Nine bowls of oatmeal, each topped with different combinations of best oatmeal toppings.
Eva Kosmas Flores
1 of 12

Our Favorite Oatmeal Toppings

Our favorite oatmeal toppings are made by cooking a batch of regular rolled or steel-cut oats and then setting out an assortment of (mostly) healthy toppings, including fruits, nuts, and natural sweeteners, so everyone can make their favorite bowl.
Recipe
Two slices of chocolate sandwich, made with toasted French bread, chocolate, and a sprinkling of salt on a wire rack.
Matt Armendariz
2 of 12

Chocolate Sandwich

This chocolate sandwich recipe is crazy easy to make and requires just bread, chocolate, olive oil, and a smidgen of sea salt. Chances are you’ve got those at the ready.
Recipe
A cast-iron skillet filled with chilaquiles on a wooden cutting board with a block of queso fresco and half a jalapeno beside it.
Christopher Hirsheimer
3 of 12

Chilaquiles

These chilaquiles are a quick, authentic, and very satisfying Mexican breakfast, made with day-old tortillas, eggs, and cheese.
Recipe
A cookie sheet with six breakfast cookies with oats, banana, figs, and peanut butter.
Jessica Merchant
4 of 12

Breakfast Cookies

These breakfast cookies are loaded with banana, oats, whole wheat flour, flaxseed, peanut butter, figs, and chocolate chips to make a satisfying, filling breakfast. Kids love ’em. Sorta like granola cookies.
Recipe
Homemade Greek yogurt being strained through cheesecloth into a white bowl with a spoon and a small bowl of honey beside it.
Guillaume Czerw
5 of 12

Homemade Greek Yogurt

Homemade Greek-style yogurt is easy to make and so much more satisfying than store-bought. All you need is milk and yogurt or yogurt culture for the plain—yet perfect—version. Here’s how to make it.
Recipe
A person assembling a breakfast burrito and a complete breakfast burrito, and bowls of cheese and salsa on the side
Becky Rosenthal
6 of 12

Breakfast Burritos

These breakfast burritos–eggs, cheese, potatoes, bacon, and salsa wrapped in flour tortilla–are fast, healthy, able to feed a crowd, easy to stash in the freezer, and quick to reheat. Take them on the go, to work or to school, weekday mornings.
Recipe
Bite-size bacon and cheese scones with smoked bacon and melted Asiago on top on a parchment-lined baking sheet.
Eric Wolfinger
7 of 12

Bacon and Cheese Scones

Bacon and cheese scones are buttery and flakey and made with flour, butter, baking powder, and all the usual pantry staples you have on hand for any biscuits. Perfect morning, noon, or night.
Recipe
A muffin tin half filled with baked carrot muffins.
Quentin Bacon
8 of 12

Carrot Muffins

These carrot muffins are easy and filled with grated carrots, cinnamon, allspice, and all the usual carrot cake staples. If you've ever wanted carrot cake for breakfast this is your chance.
Recipe
Homemade Muesli
Jonathan Gregson
9 of 12

Homemade Muesli

This homemade muesli is an easy, healthy breakfast recipe that just may banish boxed cereal with dusty-tasting grains forever from your morning routine.
Recipe
An overhead view of a glass of blueberry kale smoothie with a straw and some blueberries and kale scattered around the glass.
Kelly Pfeiffer
10 of 12

Blueberry Kale Smoothie

This blueberry kale smoothie is packed with health benefits from banana, almond milk, and greens and makes a quick, easy, and surprisingly satisfying breakfast.
Recipe
A fried egg sandwich cut in half on a white and blue plate with the knife resting in front.
Alex Farnum
11 of 12

Fried Egg Sandwich

You likely already know and love the fried egg sandwich. We're just helping you make it perfectly.
Recipe
A nonstick skillet filled with scrambled eggs topped with chopped chives.
Jonathan Lovekin
12 of 12

Scrambled Eggs

Scrambled eggs. They may seem so simple as to defy a recipe–just eggs, butter, and salt. And yet sometimes a precise technique makes all the difference. Here’s how to make the best breakfast ever.
Recipe



About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.


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