Healthy Winter Breakfast Ideas

Foods in Season in the Winter

According to the USDA, the following foods are in season in the winter:

With that in mind, here’s some inspiration for your new favorite go-to winter breakfasts:

Spiced Cranberry Oatmeal

Spicy, wholesome warmth comes to life in this fresh take on classic oatmeal, which combines all of the health benefits of rolled oats with a little bit of tang and tons of flavor. 

Ingredients

• 1 cup old-fashioned oats
• 2 cups water or nut milk
• 1/2 cup dried cranberries
• 1/4 cup chopped almonds
• 1/4 cup maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger powder
• 1/4 teaspoon nutmeg
• Pinch of salt

Instructions

1. In a medium saucepan, bring water to a boil. Stir in the oats, dried cranberries, almonds, maple syrup, cinnamon, ginger powder, nutmeg and salt.
2. Reduce heat to low and simmer for 10-12 minutes, stirring occasionally, until the oats are tender and the cranberries plump up.
3. Remove from heat and let it sit for a couple of minutes to thicken.
4. Serve the spiced cranberry oatmeal warm in bowls.
5. Optional: Top with a sprinkle of additional cinnamon, a drizzle of maple syrup, or a dollop of Greek yogurt for added creaminess.
6. Enjoy a nourishing and delicious breakfast!

Carrot Cake Chia Seed Pudding

Did someone say dessert for breakfast?! It’ll definitely taste like it when you start your morning with the yummy, sweet flavors of traditional carrot cake combined with chia seeds – an excellent source of fiber that can help reduce cholesterol levels and give your gut health a boost. 

Ingredients

• 1 cup almond milk
• ¼ cup chia seeds
• ½ cup grated carrots
• 2 tablespoons maple syrup
• ½ teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 2 tablespoons crushed walnuts
• 2 tablespoons shredded coconut
• Optional: 1 tablespoon raisins

Instructions

1. In a bowl, whisk together almond milk, chia seeds, grated carrots, maple syrup, vanilla extract, cinnamon, nutmeg and ginger until well combined.
2. Let the mixture rest for 5 minutes, then whisk again to evenly distribute the chia seeds.
3. Cover the bowl and refrigerate for at least 4 hours or overnight. Stir once or twice during the first hour to prevent clumping.
4. Once the pudding has thickened and set, give it a good stir. If desired, add the raisins and mix well.
5. Divide the pudding into serving jars or bowls.
6. Sprinkle crushed walnuts and shredded coconut over the top of each serving.
7. Serve chilled and enjoy!

Healthy Sweet Potato Pancakes

Filling, flavorful fiber is the staple of this twist on a breakfast favorite. A fun mix of spices adds to the sweetness of the potatoes. Top with healthy pancake favorites – nut butter, berries, applesauce – and enjoy high energy levels the rest of the day! 

Ingredients

• 1 ½ cups all-purpose flour
• 2 tablespoons cocoanut sugar
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 ½ cups mashed sweet potato (about 2 medium-sized sweet potatoes)
• 1 ¼ cups unsweetened non-dairy milk
• 1 tablespoon lemon juice
• 2 large eggs
• 2 tablespoons unsalted butter or vegan butter, melted
• 1 teaspoon vanilla extract
• Cooking spray
• Maple syrup, for serving
• Nut butter, apple sauce, honey, or fresh berries, for serving

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon.
2. In a multi-cup measuring cup, combine the non-dairy milk and lemon juice. Set aside for 5 minutes (this combination has similar properties in cooking as buttermilk or sour cream).
3. In a separate bowl, combine the sweet potato, buttermilk, eggs, melted butter and vanilla extract. Mix until well combined.
4. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can lead to tough pancakes.
5. Preheat a griddle or non-stick skillet over medium heat and lightly coat with cooking spray.
6. Using a ¼-cup measuring cup, pour the batter onto the griddle for each pancake. Cook until small bubbles form on the surface, then carefully flip and cook for an additional 1-2 minutes, or until golden brown.
7. Repeat with the remaining batter.
8. Serve the pancakes warm, drizzled with maple syrup and topped with fresh berries if desired.

Shakshuka-inspired Breakfast Skillet

Shakshuka is a staple of Middle Eastern and North African cooking. Simmering tomatoes, onions, garlic, spices, and most importantly, poached eggs, combine for a sizzling, healthy meal you can make morning or night. 

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 small red bell pepper, diced
• 1 small yellow bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• 1 can (14 oz) diced tomatoes
• Salt and pepper, to taste
• 4 large eggs
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the diced red and yellow bell peppers to the skillet and cook for an additional 5 minutes, until the peppers have slightly softened.
3. Stir in the minced garlic, smoked paprika, cumin and chili powder, cooking for 1 minute until fragrant.
4. Pour in the diced tomatoes with their juices and season with salt and pepper. Allow the mixture to simmer for 10-15 minutes, until the sauce thickens slightly.
5. Using a spoon, create four wells in the sauce. Crack one egg into each well. Cover the skillet and cook for 5-7 minutes, or until the eggs are done to your liking.
6. Remove from heat and garnish with fresh cilantro.

Healthy Cranberry Orange Muffins

It’s as if your favorite holiday spice blend found its way into your breakfast routine in these yummy, grabbable, on-the-goable muffins. 

Ingredients

• 2 cups all-purpose flour
• 1 cup coconut sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup of neutral oil, such as canola
• 2 large eggs
• 1/2 cup unsweetened orange juice
• 1 teaspoon orange zest
• 1/2 cup dried cranberries

Instructions

1. Preheat oven to 375 degrees Fahrenheit.
2. In a large bowl, mix together the all-purpose flour, white sugar, brown sugar, baking powder, salt, ground cinnamon and ground nutmeg until blended.
3. In a smaller bowl, whisk together the vegetable oil, eggs, orange juice and orange zest until blended.
4. Pour the wet ingredients into the dry ingredients and mix together until just combined.
5. Fold in the dried cranberries.
6. Grease a muffin tin with olive oil and divide the batter between 12 muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool before serving. Enjoy!

Winter Fruit and Granola Parfaits

These make-ahead parfaits are perfect for busy mornings, trying to get the family out the door on time. Send everyone on their way armed with plentiful nutrients and sweet, crunchy flavors. 

Ingredients

• 1/2 lemon
• 1 Granny Smith apple, cored and diced
• 1 kiwi, peeled and diced
• 1/2 cup pineapple, diced
• 1/2 cup granola
• 1 c Greek yogurt

Instructions

1. Mix the diced fruit together in a small mixing bowl. Squeeze the lemon over the fruit, and stir to coat it evenly in lemon juice, then set aside.
2. Spread 1/3 of the yogurt in an even layer on the bottom of a bowl or tall glass.
3. Sprinkle a few tablespoons of granola over the yogurt.
4. Top with a layer of fruit.
5. Keep building in that order (yogurt, then granola, then fruit), until all the ingredients are layered.
6. Enjoy!

Avocado Toast with Grapefruit Salsa

Complement your favorite avocado toast with some fresh grapefruit salsa. The flavors combine to make a delicious breakfast meal that is teeming with heart-healthy nutrients, fiber and vitamin C. 

Ingredients

• 2 avocados
• 2 slices of whole grain bread
• 1 grapefruit
• 1/4 red onion
• 1/8 cup of cilantro
• 1/4 jalapeño
• Juice of 1/2 lime
• Olive oil
• Salt and pepper

Instructions

1. Toast the slices of bread on a baking sheet for 5 minutes or until golden.
2. Slice the avocados in half and remove the pit. Use a spoon to scoop out the flesh of the avocados and place them in a bowl. Mash the avocados with a fork until they are mashed into a creamy consistency.
3. Peel and dice the grapefruit into small cubes.
4. Finely dice the red onion and jalapeño.
5. Chop the cilantro leaves and add to the bowl with the grapefruit and onion.
6. Squeeze the juice of 1/2 lime into the bowl and add a splash of olive oil, salt and pepper.
7. Stir all of the ingredients together until evenly distributed. For extra smooth texture, blend in a blender or food processor.
8. Spread the mashed avocado on top of the toasted bread slices.
9. Top the avocado toast with the grapefruit salsa.
10. Serve and enjoy!

Conclusion

This winter, take your breakfast program to the next level with a variety of healthy, wholesome, mouth-watering recipes. Embrace the joy of preparing and enjoying a hearty breakfast knowing you’re nourishing your body and mind with comforting warmth during those cold days.