3 Easy Healthy Breakfast Recipes
Looking for some healthy breakfast options? Try these 3 recipes to start your morning, and your new year, off right!
Blueberry Oat Greek Yogurt Muffins:
- 1 cup plus 1 tablespoon all-purpose flour*
- 1 cup old-fashioned rolled oats
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 large egg
- 1 cup plain Greek yogurt
- 1/4 cup honey
- 2 tablespoons coconut palm sugar (optional)
- 1/4 cup unsweetened almond milk
- 2 teaspoons vanilla extract
- 1 cup blueberries, frozen or fresh
Preheat oven to 350°F, and prepare a muffin pan by coating the cups with cooking spray or greasing them with oil. Set aside.
In a large mixing bowl, combine 1 cup of the flour with the oats, baking powder, baking soda, cinnamon and salt. Set aside.
In a separate bowl, beat the egg until it becomes slightly frothy. Whisk in the yogurt, honey, sugar, almond milk and vanilla, mixing until well-combined.
Add the wet ingredients to the dry ingredients, mixing gently until just combined. Toss the blueberries with 1 tablespoon of flour to prevent them from bleeding or sinking to the bottom of the muffins, and fold them into the batter.
Divide the batter evenly among the 12 muffin cups, filling almost to the top. Add a sprinkle of coconut sugar, if desired.
Bake for 20–22 minutes, or until the tops of the muffins are firm to the touch and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
*You can also use a mix of all-purpose and whole-wheat flour or sub oat flour, but the texture will be slightly denser and moister.
Apple Cinnamon Breakfast Cookies
- 1 large apple
- 1 cup unsweetened applesauce
- 1/3 cup cooking oil
- 1/4 cup honey
- 1 cup rolled oats
- 1 cup whole-wheat flour
- 1/2 teaspoon baking powder
- 11/2 teaspoons ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup walnuts, chopped
Preheat oven to 350°F, then spray a cookie sheet with cooking spray.
Meanwhile, peel the apple and grate it using a fine grater or food processor. Squeeze out as much excess water from the grated apple as possible.
In a large bowl, mix the wet ingredients: applesauce, cooking oil, honey and grated apple. In a separate bowl, mix the dry ingredients: oats, flour, baking powder, cinnamon and salt.
Add the dry ingredients into the wet ingredients. Mix until just combined, and stir in the chopped walnuts.
Use a 1/4 cup–size measuring cup to portion out 12 medium-size cookies onto the cookie sheet. Leave about 1–2 inches between each cookie. Bake for 10–15 minutes, until cookies are golden brown.
- 1 tablespoon cooking oil
- 1/2 medium onion, diced (about 1 cup)
- 1/2 medium bell pepper, chopped
- 1 medium tomato, diced
- 2 cups baby spinach
- 10 large whole eggs, beaten
- 1/3 cup 2% milk (or milk of choice)
- 1/3 cup all purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup shredded cheddar cheese
Preheat oven to 350°F. Use cooking oil to grease a nonstick muffin pan and set aside.
While oven is preheating, heat the oil in a large nonstick skillet over medium-high heat. Sauté onions for 5 minutes, until soft; add bell peppers, tomato and salt, and sauté for another 3 to 4 minutes. If using sausage, then add along with bell peppers and tomatoes and sauté for another 5 to 7 minutes.
Add spinach and cook until wilted, about 1 minute more. Set aside.
In a large bowl, whisk the eggs, milk, flour, cheese, salt and pepper until well combined.
Portion out the vegetable (and sausage) mixture into 12 muffin wells. Pour the egg mixture on top, and bake for 25 to 30 minutes until firm.