Tart rhubarb, crunchy brown sugar and oats, cinnamon, and nutty buckwheat flour. Gluten-free rhubarb crisp is everything you want in a rustic-but-gorgeous dessert!…Read More
MAKE HOLIDAY PREP EASIER
You know what I love? Anything that makes my life easier.
When I was brainstorming recipes for Rogers Grains, one thing I kept coming back to was – how can I make holiday prep easier? And ta-da! The recipe for my Make-Ahead Savoury Breakfast Bake with Rogers Original Porridge Oats & Healthy Grains was born.
ESSENTIALLY RISOTTO WITH OATS INSTEAD OF RICE
With butter, parmesan, cooked crumbled sausage, cherry tomatoes, and fresh rosemary, they are so simple to make and, you only use one pot and a muffin pan. Less dishes definitely makes my life easier.
MAKE AHEAD THE NIGHT BEFORE
Just spoon the cooked mixture into the greased muffin pan, cover it in plastic wrap, take it out of the fridge the next day whenever you’re ready, and bake.
WE’VE BEEN EATING THEM EVERY MORNING
After they’re baked, they freeze beautifully. Each morning, I take one of the individual bakes out of the freezer, re-heat it, and serve it as a side with my daughter’s scrambled eggs.
Saving time and prepping ahead is, in my opinion, a key component for a stress-free holiday season. Make these versatile little guys ahead of time and fire them in the oven for Christmas Day breakfast with scrambled eggs and coffee, on a platter for Boxing Day brunch gatherings, or, as a New Year’s Eve appetizer.
LET’S MAKE YOUR LIFE EASIER SHALL WE?
Make-Ahead Savory Breakfast Bake with Original Porridge Oats & Healthy Grains, Sausage, Cherry Tomatoes, and Fresh Rosemary
1 ½ cups (375 mL) uncooked pork sausage
4 cups (1 L) chicken stock (no-added salt chicken stock optional)
2 cups (500 mL) ROGERS ORIGINAL PORRIDGE OATS & HEALTHY GRAINS
½ tsp. (2.5 mL) salt
½ cup (125 mL) Parmesan cheese, grated
3 tbsp. (45 mL) butter
1 cup (250 mL) cherry tomatoes, quartered
1 tbsp. (15 mL) fresh rosemary, chopped
Cooking spray or butter to grease muffin pan
Generously grease a 12-cup muffin pan with cooking spray or butter. Squeeze sausages out of their casings into a large, heavy-bottomed pot, breaking up with a spoon. Cook sausage pieces over medium-high heat until browned, about 10 minutes. With a slotted spoon, remove sausage from pot and set aside.
To the same pot, add chicken stock and turn heat to high. Bring chicken stock to a boil then add Rogers Original Porridge Oats & Healthy Grains and salt. Cover, reduce heat to medium-low, and cook oats 8-10 minutes or until chicken stock is absorbed. Remove from heat.
Add Parmesan cheese and butter to cooked oats. Stir a few times until cheese is mixed through and butter has melted.
Add cooked sausage, cherry tomatoes, and fresh rosemary to oats. Stir well to combine. Divide oats evenly between prepared muffin cups. Cover muffin pan with plastic wrap and place in refrigerator overnight.
The next morning, preheat oven to 350º F (180º C) and bake, 23-25 minutes. Serve warm. Store leftovers in an airtight container in refrigerator or freeze for later use. Baking option – Bake oats family-style in a 9×13 oven-safe dish instead of a muffin pan
Prep time : 10 minutes
Cook time : 45 minutes
Servings : 12
*I was compensated financially by Rogers Grains for my recipe, photographs and blog post, however, that being said, I truly enjoy their products, as does my daughter Elodie, we truly have been eating the Make-Ahead Savoury Breakfast Bake cups every day!Read More
PLANNING AHEAD FOR THE CHRISTMAS SEASON
I’m trying to get ahead of myself this holiday season.
You know, no more last minute rushing around, stressing about what I haven’t bought, or haven’t made, for the people I love. And let me tell you, this chocolate bark recipe I developed and wrote for Rogers Grains is going to help me BIG TIME in that department.
SO EASY TO MAKE
Did you guys know how easy it is to make chocolate bark?! I didn’t, and now it will be one of my go-tos of gift giving FOR SURE.
I mean, let’s get real. It’s DARK CHOCOLATE. I adore the combination of bright and chewy dried fruit and the crunch of Rogers Porridge Oats & Ancient Grains. Plus, with the added bonus of rye, barley, khorasan flakes, flax seeds, oat bran, spelt, millet, and quinoa, dare I say, this bark is healthy(ish)?
BEST OF ALL
I can make the bark ahead of time and keep it in the fridge, or even the freezer, long before the holidays arrive. For gift giving, I’ll package the chocolate bark in cute jars tied with ribbon, and no one will be the wiser that finally, after all these years, I was ahead of the holiday game.
Festive Espresso Bark with Porridge Oats & Ancient Grains
3.5 cups dark chocolate
1 tsp instant espresso powder
1 cup mixed dried fruit (cranberries, blueberries, mango, or any other you prefer)
0.5 tsp coarse sea salt
1 tsp butter for prepared baking sheet
Grease a 9×13 baking sheet with butter and line with parchment paper.
In a double boiler, melt chocolate over medium-low heat. Once chocolate has melted, stir in espresso powder until well combined.
Remove the top pot of the double boiler and, with a kitchen towel, wipe the bottom of the pot to prevent water from dripping on the chocolate while pouring.
Pour chocolate onto prepared baking sheet and smooth evenly with an offset spatula. Rap pan on counter a few times to break up any air bubbles.
Allow chocolate to set at room temperature for five minutes then sprinkle with dried fruit and Roger Porridge Oats & Ancient Grains. Wait five minutes more then sprinkle chocolate bark with coarse sea salt.
Place baking sheet in refrigerator for a minimum of one hour or until it is hard. Break or cut into pieces and serve. This bark is perfect to place in Mason jars and/or cello bags for holiday gift giving.
Prep time : 5 minutes
Cook & set time : 75 minutes
Servings : 18 servings (two 2-inch pieces per person)
*I was compensated financially by Rogers Grains for my recipe, photographs and blog post, however, that being said, I truly enjoy their products, as does my daughter Elodie, and I am excited to share the second recipe I’ve written for them with you soon, as we’ve been eating them all week!Read More
Homemade Granola with Honey And Sesame Oil is one of my favourite large batch-snacks to both make and eat. When I’m busy and on the go I eat it by the handful. When I have time in the mornings I add a dollop of apple butter or plain yogurt, or a splash of milk and eat it like cereal. The recipe makes a large amount, however it stores well in a large airtight container in the cupboard for up to one month. The recipe is also customizable for any nuts or dried fruit you have on hand.
This post was first published on September 28, 2014 and was last updated July 27, 2019.