Once you become a parent, everything changes, and if anything can exemplify the drastic difference after having kids, it’s the work-week morning routine. By 7:30 am you’ve already done sixteen things and the house has exploded in mess. If you’re a mom, you know what we’re talking about. CHAOS!

A recent survey conducted by Quaker revealed 89% of Canadian parents agree that getting their children to eat breakfast is one of the most important morning to-dos. But it can also be the most difficult, trying to get your kids to focus on eating and actually finishing their breakfast, while you’re winding through a time-sensitive obstacle course of to-dos (hair, teeth, getting dressed, finding shoes). It’s especially hard when they stop eating, turn to you and say, “Mommy, I don’t like this.”

To make mornings run a little more smoothly, Quaker has developed some yummy and healthy #SpoonDrop breakfast recipes that are easy, even with the usual chaos is unfolding in the background. (We don’t ride our scooter inside the house! Remember what I said about using Mommy’s pens?)

Here are three easy Quaker #SpoonDrop recipes that we think the whole family will love.

  • Oat Smoothie Swirl
  • Avocado Toast with Savoury Oat Crumble
  • Oatmeal Toaster Waffles


Oatmeal Smoothie Swirl

The goodness of oatmeal meets the coolness of a smoothie in this morning mash-up. Have fun with the garnishes and look for tasty in-season fruits.

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Makes: 4 servings


4 packets (28 g each) Quaker® Regular Instant Oatmeal

2 1/2 cups (625 mL) skim milk, divided

1/4 cup (60 mL) honey

1 1/2 cups (375 mL) frozen mixed berries, divided

1 banana, peeled and sliced


In microwave-safe bowl, stir instant oatmeal with 2 cups (500 mL) milk; microwave for 2 to 3 minutes or until tender.

Meanwhile, in blender, combine remaining milk, honey, 1 cup (250 mL) berries and banana; purée until smooth. Divide oatmeal evenly among 4 bowls; top evenly with smoothie and swirl with spoon. Garnish with remaining berries.

Tip: Sprinkle each serving with chia seeds or hemp hearts if desired.

Tip: Garnish with a variety of fresh fruit, such as diced mango, kiwi or pineapple.

Tip: Top with toasted shredded coconut if desired.

Nutrition Facts

Per 1 smoothie bowl

Calories 280

Fat 2.5g

Cholesterol 5mg

Sodium 65mg

Carbohydrate 57g

Fibre 5g

Sugars 33g

Protein 10g


Avocado Toast with Savoury Oat Crumble

Avocado toast makes a nutritious, tasty breakfast, especially with the delicious added texture of an oat crumble to complete the dish.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Makes: 2 servings


1 ripe avocado, peeled and pitted

1 tbsp (15 mL) lemon juice

1/4 tsp (1 mL) salt

2 slices multigrain bread, toasted

1/4 cup (60 mL) halved cherry tomatoes

Oat Crumble:

1/2 cup (125 mL) Quaker® Quick Cook Steel Cut Oats

1 tbsp (15 mL) olive oil

1/2 tsp (2 mL) dried parsley

1/4 tsp (1 mL) dried thyme

Pinch each garlic powder, onion powder, paprika and salt


Oat Crumble: Preheat oven to 350°F (180°F). Toss together oats, olive oil, parsley, thyme, garlic powder, onion powder, paprika and salt. Spread on parchment paper–lined baking sheet. Bake, mixing occasionally, for 8 to 10 minutes or until golden and toasted. Let cool.

Mash together avocado, lemon juice and salt; spread evenly over toast. Arrange cherry tomatoes over top. Sprinkle each serving with 1 tbsp (15 mL) Oat Crumble. (Refrigerate remaining Oat Crumble in airtight container for up to 1 week.) Serve immediately.

Tip: Add 1/4 tsp (1 mL) sriracha or hot sauce to avocado if desired.

Tip: Use additional oat crumble as a savoury topping on soups, stews or salads.

Nutrition Facts

Per 1/2 recipe

Calories 430

Fat 21g

Cholesterol 0mg

Sodium 630mg

Carbohydrate 52g

Fibre 8g

Sugars 2g

Protein 12g


Oatmeal Toaster Waffles

To save time on those busy mornings, these waffles can be made ahead and frozen, then popped into the toaster as part of a complete breakfast.

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes (+ reheating)

Makes: 4 servings


1 1/2 cups (375 mL) all-purpose flour

1 1/2 cups (375 mL) Quaker® Regular Instant Oatmeal

1/4 cup (60 mL) cornstarch

2 tbsp (30 mL) granulated sugar

1 tbsp (15 mL) baking powder

1/2 tsp (2 mL) baking soda

Pinch salt

1 3/4 cups (425 mL) milk

3 eggs

1/2 cup (125 mL) melted butter


1 cup (250 mL) fresh blueberries, raspberries or strawberries

2 tbsp (30 mL) maple syrup


In bowl, whisk together flour, oatmeal, cornstarch, sugar, baking powder, baking soda and salt. In separate bowl, whisk together milk, eggs and melted butter; whisk into flour mixture until smooth.

Heat and grease waffle iron. Cook waffles, using scant cupful of batter at a time, according to manufacturer’s instructions. Let cool completely on rack.

Stack waffles between pieces of parchment paper;  freeze in resealable plastic bag or airtight container for up to 2 weeks.

To reheat: Toast frozen waffles in toaster until golden and heated through. Serve with berries and maple syrup.

Tip: Add cinnamon to batter for cinnamon waffles.

Tip: Serve with sliced bananas, chocolate sauce and whipped cream for a slightly decadent dessert.

Tip: Substitute Quaker® Quick Cook Steel Cut Oats for Quaker® Regular Instant Oatmeal.

Nutrition Facts

Per 1/4 recipe

Calories 700

Fat 31g

Cholesterol 210mg

Sodium 750mg

Carbohydrate 89g

Fibre 6g

Sugars 22g

Protein 19g

For more Quaker #SpoonDrop recipes, go here!

This post was generously sponsored by Quaker Oatmeal, but the thoughts and opinions are my own.