Breakfast

Prep Time: ​5 min Cooking Time: ​25 min

This “oat-standing” breakfast also works well as a topping for yogurt or ice cream. Young chefs can scoop, sprinkle and stir up their own signature blend of granola.

This recipe is like having your favorite spinach-artichoke dip for breakfast! Enjoy for breakfast or brunch, and pop an extra in your lunch box!

Make extra whole wheat pancakes for breakfast, then use them in place of bread for lunch the next day!

Hash is a great way to turn leftovers into breakfast or lunch! Try this fall-inspired recipe made with pumpkin.

For luscious pancakes, add a medley of fresh berries to this hearty and healthy multi-grain recipe.

This recipe was divined to me after listening to one of my favorite Bob Marley songs – the one where he sentimentally recalls cooking cornmeal porridge over an open fire in Kingston. Adding a ripe banana turns it from an ordinary bowl of hot cereal to a super-charged breakfast. And the sweetness of the banana means no added sugar is needed.

Bring out the cookie cutters for a twinkly spin on breakfast!

Kids of all ages can help make these fun “upside-down” eggs and toast with mild-flavored broccolini inside! Using whole wheat English muffins adds healthy whole grains.

Everyone will love this old-fashioned puffed-up take on a pancake, topped with tasty peaches.

Honor Mom any time of the day with French-inspired crepes with ham, eggs, cheese and asparagus.