This satisfying morning medley leans on heart-healthy fats to wake up tired breakfasts
RECIPES & FOOD STYLING BY Anna Hampton
PHOTOGRAPHS BY Helene Dujardin
Banana Blueberry Oatmeal Pancakes
1 cup quick cooking oats, divided
2 ripe bananas, mashed
1 tsp. vanilla extract
1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1/2 cup Greek yogurt
1 cup blueberries
1 Tbsp. coconut oil (or substitute cooking spray)
Maple syrup, blueberries and banana slices, for serving
- In a food processor or blender, blend 1/2 cup oats with the bananas, eggs and vanilla until smooth. Pour the mixture into a medium bowl. Stir in the remaining oats, baking soda, baking powder and salt. Fold in the yogurt and blueberries. Allow the batter to sit for 10 minutes.
- Heat a nonstick skillet on medium-high heat. Add the coconut oil to the pan. When the oil is shimmering, add the batter to the skillet, 1/3 cup at a time for each pancake. Cook until bubbles form on top of the pancakes and the undersides are golden brown, about 1 to 2 minutes. Flip and cook on the other side until cooked through. Repeat with the remaining batter.
- Serve the pancakes hot with maple syrup and additional fruit.
Nutrition facts (per serving, without syrup): 222 calories, 7g total fat, 4g saturated fat, 93mg cholesterol, 418mg sodium, 34g carbohydrates, 5g fiber, 12g sugar, 7g protein
Chef’s note: Letting the batter rest before cooking allows the oats to soften and yields fluffier pancakes.
Breakfast Salad with Smoked Salmon & Soft-Boiled Eggs
For the salad:
6 cups little gem lettuce (or other mixed greens)
1 cucumber, sliced
1 can low-sodium chickpeas, drained and rinsed
4 red beets, roasted and diced
2 oz. smoked salmon
Everything bagel seasoning (or a mix of black and white sesame seeds, dried minced garlic, dried minced onion and poppy seeds)
For the dressing:
1/2 shallot, minced
1/2 Tbsp. Dijon mustard
1½ tsp. red wine vinegar
1/2 Tbsp. lemon juice
2 Tbsp. olive oil
1/8 tsp. salt
1/4 tsp. pepper
- In a medium saucepan, heat 3 cups of water until simmering. Add the eggs, and cook for 7 minutes, until soft boiled. (If less runny yolk is desired, cook eggs longer, up to 10 minutes for hard boiled.) Immediately submerge the eggs in ice water to stop the cooking. Remove the shells and set the eggs aside.
- In a medium bowl, whisk together the dressing ingredients and set aside.
- In a large bowl, toss the lettuce in 2 Tbsp. of dressing. Divide the dressed lettuce among 4 bowls. In the same large bowl, toss the cucumbers in 1 tsp. of dressing, then add to the top of the salad. Repeat the process for the chickpeas and then the beets.
- Cut the eggs in half. Top each salad with one halved egg and 1/2 oz. smoked salmon. Sprinkle the eggs and salmon with everything bagel seasoning before serving.
Nutrition facts (per serving): 345 calories, 16g total fat, 3g saturated fat, 189mg cholesterol, 445mg sodium, 34g carbohydrates, 10g fiber, 11g sugar, 18g protein
Cook’s Choice: The beets can be swapped for another root vegetable, such as sweet potatoes, or butternut squash
Cherry Chia Pistachio Granola with Pomegranate Seeds
(Makes 6 cups)
4 cups rolled oats
1 cup shelled pistachios, roughly chopped
1 cup unsweetened shredded coconut
2 Tbsp. chia seeds
1/2 tsp. cinnamon
1/4 tsp. salt
1/3 cup avocado oil
1/3 cup maple syrup or honey
1/2 cup dried cherries (or substitute another dried fruit, such as cranberries or raisins)
Pomegranate seeds and yogurt, for serving
- Preheat the oven to 350°F. In a large bowl, toss together the oats, pistachios, coconut and chia seeds. Stir in the cinnamon and salt.
- In a small saucepan, heat the avocado oil with the maple syrup until melted and combined. Pour the oil mixture over the oat mixture, and toss to coat.
- Prepare a sheet tray with cooking spray and parchment paper. Spread the granola onto the sheet tray in an even layer. Bake for 20 minutes, stirring the granola halfway through cooking.
- Remove the granola from the oven, and allow to cool. Mix in the dried cherries. Serve with pomegranate seeds and your preferred yogurt.
Nutrition facts (per 1/2 cup serving of granola): 231 calories, 14g total fat, 5g saturated fat, 0mg cholesterol, 84mg sodium, 24g carbohydrates, 4g fiber, 11g sugar, 4g protein
Sweet Potato Hash with Fried Eggs
4 sweet potatoes, scrubbed and diced into 1/2-inch cubes
1/2 lb. Brussels sprouts, halved (if small); quartered (if large)
1 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper, plus more for eggs
1/2 tsp. paprika
Olive oil spray
2 avocados, sliced
Juice of 1/2 lime
4 scallions, sliced
Sriracha or hot sauce, for serving
- Preheat the oven to 425°F. In a large bowl, toss the sweet potatoes and Brussels sprouts in the olive oil, then season with salt, pepper and paprika. Spread the vegetable mixture on a sheet tray, spacing evenly. Cook for about 30 to 35 minutes, tossing halfway through, until the vegetables are tender and lightly browned.
- Meanwhile, coat a nonstick pan with olive oil spray, then heat over medium-high heat. Gently add the eggs, one at a time, and fry until the white is set, about 3 to 4 minutes. Season the eggs with additional pepper.
- Toss the avocado slices with the lime juice. Divide the sweet potato and Brussels sprouts mixture among 4 shallow bowls. Top each with a fried egg, avocado slices and scallions. Serve with sriracha to taste.
Nutrition facts (per serving): 361 calories, 19g total fat, 4g saturated fat, 185mg cholesterol, 436mg sodium, 39g carbohydrates, 10g fiber, 8g sugar, 12g protein
Try This! Get creative with additional fresh toppings, such as sautéed spinach, pickled onions, cilantro or pico de gallo.