Archives for category: Breakfast

While breakfast is one of my favorite meals, I often don’t have time/appetite to eat it at 6:30 AM before I head to work.  But making a little something the night before which can be eaten at work seems like the ideal situation.  Here are several good ideas:

Fruit on the Bottom Yogurt Cups

To make this particular yogurt cup I layered about 1/2 cup of plain, whole-milk yogurt with a spoonful of berry jam, a handful of blueberries, a drizzle of honey, and a few walnuts. It made for delicious eating — I dug the spoon down to the bottom and it came up with a bite of everything. Sweet jam, tangy blueberries, and tart yogurt.


Oatmeal in Jars

Basically you combine oats and water, bring them to a boil, then cover and turn off the heat. Leave overnight and in the morning simply warm them up. They’ll be perfectly cooked — tender, chewy, and creamy.

Here I offer an idea: Do this just once on Sunday night, and divide the oatmeal between five jars. You’re immediately set up for a week of breakfasts! The great thing about steel-cut oats (well, the millionth great thing, I guess) is that they get even better as they are reheated. They stay chewy and creamy, and a few days in the refrigerator only improves their taste and texture. This is a great project for Sunday afternoon or evening, perhaps while you’re making dinner. Just make the oats, put them in your jars, and you’re good to go!






I can’t believe now novel this recipe is.  Toast dipped in pancake batter??  Genius!  Can’t wait to give it a try.


4 whole Large Eggs
1 cup All-purpose Flour
1 cup Milk
1 Tablespoon Brown Sugar
2 Tablespoons Vegetable Oil
1-½ teaspoon Baking Powder
¼ teaspoons Salt
1 teaspoon Vanilla (optional)
½ teaspoons Cinnamon, Optional
12 slices Bread (you’ll Want Something Thick And Hearty To Stand Up To The Heavier Batter)


Beat eggs until fluffy. Beat in remaining ingredients (except bread). Heat a griddle over medium high heat until a drop of water skitters across the pan. Dip one slice of bread at a time in the batter until it is completely covered. Place on the griddle and cook until brown on one side. Then, flip and brown the other side. You will know the bread is ready to flip in the same way you know pancakes are ready: the edges look dry and bubbles have formed in the batter along the crust. Slather with butter and drizzle on some maple syrup. These also freeze well for breakfast later in the week.


I’ve gotta keep this one in my back-pocket.  The presentation is amazing and it looks like it’ll fool anyone to think they’re actually eating dessert for breakfast.

Breakfast Banana Split
makes 1 serving

1 ripe yet firm banana, peeled
1/2 cup Greek yogurt
2 tablespoons fruit jam or preserves
2 tablespoons sliced almonds or other nuts
Handful fresh berries or cherries

Split the banana lengthwise and lay the two halves in a shallow bowl. Use an ice cream scoop to scoop out the yogurt and put it on top of the banana. Warm the jam in the microwave for 15 to 30 seconds or until it is very runny. Use a spoon to drizzle the jam over the yogurt, and sprinkle the nuts over everything. Top with the berries or cherries, and dig in!