Do you remember a time when breakfast was a cigarette? Oh, my fellow granola-making friends, how far we’ve come.

When there is no time to whip up your own, we suggest the wholesome mix ($9) jarred daily over at The Drake. It’s super satisfying and packed with goodness and will fill that belly through to lunch.

Serve with rich Greek yoghurt and an espresso. Make that a double; every girl needs a vice or two. —Athena Tsavliris

The Drake, 1150 Queen St. W.,Toronto, 416-531-5042, www.thedrakehotel.ca

Granola has come a long way since its sandal-wearing, long-haired, pot-puffing days. Just look at some of today’s brands.

Over in Quebec, twin sisters Geneviève and Valérie Gagnon are making-over granola one rolled oat at a time. La Fourmi Bionique uses imaginative recipes, fresh, modern packaging and catchy text to boot.

Most people pair their granola with yogurt or milk, but this stuff is so good, we’re noshing handfuls straight from the bag. Try the granola bars  (caramelized apple and pecans) and snack packs (berries, almonds and dark chocolate), too.

So good, you’ll want to hug a tree. —AT

Now sold at most independent grocery stores across the GTA, www.lafourmibionique.com

When Canadians go to Europe they want cheese and pastries. When Europeans come here, they want pancakes. And stacks of them.

Treat your guests to a decadent diner meal at The Counter. The Thompson Hotel’s 24-hour eatery takes diner food up a notch with gourmet pancakes, waffles and burgers that will impress even a snooty Parisian palate.

We gorged on the gooey and delicious mac ‘n cheese ($12), loaded burgers ($12) and pancakes stacked as high as the Leaning Tower of Pisa.

The décor is super plush with velvet booths and Cuban tile flooring, while the servers are good-looking twentysomethings sporting gingham bow ties.

The Counter, The Thompson Hotel, 550 Wellington St. W., Toronto, 416-640-7778, http://www.thompsonhotels.com

Sliced bread, sugar free gum, nannies-on-call: all great ideas for moms.

Add to the list these brightly coloured silicone baking cups that can be used over and over, and washed in the dishwasher.

And best of all, no eating paper.

$3.47/6 at Nood in B.C. and Alberta or online at www.nooddesign.ca

Cheerios not so cheery anymore? You too can be a happy homemaker at breakfast time.

We tested Grandma Betty's scones by Joy Road Catering from this month's Western Living magazine, and they are the lightest, fluffiest, downright best we've ever had.

So pour some coffee, hand him the recipe, and head back to bed.

For scone recipe, visit Western Living magazine.

You’ve been indulging for a month straight. Why stop now? Step into your favourite jammies and feast on French toast in bed this Christmas morning.

Ingredients
4 slices of Pandoro, about half an inch thick
1/2 cup whole milk
2 egg yolks
1 tsp. sugar
a pinch of cinnamon
2 tbsp. unsalted butter
icing sugar/syrup/crème fraîche for garnish

Method
1. In a large bowl combine the milk, egg yolks, sugar, and cinnamon and whisk until mixed.
2. Melt the butter in a large pan over a medium heat. Once the butter is melted, dip your first Pandoro slice in the mixture.
3. Saute the Pandoro in the butter for a few minutes on each side and then move to a plate while you cook the remaining Pandoro pieces.
4. Top with icing sugar, maple syrup or crème fraîche and berries.

Note: You can make French toast with any bread that tickles your fancy, but we like to use this rich, Italian, egg-y bread.
Recipe serves 2.

Auguri!

Buy your Pandoro at Lady York, 2939 Dufferin St., Toronto, 416-781-8585 and other Italian food stores.

Some people find poaching eggs a doddle. We’d rather cheat than contend with a swirling vortex of hot water.

For easy-peasy poached eggs we suggest silicone pods from Fusion Brand. Crack an egg into a greased pod and let it float in a saucepan of boiling water for about 4 minutes.

Whip up a classic Hollandaise, e voilà, eggs benny for breakfast, lunch or dinner.

Available at Pepper Mill, 87 Avenue Rd., Toronto, 416-929-1010, www.peppermill.biz

Light, fluffy and festooned with blueberries, the pancakes at Eleven might be the best we’ve had.

Open just a few weeks, Brad Moore’s (of gonzo Xacutti) Eleven serves up a brunch that’s hard to beat.

Share a basket of cardamom buttermilk scones, cinnamon doughnuts and croissants with Nuttela followed by your own plate of deliciously fluffy flapjacks.

To much sugar? Nah.

Eleven, 11 Jarvis St., Toronto, 416-981-1919, www.eleventoronto.com

Nosh less, exercise more and never skip on breakie say enlightened eaters.

Since discovering Harbord Bakery’s homemade granola mix we now welcome our morning munch.

Packed with oats, raisins, sunflower seeds and maple syrup, there isn’t an Annex local who isn’t nuts about the stuff.

But when something tastes this good it’s hard to eat less than three bowlfuls.

Harbord Bakery, 115 Harbord St., Toronto, 416-922-5767.