Grab-and-go breakfasts
Grab-and-go breakfasts of bananas and yogurt cups get boring quickly. Tossing in a homemade item once in a while feels like a real indulgence. The trick is to keep recipes simple so the cook stays motivated.
A fridge stocked with small jars of overnight oatmeal means easy nutrition with big satisfaction. Serve the oats topped with fresh fruit when it’s available; at this time of the year, frozen or canned fruit works well in the mix. Here, pineapple pairs with coconut yogurt for a classic flavor combination.
Muffins deliver big on flavor and satisfaction for a relatively small investment of time. They taste freshest within a day or two of baking but can be frozen. Adding chocolate, a little espresso powder and crunchy granola makes them irresistible.
Like any recipe, the better the quality of ingredients used, the better the final outcome. For the muffins, for example, select a crunchy, not-too-sweet granola and unsalted butter (best for freshness). A little whole wheat flour in the muffins adds a hearty texture and increases fiber. I enjoy purchasing whole wheat flour from local suppliers for its overall nutty flavor and aroma. Store whole grain flours in the freezer.
Hand-chopping semisweet or bittersweet chocolate, purchased in a bar form, yields chocolate that melts more easily than preformed chips (which contain ingredients to prevent them from losing shape). I relish the randomness of handchopped chocolate in the muffins. This mocha muffin makes a perfect partner to a cup of hot coffee or hot chocolate — at home or on the go.