I woke up, and all of a sudden it’s 2018. How did this happen? 2017 came with really big highs and lonely lows, and in those times, I let things slip, like my health. In 2018, I’m focused on being happy, healthy and back to my old self. For me, this really starts with what I’m eating and drinking, and I’m beginning with the first meal of the day. Enter, healthy whole grain breakfast recipes (the ones I’ve listed here are even healthy whole grain make-ahead breakfast recipes!).
My usual go-to is my simple overnight oats recipe made with yogurt and almond milk or water; it has everything I need including protein, healthy carbs, and a bit of fat. The recipe I’ve linked to below (and is the main photo) is adapted from my first cookbook Whole Bowls, and is a reader/family/friend fave. However, I’m not afraid to switch things up. The recipes I’ve rounded up here are all on the sweet side today, but I’d love to share more savoury breakfast recipes with you in the future (the truth is, my savoury breakfasts are not really a recipe but soft-boiled eggs on buttered sourdough with half a grapefruit).
Alright, let’s get to it!
Make a pot of steel cut oats ahead of time and reheat on the stovetop or in the microwave with a splash of water or milk to return it to its creamy consistency. Or, speed up the cooking the morning and soack the steel cut oats overnight. Here, both pumpkin seed oil and birch syrup are decidedly unsweet drizzles that pair exceptionally well with this savoury-sweet condiment: Booster Topping. My Booster Topping combines walnuts, pumpkin seeds, and coconut flakes, all toasted until aromatic and a little bit sun-kissed. I’ve used the topping on salads and as the crunch factor on a bowl of brown rice–delicious.
Looking for amaranth recipes? This is a really good introductory recipe to get your palate used to the texture. Amaranth is a a purple-stemmed plant harbouring tiny seeds. There are over 60 different varieties of amaranth, all with the ability to reseed themselves, making them easy to grow (even wild) and highly sustainable. Rich in iron, protein, calcium, and magnesium, amaranth turns creamy when cooked, making it an ideal base for porridge. The thing is, I don’t enjoy the texture on its own, which is why I pair it with naturally creamy arborio rice. A really fun, not-too-sweet breakfast porridge. Try it and let me know where you stand with amaranth.
Sometimes, a pastry and a coffee are all I really desire in the morning. This whole grain scones recipe is easy, even for beginner bakers. And, it’s endlessly versatile, so use whatever tender fruit (fresh or frozen) you have on hand.
If I were to choose my favourite baked good on the site, this healthy date and oat slice (date oatmeal square? date oatmeal bar?) would be it. My easy oatmeal date bar recipe is sugar-free, gluten-free, vegan, and made with one of my most treasured kitchen ingredients: coconut oil. It’s an old fashioned date square made over with a sturdy, crispy, cookie crust; gusty crumble; and gooey, caramel and vanilla filling. And, unlike traditional date squares, you can hold these in your hand without them crumbling onto the floor below you. Obsessed.
I’ve made this recipe nearly every week for the past 4 years. It’s gone through too many moves, dozens of road trips, crossed international borders, been taken to meetings, coffee dates, work, and picnics. It’s also enjoyed as dessert around here, usually with a little extra jam or drizzle of honey on top (probably chocolate chips, too). These days, I’m adding chia seeds to the base in place of psyllium for an extra boost of healthy fats.
Breakfast, dessert, coffee, tea–this baked pancake, with the texture of a Dutch baby pancake recipe crossed with a clafoutis, using wholesome spelt flour, is made for any time of day. It’s basically a sheet pan pancake made round. The batter is spiced with warming cinnamon, cloves, and nutmeg, and enriched with brown butter. Milk, eggs, and a whisper of flour hold it all together. A dollop of yogurt is my preferred way to enjoy this epic, shareable pancake.
The crunchy, cluster-full tahini maple granola recipe (you could also use honey) punctuates a juicy melon bowl filled with greek yogurt and berries. You can, of course, not eat this in a cantaloupe bowl, but a ceramic one instead.
I’m looking forward to more nourishing breakfasts and healthy vibes in 2018!