Nine bowls of oatmeal, each topped with different combinations of best oatmeal toppings.
Eva Kosmas Flores
1 of 18

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.
A breakfast sandwich with fried egg, kale, and ricotta sandwiched between two toasted English muffin halves.
Danielle Oron
2 of 18

Breakfast Sandwich

This breakfast sandwich, made with toasted English muffins, fried eggs, creamy ricotta cheese, and sautéed kale, makes a quick, healthy, and satisfying meal any time of the day.
Two slices of chocolate sandwich, made with toasted French bread, chocolate, and a sprinkling of salt on a wire rack.
Matt Armendariz
3 of 18

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.
A white bowl half filled with breakfast quinoa, topped with chopped pistachios with a spoon resting in the bowl.
Lisa Linder
4 of 18

Breakfast Quinoa

This breakfast quinoa, made with quinoa, milk, raisins, cinnamon, orange zest, maple syrup, and pumpkin seeds, is a healthy way to start your day and an excellent alternative to oatmeal.
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
5 of 18


These chilaquiles are a quick, authentic, and very satisfying Mexican breakfast, made with day-old tortillas, eggs, and cheese.
A cookie sheet with six breakfast cookies with oats, banana, figs, and peanut butter.
Jessica Merchant
6 of 18

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.
Homemade Greek yogurt being strained through cheesecloth into a white bowl with a spoon and a small bowl of honey beside it.
Guillaume Czerw
7 of 18

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.
Almond and coconut granola scattered on a baking sheet with a spoon resting in the center.
Penny De Los Santos
8 of 18

Almond and Coconut Granola

This almond and coconut granola is not too sweet yet still perfectly clumpy and crisp and everything else you’ve ever wanted in a homemade granola. Including versatile, so add whatever ingredients you fancy.
A person assembling a breakfast burrito and a complete breakfast burrito, and bowls of cheese and salsa on the side
Becky Rosenthal
9 of 18

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.
Bite-size bacon and cheese scones with smoked bacon and melted Asiago on top on a parchment-lined baking sheet.
Eric Wolfinger
10 of 18

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.
Halved soft-boiled eggs and toast on a plate with egg shells.
Della Chen
11 of 18

Soft-Boiled Eggs and Toast

This soft-boiled eggs and toast turns out a breakfast classic just the way you like them thanks to a perfect cooking time.
Honey being poured over slices of breakfast cheese with a stack of plates and a log of breakfast cheese nearby.
Stephanie Schamban
12 of 18

Breakfast Cheese

This super easy breakfast cheese combines smooth fromage blanc with honey–that's it. Add a dash of pink and black peppercorns if you want to amp up the savory aspect.
A muffin tin half filled with baked carrot muffins.
Quentin Bacon
13 of 18

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.
Homemade Muesli
Jonathan Gregson
14 of 18

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.
An overhead view of a glass of blueberry kale smoothie with a straw and some blueberries and kale scattered around the glass.
Kelly Pfeiffer
15 of 18

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.
A fried egg sandwich cut in half on a white and blue plate with the knife resting in front.
Alex Farnum
16 of 18

Fried Egg Sandwich

You likely already know and love the fried egg sandwich. We're just helping you make it perfectly.
A nonstick skillet filled with scrambled eggs topped with chopped chives.
Jonathan Lovekin
17 of 18

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.
A breakfast martini with orange zest next to a plate with buttered toast and marmalade, a pair of reading glasses, and a newspaper.
Jason Varney
18 of 18

Breakfast Martini

Although we're not necessarily suggesting that you consume this for breakfast, you'll think of it every time you look at your jar of marmalade. Hence, a breakfast martini.

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has 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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