Easy and delicious Holiday breakfast recipes

Four easy and delicious Holiday breakfast ideas
Easy and delicious Holiday breakfast recipes

Oh I love holiday breakfasts. No one is in a hurry to get things on the table, no one is in a rush to finish, and there is time for another cup of coffee, and may be another.

Holiday breakfasts are for lingering.

Is that the pace at your house over the holidays?

I suspect for most the joy in lingering is all about timing. There are things that need doing first thing in the morning before you can really enjoy a long sit down.

I have friends who, as children, on Christmas morning had to eat a full breakfast before even so much as getting a peek at the tree in the living room. In our house growing up we had to wait for my eldest sister – the family sleepy head – to wake before we could all line up and file down the stairs. Now with my kids all I ask is that I have time to make myself a cup of coffee before the mayhem.

(Someday I’m sure we’ll be sipping our coffee waiting for our kids to wake on Christmas morning but for now we’re still crossing our fingers that they’ll sleep until 5:00 or so.)

Easy & delicious breakfast ideas

Since breakfast is often the most rushed meal of the day, taking a leisurely breakfasts feels a bit like an indulgence.

If that suits you just fine I have four breakfast ideas meant for lingering and suited to appetites big and small:

Molasses flax waffles:


molasses flax waffles

Molasses sticky buns:

Molasses sticky buns

Molasses walnut scones with vanilla glaze:

molasses walnut scones with vanilla glaze

 Blueberry pancakes:

blueberry pancakes


One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. The sign-up form is on the top left hand side of this page. We’d love to send you our monthly newsletter too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

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Oatmeal brown bread recipe is cold weather comfort food

This is my mom’s oatmeal brown bread recipe

Oatmeal brown bread is cold weather comfort food. It’s just right alongside baked beans or a hearty stew, or toasted with butter and jam, or may be drizzled with molasses. Like many Maritimers I grew up eating fresh-baked brown bread with supper on Saturday night, smeared with butter and dipped in something warm.

This recipe came from my aunt Nana back in the late 1960’s. She was a transplanted New Brunswicker living outside of Montreal. The recipe was given to her by a next door neighbour who just happened to be from New Brunswick too.

What are the chances? Two transplanted New Brunswickers living next door to one another in a suburb of Montreal, sharing recipes for comfort food from back home.

I love this recipe.  You don’t need to proof the yeast and there is no kneading involved so as far as breads go it’s quick and easy to mix up. I think it was the first yeast bread I ever made.

Is homemade bread your comfort food?

Easy oatmeal brown bread recipe is easy and flavourful thanks to molasses.

Oatmeal brown bread recipe

  • 2 cups boiling water
  • 2 Tbsp butter
  • 2 tsp. salt
  • 1 cup rolled oats
  • 2 Tbsp dry yeast
  • 1 cup warm water
  • 2 tsp sugar
  • 2/3 cup Grandma Fancy Molasses
  • 6 cups flour


  1. In a large bowl combine butter, salt and rolled oats.
  2. Pour the 2 cups of boiling water over the rolled oats mixture. Cool to lukewarm.
  3. In a small bowl combine the 1 cup warm water and sugar. Stir in yeast then add to the cooled oat mixture.
  4. Mix in molasses.
  5. Gradually add flour. (You may need to turn the dough out onto the counter to incorporate the final cup or two of flour.)
  6. Divide dough in half, shape into loaves and place in two greased loaf pans.
  7. Cover with a clean dishtowel and let rise until doubled in bulk (about 1.5 hours, but really depends on how warm your kitchen is).
  8. Bake at 350 F for 45 minutes to an hour, until loaves sound hollow when tapped.
  9. Remove from pans to cool.

Nela’s whole wheat zucchini bread recipe, with molasses

Whole wheat zucchini bread recipe with molasses. A hearty loaf with a delicate texture.

I have a friend who is a fabulous cook and is now venturing into the baking world. She’s expecting her first child this fall and early on in her pregnancy was craving baked beans, which got us talking about molasses as a natural, healthy sweetener.

Now she’s experimenting with molasses in baking and a couple of weeks ago gave me a slice if this delicious bread.

It’s an extreme makeover of a recipe she found online. (Making any recipe healthy is a great skill of Nela’s and it’s always a good idea to arrive hungry to her place.)

I have to tell you, as much as I like regular zucchini bread, molasses elevates it to a whole new level. It adds flavour and substance to the bread.

Paired with whole wheat flour, this is a hearty loaf with a delicate texture. The recipe makes two loaves, which is even better.

Nela’s whole wheat zucchini bread recipe, with molasses

Makes two loaves

  • 3 1/4 cups flour (half and half whole wheat and white)
  • 1 1/2 tsp. salt
  • 1 tsp. nutmeg
  • 2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 cup sugar
  • 1 cup canola oil
  • 4 eggs, beaten
  • 1/3 cup Grandma Fancy Molasses
  • 1/3 cup water
  • 2 cups grated zucchini (only peeled if the skin is tough)
  • 1 teaspoon lemon juice or vanilla
  • 1 cup chopped nuts and/or seeds (walnuts, pecans, pumpkin seeds, sunflower seeds, slivered almonds, coconut)

Preheat oven to 350 degrees F.

In a large bowl, combine flour, salt, nutmeg, baking soda and cinnamon.

In a separate bowl, combine oil and sugar. Beat in eggs one at a time. Add molasses and water then stir in zucchini and lemon juice or vanilla.

Pour wet ingredients into dry, mixing gently. Gently fold in nuts and /or seeds.

Pour batter into two standard loaf pans that have been well greased. (I also line the bottoms of my pans with parchment paper so the loaves come out more easily after baking). Bake for 50 minutes to 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

Whole wheat zucchini bread recipe with molasses. Flavourful with a delicate texture.

Whole wheat molasses quick bread – a family favourite

Believe it or not this is a quick bread — no yeast, no rising and ready in no time.  It’s like the flip-flops of the bread world – quick, easy, just right for summer.

This summer discovery is all thanks to Grandma Molasses Facebook fan Heather Andrews. She posted last month that she makes a delicious whole wheat molasses bread.

Who could resist? I asked for the recipe and baked it this week.

A quick bread that tastes like my favourite molasses brown bread.

I assumed this bread would be more like a regular tea bread so got a great surprise when it reminded me more of my favourite molasses brown bread. Minus the time to prepare. (Not that I mind taking the time to bake yeast bread, when it’s not so hot out).

Here is Heather’s recipe. I made it straight up, not nuts or dried fruit this time. Also, I used stone ground flour so my batter was thinner than it would be with conventional flour but the texture of the baked loaf was fab.

Heather’s Whole wheat quick bread

  • 2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 large egg
  • 2 cups buttermilk or soured milk*
  • 3 tablespoons Grandma Fancy Molasses
  • 1 ½ tablespoons lightly-salted butter or 1 ½ tablespoons margarine, melted
  • ½ cup chopped walnuts (optional)
  • ½ cup dark seedless raisins or any other dried fruit (optional)

Grease a 9 x 5 x 3-inch loaf pan. Heat oven to 400 F.

Mix flour, baking powder, baking soda and salt. Beat egg in a large bowl. Stir in buttermilk, molasses and butter. Stir in flour mixture. Mix in walnuts and dried fruit (if using).

Scrape batter into prepared pan and bake 40 minutes to an hour, or until well browned and a tester comes out clean. Remove from oven and place pan on a wire rack to cool.

*NOTE:  To replace buttermilk, just add one tsp. vinegar to each one cup of milk, or replace ¼ of the milk with plain yogurt.

Another variation from Heather: Add ½ cup prepared mincemeat and reduced the milk by about ¾ cup.


Molasses sticky buns recipe and the “Cin Twins”

molasses sticky buns recipe with a deliciously soft dough and rich, buttery molasses sauce


In university my roommate and I were nicknamed the “Cin Twins”…for totally innocent reasons.

In our senior year every morning before class we rushed off to the Sunflower Café in Antigonish for a giant whole wheat cinnamon bun and a cup of tea. The buns were still warm from the oven as we nibbled them outside-in, starting with the crunchy edges and working our way into the soft, cinnamon centre. It was a very gentle way to start the day.

I swear it was the anticipation of the first bite that got us out of bed in time to sit for our quick breakfast and still get to our 8:15 class on time.

That was more than 20 years ago and since then rarely have I found bought cinnamon buns that are worth getting out of bed for (they usually look better than they taste). But I have come across and created many recipes that are worth making. This is my latest.

For this version I have combined my favourite sweet dough with a sticky molasses syrup and amped up the cinnamon to create the most heavenly treat that still qualifies as breakfast food. The dough is a sweet egg bread that I first discovered in a Nigella Lawson book. If yeast breads intimidate you, this is a great beginner recipe.


Molasses sticky buns recipe

  • For the dough:

  • 4 cups flour
  • 1/3 cup sugar
  • ½ tsp salt
  • Scant 3 Tbsp quick rise yeast
  • Scant ½ cup butter
  • 1 2/3 cups milk
  • 2 eggs

Combine flour, sugar, salt and yeast in a large bowl. Melt the butter and whisk it into the milk and eggs, then stir it in to the flour mixture. Mix to combine and knead the dough until it’s smooth and springy, adding more flour if necessary. Form into a ball, place in an oiled bowl, turn to coat and cover. Leave to rise until doubled (30 min to an hour, depending on the temperature in your kitchen).


In the meantime…

Line a 9” by 13” pan with parchment paper. Cut the paper large enough so it goes up the sides of the pan too.


Next, make the molasses sauce…

Molasses Sauce

  • 1 cup packed brown sugar
  • ½ cup butter, cubed
  • 1/3 cup Grandma Fancy Molasses
  • 3 tablespoons water

For sauce, in a small saucepan, bring the brown sugar, butter, water and molasses to a boil. Pour into the prepared pan.


To assemble the buns…


When the dough has risen to double its size, punch it down, roll out into a rectangle (dimension) and spread/sprinkle with:

1/3 cup butter, softened

½ cup sugar

1½ Tbsp ground cinnamon


Roll up (not too tight) from the long side, pinching to seal. Slice into 1 ½“ rounds. Place rolls, cut side down, in the molasses sauce.


Cover and let rise in a warm place until doubled in size, about 30 minutes. Then, bake at 350°F for 30-35 minutes or until golden brown. Cool in dish for 5 minutes; invert onto a serving platter. Serve warm.


One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. The sign-up form is on the top right hand side of this page. We’d love to send you our monthly email too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

Here’s to eating well, everyday,

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