Healthy Breakfast recipes on the go

First in a series of food columns from the company newsletter, 2004-2007.

Both of the following recipes indulge my love for oats – and my love for sleep, as they can be prepared ahead and taken with me on my daily activities. Unlike the vending-machine pastries that leave you hungry again 2 hours later, these breakfasts combine the fiber of whole grains to help you feel full with the protein of nuts and dairy products to sustain you through the morning.


Beyond the fold are recipes for Crunchy Granola and Molly Katzen’s Muesli.

Crunchy Granola

 You can substitute real maple syrup for half of the honey, but the finished product won’t be quite as crunchy. 

1 ½ cups nuts (I like a combo of slivered almonds and walnuts)

3 cups rolled oats

½ c unsalted sunflower seeds            

½ c unsweetened coconut

½ c honey

¼ c oil

½ tsp salt

1 tsp vanilla

½ tsp cinnamon

½ tsp ground coriander  

1 c dried fruit (I use cranberries, chopped peaches, banana chips, or chopped apricots)

  1. Preheat the oven to 320 degrees F. Cover a baking sheet with waxed paper, to prevent sticking.
  2. Mix nuts, oats, sun seeds and coconut in bowl.
  3. In a one-cup glass measuring cup, measure out ½ cup of honey and leave it in the cup. Add oil till it reaches the ¾ cup mark. Add the salt, vanilla and spices and mix everything right there in the measuring cup. (This ensures you can get the honey out of the cup when you’re done.)
  4. Pour the honey mixture over the oat mixture and stir till oats are nicely coated.
  5. Spread on the prepared cookie sheet and bake for 35 min or so until everything is nice golden brown, stirring about every 10 minutes. When done to your liking, pull the pan out of the oven, stir in 1 cup chopped dried fruit, and let cool. It will get crunchy as it cools.
  6. Store in an airtight container to preserve the crunchiness. It will keep for quite a long while.

 Molly Katzen’s Muesli   You can think of this as essentially uncooked granola. Be sure to try it once: I hate oatmeal – but I love this! This recipe is great for work mornings because you can assemble it at home, let it soak on the way to work, and eat it when you get there. 

2-3 Tbsp oats

milk or yogurt or cream or fruit juice to cover the oats

2-3 Tbsp nuts (I use a combo of slivered almonds and roasted, unsalted sunflower seeds, for better protein)

half an apple, grated  (Granny Smith is my favorite)

2 Tbsp dried cranberries or raisins

toppings: other fresh fruit of your choice (blueberries and bananas are especially good)

a splash of cream, or more yogurt/juice/etc


Combine the oats and milk and let sit for your chosen time period, for the oats to soften. You can let the oats soak for 15 minutes for a more cold-cereal-like texture, or anywhere up to overnight for a softer oatmeal-like texture. (Overnight soaks should occur in the fridge.) Add the nuts, grated apple and cranberries either at the same time, or just before eating; the liquid will prevent the apple from turning brown. When you’re ready to eat, you can add a bit of fresh fruit; a splash of cream is very nice too.

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