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
Greek yogurt replaces the butter in these light, fluffy muffins. GET THE RECIPE, via Savory Simple
Vegan Blueberry Banana Bread
Pear and Walnut Muffins
Made with Greek yogurt, whole wheat flour, canola oil and turbinado sugar.Â GET THE RECIPE, via Food n’ Focus
Homemade Oat Milk with Coconut and 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
â€˜Mosaravalakkiâ€™, Flattened Rice in Yogurt
“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 donâ€™t even want to turn on the stove to cook rice. Thatâ€™s when â€˜Avalakkiâ€™, â€™Pohaâ€˜ or â€˜Flattened/Beaten riceâ€™ comes to rescue. GET THE RECIPE, via Chinmayie at love food eat