Recipes — Breakfast

We CRUSH granola in our house. We've essentially eliminated buying cereal altogether and have bowls of granola with almond milk instead. Not only is it a better option but it's more versatile. We top a simple bowl of yogurt with a handful of granola. Add a little crunch to a warm bowl of porridge or even top a smoothie bowl with a crispy sprinkle of granola. I have begun to double the batch and still I find I'm making it at least twice a week. I'm so happy that we've got a recipe we can rely on as well as one easy enough to swap out ingredient and have a fresh taste each time. Swap in different nuts or change the almond butter for peanut butter and it's like a new recipe!

Eating with your hands is way more fun. These are great on-the-go but now that our morning routines are slower with less commuting, sit down and enjoy these right where you are!

 

Okay okay, I know I said we were pulling back on sweet treats but when you have brown bananas you just HAVE to bake something, amiright? I couldn’t let those beautifully browned bananas in the bin go to waste. A little recipe remix here where banana bread meets coffee cake, it’s love at first bite. 

These hit my lips and the world stopped spinning for a half second. I swear. Not only are these simpleAF to make but the taste is real deal cinnamon roll without fusing with rising and rolling dough. This is the happy marriage of french toast and cinnamon rolls. Till death do us part! If you’re not afraid to get your hands a little dirty with some eggs, butter and sugar, this is the recipe for you. CROWD PLEASER!

I think I could eat breakfast for every meal. Breakfast for dinner? That’s at least 2 nights a week around here. If it’s not full-on breakfast, I often find ways to top a dish with a soft boiled or fried @peteandgerrys egg. When that runny yolk mixes in with sharp sauces or smoothes out a broth, it’s the perfect addition. I created this dish by taking some dinner leftovers and bringing them into breakfast. Who knew it could go the other way around?! We’d made tacos the night before and had left over shishito peppers to be blistered, avocados from making guac, and Mexican style roasted corn. Ya’ll know me well enough by now, taking leftovers and making them into something completely different is a thrill. Topping a dish, especially a breakfast dish, with a crispy edge and runny yolk egg is my JAM!