13 New Healthy Breakfast Recipes to Make This March
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Make one of these healthy and delicious breakfasts this March. Save time in the morning by storing a jar of dessert-inspired oats in the fridge overnight, or start the day with a quick and fresh veggie-packed egg scramble. With this collection of our newest dishes, there’s an option you’re sure to enjoy. Recipes like our Banana-Oatmeal Muffins and Baked Zucchini, Feta & Egg Tortilla will help you get out of your breakfast rut this spring.
Brownie Batter Overnight Oats
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Love dessert for breakfast or breakfast for dessert? This brownie-batter overnight oats recipe is a delicious way to start or end your day. The melted chocolate shell on top is fun to eat, plus adds texture and sweetness. If you want to skip the melted chocolate topping, stir the chocolate chips and cocoa nibs directly into the oats.
Banana-Oatmeal Muffins
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
These oatmeal-banana muffins strike the perfect balance of spice and sweetness. The oats soften while baking, making these muffins moist, tender and filling enough for breakfast. The riper the bananas, the sweeter the muffins will be. Browned bananas yield the strongest flavor, but yellow with some spots works just as well. If you don’t want to make muffins, bake the batter in a loaf pan until a wooden pick in the center comes out clean.
Baked Zucchini, Feta & Egg Tortilla
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Break out of your breakfast routine with this simple and satisfying baked zucchini, feta and egg tortilla. We love the combination of sweet zucchini, onion and garlic, but feel free to use any leftover cooked veggies you may have on hand. Serve with your favorite hot sauce or extra fresh herbs.
Triple-Berry Blended Oats
Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco
Oats blend seamlessly with berries and offer a good dose of fiber in this easy breakfast. For blending, old-fashioned rolled oats are best because of how they soften and soak up the liquid, giving the dish a creamy, luxurious texture. If you are using frozen berries, give them a head start by breaking them up in the blender first before adding the rest of the ingredients.
Scrambled Eggs with Spinach, Feta & Pita
Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco
This quick all-in-one breakfast is fluffy, light and easy to pull together. The pita softens in the veggie mix, blending in with the rest of the ingredients while still holding onto some texture. Letting the eggs set for a few seconds before stirring them into the pita ensures it doesn’t immediately soak up the eggs and become soggy.
Strawberry-Peach Chia Seed Smoothie
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
This fiber-rich chia smoothie is sweet and tangy, with a velvety texture thanks to nutritious chia seeds that expand as they combine with liquid.
Almond Joy-Inspired Overnight Oats
Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Renu Dhar
These meal-prep-friendly overnight oats have all the flavors of an Almond Joy candy bar. Coconut is highlighted in each bite, from the canned milk and extract in the oat mixture to the flaked coconut on top. Coconut cream and shredded coconut can be substituted for the milk and flaked coconut, respectively. The chocolate-covered almonds and chocolate shell re-create the iconic look and taste of the candy bar.
Chia Seed Pudding
Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco
Learn how to make chia seed pudding with this easy breakfast recipe. We top our chia pudding with sliced strawberries and almonds, but you can change up the toppings depending on what you have on hand. Coconut milk, cashew milk or cow’s milk would all work well in this recipe, too.
Banana Cream Pie-Inspired Overnight Oats
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Start your day with a breakfast that feels like a treat—these layered overnight oats offer a delightful blend of banana, cinnamon and a touch of vanilla to elevate the taste. Right before enjoying, a finishing touch of crumbled graham crackers adds a pie-like charm to this easy breakfast. For the best results, use ripe bananas: their skin should be brown in spots and they should feel a little soft when you squeeze them.
Mushroom-Ricotta Tartines
Photographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco,
Enjoy the art of presentation with a tartine—a sandwich that's a feast for the eyes and taste buds, served open-faced. Here, we slather a thick slice of good crusty whole-wheat bread with a creamy pesto-ricotta spread and top it with golden-brown sautéed mushrooms. Any tender, quick-cooking mushroom would work for this recipe. Oyster mushrooms, chanterelles and shiitake mushrooms would all be delicious. Enjoy it as is or take it to the next level by adding a poached or fried egg on top.
Apple-Cinnamon Muesli
Photographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco
Muesli, a Swiss breakfast cereal, is soaked in liquid overnight, softening the oats, nuts, seeds and dried fruits. This version is chock-full of apples from the applesauce, apple juice and fresh apple topping, with a little cinnamon to warm the flavor. We use a combination of yogurt and almond milk for the base, but any dairy or nondairy milk or yogurt will work well.
Reese’s Peanut Butter Cup-Inspired Overnight Oats
Photographer: Robby Lozano, Food Stylist: Melissa Gray, Prop Stylist: Josh Hoggle
These overnight oats re-create the flavors of a popular candy. The chocolate is used in two ways—stirred into the oats, and melted on top to mimic the shell of the peanut butter cup. Flaky sea salt on top balances the sweetness. We use crunchy peanut butter, but creamy peanut butter, almond butter or sunflower butter would work just as well.
Anti-Inflammatory Cherry, Beet & Kale Smoothie
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Kale, cherries and beets team up in this powerful anti-inflammatory smoothie. All three of these fruits and veggies contain unique anti-inflammatory compounds that may help stave off diseases associated with chronic inflammation, including cancer, heart disease, arthritis and diabetes. Using packaged steamed beets is a great shortcut here. If you have cooked beets on hand, use those! The cherries help sweeten the smoothie and add a fruity flavor. If you opt for tart cherries, you can balance the tanginess with a small drizzle of honey or maple syrup.
Read the original article on Eating Well.
