The Breakfast Oprah Loves
Here's what she savors in the morning—plus, four more fresh ways to start your day, highlighting some of Oprah's favorite ingredients.
By Lynn Andriani
Photo: Courtesy of Oprah Winfrey
A Simple Way to Power Up
"No one would ever mistake me for an expert on engines, but I know one thing: They don't work without fuel," says Oprah. "Our bodies are the same way, which is why I'm passionate about breakfast—especially when it involves passion fruit. And blueberries. And raspberries, strawberries, some sliced banana and maybe a sprig or two of fresh mint. (And don't forget the bread—you know I love my bread! For breakfast, my preference is multigrain, double toasted.)"
A Multigrain Upgrade for a Berry-Packed Favorite
If you love blueberries, you've probably tried pancakes made with them every which way. Here's a reinvention you may not have seen before, though. First, you mix barley flour in with the all-purpose flour, which brings a sweet, nut-like flavor. Next, you stir plain yogurt into the batter, to make the cakes extra fluffy. The final step in these next-level hotcakes: homemade blueberry syrup. It's a snap to make and brightens the entire dish.
Get the recipe: Poached Blueberry Pancakes
A Case for Taking a Break from Oatmeal
Quinoa is a superfood that's
made its way into breakfast bowls. But we had no idea how tasty it could be, until we combined it with berries and maple syrup. This recipe plays up the seed's nuttiness by pairing it with sweet-tart berries and maple's buttery flavor. A spoonful of hemp seeds adds crunch, while cinnamon and vanilla extract give the dish a dessert-y taste.
Get the recipe: Quinoa Breakfast Bowl
The Protein-Packed Meal with a Caribbean Feel
Putting your smoothie in a bowl, with pieces of fresh or dried fruit, or nuts, can be a much more satisfying way to enjoy breakfast than sipping it through a straw. This tropical-tasting one made with banana and pineapple also includes a few spoonfuls of almond butter, which will help keep you full until lunch. Garnish it with flaked coconut and cue the steel drums.
Get the recipe: Coco-Pineapple-Almond Smoothie Bowl
Another Reason to Love a Quintessential Summer Fruit
Using tiny, tart, locally grown strawberries for anything other than eating out-of-hand or over cereal may seem crazy—until you try these quinoa scones, which are laced with pieces of the juicy fruit. Thanks to ground chia seeds, quinoa flakes, brown rice flour and almond flour, these scones are wonderfully textured but don't overpower the delicate berries.
Get the recipe: Strawberry and Quinoa Scones
Published 08/11/2016
