Face your hectic day with a full belly of these delicious and simple breakfast recipes
Homemade Granola
The only granola recipe you’ll ever need. Time to make this unbelievably delicious—and ridiculously easy—granola.
INGREDIENTS
3 cups old-fashioned rolled oats
1 cup unsweetened coconut flakes
1 cup nuts of your choice
1/2 cup olive oil
1/2 cup maple syrup
1/3 cup sesame seeds
Salt to taste
DIRECTIONS
Chop nuts and add ingredients to a large bowl.
Stir together ingredients and pour onto a parchment-lined rimmed baking sheet.
Use a wooden spoon to spread granola into an even layer.
Bake at 300° until golden, about 40 minutes (try to stir once throughout, though not essential). Note that the granola will harden once out of the oven.
Store granola in an airtight container for up to 2 weeks.
Basic Healthy Muffins
A combination of wheat bran and whole-wheat flour makes these muffins hearty and filling as well as healthy. Applesauce keeps them moist without adding a lot of fat.
TOTAL TIME: 0:35
PREP: 0:10
LEVEL: EASY
YIELD: 10 MUFFINS (COST PER MUFFIN OF $0.14)
INGREDIENTS
1 c. wheat bran
1 c. whole-wheat flour
½ c. granulated sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. ground cinnamon
1 pinch kosher salt
½ c. unsweetened applesauce
½ c. low-fat buttermilk
¼ c. olive oil
1 large egg
DIRECTIONS
Heat oven to 350 degrees F and line a 12-hole muffin pan with 10 paper liners (leave 2 holes empty).
In a medium bowl, combine the dry ingredients: wheat bran, flour, sugar, baking powder, soda, cinnamon, and salt.
In a large bowl, combine the wet ingredients: applesauce, buttermilk, oil, and egg.
Add the dry ingredients to the wet ingredients and mix just until combined.
Divide the batter among the lined muffin cups and bake until a wooden pick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Whole-Wheat Waffles
These hearty, whole-wheat waffles are a healthier version of a favorite breakfast treat.
LEVEL: MODERATE
SERVES: 4
INGREDIENTS
5 tbsp. unsalted butter
2 c. whole-wheat flour (or half white, half whole-wheat)
4 tsp. baking powder
2 eggs
2½ c. milk
DIRECTIONS
Melt the butter and let it cool.
In a large bowl, whisk together the flour and baking powder.
In a small bowl, whisk together the egg yolks and milk. Add to the flour mixture along with the butter and mix until all the dry ingredients are wet.
Using an electric mixer, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
Heat waffle iron for at least 5 minutes.
Cook each waffle until most of the steam has stopped coming out of the machine, about 5 minutes. Serve with maple syrup and fresh fruit.
Slow-Cooked Steel-Cut Oatmeal
Steel-cut oatmeal is an excellent source of non-meat protein and fiber and provides a tasty, low-fat breakfast. This easy recipe cooks overnight so you can wake up to an effortless breakfast.
TOTAL TIME: 8:00
LEVEL: MODERATE
YIELD: ABOUT 5 CUPS
SERVES: 4
INGREDIENTS
4 c. water
2 c. low-fat milk
1½ c. steel-cut oats
¼ tsp. salt
DIRECTIONS
Spray 4- to 6-quart slow cooker bowl with nonstick cooking spray. To a bowl, add water, milk, steel-cut oats, and salt; stir to combine. Program to cook for 4 hours on low and 4 hours on warm.
Broccoli Frittata
Allison Adato’s new book, Smart Chefs Stay Slim, devotes a chapter to breakfast. She interviews chef Marc Murphy of New York City’s Landmarc, who discusses making this “breakfast pizza” for his kids.
TOTAL TIME: 0:25
LEVEL: EASY
YIELD: 4 TO 6 SERVINGS
INGREDIENTS
1 clove garlic
2 tbsp. olive oil
3½ c. broccoli florets
¼ tsp. crushed red pepper
salt
Pepper
8 large eggs
½ c. grated Parmigiano-Reggiano cheese
DIRECTIONS
Preheat the oven to 350 degrees F. In a 10-inch ovenproof nonstick skillet, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderately high heat for 30 seconds. Add the broccoli and crushed red pepper and cook for 1 minute. Stir in 2 tablespoons of water, season with salt and pepper, and cover. Cook over moderate heat until the broccoli is crisp-tender, 2 minutes; let cool.
In a bowl, whisk the eggs with 1/4 teaspoon each of salt and black pepper. Stir in the broccoli. Return the skillet to the stovetop and heat the remaining 1 tablespoon of oil. Pour in the eggs and cook over moderately low heat until set around the edge, 3 minutes. Sprinkle the frittata with the cheese. Transfer the skillet to the oven and bake the frittata until the center is just set about 12 minutes. Serve warm or at room temperature.
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