Maple-Walnut Blueberry Overnight Oats

It’s blueberry season on the West Coast, and we can’t get enough of these little berries! Every time we open our fridge, regardless of what we were originally in there for, we usually end up with a handful of them before the door is closed. In the last week or so, the ones at the market have been coming into their prime. Plump, juicy and oh-so sweet!

A few times a week, I usually have overnight oats for breakfast in the morning. Before I go to bed, I mix up a batch and throw it into the fridge. It takes me less than 5 minutes to prepare, and it tastes so good with a cup of coffee. I the winter, I often use dried fruit to add a bit of sweetness, but come summer time, it’s fresh fruit all the way! I’ve been enjoying these Maple-Walnut Blueberry overnight oats for the past few weeks.

When I make overnight oats, I only measure out my oats and liquid. The rest, I eyeball. And the only mainstay in my oats are chia seeds. The rest of the add-ins change with my cravings. Nuts, seeds, coconut flakes – they all make it into the jar at some point. I love using Roger’s Porridge Oat blends, which often include other goodies like flax seeds, quinoa flakes and oat bran. But, there’s nothing wrong with plain old oats, too!

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A few ways I like to make these maple-walnut blueberry overnight oats:

  • The liquid: While milk or water works just fine, I often find myself using coconut water. It’s a great source of potassium and electrolytes, and we find on the heavy training days, the coconut water makes sure we don’t get leg cramps. Bonus!
  • The protein: Oats already have a nice amount of protein in them, but I’ll often add a dollop of non-fat greek yogurt. It gives another boost of protein as well as a creaminess to the oats.
  • The fats: Nuts and seeds are a great way to boost the healthy fats in this breakfast, and they also add a great crunch.

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The entire combination of these oats keeps me full for quite a few hours and, honestly, I can’t get enough of the blueberries! So if you’re looking for an easy, healthy way to start your day, give these maple-walnut blueberry overnight oats a try.

Maple-Walnut Blueberry Overnight Oats
 
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Recipe type: Breakfast
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Cook time: 
Total time: 
Maple-Walnut Blueberry Overnight Oats are the perfect way to start off your morning.
Ingredients
  • ½ cup large-flake oats
  • 1 tbsp chia seeds
  • 1 tbsp crushed walnut pieces
  • ¼ tsp cinnamon (optional)
  • ¼ cup blueberries (or as many as you can fit into the jar)
  • 1 tsp maple syrup (or to taste)
  • 1 tbsp greek yogurt (optional)
  • ½ cup coconut water
Instructions
  1. In a 250 mL mason jar (with a tight fitting lid), add the oats, chia seeds, walnuts and blueberries. Place the lid on the jar and shake the ingredients to combine.
  2. Pour in the coconut water, maple syrup and greek yogurt (if using). Stir to combine.
  3. Place the lid back on the jar and refrigerate overnight, or for at least 3 hours.,

Enjoy these Maple-Walnut Blueberry Overnight Oats!

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Apple Streusel Pie with Rye Pastry

I feel like December is cookie season. But since we’re firmly planted in November for the next week, I’m declaring we’re still in pie season. The local Okanogan apples are plentiful in the markets, and you never have to twist my arm very much to make (or eat) pie. So, just in time for American Thanksgiving, or just in time for Canadian Anydays-giving, here’s a little Apple Streusel Pie for you.

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I was originally going to call this post Apple Rye Streusel Pie, because I find rhymes like this highly amusing. But then I thought, perhaps you might think there was rye (i.e. alcohol) in the pie, not rye (like the flour). So I caved, and went with the boring title instead ๐Ÿ™‚

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We actually made this rye pie for our Canadian Thanksgiving last month, but time has gotten the better of me and I didn’t get around to posting it; however, posts like these are better late than never, and this was such a good pie, that I’m sure you won’t care when it was intended for. At least I’m hitting someone’s thanksgiving this week!

I wanted to make a pie but didn’t want to go through the fuss of making a double-crust fancy-pants pie. This apple streusel pie was the result.

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Rye Pie Pro’s:

  • This apple streusel pie is very easy to make.
  • The pastry base uses a good amount of rye flour, instead of the traditional all-purpose white flour. I think this adds a subtle nutty flavour to the pie, which nicely complements the apples.
  • The streusel topping bakes up nice and crunchy, and anyway, who doesn’t love streusel topping!
  • For a typical pie, there is very little sugar in it. I like to let the sweetness of the fruit come through. Can we call this a healthy pie? Probably not. But it definitely tastes like perfectly ripe apples, and that’s a good thing in my books.

Rye Pie Con’s?

  • Umm… it takes more than 60 minutes to bake?
  • Umm…ย you need to wait for it to cool before slicing into it?

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If you find yourself in need of a good dessert for tomorrow, or a good dessert in general, give this one a try. I think it can hold its own against the classic Pumpkin Pie.

Served warm, with a dollop of ice cream or whipped cream, it’s pretty darned great. Served cold, straight from the fridge at midnight, I won’t tell if you don’t ๐Ÿ˜‰

Apple Streusel Pie
 
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
This pie was inspired in part by this Apple Crumble Pie
Ingredients
For the rye pastry dough:
  • 100 g (~3/4 cup + 1 tbsp) all-purpose flour
  • 50 g (~1/3 cup + 1 tbsp) rye flour
  • 112 g (1/2 cup) cold unsalted butter, cut into cubes
  • ½ tbsp apple-cider vinegar
  • 3 to 4 tbsp cold water
For the Streusel toping:
  • 90 g (3/4 cup) all-purpose flour
  • 1 tsp ground cinnamon
  • 50 g (1/4 cup packed) brown sugar
  • 75 g (1/2 cup) chopped walnut pieces
  • 75 g (1/3 cup) unsalted butter, melted and cooled slightly
For the pie filling:
  • 3 to 4 large apples, cored and sliced, about 5 mm thick (aim for 7 to 8 cups)
  • 2 tbsp fresh lemon juice
  • 30 g (1/4 cup) all-purpose flour
  • 2 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • 20 g (2 tbsp) granulated sugar
  • 1 tsp pure vanilla extract
Instructions
Make the pastry dough:
  1. In a food processor, pulse together the flours, butter and apple-cider vinegar (or use a pastry cutter or two knives).
  2. Slowly add in the water, 1 tbsp at a time, and pulse until the dough comes together and forms little balls. When you've added enough liquid, the dough should stick together when pressed between your fingers.
  3. Shape the dough into a flat disc and refrigerate until ready to use (preferably let it sit at least 30 minutes).
Make the streusel topping:
  1. With a spoon, mix together the flour, cinnamon, brown sugar, chopped walnuts and melted butter. Set aside until ready to use.
Make the pie:
  1. Mix together all the ingredients for the pie filling, until the apple slices are completely covered. Let this mixture sit for about 10 minutes, while you're preparing your pie shell.
  2. Pre-heat the oven to 400 F and place a tray in the oven, which will be used to catch any pie overflow.
  3. Roll out the pastry dough into a circle that is about 5 cm / 2 inches larger than your pie plate.
  4. Transfer the dough into the pie plate and gently press it down into the pan and up along the sides.
  5. Trim up the edges to allow a 1-cm overhang. Then pinch the dough along the rim of the pie plate, to form a lip.
  6. Spoon the apple mixture into the prepared pie shell. Do not spoon in juice that has seeped out. The pie will probably look very full. Try to mount up the apples as best you can, as they will shrink down as it bakes.
  7. Sprinkle the streusel layer onto the pie and press it down gently.
  8. Place the pie into the centre of the oven, over top of the baking tray.
  9. Bake at 400 F for 20 minutes, then reduce the oven temperature to 375 F and bake for another 45 to 60 minutes, or until the apples are soft to pierce. If the top is getting too brown before the apples are finished cooking, place a bit of foil over the pie.
  10. Let the pie cool at least 2 or 3 hours before serving, to allow it to set.

Enjoy the Apple Streusel Pie!

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Pomegranate and Coconut Overnight Oats

I know I’m late to this party, but until a month ago, I had never tried overnight oats. Oh, I heard people raving about them – how quick they are to prep the night before, how easy it is to switch up the flavours. But I was firmly planted in my green-smoothie-breakfast. That was, until the motor died on our Blendtec, and we were without its pulverizing force while waiting for a replacement to come in the mail. FYI, when this company says it offers an unlimited 7-year warranty, they really mean it!

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I need something in my tummy in the mornings, and we had a bag of Rogers Steel-cut Porridge Oats in our pantry that have been staring me down for quite some time. Finally, I decided to bite the bullet and try this overnight-oat thing – and you know what? I’m officially on board!

This recipe is nourishing, full of fibre, and loaded with heart-healthy and antioxidant-promoting ingredients. It’s really a powerhouse of a breakfast and can easily be modified, depending on what’s in your cupboards. I’ve been eating this often during the week and it totally hits the spot. It should go without saying, but if you’re gluten-free, make sure you choose a certified gluten-free oat blend. If you’re vegan, use a non-dairy milk. Otherwise, the sky’s the limit ๐Ÿ™‚

In case you haven’t heard me lamenting over the very wet, very grey autumn we’ve had on the west coast, I’ll say it again: this autumn feels gloomier than most. It’s a good thing that one day of blue sky (which we had the on Monday this week), can generally elevate my spirit for a few days ๐Ÿ™‚

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Another way I get through these dreary months is by filling our fridge with tonnes of citrus fruit. How can a person feel glum, after biting into a ripe orange, or tasting the juicy crunch of a little pomegranate aril! I think that’s why this version of Pomegranate and Coconut overnight oats is hitting the spot for me at the moment. If I’m feeling decadent, I’ll throw in some chopped walnuts, for a bit of extra crunch, too. And, with a good cup of coffee, it’s perfect.

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So if your breakfast is needing a change-up, or you’ve never tried this type of oatmeal before, give this Pomegranate and Coconut Overnight Oats recipe a try. Hopefully it boosts your morning, like it does mine ๐Ÿ™‚

Pomegranate and Coconut Overnight Oats
 
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
No cooking required, and five minutes of preparation the night before, will make sure you have a very tasty and filling breakfast in the morning.
Ingredients
  • ½ cup large-flake oats (I used the Roger's Steel Cut Oat Porridge blend)
  • 1 tsp chia seeds
  • ½ tsp ground cinnamon
  • 2 tbsp pomegranate arils
  • 1 tbsp unsweetened large-flake coconut
  • 1 tbsp walnut pieces, broken up into small pieces (optional)
  • 1 tsp pure maple syrup
  • ½ cup milk (dairy or non-dairy)
Instructions
  1. In a 250 mL glass mason jar (with a lid), combine the oats, chia seeds, ground cinnamon, pomegranate arils, large-flake coconut and walnuts (if using). Put the lid on, and shake the jar to combine the ingredients.
  2. Pour in ½ cup of milk of your choice, and 1 tsp of maple syrup. Stir the contents to combine completely.
  3. Place the lid onto the jar and keep in the fridge for at least 4 hours, preferably overnight.
  4. In the morning, enjoy cold or at room temperature.
Notes
This recipe is enough for 1 person. Modify the quantities to feed more hungry tummies.
If you like your oatmeal dense, use 1 to 2 tbsp less milk., If you like your oats with a lot of extra liquid, either add more the night before, or top with additional milk when serving.

Enjoy!

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Spicy Carrot and Fig Salad

I had never eaten a fresh fig until a few years ago, when a friend asked if we wanted any from her neighbour’s tree. “Yes!”, was the obvious answer! Fresh figs are a wonderfully tasty fruit, especially when their skin starts to give way and a bit of their nectar seeps out. And when a fig is perfectly ripe (or over-ripe!), it has a sweetness that pairs perfectly with a little spice. Case in point is this Spicy Carrot and Fig Salad.

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The idea for this salad came about after a trip into Whole Foods, where they had strategically placed the best looking figs right at the entrance to the store. They were staring me down, and I was sucked in immediately. Good thing they are in season right now, because they were actually a reasonable price, so I couldn’t refuse!

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There are only a handful of ingredients in this salad – a few tangled carrots are tossed with a spicy vinaigrette and the wheat berries give a nice nutty chew and a bit more substance to the salad. I really think the spicy vinaigrette brings out the best of the sweet fresh figs!

Like most of our salads, the recipe here is a general guide. If you don’t like spicy foods, leave out the chilies. If you have other veggies in you fridge, feel free to use them up. We like adding grains like farro or wheat berries to our salads, as they hold up well in the fridge over a few days, and keep us feeling full well into the afternoon.

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So if you’ve never eaten a fresh fig before, make friends with a fig-laden neighbour, or grab a pint of them at the store while they are still in season, and make this salad! ๐Ÿ™‚

Spicy Carrot and Fig Salad
 
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Inspired in part, by the Marrakesh Carrots in Sprouted Kitchen: Bowl and Spoon cookbook.
Ingredients
  • ½ cup dry wheat berries (or farro or other grain)
  • 3 - 4 medium to large carrots, peeled and grated or spiralized
  • 1 shallot, finely chopped
  • 2 green onions, white and green parts finely chopped
  • 4 Medjool dates, pitted and chopped
  • 4 fresh figs, sliced
  • 2 red Thai chilies, chopped (remove the seeds, if you want a milder heat)
  • 1 good handful fresh cilantro, finely chopped
  • 1 good handful fresh basil, shredded
  • 1 lime, zest and juice
  • ½ tsp ground cumin
  • ¼ tsp ground turmeric
  • ¼ tsp ground nutmeg
  • 1 - 2 tbsp olive oil
Instructions
  1. Rinse the wheat berries under running water. Place in a medium sauce pan and pour enough water in to cover them by at least 5 cm. Bring to a boil, then reduce the heat. Partially cover the pan and let simmer until tender to the bite, about 25 minutes. Drain and leave to cool before adding to the salad.
  2. While the wheat berries are cooking, prepare the rest of the salad. Place the carrots, shallot, green onions, dates, fresh figs and chilies into a large bowl. Toss to combine.
  3. Add the lime juice and zest, the olive oil and fresh cilantro and basil. Sprinkle in the cumin, turmeric and ground nutmeg. Toss well to thoroughly combine.
  4. Add the cooked wheat berries and toss to combine.
  5. Serve the salad with added sliced fresh figs on top, if desired.
Notes
This salad tastes very good after sitting for a bit. It will hold up well in the fridge for at least 2 days.

Enjoy!

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Double-Crust Peach-Blackberry Pie

I love pie. I’ve probably mentioned it before, but I can’t help it. I’m a pie person, through and through. The Okanogan peaches are a steal right now, and blackberries seem to be hitting the markets too. So, when nature hands over two wonderful fruits at the same time, you eat as many as your tummy will allow, and then you make this Peach-Blackberry Pie!

I try to make a pie once every summer. Let me clarify that: I try to make a fancy-pants, double-crust pie once every summer. It’s not like it takes a lot of effort, but limiting ourselves to a hefty pie like this, only a few times per year, ensures it still feels like a special treat.

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Like most stone-fruit pies, there is a tendency for them to be quite juicy, and this one is no exception. To minimize this, toss the fruit with a generous sprinkle of flour, and then spoon only the fruit onto the bottom crust.

This is important! Try to leave as much of the juice behind as possible.

Trust me, your pie will not be dry! And a great way to use up the juice is to use it in your next smoothie!

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For this once-a-year, fancy-pants pie, I like to make a lattice top (feel free to do whatever pattern you’d like though). The pie dough recipe below makes enough for a double crust pie. Once put together, into the oven it goes, for about 45 minutes, until the top is nice and golden, and the insides are bubbling away.

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The trickiest part of this whole pie-making event is the waiting. You need to let the pie cool completely before cutting into it! To make things easier, I bake the pie in the evening, and then go to bed, to minimize the temptation ๐Ÿ™‚

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The cherry pie I made last summer, felt like the perfect height-of-summer pie. This peach-blackberry pie feels like the perfect end-of-summer pie. The stone fruits are so sweet, and the blackberries add the perfect amount of tartness. Really, it’s a match made in pie heaven.

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So don’t fear making the pie. Honestly. Nobody will judge if the pie is lopsided or springs a leak (mine often do). They will be busy enjoying a wonderfully delicious, late-summer peach-blackberry pie!

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Peach-Blackberry Pie
 
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Ingredients
For the Pie Dough
  • 300 g (2½ cups) all-purpose flour
  • 225 g (2 sticks) very cold, unsalted butter, cubed
  • 15 g (1 tbsp) granulated sugar
  • 3 g (1/2 tsp) kosher salt
  • 120 mL (1/2 cup) ice-cold water
For the Filling
  • 900 - 950 g (~4 large) peaches, cut into 2-cm chunks
  • 280 g (~2 very full cups) blackberries
  • 2 tbsp fresh lemon juice
  • 25 g (2 tbsp, packed) brown sugar
  • ½ tsp ground cinnamon
  • 25 g (3 tbsp) flour or cornstarch
Instructions
For the pie dough
  1. Pulse the flour, butter, sugar and salt in a food processor. Add the water, 1 tablespoon at a time, and pulse until the dough starts to stick together. Knead gently on the counter top to bring the dough into a ball. Divide in half, tightly wrap or seal in a container, and refrigerate for at least 30 mins or until you need it. It will keep in the fridge for a few days or in the freezer for a few months.
For the filling:
  1. While the pie dough is cooling, slice the peaches into thick chunks and place in a bowl, along with the blackberries and lemon juice.
  2. In a separate bowl, mix together the brown sugar, cinnamon and cornstarch. Sprinkle the cornstarch mixture over the fruit and very gently toss, to thoroughly coat. Place in the fridge until you have the bottom crust rolled out.
To assemble the pie:
  1. Pre-heat your oven to 400 F and place a tray at the bottom to catch any juices that might spill over when the pie is baking.
  2. On a lightly-floured surface, roll out one half of the pie dough until it is about 3 to 4 cm larger than the pie plate you are using. Gently lay the pie dough into the pie pan and press it into the edges of the pie plate.
  3. Spoon only the fruit into the pie pan. Make sure to leave as much of the juice behind as possible. The fruit will continue to soften and release even more juice as the pie bakes.
  4. Place this pie back in the fridge for about 10 minutes, while you prepare the top pie crust layer.
  5. For the lattice top, roll out the second piece of pie dough to the same size as the bottom crust. Cut the dough into strips. Start layering the strips onto the pie. Weave them through each other to form the lattice top.
  6. Trim the edges of excess dough (top and bottom crust), leaving about 2 cm of dough overhanging the pie plate. Brush the rim of the bottom crust with milk or water, then press the edges of top crust onto this. Roll the bottom crust over the top crust and pinch into a fluted design.
  7. Brush the top with milk and sprinkle with a bit of turbinado sugar, if desired.
  8. Bake the pie for 40 to 45 minutes, until the top of the pie turns a golden brown and the filling is bubbling.
  9. Remove from the oven and leave to cool completely on a baking rack.
Notes
For best results, place the cooled pie into the fridge for a few hours, or overnight, before serving, as it will most-likely be quite juicy.

Enjoy!

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