Category Archives: breakfast

Cran-apple oatmeal


This picture looks just like what you’d find a cereal box. Enlarged to show texture, as they say.

I came back from a 3-day folk music and dance festival last night. It was really great, but dancing for 5-6 hours/day can really work up an appetite. During my return carpool, my fellow travelers and I started to talk about oatmeal. And this morning, surprise surprise, I was really craving a nice hot bowl. However, my fridge is missing several important items, like fresh/frozen berries and almond milk (my milk-like beverage of choice this month), that I usually use to make my oatmeal taste less like, well, just plain oats. So I scrounged a little and turned up a jar of applesauce and a bag of craisins (both items I try to keep in my pantry). I thought, well, if cran-apple juice is delicious, maybe cran-apple oatmeal won’t be so bad. I made a good decision, cran-apple oatmeal might be a new favorite.


Tee-he-he, the craisins are on top of the apple sauce. Silly craisins.

Time to prepare (if oatmeal is already cooked): 5 minutes

Time to prepare if you have to cook the oatmeal: about 30 minutes

Serves: 1


  • 1 1/2 cup cooked oatmeal (I prefer steal-cut oats because they have a firmer texture, but any type will probably work)
  • 1 tablespoon brown sugar (light or dark)
  • 1/2 cup unsweetened apple sauce
  • 1/8 cup craisins (dried cranberries)


  1. Put oatmeal in a bowl
  2. Add brown sugar. I find that adding the sugar before the other ingredients helps the sugar to spread more evenly over the oatmeal.
  3. Add remaining ingredients.
  4. Stir mixture.
  5. Eat.
  6. Adjust cran/apple/sugar ratio to desired taste.

A note on oatmeal: Believe it or not, cooked steel-cut oatmeal reheats really nicely in the microwave. I like to make a big pot on the weekends (about 2 cups of uncooked oats) and then store the oatmeal in a Tupperware in the fridge. On a Wednesday morning when I’m already feeling pretty down about the day, I scoop some oatmeal into a microwave safe bowl, heat it for 2 minutes, add some milk-like beverage, sugar, and fruit, and voilà, instant satisfaction. You’ll (probably) never go back to instant.



Poached Egg Breakfast Sandwich

Don’t be afraid to poach an egg. In spite of its fancy sounding name, a poached egg is relatively easy to make, and in my opinion even easier than an egg over-easy (which is not easy, no matter what the name says). This sandwich is perfect for brunch: it’s breakfast-y enough for breakfast and sandwich-y enough for lunch. It is one of my favorite weekend breakfasts, it may even beat out pancakes.
The instructions below describe how to poach an egg without an egg poacher. Note that vinegar is added to keep the yolk together while cooking in the water


  • 1 slice whole wheat bread
  • 1 egg
  • 1 Tbsp white or apple cider vinegar
  • 1/2 avocado
  • 1 wedge lemon
  • 1/2 fresh tomato (sliced) or about 5 cherry tomatoes, sliced in half
  • Salt and pepper, to taste



  1. Toast bread. If desired, this is a good time to start the coffee.
  2. While bread is toasting, put about 1.5 inches of water in a small pan. Add vinegar. Bring to an almost boil (the water should just be starting to bubble) and then put on low.
  3. Add the egg to the water and cover. For runny yolk, cook for 5 minutes or until white has set.For a firmer yolk, cook for longer, about 7-10 minutes.
  4. While the egg is cooking, slice avocado and spread the slices over the toast. Add lemon juice to avocado. Then lay tomato slices over the avocado.
  5. Gently remove the egg from the water using a slotted spoon and place over avocado and tomato tower. Add salt and pepper to taste. If you’re feeling adventuress, you can add a little hot sauce, basil, or whatever seasoning suites your fancy.

poaching an egg

I recommend eating this with a knife and fork, the runny yolk can make eating this sandwich with your hands a little tricky.