Breakfast

The cinnamon butter will saturate the bread while it bakes, almost like an eggless French toast.

Biscuits and gravy meet loaded nachos.

Who cares if it's "basic"? This pumpkin oatmeal is the best thing to happen to breakfast in ages.

This is the fanciest toast in all the land. And you deserve it.

Can't decide between coffee or tea? Hot or cold cereal? With this breakfast, you can actually have it all.

You don't need a fancy machine to make a frothy tea latte at home. Here's how to do it.

If you're drinking your morning smoothie out of a glass, you're doing it wrong.

As bananas turn the corner from ripe to too-ripe, peel them and pop them in the freezer so you can make this anytime (you won’t need as much ice if using frozen bananas).

For the full effect, deliver a jar of the dry ingredients with a half dozen eggs, a quart of buttermilk, and a jug of syrup.

You can store celery root in the fridge, unpeeled, in an unsealed plastic bag, with a dry paper towel to absorb excess moisture, for up to 3 weeks.

Oatmeal is so five minutes ago. Here's why we're cooking buckwheat porridge for breakfast.

These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor; look for it alongside jams and jellies in the supermarket, or at farmers’ markets, or make your own.

Puréed squash: It's healthy, it's sweet, and it's the best breakfast you're not yet making.

Grating the zucchini helps release more water as it cooks, giving you more of that concentrated summer squash flavor.

The airy brittle known as honeycomb just may be our new favorite confection; mixed into butter it’s a sumptuous add to frostings and a sweet topper for biscuits.

Your breakfast salad called. It wants to get up close-and-personal with granola.

Muesli and granola are both healthy breakfast option made with oats, but they're not the same! Here's a breakdown of what makes them unique—and how to make them at home.

It's fast, it's comforting, and it's a great breakfast—all hail miso soup!

When can you have cookies for breakfast? When they're packed with oats and held together with bacon fat. Duh.

You're so busy packing back-to-school lunches, you almost forgot about breakfast! Never fear, these four recipes are fast, nutritious, and kid-friendly.

Make sure the leftover greens, especially if you’re using kale, are totally softened—you should be able to cut through them easily.

If you want to change up the mix of nuts and seeds in these bars, go for it. Just make sure the total quantity adds up to 3 cups total (you could use sunflower seeds in place of the pumpkin seeds, sesame for flaxseed, peanuts for pecans, etc.).

This is also great with maple syrup; you can use any kind of pear or apple, too.