Top 5 healthy breakfast recipes

WALNUT AND DRIED-FRUIT GRANOLA



Granola is easy to make, and will keep for weeks. Toasting the oats, wheat germ, and walnuts before combining with the other ingredientsdeepens their flavor and ensures a satisfying crunch.

Ingredients

  • Nonstick cooking spray
  • 3cups old-fashioned rolled oats (not instant or quick-cooking)
  • ¾ cup toasted wheat germ
  • ¾ cup walnuts, coarsely chopped
  • ½ cup frozen apple juice concentrate, thawed
  • ¼ cup packed light-brown sugar
  • 2tablespoons vegetable oil, such as safflower
  • ½ cup dried fruit, such as dried cherries, dates, raisins, or a mixture, halved or chopped if large

Directions

1. Preheat oven to 300°F. gently coat a 9-by-13-inch baking pan with preparation spray. Add oats, wheat germ, and walnuts, stirring to
combine. Spread in an even layer and toast until mixture is lightly
browned, about 25 minutes, stirring halfway through.Remove from
oven.
2. Raise oven temperature to 350°F. Stir together apple juice, brown
sugar, and oil. Pour over oat mixture; stir to combine, and spread
sugar, and oil. Pour over oat mixture; stir to combine, and spread
evenly in pan.Bake until oats are crisp, about 30 minutes, stirring
halfway through.
3. Let cool in pan, about 25 minutes; toss with dried fruit. Granola
can be stored up to 1 month in the refrigerator in an airtight
container.


RAISIN-BRAN MUFFINS



These low-fat morning treats only taste indulgent all six muffins contain just one egg, and a quarter cup each of dark-brown sugar and oil keeps them surprisingly moist.
Raisin-bran cereal soaked in milklendshearty texture.

Ingredients

  • 1½ cups raisin-bran cereal
  • ¾ cup milk
  • ½ cup whole-wheat flour
  • ½ cup all-purpose flour
  • 2teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ cup vegetable oil, such as safflower
  • 1large egg, lightly beaten
  • ¼ cup packed dark-brown sugar

Directions

1. Preheat oven to 400°F. Line 6 cups of a standard muffin tin with
paper liners. In a bowl, combine cereal with milk; let stand until
softened, about 5 minutes. In another bowl, whisk together both
flours, baking powder, cinnamon, and salt. Stir oil, egg, and brown
sugar into cereal mixture, then fold in flour mixture.
sugar into cereal mixture, then fold in flour mixture.
2. Divide batter evenly among lined cups.Bake, rotating tin halfway
through, till golden brown and a cake tester inserted into the
centers comes out clean, 20 to 25 minutes.
3. Cool in tin 5 minutes, then turn out muffins onto a wire rack to
cool completely. Serve warm or at room temperature. Muffins can
be stored up to 3 days at room temperature, or frozen up to 3 months, in a large resealable plastic bag thaw at room temperature
and warm in the oven before serving.

JAM-FILLED FRENCH TOAST



A mixture of jam and cream cheese produces a pleasantly creamy and not-too-sweet filling. Feel free to swap other flavors of jam for the apricot used here, or fresh berries for the tropical fruit salad.

Ingredients

  • 8slices (1 inch thick) Italian bread
  • 3tablespoons apricot jam
  • 2ounces cream cheese, room temperature
  • 2large eggs
  • ½ cup milk
  • ¼ teaspoon ground cinnamon
  • 2tablespoons unsalted butter
  • Pure maple syrup, for serving (optional)
  • Cooked bacon, for serving (optional)
  • Tropical Fruit Salad, for serving (optional recipe below)

Directions

1. employing a parer, cut a horizontal slit in every bread slice to
form a pocket. Stir together jam and cream cheese. Spoon 1
tablespoon mixture into each pocket.
2. In a shallow bowl, whisk together eggs, milk, and cinnamon until
combined. In a large skillet, melt 1 tablespoon butter over mediumlow heat. Working in batches of two, lay bread slices in egg
low heat. Working in batches of two, lay bread slices in egg mixture, letting them soak 5 seconds on each side.
3. Lift slices, letting excess drip back into bowl, and place in skillet;
cook until golden brown, 3 to 4 minutes per side.Repeat, adding
remaining tablespoon butter to skillet. Serve immediately with
syrup, bacon, and fruit salad, as desired.

Tropical Fruit Salad Ingredients

  • 2tablespoons packed light-brown sugar
  • 2navel oranges
  • 1small fresh pineapple
  • 3kiwis

Tropical Fruit Salad Directions

1. Place brown sugar in a large bowl. Using a paring knife, slice off
both ends of each orange. Following curve of fruit, cut away peel
and white pith. Quarter fruit lengthwise; cut crosswise into ½-inch
pieces. Add to bowl.
2. Cut off both ends of pineapple. Following curve of fruit, cut away
peel. Quarter fruit lengthwise; remove core.Cut half of pineapple
crosswise into ½-inch pieces (about 3 cups). Add to bowl. (Save
remaining half for another use.)
3. Halve kiwis crosswise.To peel, use a small spoon to scoop out
flesh from each in one piece. Slice into half-moons. Add to bowl;
toss gently to combine. Serve in bowls. SERVES 4


EGG IN THE HOLE



Ingredients

  • 4slices whole-wheat sandwich bread
  • 4teaspoons olive oil
  • 4large eggs
  • Coarse salt and freshly ground pepper
  • Hot-pepper sauce, such as Tabasco, or shredded cheese, for
    serving (optional)

Directions

1. Cut a hole in each bread slice using a cookie cutter or the rim of a
small glass. Heat 2 teaspoons oil in a large skillet over medium.
Add 2 bread slices (and the cut-out rounds, if desired; cook until
toasted on each side).Crack an egg into each bread hole. Season with salt and pepper.
2. Cook until the eggs begin to set, 2 to 3 minutes; gently flip the
egg and bread with a spatula.Continue cooking until eggs are set, 2
to 3 minutes more. Season with salt and pepper.Transfer to a
plate.Repeat with remaining oil, bread, and eggs. Sprinkle with
hot-pepper sauce or shredded cheese, if desired.

EGG-WHITE OMELET WITH GOAT CHEESE



Ingredients

  • 8large egg whites (1 cup)
  • 2tablespoons water
  • Coarse salt and freshly ground pepper
  • 2teaspoons olive oil
  • 2heaping tablespoons crumbled goat cheese
  • 4to 6 tablespoons prepared salsa
  • Flatbread, for serving (optional)

Directions

1. Whisk egg whites with the water; season with salt and pepper.
2. Heat 1 teaspoon oil in a small skillet over medium. Add half the
egg-white mixture; cook, pulling in eggs from edges with a flexible
heatproof spatula to allow runny parts to run underneath, until
nearly set, 2 to 3 minutes.
3. Top with half the cheese and salsa. Gently slide omelet onto a
plate, tipping skillet to fold over omelet on plate.Repeat with
remaining egg-white mixture, cheese, and salsa. Serve with
flatbread, if desired.

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