Start the day right with these can’t-miss recipes.
Lidey Heuck’s easy, one-bowl baked oatmeal is graciously adaptable. Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
A good healthy breakfast should fill you up without making you sluggish and provide a base line of nutrients that your body needs to function at its peak. That may sound intimidating, but it doesn’t need to be. The recipes below will get you on the right track, whether you want produce-filled smoothies that require little more than five minutes of your time before you dash out the door or make-ahead egg dishes that can take you and your family through a week of hectic mornings. Each and every recipe is guaranteed to work, and all are as delicious to eat as they are easy to make.
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Megan Hedgpeth.
The grass green of this fan favorite from Veggies Natural Juice Bar & Cafe in Brooklyn, adapted by Ali Slagle, may come from kale and spinach, but it couldn’t feel less like drinking a salad. Banana and agave give it a round sweetness, and fresh ginger a bit of a kick.
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David Malosh for The New York Times. Food Stylist: Simon Andrews.
Yewande Komolafe’s combo of refried beans, scrambled eggs and Monterey Jack (reduced fat cheese works here) is warm, hearty and — a note for busy moms — can be eaten with one hand. If you’d like, use vegetarian refried beans or make them yourself. And don’t forget the avocado.
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David Malosh for The New York Times. Food Stylist: Barrett Washburne.
Giving uncooked oats a lengthy soak in milk softens them without imparting any of the gumminess sometimes associated with cooked oatmeal. In Genevieve Ko’s recipe, just five minutes the night before will give you five days’ worth of breakfasts. Add a few nuts just before eating for some last-minute crunch.
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David Malosh for The New York Times. Food Stylist: Barrett Washburne.
While Genevieve Ko’s tender, fluffy whole-wheat muffins are wonderful out of the oven, these moist banana muffins are ideal for making ahead and keep well at room temperature. They’re also incredibly simple — no mixer necessary. If you’re a long-term planner, freeze a batch to keep on hand at all times.
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Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Lidey Heuck encourages you to tweak this easy, one-bowl oat-filled breakfast bake. Use any kind of fruit, fresh or dried; nuts or seeds or none at all; milk, dairy or plant-based. Whatever you choose, it will feed you all week long.
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Craig Lee for The New York Times
The title of Mark Bittman’s veggie-heavy meal is pretty self-explanatory. What’s left unsaid: You can have this on the table in 30 minutes, and it’s great for using up that forgotten broccoli or handful of greens from the back of your fridge.
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Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
The caramel-like sweetness of dates and dairy tang of buttermilk nudges Sohla El-Waylly’s smoothie recipe in the direction of an iced spiced cinnamon bun. Banana and flax seed provide body, and a swirl of Greek yogurt a bit of flair.
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Christopher Testani for The New York Times. Food Stylist: Barrett Washburne.
Hetty Lui McKinnon coaxes leftover rice into a savory breakfast. It’s bolstered with butternut squash and is comforting and fortifying all at once. Using precut squash speeds along the process.
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Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Why spend your money on an overpriced smoothie bowl filled with sad, underripe fruit when you can make Naz Deravian’s gorgeous açaí bowl in 15 minutes flat? The frozen purée is the key — keep it on hand for whenever the craving strikes. You’ll save money and start your day with a fruity flourish.
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Linda Xiao for The New York Times
Some say that eggs are the perfect food, but sometimes they can be less than exciting. Not the case with Ali Slagle’s frittata: It’s chock-full of chewy grains, spiked with chile and accented with tons of herbs. A bit of fish sauce adds an extra hit of umami. But the most exciting part? It’s ready in about 20 minutes.
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Marcus Nilsson for The New York Times. Food Stylist: Maggie Ruggiero. Prop Stylist: Paige Hicks.
Words that don’t usually go together but should: breakfast and pudding. Sean Sherman’s chia pudding is a play on textures — silky, creamy chia with pops of crunch from amaranth and bursts of juiciness from fresh berries. Use the sweetest fruit you can find, and you probably won’t need the full amount of agave nectar.
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Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Megan Hedgpeth.
My colleague Alexa Weibel, who has impeccable taste, says this granola recipe, adapted by Sam Sifton from the Manhattan fine-dining restaurant, “gets me out of bed in the morning.” And if that’s not enough to encourage you to make it ASAP, then maybe the 6,500 five-star ratings will. Use it to accent plain yogurt or munch on a handful for a midmorning pick-me-up.
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Kate Sears for The New York Times. Food Stylist: Barrett Washburne.
These perfectly silken, custardy eggs from Eric Kim are breakfast in 10 minutes, without the need to turn on the stove. Dashes of soy and maple add depth and sweetness to this cozy breakfast for two or protein-packed meal for one.
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Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
There’s no cooking required in Ifrah F. Ahmed’s efficient pairing of two breakfast stalwarts and matcha lovers will be thrilled to have another use for the beloved tea powder. In addition to the oats, chia seeds add protein and fiber. They thicken to a creamy consistency to make a buoyant base for your favorite fruits.
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