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Pumpkin Spice

Pumpkin Spice
Pumpkin Spice

This Pumpkin Spice recipe combines creamy yogurt with apples and pumpkin purée, bringing warm seasonal flavours to a comforting breakfast or wholesome snack.

Preparation time 10 minutes
Yield 1 serving
Meals in a Jar Collection

Nutritional information

  • Energy

    445 Calories

  • Protein

    20 g

  • Carbohydrate

    46 g

  • Fat

    21 g

  • Fibre

    6.8 g

  • Sodium

    75 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium

    18 % / 233 mg

  • Vitamin A

    82 %

  • Vitamin B12

    56 %

  • Magnesium

    39 %

  • Selenium

    37 %

  • *percentage of daily value

Ingredients

  • DAIRY PRODUCTS

    • 3/4 cup (175 mL) vanilla Greek yogurt

  • FRUIT & CO.

    • 1/3 cup (80 mL) pumpkin purée (not pumpkin pie filling)
    • 1 pinch each of cinnamon and nutmeg
    • 1/4 cup (60 mL) diced apple

  • GRANOLA AND NUTS

    • 1/4 cup (60 mL) granola
    • 2 tbsp (30 mL) chopped pecans

Preparation

  1. Combine the pumpkin purée, cinnamon and nutmeg and mix well.
  2. Add the diced apple, granola and nuts. 
  3. Cover tightly with the lid and refrigerate. Keeps up to 3 days.

For more great recipes, visit Dairy Farmers of Canada

Coffee and Mascarpone Breakfast Parfait

Coffee and Mascarpone Breakfast Parfait
Coffee and Mascarpone Breakfast Parfait

This Coffee and Mascarpone Breakfast Parfait layers creamy yogurt and rich mascarpone cheese with a hint of coffee for a smooth, lightly sweet start to the day—perfect for a simple yet indulgent breakfast or brunch.

Preparation time 10 minutes
Yield 1 serving
Meal in a Jar Collection

Nutritional information

  • Energy

    397 Calories

  • Protein

    11 g

  • Carbohydrate

    45 g

  • Fat

    21 g

  • Fibre

    4.7 g

  • Sodium

    70 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium

    16 % / 208 mg

  • Magnesium

    36 %

  • Phosphorus

    26 %

  • Vitamin B12

    24 %

  • Zinc

    24 %

  • *percentage of daily value

Ingredients

  • DAIRY PRODUCTS

    • 2 tbsp (30 mL) Canadian Mascarpone
    • 1/3 cup (80 mL) vanilla yogurt

  • FRUIT & CO.

    • 1/2 banana sliced
    • 1 tbsp (15 mL) cocoa
    • 1/2 tsp (2.5 mL) instant coffee

  • GRANOLA AND NUTS

    • 1/4 cup (60 mL) granola
    • 1 tbsp (15 mL) chopped pecans

Preparation

  1. In a jar combine the Mascarpone, yogurt, banana slices, cocoa and instant coffee and mix well. 
  2. Add the granola and nuts. 
  3. Cover tightly with the lid and refrigerate. Keeps up to 3 days.

For more great recipes, visit Dairy Farmers of Canada

Oatmeal Date Pancake Recipe with Yogurt

Oatmeal Date Pancakes Recipe with Yogurt
Oatmeal Date Pancakes Recipe with Yogurt

Soft and lightly sweet, these oatmeal date pancakes are made with milk and yogurt for a tender texture and subtle tang, perfect for a nourishing and comforting breakfast.

Preparation time 25 minutes
Cooking time 20 minutes
Yield 12 pancakes

Nutritional information

  • Energy

    272 Calories

  • Protein

    11 g

  • Carbohydrate

    41 g

  • Fat

    8 g

  • Fibre

    4.1 g

  • Sodium

    248 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium

    21 % / 277 mg

  • Vitamin B12

    37 %

  • Phophorus

    34 %

  • Pantothenic acid

    30 %

  • Selenium

    24 %

  • *percentage of daily value

Ingredients

  • Dates Pancakes

    • 2 cups (500 mL) quick cooking rolled oats
    • 2 tsp (10 mL) baking powder
    • 1/4 tsp (1 mL) ground cinnamon
    • Pinch of salt
    • 1 cup (250 mL) Milk
    • 1 cup (250 mL) plain yogurt
    • 6 dates pitted and coarsely chopped
    • 4 eggs
    • 1 tbsp (15 mL) butter

  • Topping

    • Plain yogurt to taste
    • Maple syrup to taste
    • Orange cut into wedges or other fresh fruit chopped

Preparation

  1. In a bowl, mix together rolled oats, baking powder, cinnamon and salt. Stir in milk, yogurt and dates. Set aside for 15 minutes to rest. Add eggs and mix well.
  2. Heat a little butter in a non-stick pan over medium heat. Adding 1/3 cup (80 mL) at a time, cook pancakes 3-4 minutes on one side, then 1-2 minutes on the other.
  3. Serve topped with yogurt, a little maple syrup, and orange wedges on the side.

For more great recipes, visit Dairy Farmers of Canada

Spiced Chia Pudding

Spiced Chia Pudding
Spiced Chia Pudding

A creamy spiced chia pudding made with milk and yogurt, offering a lightly sweet, nourishing dish that’s perfect for breakfast or a wholesome snack.

Preparation time 10 minutes
Refrigeration 12 hours
Yield 4 servings

Nutritional information

  • Energy

    227 Calories

  • Protein

    8 g

  • Carbohydrate

    34 g

  • Fat

    8 g

  • Fibre

    5.6 g

  • Sodium

    75 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium

    21 % / 276 mg

  • Vitamin B12

    32 %

  • Riboflavin

    26 %

  • Niacin

    23 %

  • Selenium

    22 %

  • *percentage of daily value

Ingredients

    • 2 cups (500 mL) milk
    • 1/4 cup (60 mL) honey
    • 1/8 tsp (0.5 mL) ground ginger
    • 1/8 tsp (0.5 mL) ground cardamom
    • 1/4 tsp (1 mL) vanilla extract
    • 1/4 tsp (1 mL) ground cinnamon
    • 1/3 cup (80 mL) black or white chia seeds
    • 1/3 cup (80 mL) vanilla yogurt
    • 1/2 cup (125 mL) strawberries or other fresh fruit of the season

Preparation

  1. In a saucepan, heat milk, honey, vanilla and spices over medium heat until milk is steaming. Transfer mixture to a bowl and let sit for 10 minutes. Stir in chia seeds. Refrigerate 12 hours or more.
  2. Mix in yogurt. Divide three quarters of the strawberries into four ¾ cup (175 mL) glass bowls. Scoop equal amounts of the chia pudding into each. Top with the remaining strawberries.

For more great recipes, visit Dairy Farmers of Canada

Spanish Tortilla with Smoked Cheddar

Spanish Tortilla with Smoked Cheddar

A Spanish Tortilla is a thick omelette made with sliced potatoes. In this recipe, we add the deliciousness of a smoky cheddar cheese and a bitter arugula for an irresistible taste!

Preparation time 20 minutes
Cooking time 25 – 30 minutes
Yield 6 servings

Nutritional information

  • Energy

    340 Calories

  • Protein

    17 g

  • Carbohydrate

    26 g

  • Fat

    19 g

  • Fibre

    4.1 g

  • Sodium

    316 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium

    24 % / 308 mg

  • Zinc

    57 %

  • Folate

    41 %

  • Selenium

    40 %

  • Vitamin B12

    35 %

  • *percentage of daily value

  • 4 potatoes peeled and sliced 1/4-inch (1/2 cm) thick
  • 2 tbsp (30 mL) butter
  • 1 leek thinly sliced
  • 5 oz (150 g) baby arugula
  • 6 eggs
  • 2 tbsp (30 mL) fresh chives chopped
  • Salt and freshly ground pepper to taste
  • 6 oz (180 g) Smoked Cheddar shredded

Preparation

  1. In a saucepan, cook potatoes for 5 minutes in boiling water, then drain.
  2. In a large skillet over medium heat, melt butter and brown potatoes and leek for 5 minutes. Add arugula, stir and cook for 2 minutes.
  3. Meanwhile, beat eggs with chives, salt and pepper. Add Smoked Cheddar cheese and pour into skillet. Stir until cheese is evenly combined with the potatoes. Lower heat to medium-low, cover and cook for 10 minutes. Remove from heat, cover skillet with a plate, then invert so the tortilla drops onto the plate. Be careful, as the eggs are not yet completely cooked. Slide tortilla back into skillet to cook the other side for 5–7 minutes more or until potatoes are tender.
  4. Serve hot or cold.
Bulb

The tortilla can be made ahead of time, then reheated in the oven at 375 °F (190 °C) for about 20 minutes.

Try it with other delicious Canadian cheeses such as Swiss or medium Cheddar.

For more great recipes, visit Dairy Farmers of Canada

Whole Grain Pancakes with Apple Compote and Yogurt

Whole Grain Pancakes with Apple Compote and Yogurt
Whole Grain Pancakes with Apple Compote and Yogurt

Enjoy Anna Olson’s whole wheat pancakes, a light and fluffy treat topped with creamy yogurt and applesauce!

Preparation time 10 minutes
Cooking time 30 minutes
Yield 4 – 6 servings
Recipe created by Anna Olson

Nutritional information

  • Per serving

  • Energy:

    290 Calories

  • Protein:

    9 g

  • Carbohydrate:

    46 g

  • Fat:

    9 g

  • Fibre:

    4.6 g

  • Sodium:

    285 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium:

    13 % / 172 mg

  • Selenium:

    31 %

  • Phosphorus:

    29 %

  • Zinc:

    28 %

  • Magnesium:

    27 %

  • *percentage of daily value

Ingredients

  • Apple Compote

    • 2 1/2 cups (500 mL) peeled and sliced Granny Smith apples
    • 1/4 cup (60 mL) pure maple syrup
    • 1/2 tsp (2 mL) ground cinnamon

    Whole grain pancakes

    • 3/4 cup (180 mL) whole wheat flour
    • 3/4 cup (180 mL) regular large-flake rolled oats
    • 1 1/2 tsp (7 mL) baking powder
    • 1/2 tsp (2 mL) baking soda
    • 1/2 tsp (2 mL) salt
    • Pinch ground nutmeg
    • 1 1/4 cups (310 mL) milk
    • 1 egg
    • 2 tbsp (30 mL) pure maple syrup
    • 2 tbsp (30 mL) butter melted
    • 1 tsp (5 mL) lemon juice
    • Butter for cooking (about 1 tbsp/15 mL) Plain yogurt
    • Plain yogurt

Preparation

  1. In a small saucepan, over medium heat bring apples, maple syrup and cinnamon to a simmer. Reduce heat and cook until apples are tender, about 10 minutes, stirring occasionally. Serve warm compote warm over pancakes or waffles, or serve chilled over granola with yogurt.
  2. In a large bowl combine whole wheat flour, oats, baking powder, baking soda, salt and nutmeg. In a separate bowl, whisk together milk, egg, maple syrup, melted butter and lemon juice; pour over dry ingredients. Stir gently just until combined. (A few lumps are OK).
  3. In a large nonstick skillet over medium heat, melt a thin layer of butter. Scoop about 1/4 cup (60 ml) batter per pancake into skillet. Cook until surface of pancake dulls and bottom is golden brown, about 3 minutes. Flip pancakes and cook for 1 to 2 minutes longer or until golden and puffed; remove to a plate. Keep pancakes covered and warm in 200 °F (100 °C) oven. Repeat with remaining batter, adjusting heat as necessary to prevent burning.
  4. Serve pancakes with warm apple compote and a dollop of plain yogurt.

For more great recipes, visit Dairy Farmers of Canada

Brie Scones with Lemon & Blueberry Recipe

Brie Scones with Lemon & Blueberry Recipe
Brie Scones with Lemon & Blueberry Recipe

This summery scone recipe is truly bursting with flavour. Easy to make at home, from scratch. Best with real butter, and as much brie as you dare.

Preparation time 20 minutes
Cooking time 15 minutes
Yield 12 servings

Nutritional information

  • Per serving

  • Energy:

    170 Calories

  • Protein:

    6 g

  • Carbohydrate:

    18 g

  • Fat:

    9 g

  • Fibre:

    2.2 g

  • Sodium:

    184 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium:

    7 % / 86 mg

  • Vitamin B12:

    18 %

  • Phosphorus:

    14 %

  • Magnesium:

    11 %

  • Zinc:

    10 %

  • *percentage of daily value

Ingredients

    • 1 egg
    • 1/2 cup (125 mL) Milk
    • 1/4 cup (60 mL) melted butter
    • 1 tsp (5 mL) vanilla extract
    • 1 1/2 cups (375 mL) whole wheat flour
    • 2 tsp (10 mL) baking powder
    • 1/4 cup (60 mL) sugar
    • 1/2 tsp (2 mL) salt
    • 1 tbsp (15 mL) grated lemon zest
    • 1 cup (250 mL) fresh or frozen blueberries
    • 6 oz (180 g) Canadian Brie sliced

Preparation

  1. Preheat oven to 425 °F (210 °C). Cover a cookie sheet with parchment paper.
  2. Beat the egg and add the milk, butter and vanilla extract. Set aside.
  3. In a large bowl, combine the flour, baking powder, sugar, salt, and lemon zest and form a well in the middle.
  4. Pour liquid mixture into the well and mix until well blended. Add blueberries.
  5. Divide dough into 12 balls. Place on cookie sheet, flatten slightly and brush with beaten egg mixture. Bake 12-15 minutes or until the scones are well browned.
  6. When scones are ready, split and insert a slice of Brie in each. Enjoy.
Bulb

For an original twist to this recipe, try Canadian Camembert, Cream cheese or Havarti.

For more great recipes, visit Dairy Farmers of Canada

Strawberry Banana Granola Breakfast Parfait

Strawberry Banana
Strawberry Banana

A quick breakfast or an energizing snack!

Preparation time 10 minutes
Yield 1 serving
Meals in a Jar Collection

Nutritional information

  • Per serving

  • Energy:

    460 Calories

  • Protein:

    17 g

  • Carbohydrate:

    60 g

  • Fat:

    19 g

  • Fibre:

    5.7 g

  • Sodium:

    119 mg

  • Top 5 Nutrients 

    (% DV*)

  • Calcium:

    26 % / 335 mg

  • Magnesium:

    48 %

  • Vitamin C:

    48 %

  • Vitamin B12:

    47 %

  • Phosphorus:

    39 %

  • *percentage of daily value

Ingredients

  • DAIRY PRODUCTS

    • 3/4 cup (175 mL) strawberry yogurt

    FRUIT

    • 1/4 cup (60 mL) strawberries
    • 1/2 banana sliced

    GRANOLA AND NUTS

    • 1/4 cup (60 mL) granola
    • 2 tbsp (30 mL) chopped peanuts

Preparation

  1. Place the ingredients in a jar in the following order: dairy products, fruit, granola and nuts. 
  2. Cover tightly with the lid and refrigerate. Keeps up to 3 days.

For more great recipes, visit DairyFarmersofCanada.ca

Spiced Ricotta Pancakes

Spiced Ricotta pancakes
Spiced Ricotta pancakes

Fluffy, golden pancakes made with creamy ricotta and a hint of heat—perfect for a bold brunch or savory snack.

Preparation time 10 minutes
Cooking time 25 minutes
Yield 6 pancakes

Nutritional information

  • Energy

    197 Calories

  • Protein

    8 g

  • Carbohydrate

    25 g

  • Fat

    7 g

  • Fibre

    1.5 g

  • Sodium

    240 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium

    12 % / 156 mg

  • Selenium

    35 %

  • Vitamin B12

    20 %

  • Niacin

    17 %

  • Riboflavin

    16 %

  • *percentage of daily value

Ingredients

    • 1/3 cup (75 mL) unbleached flour
    • 2/3 cup (150 mL) whole wheat flour
    • 1 tsp (5 mL) baking powder
    • 1/2 tsp (2 mL) baking soda
    • 1/4 cup (60 mL) sugar
    • 1 tsp (5 mL) ground cinnamon
    • 1/2 tsp (2 mL) ground nutmeg
    • 1/4 tsp (1 mL) ground ginger
    • 1 egg
    • 1 cup (250 mL) milk
    • 1/2 cup (125 mL) Canadian Ricotta
    • 1 tsp (5 mL) vanilla extract
    • 1–2 tbsp (15–30 mL) unsalted butter

Preparation

  1. In a bowl, mix both flours, baking powder, baking soda, sugar, cinnamon, nutmeg and ginger. Make a well in the centre of the mixture.
  2. In another bowl, beat egg with milk, Ricotta and vanilla extract. Pour mixture into well of dry ingredients; stir with a whisk until well combined.
  3. In a skillet, melt a small amount of butter over medium heat, add 1/6 of batter and cook for 2 minutes per side. Repeat with the remaining batter.
  4. Serve with fresh fruit and a glass of milk.

For more great recipes, visit DairyFarmersofCanada.ca

Tropical Kiwi

tropical-kiwi-breakfast-parfaits
Tropical Kiwi

This tropical smoothie blends fresh kiwi, pineapple and creamy coconut-flavored yogurt. The result is a sweet, tangy, and tropical drink with a hint of coconut flavor. Enjoy chilled for a refreshing snack or light breakfast.

Preparation time 10 minutes
Yield 1 serving
Meals in a Jar Collection

Nutritional information

  • Per serving

  • Energy:

    486 Calories

  • Protein:

    15 g

  • Carbohydrate:

    62 g

  • Fat:

    22 g

  • Fibre:

    7.3 g

  • Sodium:

    124 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium:

    28 % / 359 mg

  • Vitamin C:

    142 %

  • Vitamin B12:

    47 %

  • Magnesium:

    43 %

  • Phosphorus:

    37 %

  • *percentage of daily value

Ingredients

  • DAIRY PRODUCTS

    • 3/4 cup (175 mL) coconut yogurt

    FRUIT

    • 1 kiwi diced
    • 1/4 cup (60 mL) diced fresh pineapple

    GRANOLA AND NUTS

    • 1/4 cup (60 mL) granola
    • 2 tbsp (30 mL) shredded coconut unsweetened
    • 1 tbsp (15 mL) slivered almonds

Preparation

  1. Place the ingredients in a jar in the following order: dairy products, fruit, granola and nuts. 
  2. Cover tightly with the lid and refrigerate. Keeps up to 3 days.

For more great recipes, visit DairyFarmersofCanada.ca

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