minutes or more), lightly mash the berries with a potato masher or fork.

Reduce the heat to medium low. Stir in the chia seeds and cook, stirring frequently, until the jam is reduced. Thee jam will thicken as it cools. Remove the pan from heat.

For the oatmeal: Melt the coconut oil/butter in a large skillet over medium heat. Add the oats and toast over medium heat, stirring occasionally, until they start smelling fragrant and toasty, around 6 to 8 minutes.

In a large pot, combine the milk, water, salt, cinnamon and ginger, and flax seed. Bring the mixture to a slow boil over medium heat. Add the toasted oats and gently stir once or twice to incorporate the oats into the liquid. Cover the pot and turn off the heat. Let the oats sit on the burner, untouched, for 7 minutes. After 7 minutes, uncover and check the oats to make sure that liquid has been absorbed.

For the coconut whipped cream: The chilled coconut cream should have separated from the liquid by now. Flip the can over and open it from the bottom with a can opener. Pour out the coconut water (reserve for smoothies if you’d like). Scoop the solid coconut cream into the chilled bowl. Using an electric mixer*, beat the cream until fluffy and smooth. Add the sweetener and vanilla extract and gently blend again to combine. Use the coconut cream immediately or cover and store in the fridge for later.

Combine oatmeal, jam, and whipped cream in a small serving bowl and serve warm. Makes about 4 servings.

*After leaving behind our beloved KitchenAid in the US, I now whip cream the old fashioned way and have major problems doing it. For this recipe I ended up having coconut bubbles rather than coconut whipped cream, but it still tasted delicious.

Bowls are from Crate + Barrel and flatware is from West Elm.

Recipe adapted from Cookie + Kate

Almond Oat Banana Nutella Crepes

I made these over the weekend and they are delicious — a version of crepes that doesn’t have crazy amounts of calories and sugar! It was my first time making crepes and they weren’t as hard as I imagined. I’ll definitely be making these again!


+ ½ cup almond meal
+ ½ cup old fashioned oats
+ 3 tablespoons all purpose flour

+ 1 cup milk

+ 1 egg
+ ½ teaspoon vanilla extract
+ 1 tablespoon brown sugar
+  pinch of salt
+ 4 bananas, sliced
+ 2 tablespoons Nutella, melted

Place the oats and almond meal in a food processor. Grind for 30 seconds or until a flour-like substance forms. There should be about 1 cup of this mixture.

Transfer to a large mixing bowl. Add the milk, egg, vanilla, brown sugar, and salt. Whisk for 20 seconds or until smooth and incorporated.

Heat a large nonstick skillet over low heat. Pour about ¼ cup batter onto the pan. Carefully swirl the batter around the pan once to spread the batter out for a larger, more thin crepe. Cook until the edges of the crepe come up easily with a spatula. Carefully loosen the crepe around the edges and then inward to the center until the crepe releases from the pan; remove and set aside. Repeat with the remaining batter.

Stuff the crepes with sliced bananas and Nutella. Drizzle with melted Nutella and serve warm.

Plates and flatware are from West Elm.
Recipe adapted from here.

Kale + Bacon Pizza

This is such an easy weeknight dinner, the flavor combination is so good!


+ 1 pound pizza dough
+ 4 slices thick-cut bacon, cut into 1/4-inch pieces
+ 2 1/2 cups curly kale leaves, torn into 1-inch pieces
+ 2 teaspoons olive oil
+ 2 cloves garlic, minced
+ 6 ounces mozzarella, thinly sliced
+ 1/3 cup thinly sliced red onions
+ Shredded Parmesan cheese


Preheat the oven to 500F/260C.
Roll out the pizza dough on a lightly floured surface until it is roughly 12 inches wide and 1/4-inch thick. Transfer the dough to the baking sheet. Cook the diced bacon in a medium pan set over medium-low heat until a majority of the fat has rendered. Remove the bacon pieces from the heat and transfer to a large bowl, along with 2 teaspoons of the bacon drippings. Add the kale, olive oil and garlic to the bowl, tossing to combine.
Arrange the mozzarella slices in a single layer on the pizza dough, leaving a 1/2-inch border around the edges. Evenly scatter the kale-bacon mixture on top of the cheese then top the kale with the sliced red onions. Brush the border of the pizza dough with the reserved bacon drippings.
Bake the pizza for 10 to 12 minutes until the crust is fully baked and golden brown. Remove the pizza from the oven to a cutting board, sprinkle it with Parmesan cheese, and slice and serve.

Adapted from Just a Taste


Weekend Brunch: Apple Oven Pancake

We had some friends over for last minute brunch over the weekend and I made this super easy apple puff pancake. It was such a crowd pleaser, we gobbled it up so fast. You can substitute the apples for pears if that’s what you have on hand. 


+ 4 tablespoons (1/2 stick) unsalted butter 
+ 4 cups diced peeled tart apples, such as Granny Smith 
+ 2 tablespoons firmly packed brown sugar 
+ Juice of 1/2 lemon 
+ 1/2 teaspoon ground cinnamon 
+ 4 eggs, lightly beaten 
+ 1 cup milk 
+ 1 cup all-purpose flour 
+ 1 teaspoon vanilla extract 
+ 1/8 teaspoon salt 
+ Confectioners’ sugar for dusting 


Preheat to 425°F. In a large fry pan over medium-high heat, melt 2 tablespoons of the butter. Add the apples and cook, turning as needed, just until tender, 5 to 7 minutes. Sprinkle evenly with the brown sugar, lemon juice and cinnamon and stir to combine. Remove from the heat. Place a large baking dish 12 inches in diameter or 9 by 13 inches in the oven to heat for 5 minutes. Remove the dish from the oven, add the remaining 2 tablespoons butter, and tilt the dish to coat the bottom and sides with the butter. Spoon the apples over the bottom of the dish in an even layer. In a bowl, whisk together the eggs, milk, flour, vanilla and salt until blended. Pour the batter over the hot fruit. Bake until the pancake is puffed and golden brown, 20 to 25 minutes. Using a fine-mesh sieve, dust the top with confectioners’ sugar. Serve immediately. Serves 6. 
Adapted from Williams-Sonoma Essentials of Breakfast and Brunch.

Breakfast Cookies

The thought of cookies for breakfast sounds totally weird but trust me, when you take apart the ingredients for these cookies they’re definitely breakfast worthy. They’re so easy and they’re definitely becoming a staple around here. 
+ 3 bananas, mashed
+ 1/2 cup apple sauce
+ 2 cups oats
+ 1/4 cup almond milk
+ 1/2 cup dark chocolate chunks
+ 1 teaspoon cinnamon
+ 1 teaspoon vanilla
+ 1 tablespoon flaxseed {optional}
Preheat oven to 350F. Mix everything and form into balls. Bake for 15-20 minutes.