The truth is, breakfast is simpler than I originally thought. I'm used to the 30-second approach: remove a bowl from the pantry, fill it with cereal, splash milk over the top, eat. Aside from the no-cook method, I also love cereal for the slightly sweet, crunchy o's swirling in my almond milk. I'm a texture person, and I've loved cereal for as long as I can remember. Since it's one of the last bits of processed food I eat, I wanted to at least make an attempt to let go, so I made a pact with myself towards the end of last year that I'd make a concerted effort to give up cereal.
Over the last two months, I'm happy to say that I've almost eliminated it. Almost. There was no use removing it completely, at least until I came up with some new things to eat. Now that I have a growing aresnal of morning meals, I wanted to share a few of them with you.
The beauty of breakfast is that you often don't need a recipe at all. You do need a little forward thinking, though, and I'm starting to manage that. As much consideration as I give to our evening meals, breakfast has never been a priority for me, but I'm starting to change my thinking and it's not as hard as I thought it would be. I still reach for the cereal box some mornings, but I'm making progress, and for that, I think 2012 is already off to a smashing start.
Toast with Ricotta, Tomatoes and Chives (Bonus: Add scrambled eggs!)
Toast with Ricotta, Sliced Banana, Honey and Walnuts
Granola, Greek Yogurt and Honey
Oatmeal with Cinnamon and Dried Cranberries
CHERRY, ALMOND AND CINNAMON GRANOLA
Recipe adapted from Ina Garten
2 cups rolled oats
1/2 cup dried cherries, chopped
3/4 cup whole almonds, chopped
1 teaspoon cinnamon
1/4 cup vegetable oil
1/4 cup honey
Combine oats, cherries, almonds and cinnamon in a large bowl. Stir to combine. Add the vegetable oil and honey, and mix until well coated and small clusters form.
Spread on a silpat or parchment-lined baking sheet and bake at 350 degrees for 25-30 minutes, until golden brown.