Healthy Breakfast Ideas to Start Your Year and Morning off Right

It’s like sunshine in a glass. Pop a banana in the freezer the night before and you’ll be good to go.

Do you know about pineapple guavas? If not, this is a suave introduction to a fabulous fruit (also called feijoa). They’re in season in the West from late summer through December.

If you’ve ever been to a Turkish restaurant and had an exhilaratingly tart, herby yogurt drink called ayran, you’ll recognize the inspiration for this recipe. Even if you haven’t, it’s delicious.

You are reclining in your private cabana on the beach, and a polite attendant hands you one of these. Then you wake up. Guess what? You can still make the smoothie of your dreams!

You don’t have to wait for fall for the great juicy-tart flavor of cranberries. Buy a frozen pack and create this invigorating, healthful smoothie.

We like to call this our entry-level smoothie: Just 4 ingredients and easy to change up, depending on what fruit you have around. It’ll have you bouncing in your slippers.

Despite the title, this smooth, creamy, delectable drink is a smoothie at heart.

This smoothie bowl is a satisfying, superfood-rich breakfast. Watch how to quickly whip it up for your morning meal and customize it with your toppings of choice.

Protein-packed and totally delicious, this smoothie has nut butter, spinach, avocados, hemp seeds, and the option to add a scoop of protein powder. Starting your day with a tall glass of this green concoction is guaranteed to keep you fueled and focused.

The secret to this Benedict’s svelte but still creamy hollandaise: Greek yogurt replaces nearly all the butter.

Earthy buckwheat is blended with ginger, spices, molasses, and toasty-tasting brown rice flour to make an unexpectedly light muffin that’s great with sour cream or butter.

Swap in a low-carb whole-wheat tortilla to lower the carb count on this super-filling breakfast-burrito riff on lox and cream cheese.

If you need a nudge to roll out of bed, look no further. These oats are naturally sweetened by the caramelization on the bananas, and the toasted pecans add just enough texture to offset the cut oats.

Quinoa looks like a grain, but it’s actually a seed, and gluten-free. Served with greens and eggs, it makes for a wonderfully satisfying breakfast.

Breakfast bars from a box often contain glutens, but when you make them yourself you know you’re safe. Pepitas (pumpkin seeds) also set these bars apart from those found on grocery store shelves.

We created this healthy and delicious pancake mix for camp, but we like to keep it on hand for our home kitchens, too.