Now that spring is here, it’s time to introduce bright, fresh and spring forward flavours. My first rhubarb bake of the season is a rhubarb, raspberry and apple compote crumble cake. The rhubarb’s tartness complements the sweet raspberries and apples. Then there’s the crumble topping. I like using Rogers Foods 100% Canadian Grown Porridge Oats and Healthy Grains for my crumble as they are a rich source of both soluble and insoluble fibre, with no added salt and sugar. This irresistible buttery, cinnamon spiced coconut crumble topping adds the perfect flavour and texture balance to the tender cake and fruity compote. My oat crumble takes the cake! 


Rhubarb, Raspberry and Apple Compote Crumble Cake with Healthy Grains

YIELD: 16 pieces PREP TIME: 30 minutes BAKE TIME: 40 minutes

Ingredients Compote: 2 stalks rhubarb (150g) cut into ½-inch pieces 1 cup raspberries (170g), fresh or frozen 1 Jazz or HoneyCrisp apple (150g) skin on, cut in chunks ¼ cup (125 mL) brown sugar, packed ¼ cup (60 mL) water

Crumble Topping: 1 cup (250 mL) Rogers Foods Original Porridge Oats & Healthy Grains ¼ cup (56 g) unsalted butter, room temperature ¼ cup (125 mL) brown sugar, packed 1 tsp (5 mL) ground cinnamon ¼ cup (60 mL) unsweetened shredded coconut

Cake: 2/3 cup (150 mL) white sugar ¼ cup (56 g) unsalted butter, room temperature 1 egg, room temperature 1 tsp (5 mL) pure vanilla extract ¾ cup (175 mL) 2% plain Greek yogurt 1 ½ cups (375 mL) Rogers Foods No Additive All Purpose Flour 2 tsp (10 mL) baking powder ¼ tsp (1 mL) salt

Follow this link for the complete recipe. 

From Gastroposter Marla Shoemaker, via Instagram:

From Gastroposter Jenny Liu, via Instagram:

These moist delicious cookies are chock full of oats, whole grains, sunflower seeds, almonds and raisins. This recipe was inspired by @rogersgrains with a few changes. The original recipe did not call for chocolate chips, but as my hubby said - a little chocolate doesn't hurt, so I added chocolate. These cookies are  a perfect breakfast cookie and as a grab-and-go snack. Try crumbling a cookie on a bowl of yogurt or with a cup of tea or coffee.

Porridge Oats Breakfast Cookies

1 cup Rogers whole wheat flour 2 cups Rogers porridge oats 1 tsp baking soda 3/4 tsp salt 1tsp baking spice 1 tsp cinnamon 2 free run organic eggs 1/3 cup olive oil 1 1/4 cups unsweetened apple sauce (I made my own) 3/4 cup brown sugar 1 tbsp orange zest 1 tsp vanilla paste 3/4 cup slivered almonds, chopped 1/2 cup sunflower seeds 1 cup sultana raisins 1 cup semi-sweet chocolate chips

If you’re thinking of a quick, easy, delicious and nutritious breakfast for when you’re in a rush to get the family out the door, give these overnight oats a try. They come together in just a few minutes the night before. All you have to do is put it all in a bowl and you have a breakfast filled with vitamins, minerals, protein and fibre, that will keep you feeling full for longer.

Not Just Overnight Oats

What you need: ½ cup Rogers porridge oats and ancient grains 2 tbsp slivered almonds ½ tsp cinnamon 1/3 cup low fat Greek yogurt 2/3 cup kefir or milk 2 tsp honey 1 tsp vanilla paste 1 tbsp raw sunflower seeds 1 tbsp toasted pumpkin seeds 1/3 cup fruit or berries

This is the best, most chocolatey, fudgy and moist Double Chocolate Zucchini Bread I have ever made or tasted…… and it’s packed with zucchini (you would never know). There is also espresso powder in the mix, which definitely adds to the chocolate flavour making each mouthful a most enjoyable rich experience.

Double Chocolate Zucchini Bread

What you need: 1 ½ cups shredded zucchini 1 cup Rogers additive free all-purpose flour ½ cup unsweetened cocoa powder (not dutch process) ¾ tsp baking soda ¼ tsp baking powder ¼ tsp salt ½ tsp instant coffee powder (or ¼ teaspoon espresso powder) ¾ cup semi-sweet or dark chocolate chips 2 large eggs ¼ cup canola or vegetable oil ¼ cup plain Greek yogurt ½ cup granulated sugar 1 tsp pure vanilla extract

What to do: Place oven rack on the lower third position of the oven and preheat to 350°F Spray a 9x5 loaf pan with nonstick spray Place the shredded zucchini on a few layers of paper towels to absorb some of the moisture. Press a paper towel on top as well. Set aside. In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, instant coffee and chocolate chips together until combined and set aside. In a medium bowl, whisk the eggs, oil, yogurt, sugar and vanilla together until completely combined. Pour the wet ingredients into the dry ingredients and lightly whisk until combined. Using a rubber spatula or wooden spoon, fold in the zucchini. Pour batter into prepared baking pan. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Allow bread to cool completely in the pan set on a wire rack. Store leftover bread in an airtight container at room temperature for up to 5 days.

From Gastroposter Jenny Liu, via Instagram:

From Gastroposter Marla Shoemaker, via Instagram: