Breakfast

These blender pancakes couldn't be any easier, making these an great weekday breakfast option. Just blend, cook and eat!

Make breakfast even easier by making your batter in the blender! No whisk/bowl needed. Packed with antioxidant-rich blueberries, these pancakes are as healthy as they are delicious!

Sweet, in-season strawberries are the base of these pretty pops along with fiber-rich chia seeds. An optional boost of protein powder helps keep you satiated until lunch.

Toast is the fastest, easiest breakfast ever — and this one is packed with protein and plenty of fiber from this flavorful bean spread. Make it the night before for faster breakfast prep. We’ve suggested some options for toppings, but you can also customize it with ingredients you have at home.

Ingredients like black beans, Greek yogurt and turkey chorizo sausage pack lot of protein into this easy breakfast dish.

This pizza Margherita-style egg dish uses a sheet pan for faster cooking and a contemporary take on the traditional quiche. Using store-bought crusts makes this recipe super fast, but you can swap out homemade or use gluten-free crusts instead.

These grain-free waffles use almond flour instead of wheat flour for added protein. Because they’re gluten-free, they work best on a mini waffle iron, but making 4 full-size waffles is an option, too.

This is no ordinary loaf! For a gluten-free bake, we turned to green banana flour, which is traditionally used in Jamaican and African cuisine as a replacement for wheat flour.

Smoothies are the ultimate take-to-go breakfast, but it’s easy to fall into a smoothie rut. Our secret? Switch up the flavor by adding matcha, a finely ground green tea that adds sweet, earthy flavor and a power punch of antioxidants.

These portable parfaits have two fruity layers: a cherry and a banana layer, all topped with chopped plums and crunchy almonds for a filling breakfast.

Full-fat coconut milk is key to achieving the luscious creamy texture that’s often lacking in dairy-free puddings. For a pop of color, sprinkle with curls of lemon zest, mint or berries just before serving.

Buckwheat is not only full of robust flavor, but it's also a fiber-rich nutrition powerhouse that's naturally gluten-free.

These almond flour scones have the consistency of a muffin but the shape of a scone. The quick peach jam adds a fruity flavor punch.

A cross between a latke and a hash brown, these crispy waffles made from spiralized potatoes are a must-try.

This four-ingredient vegan pudding makes a perfect protein-packed breakfast. No berries? Top with whatever fruit you have on hand.

A creamy ginger and lemongrass–infused dressing makes this bowl a tropical treat, while hemp hearts and toasted unsweetened coconut add a bit of crunch.

The herbal taste of basil with lime juice and a touch of salt and pepper make the fruits in this bowl taste even sweeter.

Inspired by the Middle Eastern tradition of mixing sweet fruits with savory foods like tahini, this summer bowl is perfect for breakfast or even your next barbecue.

This make-ahead, plant-based, dairy-free breakfast will last up to four days refrigerated.

Chia seeds are the secret ingredient that helps this jam plump up in your fridge.

Why reach for a processed energy bar when you can make your own, all-natural, low-sugar bar in 30 minutes?

A classic combination, sweet-tart blueberries pair perfectly with earthy cornmeal in these dessert muffins with a buttery oat topping.

High-protein teff creates a rich porridge that can be combined with fruits of all varieties. Lightly spiced, this sweet and creamy breakfast is an ultra-satisfying way to start the day.

We trade gluten-free hazelnut flour for whole wheat for this grab-and-go breakfast or snack, bursting with beautiful red raspberries.