A good start to a day begins with a good and healthy breakfast. Here are some recipes to try.
Berry-Oatmeal Bake
This breakfast bake is easy on the calories and fat, and as pretty as a picture. With its berries and oat-almond topping, it’s almost like a tart, sweet fruit cobbler — great with a little Greek yogurt or milk on top.
Total: 1 hr 10 min
Prep: 5 min
Inactive: 15 min
Cook: 50 min
Yield: Serves 6
Level: Easy
Ingredients
Oatmeal:
2 teaspoons unsalted butter
1 1/4 cups old-fashioned rolled oats
3 tablespoons light brown sugar
Kosher salt
1 2/3 cups plain unsweetened almond milk
1 large egg
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
Topping:
1/3 cup skin on sliced almonds
1/3 cup old-fashioned rolled oats
1/3 cup light brown sugar
2 tablespoons unsalted butter, melted
1 tablespoon whole-wheat pastry flour or unbleached all-purpose flour
1/8 teaspoon ground cinnamon
Kosher salt
12 ounces frozen mixed berries, thawed (2 1/2 cups frozen; 1 1/2 cups thawed)
Two-percent Greek yogurt or low-fat milk, for serving, optional
Directions
Preheat the oven to 350 degrees F. Grease a 2-quart baking dish or 8-inch square baking pan with the butter.
For the oatmeal: Stir together the oats, sugar and 1/8 teaspoon salt in a large bowl. Whisk together the almond milk, egg, vanilla and almond extract in a medium bowl. Pour the milk mixture into the oat mixture and stir well to combine.
For the topping: Stir together the almonds, oats, sugar, butter, flour, cinnamon and 1/8 teaspoon salt in a medium bowl until evenly combined.
To assemble: Pour the oatmeal into the prepared baking dish. Arrange the berries (including any juices) over the oatmeal. Sprinkle with the topping. Bake until lightly browned and just set, about 50 minutes. Let cool on a rack for 10 to 15 minutes. Serve warm with a dollop of yogurt or a splash of milk if using.
Savory Curry Granola with Coconut Oil, Nuts and Seeds
A savory spin on granola with Madras curry powder, almonds and 5 kinds of crunchy seeds: pumpkin, sunflower, flax, sesame, and chia.
Total: 1 hr 45 min
Active: 15 min
Yield: 32 servings
Level: Easy
Ingredients
4 large egg whites
1/2 cup coconut oil
3 tablespoons pure maple syrup
4 teaspoons Madras curry powder
1 1/2 teaspoons cayenne pepper
Kosher salt
3 cups old-fashioned rolled oats
2 cups coconut chips
1 cup sliced almonds
1 cup pecan halves
3/4 cup pepitas
3/4 cup sunflower seeds
1/4 cup flax seeds
1/4 cup sesame seeds
2 tablespoons chia seeds
Maldon salt, for serving, optional
Directions
Position 2 oven racks in the upper and lower thirds of the oven and preheat the oven to 300 degrees F. Line 2 rimmed baking pans with parchment paper.
In a medium bowl, whisk the egg whites until foamy. Add the coconut oil, maple syrup, curry powder, cayenne and 3/4 teaspoon salt. Whisk to combine. In a large bowl, combine the oats, coconut chips, almonds, pecans, pepitas, sunflower seeds, flax seeds, sesame seeds and chia seeds. Toss to combine. Add the wet ingredients and stir to coat completely. Divide between the prepared baking pans.
Bake, flipping carefully only after 40 minutes to maintain large pieces, until golden and crispy, about 1 hour. Remove from the oven and sprinkle with Maldon salt, if using. Cool completely, then store in an airtight container for up to 2 weeks.
READ ALSO: Start your day off right with breakfast
Skillet Spring Greens Asparagus Frittata
Make the most of spring produce with this pretty frittata. If you’ve got eggs, a nub of cheese and some greens on hand, you’ve got what you need to make this quick-cooking breakfast or brunch dish.
Total: 25 min
Active: 20 min
Yield: 6 servings
Level: Easy
Ingredients
2 tablespoons olive oil
1 bunch thin asparagus (about 2 cups)
8 large eggs
1 cup spring salad greens
2 tablespoons milk
2 tablespoons freshly grated pecorino, optional
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 350 degrees F. Heat the oil in a 10-inch ovenproof skillet. Add the asparagus and cook over medium-low heat until softened but not browned, about 6 minutes.
Meanwhile, in a medium bowl, beat the eggs, greens, milk, cheese if using and 1/4 teaspoon each salt and pepper.
Add to the skillet with the asparagus; cook until the eggs begin to set at the edges, about 30 seconds. Using a spatula, lift the edges and tilt the pan, letting the uncooked eggs seep underneath. Cook until the bottom is set, about 3 minutes. Transfer to the oven and bake until fluffy, 6 to 8 minutes; cut into 6 wedges.
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