If breakfast is the most-important meal of the day, and mornings are the most-hectic time of the day, how do you make a morning meal that’s healthy and timesaving? That conundrum led us to compile our favorite morning hacks.
Update Your Oats
To cut the cooking time for steel-cut oats, try this trick: Cover the oats with water in a saucepan the night before. Bring to a boil, then turn off the heat and cover the pan. In the morning, bring it back to a simmer and your oatmeal will be ready to serve!
Cook leftover oatmeal into little cakes, plus more tips from Food52.
Make savory oatmeal. Think beyond sweet and top your oatmeal with a fried egg, grated cheese, a drizzle of olive oil and scallions — or even black beans and salsa.
Make overnight oats (or chia pudding). Trust us on this one… it’s so easy and so delicious.
Use Your Microwave
Use your microwave to make a single-serving “cake.” There are lots of recipes on the Internet for almost-instant cakes and muffins, but this one is actually healthy, using oat bran and buckwheat groats.
Use it to scramble eggs or make omelets.
Make bacon in the microwave. Say what? It’s true! All you need is some paper towels (and a microwave) to get a crispy strip or two for breakfast.
Nuke frozen fruit (think berries, cherries, mango) and it’s ready to eat. Use it to flavor plain yogurt, or to top toaster waffles.
Other Tricks and Tips
Try a new toast topping. We give you 50 ways to be more creative with toast.
Assemble smoothie ingredients in your blender the night before (this works if you’re adding ice, rather than using frozen ingredients). Or, prepare smoothie packs for your freezer: Put half a banana and a cup of frozen berries in zip-close bags and they’ll be ready to go.
Make a batch of these breakfast bread puddings on the weekend and they’ll be good to go for the week.
Try this three-ingredient smoothie: banana, milk and peanut butter.
Dip apple rings in pancake batter and cook them in a skillet for an all-in-one meal (try a whole-grain batter).
Kerri-Ann is a registered dietitian who writes on food and health trends. Find more of her work at kerriannjennings.com or follow her on Twitter @kerriannrd or Facebook.
Kerri-Ann Jennings, M.S., R.D. More posts from Kerri-Ann Jennings, M.S., R.D..
Update Your Oats
To cut the cooking time for steel-cut oats, try this trick: Cover the oats with water in a saucepan the night before. Bring to a boil, then turn off the heat and cover the pan. In the morning, bring it back to a simmer and your oatmeal will be ready to serve!
Cook leftover oatmeal into little cakes, plus more tips from Food52.
Make savory oatmeal. Think beyond sweet and top your oatmeal with a fried egg, grated cheese, a drizzle of olive oil and scallions — or even black beans and salsa.
Make overnight oats (or chia pudding). Trust us on this one… it’s so easy and so delicious.
Use Your Microwave
Use your microwave to make a single-serving “cake.” There are lots of recipes on the Internet for almost-instant cakes and muffins, but this one is actually healthy, using oat bran and buckwheat groats.
Use it to scramble eggs or make omelets.
Make bacon in the microwave. Say what? It’s true! All you need is some paper towels (and a microwave) to get a crispy strip or two for breakfast.
Nuke frozen fruit (think berries, cherries, mango) and it’s ready to eat. Use it to flavor plain yogurt, or to top toaster waffles.
Other Tricks and Tips
Try a new toast topping. We give you 50 ways to be more creative with toast.
Assemble smoothie ingredients in your blender the night before (this works if you’re adding ice, rather than using frozen ingredients). Or, prepare smoothie packs for your freezer: Put half a banana and a cup of frozen berries in zip-close bags and they’ll be ready to go.
Make a batch of these breakfast bread puddings on the weekend and they’ll be good to go for the week.
Try this three-ingredient smoothie: banana, milk and peanut butter.
Dip apple rings in pancake batter and cook them in a skillet for an all-in-one meal (try a whole-grain batter).
Kerri-Ann is a registered dietitian who writes on food and health trends. Find more of her work at kerriannjennings.com or follow her on Twitter @kerriannrd or Facebook.
Kerri-Ann Jennings, M.S., R.D. More posts from Kerri-Ann Jennings, M.S., R.D..
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