Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons by Megan Gordon

Search this book for Recipes »
    • Categories: Breakfast / brunch; Cooking ahead; Vegetarian
    • Ingredients: powdered milk; yogurt; milk
    • Categories: Breakfast / brunch; Cooking ahead; Vegetarian
    • Ingredients: powdered milk; yogurt; vanilla extract; milk
    • Categories: Breakfast / brunch; Cooking ahead; Vegetarian
    • Ingredients: powdered milk; yogurt; maple syrup; milk
    • Categories: Breakfast / brunch; Cooking ahead; Vegetarian
    • Ingredients: powdered milk; yogurt; jam; milk
    • Categories: Cooking ahead; Vegan; Vegetarian
    • Ingredients: barley flakes; rye flakes; millet grits; cracked wheat; amaranth grain
    • Categories: Breakfast / brunch; Cooking ahead; Vegan; Vegetarian
    • Ingredients: barley flakes; rye flakes; millet grits; cracked wheat; amaranth grain
    • Categories: Breakfast / brunch; Cooking ahead; Vegetarian
    • Ingredients: rolled oats
    • Categories: Breakfast / brunch; Cooking ahead; Vegetarian
    • Ingredients: rolled oats; nuts or seeds of your choice; ground cinnamon; ground cardamom; liquid sweetener of your choice; dried fruits of your choice
    • Categories: Pancakes, waffles & crêpes; Cooking ahead
    • Ingredients: all-purpose flour; buckwheat flour; spelt flour; rolled oats; cane sugar
    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch
    • Ingredients: all-purpose flour; buckwheat flour; spelt flour; rolled oats; cane sugar; buttermilk
    • Categories: Quick / easy; Cooking ahead; Vegan; Vegetarian
    • Ingredients: raw almonds
    • Categories: Quick / easy; Cooking ahead; Vegan; Vegetarian
    • Ingredients: hazelnuts
    • Categories: Quick / easy; Cooking ahead; Vegan; Vegetarian
    • Ingredients: raw almonds; vanilla beans
    • Categories: Quick / easy; Cooking ahead; Vegetarian
    • Ingredients: hazelnuts; cocoa powder; honey
    • Categories: Cooking ahead; Spring; Vegetarian
    • Ingredients: dried chamomile flowers; honey
    • Categories: Cooking ahead; Summer; Vegetarian
    • Ingredients: honey; vanilla beans
    • Categories: Cooking ahead; Fall / autumn; Vegetarian
    • Ingredients: honey; whole star anise; cinnamon sticks; cardamom pods; black peppercorns; whole cloves
    • Categories: Cooking ahead; Winter; Vegetarian
    • Ingredients: honey; lemons; tangerines; grapefruits
    • Categories: Breakfast / brunch; Cooking ahead; Vegan; Vegetarian
    • Ingredients: quinoa; sliced almonds; sesame seeds; maple syrup; safflower oil
    • Categories: Breakfast / brunch; Cooking ahead; Spring; Vegetarian
    • Ingredients: rye flakes; rolled oats; pepitas; wheat bran; unsweetened coconut; honey; coconut oil; dried mangoes
    • Categories: Brownies, slices & bars; Breakfast / brunch; Cooking ahead; Spring; Vegan; Vegetarian
    • Ingredients: sesame seeds; hazelnuts; Medjool dates; dried cherries; ground cinnamon; cocoa powder; quinoa flakes
    • Categories: Breakfast / brunch; Spring; American South; Vegetarian
    • Ingredients: milk; millet grits; sharp cheddar cheese; chives
    • Categories: Breakfast / brunch; Cooking ahead; Spring; American
    • Ingredients: yellow onions; green peppers; ham steak; whole wheat couscous; sharp cheddar cheese
  • Apricot pistachio granola
    • Categories: Breakfast / brunch; Cooking ahead; Spring
    • Ingredients: rolled oats; raw pistachio nuts; pepitas; sesame seeds; ground cinnamon; ground cardamom; maple syrup; dried apricots; crystallized ginger
    • Categories: Egg dishes; Breakfast / brunch; Spring; Italian; Vegetarian
    • Ingredients: shallots; asparagus; peas; eggs; Parmesan cheese; cooked farro

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Vanilla and cream steel-cut oats porridge

    • louie734 on January 02, 2015

      Really liked this technique for oatmeal. Used 1 pan by toasting oats in butter in the saucepan, dumping into a bowl, then warming the liquid in the pan. I had lots of heavy cream leftover from Christmas cooking, so used a bit of it + more water instead of the milk. This made enough for 4-5 servings of oatmeal, which we packed into containers and stored in the fridge. I see myself making this a lot over the coming months!

    • southerncooker on March 15, 2022

      I pared this down to one serving. Toasting the steel cut oats in a lite butter is a genius idea. I used almond milk along with the water for the cooking liquid. Omitted the cream and topped with a half tablespoon drizzle of maple syrup. Delicious.

    • Rutabaga on October 14, 2015

      I finally got around to making steel cut oats, and my only regret is not trying them sooner. Well, that and the fact that I had to discard some of the oats I was toasted after having left them on the stove a minute too long - keep an eye on them at that stage! Allow at least 45 minutes total to make these. I found that after half an hour on the store, they were still very runny, but thickened up nicely after I turned the burner off and let them sit in the pot for awhile. You can leave them like this for up to an hour or so, and come back to beautiful, creamy white porridge, perfect for topping with brown sugar. When using part milk to cook the oats, I didn't find it necessary to add any additional cream.

    • skvalentine on November 22, 2022

      One of my favorite oatmeal recipes.

  • Quinoa crunch

    • ccav on August 24, 2014

      Nice flavors; I baked this at 350 degrees farenheit (375 suggested) until golden brown but the quinoa didn't have the pleasant crunch I was expecting; the grains were still hard. That said, I absouletly love the idea of this for the "punch of protein" on yogurt. I also like that it is not overly sweet. I used coconut oil instead of canola.

    • Rutabaga on August 25, 2014

      I neglected to thoroughly dry the quinoa before mixing the ingredients, which may be why I had to bake it for almost double the suggested time (around 22/23 minutes total). But it turned out toasty brown and crunchy, and surprisingly flavorful considering it only calls for a tablespoon each of oil and maple syrup. Of course, this means it is not especially sweet, so if you have a morning sweet tooth, add more syrup. But I enjoy it the way it is, and appreciate that it makes it easy to add a complete protein to yogurt or the nectarines with honeyed ricotta.

  • Nutty millet breakfast cookies

    • ccav on June 16, 2014

      I agree that these are very good and adaptable. Very good as an "energy bar" in the form of a cookie. Nice texture and flavor, the millet gives a good crunch. Will definitely make again. Edited to add: Variations I have successfully used: sub some coconut flour for some of the whole wheat; added chia seeds and seaweed sprinkles; used honey instead of maple syrup.

    • monica107 on February 19, 2014

      These are super delicious and adaptable, but let's be real - these are cookies. Call them breakfast cookies if it makes you feel better about yourself and you want to pretend that it's OK to eat them for breakfast. But they are definitely cookies.

    • skvalentine on November 12, 2021

      These are a family favorite. So good!!!

  • Spiced bulgur porridge with dates, almonds, and golden raisins

    • ccav on June 02, 2014

      Made a variation of this (no dates, ginger or raisins) in the rice cooker. To sweeten it I used some nectarine preserves (from Canning for a New Generation by Krissoff---EXCELLENT recipe!) and really liked the flavor profile (cardamom and cinnamon) with the nectarines. I will make this again in cooler months with the dried fruits mentioned in the recipe but liked this variation also.

    • Astrid5555 on January 28, 2014

      Nice change from my ususal breakfast routine but after 3 days (this is how much the recipe yielded) I am happy to return to my oatmeal. Not being a big fan of crystallized ginger I would probably leave it out next time because of its dominant taste. Reheats well with some almond milk.

    • southerncooker on March 13, 2022

      This was delicious and perfect for this cold morning. I enjoy crystallized ginger and it went so well with the medjool dates, golden raisins, cinnamon, vanilla, cardamom, and bulgur. The almonds gave a nice crunch. I used unsweetened almond milk for the milk option. I only made one serving.

  • Dried mango and toasted coconut muesli

    • Emily Hope on January 21, 2014

      This is quite nice--a cross between muesli and granola, with the toastiness of granola but less oil and sweetener. I didn't have rye flakes or dried mango, so made with all oat flakes and dried cherries. I also added some pecans. Delicious this way, though I'd like to try it with rye flakes, too. Good with yogurt or just for snacking.

  • Pear-hazelnut oat muffins

    • TrishaCP on February 10, 2019

      I absolutely adored the flavor of these muffins. I halved the nutmeg so the cardamom could be the star, and used regular whole wheat flour instead of pastry flour. I used eggs and had the same problem as Rutabaga- sunken muffin tops. I think there could be a leavening issue here- I may try Sprouted Kitchen’s version to see if I get a better result. (She uses 1/4 tsp of baking soda rather than 3/4 tsp.) My yield was 14 muffins.

    • Rutabaga on February 27, 2015

      The whole family liked the flavor of these muffins; the cardamom and fresh nutmeg are a good combination with hazelnut and pear. The pear flavor is fairly subtle since it is grated and melts into the muffin batter. My pears were perhaps a little too ripe. They were very juicy, so I added almost an extra quarter cup of flour. In total, the recipe made 15 muffins for me.

    • Rutabaga on November 17, 2015

      I was in the process of making these again, when I realized I had no eggs at home! As a substitute, I used one tablespoon on chia seeds mixed into three tablespoons of water for each egg. The taste and texture of the muffins was still great, but I wonder if this is why the muffin tops sank not long after being removed from the oven. Also, I was pleased to find that my son still loved eating these - most muffins he won't touch.

    • Summerlandsky on May 06, 2014

      These are interesting muffins. The flavor combination and texture are probably not for everyone, but I like them. I've made this recipe twice. The first time they were almost too light and airy and the tops just spread out flat. The second time I used regular whole wheat flour instead of pastry flour, and I just peeled and chopped the pears instead of shredding them. This made the muffins more substantial and I liked the cooked fruit chunks better. I also recommend halving the fresh ground cardamom, a little goes a long ways.

    • swegener on March 03, 2015

      I've made these twice--adding chocolate chunks, as per the Smitten Kitchen variation. They are my absolute favorite muffin ever.

    • Frogcake on December 05, 2017

      Interesting flavours and textures in these muffins. We loved the spice combination. I also added about two tablespoons of flax seeds and one tablespoon of chia. I didn’t have any natural sugar but the equivalent of brown sugar worked fine. Will be making these again!

    • lesliec on January 02, 2023

      These muffins are good, but I didn't find them to be worthy of a second go around without some modifications. Personally the spices were too subtle for me, perhaps my cardamom was too old - I would try again and make sure to use a bit more and ensure both the cardamom and nutmeg were freshly ground. I agree with the other reviewer that said the pear flavor was subtle - for that reason I would probably grate half and do half in pieces as well.

  • Triple-coconut quinoa porridge

    • Astrid5555 on February 08, 2014

      Substituted cardamom for ginger due to personal preference. Can be prepared in advance and reheats well as promised. Delicious!

    • Rutabaga on October 06, 2014

      This is heaven for coconut lovers at breakfast. It is very rich, so this is one case where I would consider trying light coconut milk, or just thinning regular coconut milk a little. Berries, mangos, or apples would be a good, fresh-tasting accompaniment, or even pomegranate seeds when in season. Next time I will try the cardamom that Astrid5555 suggests. As a bonus, cooking this porridge will make your house smell wonderful in the morning!

  • Morning glory oats

    • Astrid5555 on November 02, 2014

      Lovely flavors! Had to substitute dates for raisins, which made the oatmeal very sweet, but otherwise one of the best steel-cut oats recipes in a long time!

    • southerncooker on March 16, 2022

      I used almond milk. Delicious on a cold morning. I made one serving instead of four.

  • Hazelnut cacao nib granola

    • monica107 on February 08, 2014

      Possibly the best granola I've ever had.

    • bching on November 02, 2018

      Really good and relatively easy. I omitted the walnuts and doubled the amount of hazelnuts. I followed Megan's suggestion for keeping on the savory side. A keeper!

    • Rutabaga on March 01, 2016

      I used pecans instead of walnuts in this recipe, also, although I could see just using all hazelnuts, too. This is a really good flavor combination; everything just blends together seamlessly. I appreciate that it's not too sweet. Those who prefer it sweeter could sprinkle some sugar on top to make up the difference.

    • Summerlandsky on September 17, 2014

      Amazing! I am an incredibly picky granola eater and this recipe made my toes curl in happiness. I did sub pecans for the walnuts because I like their taste better, and it was a perfect pairing with the hazelnuts, cocoa nibs and coconut. This is going on the pantry staple list for sure.

  • Banana walnut baked oatmeal

    • monica107 on January 17, 2014

      This comes out almost like a dense cake. It holds together pretty well in a formed shape when you cut it. I made a batch on Sunday night and reheated it for breakfast every day this week - it did not get dry at all with reheating. I'm looking forward to the summer to try the peach and cardamom variation that Megan suggests in her notes in the book.

    • notknapping on November 19, 2014

      I made it this summer and really liked it; just thought about it again on this cold day. Really does hold well and reheat nicely.

    • Rutabaga on October 27, 2015

      Mmm... this baked oatmeal makes an amazingly comforting breakfast in a bowl on a chilly morning, especially topped with additional maple syrup. I substituted pecans for the walnuts, and added some extra milk and maple syrup to make up for the fact that I didn't have apple sauce. To speed up breakfast, I baked it the night before, and found that it does, indeed, reheat quite nicely, making it a wonderful option for a make-ahead breakfast.

    • kawillia on February 01, 2023

      This works wonderfully with whatever nuts and fruits you have on hand. I have been making it with chopped apples and a mix of walnuts, almonds, and pecans, but pears and hazelnuts are also great! Holds up well for a week of breakfasts reheating pieces in the toaster oven. A great staple in the cooler months!

  • Saucy tomato poached eggs with kale and wheat berries

    • southerncooker on March 18, 2022

      I pared this down to make one serving. I couldn't find Anaheim peppers so I used poblano. This was delicious.

  • Warm farro breakfast bowl with apples, cranberries, and hazelnuts

    • southerncooker on March 06, 2022

      I didn't have hazelnuts, so I used the suggestion of a pistachio and almond mix. This was very good and filling. I used a Cosmic Crisp apple and added a pinch of salt to the farro.

    • Kitchengeek on September 16, 2017

      I am not rating this b/c I adjusted the recipe. I used einkorn (which is a kind of farro - the recipe didn't specify which) and dried apricots instead of cranberry. It needed a bit of salt but was otherwise quite good.

  • The very best oatmeal

    • bernalgirl on November 30, 2019

      Can toast steel cut oats the same way, delicious!

    • Rutabaga on May 23, 2019

      This is a great method for making oatmeal. It did turn out on the dry side - not a problem if you like to add cream or fruit compote. Also, you can easily add more water after the initial cook time if you like a creamier dish. Personally, I enjoyed the toothsome quality of the oats when made as directed, and the toasting gave them a more complex flavor.

  • Apricot pistachio granola

    • Melanie on April 06, 2014

      This granola is delicious. However due to the high properties of maple syrup and olive oil it is unlikely I will make this regularly. I love the blend of sweet and salty in this recipe.

  • Zucchini farro cakes topped with a quick fried egg

    • lisachile on July 30, 2014

      These tasted really good but the cakes were hard to keep together when frying them. I did manage to keep most of them together and the bits that fell off were crunchy and delicious too!

    • Barb_N on October 22, 2014

      I saw these as breakfast for dinner and they did not disappoint. In fact, they held together better than expected (and certainly were less shaggy than my latkes). If you cook the grain ahead, these are a qucik meal. I followed the recipe closely except used oat groats not farro. I can see adding lots of seasonings to these too when I make them again.

  • Whole-grain pancake mix

    • Zosia on September 13, 2020

      I substituted whole wheat flour for spelt flour but otherwise followed the recipe.

    • Kitchengeek on September 03, 2017

      Substituted whole wheat for half the regular white flour and used all buttermilk. The batter is pretty airy but the pancakes are fairly flat. They definitely have a whole grain texture. This would probably be less if we had included the proper amount of white flour.

  • Whole-grain buttermilk pancakes

    • Zosia on September 13, 2020

      These are made from the whole grain pancake mix and they are very good: light and fluffy with just a little bit of texture from the oatmeal.

  • Zucchini farro cakes, two ways

    • Zosia on May 27, 2019

      Really delicious and much more substantial than a typical vegetable cake. The mixture was quite loose and the cakes difficult to form but refrigeration made a big difference and they held together well during cooking. I used fresh breadcrumbs (~90g).

  • Smoked salmon crème fraîche tart with a cornmeal millet crust

    • Kitchengeek on August 25, 2017

      The dough was wet after 2 Tbs water -- but it turned out I had not included all the flour! /// Crust is very thin (probably also because I had not included all the flour), but manageable. /// Should mix the creme fraiche (I ended up using sour cream) with a small volume of milk first, then add it to the larger volume. /// Should probably beat the eggs more than I did. //// Sprinkle the capers on after the custard, as they all sank to the bottom. /// It needed to bake at least 45 minutes. /// It is a bit salty, and doesn't have a lot of flavor other than that *but* I only had a tiny bit of dill. Would probably be better with the proper amount of dill. /// Made the night before to reheat the next day, and it wasn't very good half-reheated. However, the following day we ate it cold and that was pretty good.

    • Rutabaga on August 08, 2014

      By making the crust the night before, I was easily able to bake this for a weekday breakfast the next morning by mixing the filling and putting it in the oven first thing. My three-year-old's reaction was "Wow! Can we eat it all?" We didn't manage that at breakfast, but the leftovers will be a good quick supper tonight. The filling is nice and light tasting, with bursts of flavor from the smoked salmon, and the crust is nutty and tender.

  • Rosemary apricot oatcakes

    • Kitchengeek on August 24, 2017

      These were good, but chewy.

    • Rutabaga on October 21, 2014

      These were not exactly what I expected. Somehow I thought they would be crispier, but the texture is soft and slightly chewy. With that said, the flavor is excellent; the parmesan gives it a little "je ne sais quoi", and they have a lovely savory depth. I'm curious if putting the oats in dry, without mixing them first with 1/4 cup water as noted in the recipe, would yield a crisper cookie. I do love the flavor, just want a little more crunch.

  • Zucchini farro cakes with herbed goat cheese and slow-roasted tomatoes

    • Rutabaga on September 03, 2014

      I made these for dinner alongside "breakfast" sausages, but they are hearty enough to stand as a main dish on their own. For the breadcrumbs, I used panko, and for the herbed goat cheese I just used chives and parsley, but also included an ounce of Trader Joe's sweet chile goat cheese in the mix. Everything can be made in advance, making it an ideal brunch option for company.

  • Caramelized nectarines with honeyed ricotta and quinoa crunch

    • Rutabaga on August 25, 2014

      As noted in the recipe introduction, this comes together very quickly if you've already made the honeyed ricotta and quinoa crunch. It's a great summer fruit breakfast if you want something a little different.

  • Peach breakfast cobbler with cornmeal thyme biscuits

    • Rutabaga on August 18, 2014

      Lovely! The savory biscuit topping (I used lemon thyme) is a perfect match for sweet seasonal peaches, making for a breakfast or dessert that isn't cloying. Because I was short on time, they ended up a little undercooked; I'd allow 40-45 minutes for baking next time.

  • Blueberry breakfast bars

    • Rutabaga on July 24, 2014

      These bars are a nice lightly sweetened alternative to store-bought breakfast bars. I love the combination of rye flakes, oatmeal, whole wheat flour, and sesame seeds. Strangely, 3-4 Tb of ice water is listed as an ingredient, but in the directions it never indicated where this should be added, so I left it out. Maybe it would help the dough form better? Without the water added, the bars still came together well and are very easy to lift from the pan, but they are very crumbly. Also, next time I would pat 2/3 of the dough into the pan before topping it with the blueberries and remaining dough, rather than using only half the dough for the bottom crust.

    • Frogcake on May 14, 2016

      Very good blueberry bars! These did not last long in my house. First time I made these as written. The second time I used quinoa flakes in place of the rye, and used black sesame seeds. Like Rutabaga, I put two thirds of the batter in the base. The end result is slightly chewier bars but just as delicious in my opinion.

  • Strawberry oat breakfast crisp

    • Rutabaga on May 22, 2018

      I made a strawberry rhubarb version of this crisp. My husband and I like it, but the kids weren't fans, as they don't always enjoy cooked fruit. The texture of the topping is quite nice, as is the addition of almonds (plus, that provides a little protein). The only issue was that there was a bit too much cornstarch; I probably wouldn't add more than two tablespoons next time.

  • Lemony yogurt sauce

    • Rutabaga on August 12, 2014

      Easy, and the perfect accompaniment to the bulgur bowls as Megan suggests.

  • California barley bowl with lemony yogurt sauce

    • Rutabaga on August 07, 2014

      I just love this combination; as someone who generally prefers savory breakfasts, it really hits the spot, and is very quick to put together if you cook the barley ahead of time. It also lends itself well to improvisation; I added fried eggs the first time I made it as my avocados weren't yet ripe. I also used feta instead of cotija. A fun twist with Mexican flavors would be to keep the cotija and avocado, substitute lime and cilantro for the lemon and chives in the yogurt sauce, and top with pepitas instead of almonds, sprinkling some tajin (Mexican chile powder) over everything.

  • Strawberry rhubarb quick jam

    • Rutabaga on May 19, 2019

      I kept this jam fairly loose and served it as a compote over angel food cake. Even thought my strawberries weren't the best (it's too early for local berries here), it still tasted great. The relatively brief cooking time kept the flavors fresh, and it was a good balance of fruit and sugar.

    • Cathyschuh on July 05, 2022

      Mine came out more like a sauce but great. I used frozen strawberries and fresh rhubarb. Used a sugar substitute. Put in silicone ice cube tray to freeze 1/2 cup portions for that extra yum with ice-cream or cake

  • Roasted black cherries

    • Rutabaga on August 12, 2014

      I was hesitant to roast the cherries since I generally prefer them fresh, but this method helped bring out some of the cherry juices without turning the cherries to mush, making them excellent for stirring into yogurt. I did not include the black pepper, as I wasn't sure if my three year old would go for that, but I think it sounds like a great way to add a little spice.

  • Yogurt cups with roasted black cherries and toasted millet

    • Rutabaga on August 12, 2014

      Another winner! While it's not difficult to roast the cherries and toast the millet the morning of, this becomes a real breakfast on the go if you do those two steps ahead of time. The millet is a fun way to add some crunch and make it more filling, and roasting the cherries makes them juicier, which creates a better, homemade version of fruit-on-the-bottom yogurt.

  • Quick breakfast fried rice

    • Rutabaga on October 06, 2015

      I really enjoy fried rice for breakfast. It doesn't require a recipe, but this is a good starting point, and I like the addition of lemon. You can alter the ingredients to make it with whatever you have on hand, and sprinkle some furikake or similar seasoning on top if you have it.

  • Peanut butter crispy brown rice bars

    • Rutabaga on January 18, 2016

      These are a tasty snack or breakfast on the go, and very easy to make. I didn't have brown rice syrup and couldn't find my sesame seeds, so substituted agave syrup and sunflower seeds. The peanut butter flavor really shines.

    • Frogcake on May 01, 2016

      Fabulous squares for breakfast and snacks! My kids demolished every scrap within 24 hours. Meagan has introduced me to several ingredients that I haven't used before like brown rice syrup and brown rice cereal. We will never go back to the traditional Rice Krispie marshmallow squares. These are so much better!

  • Huckleberry cornmeal custard

    • Rutabaga on November 07, 2015

      This is a deliciously different kind of breakfast cake. The cornmeal gives it a hearty, crumbly texture, yet the dish is still quite tender. I baked it in a 10 inch spring form pan, and fortunately only a small amount of liquid leaked out onto the baking tray. Huckleberries are perfect here because they maintain their flavor and shape well when baked. Definitely pour on the maple syrup for best results.

  • Honeyed ricotta

    • Rutabaga on August 25, 2014

      This is a delicious alternative to always serving fruit with yogurt for breakfast. Not too sweet, but enough to give a mellow taste of honey, and the vanilla and lemon zest really round out the flavor.

  • Dark chocolate hazelnut spread

    • Rutabaga on March 07, 2016

      Delicious and easy! With a high speed blender, this spread comes together in minutes (plus 10-15 minutes to roast the hazelnuts, if they aren't already roasted). It's richer and darker than Nutella, a real treat at any time of day.

  • Greens and grains scramble

    • Rutabaga on February 21, 2018

      This is my kind of breakfast! I can't believe it took me so long to finally try this combination. I scaled it down to make a single serving using farro and spinach, and added a sprinkle of extra sharp cheddar at the end. It will be a snap to make again later this week with the leftover cooked farro. Yum!

  • Trail guide nut and seed bars

    • Rutabaga on September 07, 2015

      These are some of the best granola-type bars I've made. Personally, I decided I would prefer them without the dried cranberries, but that's simply a matter of taste. I didn't have pecans or sunflower seeds, so instead used additional cashews, almonds, and pepitas. I found them surprisingly difficult to resist; they are highly snackable. Having made my first batch with brown rice syrup, I'm curious to also try substituting honey.

    • sscholl on April 26, 2020

      Delicious! The bars are very thick, so a single bar makes a filling breakfast with a cup of coffee and fresh fruit. I didn’t have raw pepitas or sunflower seeds so I used 1 cup each of chopped pecan, raw cashews and raw almonds. I also subbed dried cherries for the cranberries. I did find them to be a little dry (which makes them crumbly) so next time will reduce the oats by 1/2 cup.

  • Fried halloumi with sun-dried tomato and roasted red pepper couscous

    • cedarmakesthings on March 01, 2016

      This was good, but I felt the recipe needed a little tweaking. I will probably halve the cinnamon next time. The couscous was a little bit on the dry side, so a few adjustments are needed. This made for a really nice dinner.

  • Whole-grain gingerbread

    • skvalentine on November 15, 2021

      I really liked the flavor here, but the texture came out a bit gummy for me.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Kitchn

    Interview with author Megan Gordon

    Full review
  • Food52 by Christina Tosi

    The 2014 Piglet Tournament of Cookbooks vs. Summerland, by Anne Quatrano

    Full review
  • Serious Eats

    ...Gordon uses whole grains for their depth of flavor just as often as for their increased nutrition. There is plenty of butter, olive oil, and maple syrup throughout the pages.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1607745003
  • ISBN 13 9781607745006
  • Linked ISBNs
  • Published Dec 31 2013
  • Format Hardcover
  • Page Count 184
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

A seasonal collection of enticing, comforting recipes for sweet and savory whole-grain breakfasts including granola, warm porridges, muffins, savory tarts and eggs -- as well as seasonal toppings and accompaniments like homemade yogurt and almond milk, all from the writer of the popular blog A Sweet Spoonful.

A beautiful guide to morning meals, Whole-Grain Mornings offers sixty-five sweet and savory recipes for wholesome whole-grain breakfasts. Whether you’re cooking for busy weekdays, slow Sundays, or celebratory brunches, this charming cookbook will inspire you to look beyond the average bowl of cereal toward healthy and delicious ways to incorporate whole grains like amaranth, farro, and barley into your morning meals. Seasonally organized recipes feature favorite one-bowl breakfast fare like Apricot Pistachio Granola and Triple-Coconut Quinoa Porridge alongside more unconventional options like Saucy Tomato Poached Eggs with Kale and Wheat Berries and Nutty Millet Breakfast Cookies. With information on timesaving alternatives as well as a guide to the most commonly used whole grains—and sprinkled with abundant food and lifestyle photography throughout—this cookbook guarantees the most important meal of the day will also become your favorite.

Other cookbooks by this author