Easy Breakfast Recipes That Will Cool You Off on a Hot Day
On warm summer mornings, the last thing you crave is a hot breakfast. Oatmeal is comforting, warm eggs are satisfying, and pancakes are indulgent, but none of these breakfast staples taste good when you have to sweat your way through them. That’s why when the sunny months roll around, you have to get creative with your morning meals and reintroduce some different breakfast ideas into your diet. Check out these five breakfast recipes, which are refreshing and just as nutritious as they are delicious.
1. Easy Breakfast Smoothie
Our first recipe from Deliciously Ella is as easy as they come, and requires ingredients you likely already have in your refrigerator and pantry. Calling for fresh and frozen fruit, oats, almond milk, and spinach, this AM meal will get your morning off to a healthy start, and the addition of hemp powder and chia seeds only makes your smoothie even more impressively nutritious.
- 1 banana
- 1 big handful of spinach
- 2 handfuls of fresh or frozen berries
- ½ cup of almond milk
- 3 tablespoons of oats
- 1 tablespoon of hemp powder
- 1 tablespoon of chia seeds
- Optional: 2 medjool dates
Directions: Simply peel the banana and pit the dates, then pour everything into your blender and blend until smooth.
2. Yogurt Parfait
Next up we have the always adored yogurt parfait. The concept of eating yogurt for breakfast isn’t a new one, but for some people, mixing a sophisticated yogurt parfait is. Restaurants and cafes aren’t the only places you can find thick yogurt delicately layered with granola, fruit, and nut butter. The nutritious breakfast packed with probiotics can also come out of your kitchen, too. Just follow the simple formula from Martha Stewart and get to work. Thanks to the addition of yogurt add-ins, this breakfast will cool you off while keeping you satisfied until lunch.
- 5 cups granola
- 1 cup dried cherries, coarsely chopped
- 2 tablespoons finely chopped candied ginger
- 6 cups low-fat Greek yogurt
- 1½ cups raspberries
Directions: Mix together granola, cherries, and candied ginger. Place yogurt in a large resealable bag, and snip off end. Pipe a 1-inch-thick layer of yogurt into the bottom of a 4-quart trifle dish. Scatter 1½ cups raspberries over yogurt, and drizzle with honey. Sprinkle with 3 cups granola mixture. Repeat layering once, and top with a layer of yogurt. Mound 1 cup raspberries in center. Garnish with thinly sliced candied ginger, and drizzle with honey. Serve immediately.
3. Summer Squash, Bacon, and Mozzarella Quiche
Up in our No. 4 spot is a quiche recipe you can make the night before, and serve warm or cold. This quiche featured on Cooking Light enlists the stars of the summer harvest and makes sure you get your veggies for breakfast. While the recipe is somewhat time-intensive, the quiche can be made days ahead and served all week. Just pop it in the refrigerator once it comes out of the oven and enjoy it warm or cold every day of the week.
- 6.75 ounces all-purpose flour (about 1½ cups)
- ½ teaspoon salt
- 3 tablespoons chilled unsalted butter, cut into small pieces
- 2 tablespoons vegetable shortening, cut into small pieces
- ¼ cup ice water
- Cooking spray
- 1 tablespoon extra-virgin olive oil
- 2 cups slices yellow squash
- 2 cups slices zucchini
- ¼ cup chopped shallots
- 1 tablespoon chopped fresh thyme
- 1 cup 2% reduced-fat milk
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 slices center-cut bacon, cooked and crumbled
- 3 large egg whites
- 3 large eggs
- ¾ cup shredded part-skim mozzarella cheese
Directions: To prepare crust, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and ½ teaspoon salt in a food processor, and pulse 2 times or until combined. Add butter and shortening; pulse 4 times or until mixture resembles coarse meal. With food processor on, add ice water through food chute, processing just until the mixture is combined. Press mixture into a 4-inch circle on plastic wrap, and cover. Refrigerate for 1 hour.
Preheat oven to 400 degrees Fahrenheit.
Slightly overlap 2 sheets of plastic wrap on a slightly damp flat surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Place dough in freezer 5 minutes or until plastic wrap can easily be removed. Remove top sheets of plastic wrap, and fit dough, plastic wrap side up, into a 9 ½-inch deep-dish pie plate coated with cooking spray. Remove remaining plastic wrap from dough. Fold edges under, and flute. Pierce bottom and sides of dough with fork. Bake at 400 degrees Fahrenheit for 15 minutes. Cool on a wire rack.
Reduce oven temperature to 350 degrees Fahrenheit.
To prepare the filling, heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add squash, zucchini, shallots, and thyme; saute for 5 minutes or until squash and zucchini are tender, stirring frequently. Cool the squash mixture slightly.
Combine 1 cup reduced-fat milk and the next 5 ingredients in a large bowl, stirring with a whisk. Arrange squash mixture evenly over crust, and sprinkle with ¾ cup mozzarella cheese. Pour the egg mixture over cheese. Bake at 350 degrees Fahrenheit for 45 minutes or until filling is set. Cool for 15 minutes on a wire rack.
4. Acai Bowl With Berries and Banana
Back to the sweet side of things, another way to cool down this summer is by enjoying a fresh acai bowl, featured on PopSugar, for breakfast. Packed with nutrients and antioxidants, the acai berry couldn’t be more delicious or nutritious, and you can easily find acai powder or puree in your grocery store to whip up an acai bowl, or glorified smoothie bowl, in no time.
- 2 cups frozen strawberries
- 2 frozen sliced bananas
- 4 tablespoons acai powder
- 1 cup unsweetened almond milk, plus more as needed
- 2 tablespoons nut or seed butter
- ½ to 1 tablespoon honey, to taste
- Fresh fruit, sliced
- Bee pollen
- Clear, runny honey
- Unsweetened coconut flakes
- Dried goji berries
- Chia or hemp seeds
Directions: Add the frozen fruits, acai powder, almond milk, nut or seed butter, and honey to a blender. Blend until creamy and smooth, adding extra almond milk as needed to get the blender running.
Spoon the acai mixture into bowls and top with sliced fruit, bee pollen, a drizzle of honey, and the optional toppings.
5. Chocolate Chia Pudding
Last but not least: chocolate chia pudding. The star of this recipe from Detoxinista is the chia seed, and as the recipe developer behind this food formula points out, chia seeds are “loaded with antioxidants, plant-based protein, omega-3 fatty acids, and fiber.” They expand as they soak up liquid and yield a thick, satiating, and satisfying snack or breakfast. If you use non-dairy milk and cacao powder, it’s even vegan and paleo. This pudding is another breakfast you can make the night before and enjoy the next morning in peace.
- ¾ cup non-dairy milk, or water
- 2 tablespoons chia seeds
- 2 tablespoons raw cacao powder
- 4 Medjool dates, pitted
- ¼ teaspoon vanilla extract
Directions: Combine all of the ingredients in a high-speed blender, and blend until very smooth. Stop and scrape the blender, if necessary, and be sure to taste the pudding as you go. Feel free to add more cacao or dates, as needed to suit your tastes.
Pour the pudding into two serving dishes, and place in the fridge to set until thoroughly chilled, at least 30 minutes. Serve cold.