September 2017

Maple-Pecan Breakfast Cake

Prep time:  Cook time:  Total Time: 30 minutes
4 to 6

Waking up in the morning and enjoying this delicious breakfast cake—made with corn grits and oats and topped with a sweet streusel—is just what you need to get your day going.


Streusel topping:

  • ½ cup oat flour (Or blend your own with Old Fashioned Oats)
  • ¼ cup packed brown sugar
  • 2 tbsp coconut oil, melted
  • ¼ cup chopped pecans


  • 2 tbsp flax meal
  • 2 tbsp water
  • 1 cup Nature’s Path Organic Grits
  • 1 cup oat flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp sea salt
  • ¼ cup coconut oil
  • ½ cup nondairy milk
  • ¼ cup pure maple syrup, plus more for serving


  1. Preheat oven to 375F and lightly oil an 8×8-inch square cake pan.
  2. To make the streusel topping, combine the oat flour and brown sugar in a small bowl. Drizzle in the coconut oil and use a fork to combine and break the mixture into crumbs. Stir in the pecans. Set aside.
  3. To make the cake, stir together the flax meal and water in a small bowl and set aside to gel.
  4. In a large bowl, whisk together the grits, oat flour, baking powder, baking soda, and salt.
  5. In a small saucepan, heat the coconut oil over low heat until melted. Once melted, turn off heat and whisk in the nondairy milk, maple syrup and flax mixture. Pour into the bowl with the flour mixture and stir to combine.
  6. Transfer batter to the prepared pan and smooth out the top. Crumble the streusel over top. Bake for 17 to 20 minutes, or until a toothpick inserted in the centre comes out clean. Allow to cool before cutting into squares. Serve each square with a drizzle of maple syrup.

Note: If you don’t have (or can’t find) oat flour, simply blend rolled oats in a blender until they turn into flour.

Caramelized Banana Oatmeal

Prep Time: 5 minutes Cook Time: 

What’s more comforting than a warming bowl of oatmeal? This hearty oat porridge is topped with brown sugar, crunchy Coconut & Cashew Butter Granola, melty chocolate bits, and heavenly medallions of sweet caramelized banana.

  • ½ tbsp vegan butter or coconut oil
  • 1 banana, sliced thick
  • 1 tbsp brown sugar, divided
  • 1 cup water
  • ½ cup Nature’s Path Old Fashioned Organic Oats
  • ½ tbsp molasses
  • Pinch salt
  • 2 tbsp dark chocolate chunks
  • Sprinkle of Nature’s Path Coconut & Cashew Butter granola
  • Almond milk (optional, for topping)
  1. In a cast-iron frying pan or skillet, heat vegan butter or coconut oil over medium heat. Add sliced banana and sprinkle each slice with a touch of brown sugar (about ½ tbsp total.) Once bananas are soft and golden-brown, gently flip them and cook the other side. Once both sides are golden-brown off the heat and set aside.
  2. In a small saucepan, heat water, oats, salt, and molasses over medium heat. Stir often and cook until oatmeal reaches your desired consistency (about 3-5 minutes.)
  3. Transfer oatmeal into a bowl and top with remaining brown sugar, a handful of Nature’s Path Coconut & Cashew Butter granola, dark chocolate chunks, caramelized bananas, and a splash of almond milk.
Notes on oats: I used Nature’s Path Old Fashioned Organic Oats to make this porridge. If using another variety of oats, adjust the recipe accordingly:
Quick oats: Reduce cooking time to 1-2 minutes.
Quick cook steel cut: Use ¼ cup of quick cook steel cut oats and ¾ cup water. Cook for 5-7 minutes.
Steel cut oats: Use ¼ cup steel cut oats and ¾ cup water. Cook for 5 minutes before reducing heat to low and cooking for an additional 20-25 minutes.

Berry Coconut Smoothie Bowl

Prep Time: 5-10 minutes Cook Time: 
1 ½ cups

A sweet blend of strawberries and blueberries gives this smoothie bowl a rich purple hue. Coconut water, dairy-free vanilla yogurt, and hemp seeds add a touch of nutty sweetness to make this smoothie bowl a satisfying base for fresh berries and cherries, toasted coconut, and Sunrise Crunchy Maple organic cereal.

  • ½ cup coconut water
  • ½ cup dairy-free vanilla yogurt
  • 2/3 cup fresh or frozen strawberries
  • 1/3 cup fresh or frozen blueberries
  • 3 tbsp hemp seeds or 1 tbsp vanilla protein powder


  • Sunrise Crunchy Maple cereal
  • Dried toasted coconut
  • Fresh blackberries, cherries, and blueberries
  1. Begin by preparing the toppings for your smoothie bowl. I used Sunrise Crunchy Maple cereal, dried coconut, fresh blackberries, cherries, and blueberries to top this berry coconut smoothie bowl.
  2. In a high speed blender, combine coconut water, dairy-free yogurt, frozen berries, and hemp seeds or protein powder. Blend on high until smooth. If necessary, use a tamper or pause and redistribute the smoothie to ensure even blending.
  3. Scoop or pour the smoothie into a bowl and add toppings. Enjoy immediately.
  • Use frozen berries for a thick, frosty smoothie bowl. Choose fresh fruit for a thinner consistency.
  • For an extra touch of sweetness and creaminess, substitute the coconut water for vanilla almond milk.
  • Customize your toppings to suit your preferences! A mix of organic cereal, fresh or dried fruit, and nuts or seeds will add an extra dose of texture, flavour, and nutrients to your smoothie bowl.