Oatmeal Pancakes with Walnut Butter

These are the best pancakes ever!! Slightly adapted from the recipe used by Morning Glory restaurant in Oregon. As a bonus they can be easily be modified to be gluten free, dairy free or vegan with the modifications below (see *) without detracting whatsoever!

Serves: 4

Total Time: 30 minutes: 15 prep (night before), 15 cook time



Pancake mix:

  • 2 cups uncooked oatmeal (*gluten free oats if needed)

  • 2 cups almond milk (*any milk substitute will work but I like the sweetness of almond)

  • 2 eggs lightly beaten (*can substitute with 2 tablespoons chia seeds for vegan)

  • 3 tablespoons melted butter (*can reduce or substitute for coconut oil)

  • 1/2 cup flour (*gluten free if needed)

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/4 cup brown sugar

Walnut butter:

  • 1/2 cup butter (*can substitute with coconut oil)

  • 1 tablespoon brown sugar

  • 1/4 cup toasted and chopped walnuts (*could substitute with pecan or cashew nuts if allergic)

What to do:

The night before…

  1. Mix the dry ingredients (sugar, flour, oatmeal, baking soda, baking powder, salt)

  2. Mix the wet ingredients (eggs, milk, melted butter, sugar)

  3. Stir to combine

  4. Mix walnut butter ingredients together

  5. Let pancake batter and nut butter sit in fridge overnight in closed containers

The morning of…

  1. Preheat oven to 200 degrees to warm pancakes as you finish

  2. Heat up griddle or nonstick frying pan to medium heat

  3. Spray with non stick oil or butter

  4. Pour batter onto griddle in ~1/4 cup spoonfulls and let sit until golden brown on bottom

  5. Flip and cook until finish- note the oatmeal will take longer to cook than normal pancakes so just be patient and don’t get the griddle too hot.

  6. Warm pancakes in oven until finished flipping

  7. Stack em’ up and top with real maple syrup (ideally Papa Kutschenreuter’s) and enjoy! If you don’t use all the batter, refrigerate for tomorrow’s breakfast.


Chia Mango Oatmeal

A feel-good breakfast favorite whether we’re somewhere tropical, or just wishing we were!

Serves 3-4


  • 1 cup Steel cut oats

  • 1 mango

  • ⅛ cup chia seeds

  • ¼ cup maple syrup

  • ½ tsp salt

  • Shredded coconut and hemp for garnish


What to do:

  • Soak chia seeds with ¾ cup water. Should form a gel after 5-10 min.

  • Prepare steel cut oats. Bring 3 cups water to a boil. Add ½ tsp salt and  cup oats. Reduce heat to simmer. Cook 10-20 minutes, stirring occationally. If you’re like me you will overflow the oats everytime. I hardly even aspire not to anymore, and drive Joe crazy messing up the stove top. If you leave uncovered, or only partially covered, have a good low simmer setting, and keep a close eye you may be able to keep things clean!

  • Meanwhile, cut up your mango into cubes.. Also a messy endeavor!

  • Plate oats, then chia seed gel, then mango.

  • Pour maple syrup over and top with coconut or hemp seeds

  • Enjoy!


Poached Egg Avocado Toast

Try this delicious and filling addition to avocado toast! The key to this recipe is getting everything prepped and organized ahead of the actual poaching so that you don’t get distracted and over-cook your eggs.

Serves 1 (multiply ingredients by how many servings you need)


  • 1/2 Avocado, pitted and sliced

  • 2 eggs

  • 2 slices bread

  • Salt and pepper to taste

What to do:

  • Boil water to poach eggs in a medium saucepan

  • Cut bread for toast, slice avocado

  • Toast bread and place avocado on top

  • Once boiling, add a splash of white vinegar (few teaspoons) to the water to help the egg coagulate

  • Reduce the water to a simmer and whirlpool the water with a spoon

  • Crack your egg into a soup ladle to more easily transfer it smoothly into the middle of the whirlpool. Tip the egg into the whirlpool and set a timer for 3 minutes.

  • Remove the egg with a slotted spoon, drain water, and set atop avocado. 

  • Season with salt and pepper and serve




Sundried Tomato and Basil Quiche (and other variations)

Quiches are one of my favorite foods and often under appreciated and overlooked! Key mistakes include over baking, under flavoring (often due to not pre cooking ingredients) and blending your filling so that the whole thing is just a mush of the same ingredients, and not adding enough cheese. Avoid these mistakes and you will be rewarded with a super easy and satisfying breakfast you won’t want to share.


  • 1 pie shell, unbaked - homemade if you live in a boat.. if you’re buying I recommend Trader Joe’s- it has the best buttery crust

        Egg mixture:

  • 5-6 eggs

  • 1 cup milk or heavy cream

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 1/4 tsp cayenne pepper

  • 1/4 tsp nutmeg

        Filling: choose one of the following, or invent your own depending on what you have! These are some of my favorites, but it’s not science!

  • ‘Fall favorite’: Roasted red pepper (buy in jars), butternut squash (cut into cubes and baked ahead of time), goat cheese

  • ‘Caprese’: Sundried tomatoes, spinach, goat cheese and shredded fresh basil

  • ‘Jalepeno Popper’: Jalepenos, bacon and cream cheese


What to do: 

Preheat oven to 425 degrees.

Mix the egg filling ingredients in a bowl.

Place other ingredients in pie shell. It’s best to pre sauté or bake most of these ingredients so that they shed their water content and are more flavorful. Briefly sauté fresh vegetables in olive oil (mushrooms, onions, peppers including jalepenos). Bacon is best pre baked or fried. Squash and potatoes are best pre-baked or fried.

Pour egg filling mixture over other ingredients.

Bake at 425 for 15 minutes. Then reduce heat to 350 degrees and bake for ~30 minutes until filling is set and quiche is beginning to brown.

Let cool and eat! Equally good warm and reheated or eaten cold the next day.