Creamy Steel-Cut Oats with Dried Cherries and Almonds
Steel-cut oats are whole-grain oats that are simply chopped, so they’re super-nutritious and have a great chew. Chef Marco Canora likes to simmer them in whole milk and almond milk with sweet spices for a breakfast with staying power.
Blackberry Buttermilk Smoothies
Buttermilk takes the place of yogurt in this healthy, tangy, ultra-simple blackberry smoothie.
Pearl Barley Porridge with Ham and Eggs
Dave Chang first made this recipe at a food conference in Copenhagen, when he had very little to work with. He simmered barley in local apple cider with chicken stock and kombu, creating a deliciously sweet and savory porridge.
Cinnamon Polenta Pancakes
Using polenta (cornmeal) in addition to white flour in these pancakes makes them especially satisfying, as the ground whole grain delivers lots of fiber and a good amount of protein.
Three-Grain Cereal with Dates and Cinnamon
Chef Quinn Hatfield cooks big batches of pearled barley and quinoa to keep in his refrigerator for this hot cereal, which comes together in minutes. He also uses the grains in salads. The mixture of cinnamon and chopped dates makes this breakfast nicely sweet—no extra sugar needed.
Baked Eggs en Cocotte with Basil
These baked eggs topped with melted butter are Piero Incisa della Rocchetta's go-to breakfast. The dish was also a favorite of his grandfather Mario, the founder of Italy's world-famous Sassicaia winery in Tuscany.
Boxer's Beet Juice with Horseradish
Elizabeth Falkner loves having juice in the morning, because she feels it helps her "detox so she can retox." This intense savory juice gets a bracing pungency from freshly grated horseradish.
Spinach Bread Pudding with Lemon and Feta
The trick to these crisp, chewy bagels is the poolish, a fermentation starter (also known as a mother dough) made with bread flour, yeast and water. It is quickly assembled the night before the bagels are made.
"How many lunchrooms have disgusting Taco Tuesdays?" asks chef Spike Mendelsohn. As an alternative, he stuffs burritos with scrambled eggs (lightened with egg whites), feta, turkey bacon and spinach.
Citrus Salad with Candied Ginger
The key to making this simple fruit salad with candied ginger: Use a sharp knife to cut the citrus. "The better your knife, the better this dish will look," says Jason Travi.
Açai Super Smoothie
Brazilian surfers first popularized this freakishly nutritious Amazonian berry. Now it has gone mainstream. The smoothie here, by F&W's Grace Parisi, boosts açai's healthfulness with pomegranate juice.
Overnight Oatmeal with Almonds and Dried Cranberries
Many people miss out on the nutty flavor and nubby texture of oatmeal made with steel-cut oats because they assume it's too time-consuming to prepare. But if you soak the oats overnight, they cook in just 10 minutes.
Eggs Baked in Roasted Tomato Sauce
Studies have shown that people who eat eggs for breakfast tend to lose weight. Here, eggs are cooked in an antioxidant-rich tomato sauce.
Spiced Yogurt Muffins
These ingeniously moist muffins from baker Jennifer Musty are rich in calcium and low in fat.
Maple, Pear and Ricotta Parfaits
The ricotta in these parfaits is full of calcium, and the pears are loaded with fiber. To add flavor, Marisa May poaches the pears in water infused with maple syrup and lemon juice. The poached pears can also be served separately with granola or yogurt.
Mustard Green and Sweet Onion Frittata
Although high in cholesterol, eggs are a terrific source of bone-building vitamins D and K. Gabe Thompson combines them with nutrient-rich mustard greens in this healthy frittata.
Strawberry, Banana and Almond Butter Smoothie
Chef Nate Appleman lost lots of weight by running. After a morning workout, he often makes this smoothie, which gets a dose of protein from almond butter.
Mom's Nutty Granola
This granola recipe from Jessamyn Waldman's mother is more nutty than sweet. Says Waldman,"I love it because I'm not a sweet breakfast person myself."