Happy weekend, everyone!

Mine is shaping up to be a doozy! I’m loading my car up with some beautiful lady friends and heading to the country. My friend, host-extraordinare Kelly Bingham, owns the beautiful  The Tidal Life B&B and BING’s eatery in rural Maitland, Nova Scotia. He and his partner Steven have invited us up for a night of food, wine, and well, that’s where the ‘sharing’ part stops. Last time we went to Maitland, we ate and drank ourselves senseless and  at 3 AM and the kitchen dance party was still going strong. Needless to say, it is impossible not to have a freaking fantastic time when Kelly and Steven are the ones hosting. Love yas.

In anticipation of being off the grid for the next little while, I wanted to make sure everyone has the chance to check out this recipe. It is PERFECT for weekend mornings, when you’ve got some leisure time to make breakfast.

Being a hopeless devotee to breakfast oatmeal, I like to switch it up, you know, to spice things up a little. If it’s one thing that drives me bonkers, it’s people claiming that oatmeal is boring. It is a blank slate of breakfast awesomeness!

Bananas are almost always part of the oatmeal picture in my kitchen, because they add sweetness and texture. If you’re not a banana lover, applesauce is a great substitution for bananas in this, and many other recipes. This recipe takes all of my favourite week-day breakfast flavours and bakes them in the oven, making it seem so much more indulgent and special. This is easily doubled, tripled for a crowd, just be mindful of the dish size, as it does puff up a little with baking.

I gobbled this up this morning with a few scrambled egg whites on the side, and was well-fuelled through to lunch. A clean, filling breakfast that tastes like dessert? Hubba hubba.