• Fri, Apr 12 2013

5 Light Spring Breakfast Ideas

The weather’s insufferably fickle this early spring, which means cold and hot breakfasts are still in order. But not the stick-to-your-bones kind of hot breakfasts that winter called for; spring–even when it’s 40 degrees and cold showering — demands a little bit lighter fare.

So here are five filling-but-not-heavy spring breakfast recipes. The uniting factor? Healthy whole grains; use of Greek yogurt or vegan substitutes for milk and butter; and a reliance on fresh fruit instead of sugar to keep things sweet in a way that won’t cause a mid-morning crash.

Peach Yogurt Muffins

peach yogurt muffins Greek yogurt replaces the butter in these light, fluffy muffins. GET THE RECIPE, via Savory Simple

Vegan Blueberry Banana Bread

vegan blueberry banana bread

This bread is whole wheat and sugar-free (with no oils or animal products, either). Don’t worry–it still tastes like a treat, writes Treehugger’s Jaymi Heimbuch. GET THE RECIPE, via Treehugger

Pear and Walnut Muffins

pear and walnut muffins

Made with Greek yogurt, whole wheat flour, canola oil and turbinado sugar. GET THE RECIPE, via Food n’ Focus

Homemade Oat Milk with Coconut and Vanilla

oat milk with coconut & vanilla

Making homemade oat milk is so much easier than you’d think! Add a little dried coconut and vanilla and you’ve got a delicious, creamy morning drink. GET THE RECIPE, via MatFysik

‘Mosaravalakki’, Flattened Rice in Yogurt

mosaravalakki with flattened rice

“All my meals end with a dollop of yogurt,” writes photographer and food blogger Chinmayie. But in not too long, “there might be days when you don’t even want to turn on the stove to cook rice. That’s when ‘Avalakki’, ’Poha‘ or ‘Flattened/Beaten rice’ comes to rescue. GET THE RECIPE, via Chinmayie at love food eat

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