It’s a single serving recipe, but how perfect would this be for a crowd-pleasing brunch buffet? Just prepare the polenta and lay out all of the optional toppings for a beautiful sunshine-y spread. Or, simply make a little bowl of bright polenta for yourself and get creative.
An easy, warm, and hearty change from the everyday oatmeal breakfast.
These little round scones are a softer and chewier adaptation of oatcakes, a traditional Scottish hard crackers or biscuits that are served with jam, dip or on their own.
It doesn’t read or look like typical banana bread, but it tastes surprisingly similar to the classic. If your favorite banana bread recipe has walnuts in it, try sprinkling some on top after the bread comes out of the oven.
While weekend mornings are special, a chance to take my time making breakfast. Sometimes, though, I don’t want to linger over the cooking. Enter the very special and quick-cooking breakfast quesadilla; dressed up or down with whichever sweet or savory ingredients you have on hand. These are a wonderful and colorful break from the speedy toast and oatmeal routine of typical Monday–Friday mornings.
Quinoa is a wonderful, wonderful seed and a complete protein, which means it contains all nine essential amino acids. Most people tend to add quinoa to a savory lunch or dinner meal but we’re turning that on its head by combining it with sweet ingredients for a healthy breakfast.
The only knife-and-fork toast you’ll ever eat.
Chia seeds are fascinating little bundles of Omega-3s. When they’re soaked in water, a gelatinous coating forms around the seed, very much like tomato seeds. I like mashed banana in this because it thickens the mixture while adding a lot of volume. If the pudding is too thin for your liking, you can add more chia seeds and let it sit for 10 more minutes.
Due to the addition of oats in this recipe, these pancakes are a little denser and heartier than the Simple Pancakes. Make a big steaming stack and serve them with a mug of warm tea for a cozy winter breakfast.
