Want to save time in the morning? Find 3 "overnight" breakfast recipes here!
1 cup buckwheat cereal
1/2 cup old-fashioned rolled oats
3 tbsp chia seeds
5 tbsp sliced almonds
4 tsp sesame seeds
1 1/2 tsp ground cinnamon
10 large strawberries, sliced
2 kiwi, peeled and diced
In a medium saucepan, bring 5 cups water to a boil. Add buckwheat, oats and chia, whisking immediately to prevent chia from clumping; reduce heat to medium. Cook for 5 minutes, stirring occasionally. Remove from heat and set aside, covered, for 5 minutes.
Stir almonds, sesame seeds and cinnamon into oats. To serve, spoon out 1¼ cups oat mixture into a bowl and top with a generous 1/3 cup strawberries and 1/4 cup kiwi.
Serving Size: 1 1/4 cups of mixture, 1/3 cup strawberries, 1/4 cup kiwi
If you think your oatmeal has no place in the cold breakfasts of warm summer mornings, pull it back out! Cool and creamy overnight oats layered with frosty fruit purée is kind of like eating ice cream for breakfast, but with a lot less guilt.
Store pancakes in even numbers (two, four or six work best) in resealable freezer bags for a speedy breakfast. Come Monday morning, simply pop them into the toaster right out of the freezer. Bonus: These pancakes are gluten-free!
Chia seeds are loaded with healthy omega fats, antioxidants, dietary fiber and protein. Oats are high in manganese and fiber plus they contain a type of fiber called beta-glucan, which has been shown to help regulate cholesterol levels. To top it off, cinnamon is helpful for blood sugar control, so you can add an extra dash, if desired.
If a warm bowl of oats is your usual morning jam, this might be your breakfast recipe. Here, we make a savory oat mix that’s used as a crunchy topper for this salad with arugula, orange and prosciutto.