This vegan breakfast is packed with vegetables and plant-based protein. When tossed with yellow curry powder, crumbled tofu is a dead ringer for scrambled eggs. The spice blend adds heady fragrance and flavor but no heat; if you’d like a little spice, stir in a bit of cayenne pepper.
This dish is helpful for vegetarians who need to optimize their iron intake by providing 23% of your daily iron. Even though iron isn’t as easily absorbed from vegetarian sources, like spinach, as it is from meat,
This vegan breakfast is packed with vegetables and plant-based protein. When tossed with yellow curry powder, crumbled tofu is a dead ringer for scrambled eggs. The spice blend adds heady fragrance and flavor but no heat; if you’d like a little spice, stir in a bit of cayenne pepper.
This dish is helpful for vegetarians who need to optimize their iron intake by providing 23% of your daily iron. Even though iron isn’t as easily absorbed from vegetarian sources, like spinach, as it is from meat, the acidity of the tomatoes helps convert the iron in the spinach to the form that’s in meat, making it more easily absorbed (1).
Active time: 5 minutes | Total time: 15 minutes
Curried Tofu-Spinach Scramble
Ingredients
3 tbsp plain soy milk
3 tbsp nutritional yeast
1/4 tsp curry powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp kosher salt
1/4 tsp black pepper
6 oz. extra-firm tofu, drained, pressed, and crumbled
1/2 cup (90g) grape tomatoes, halved
4 cups (100g) fresh spinach, lightly packed
2 slices whole grain bread, toasted
Directions
In a small bowl, combine the soy milk, nutritional yeast, curry powder, garlic powder, onion powder, salt and black pepper. Whisk to combine and set aside.
Heat a medium skillet over medium-high heat. Spray with olive oil, then add the crumbled tofu. Cook, stirring occasionally, until the tofu is lightly browned, about 6-8 minutes. Add the soy milk mixture, stir to coat the tofu, and cook until the desired “scrambled egg” consistency is reached, 1-3 minutes. Transfer to a bowl and set aside.
Spray the same skillet with olive oil cooking spray and set to medium high heat. When hot, add the tomatoes and spinach and cook, stirring frequently, until the tomatoes are softened and the spinach is wilted, about 3-4 minutes. Remove from heat. Serve immediately with the tofu scramble and whole grain toast.
Serves: 2 | Serving Size: Half of the tofu scramble + 1/2 cup sautéed vegetables + 1 slice whole grain toast
Say goodbye to store-bought granola because you can now make your own using six simple pantry ingredients. Just toss rolled oats, oil, honey, vanilla, cinnamon and walnuts together then bake to a golden perfection.
Active time: 10 minutes | Total time: 35 minutes
Nutty Granola
Ingredients
6 cups (480g) rolled oats
1/4 tsp salt
1/2 cup (112g) canola oil
1/2 cup (160g) honey
2 tsp vanilla
2 tsp cinnamon
2 cups (234g) walnuts, roughly chopped (almonds work well too)
Cooking spray
Directions
Prehe
Say goodbye to store-bought granola because you can now make your own using six simple pantry ingredients. Just toss rolled oats, oil, honey, vanilla, cinnamon and walnuts together then bake to a golden perfection.
Active time: 10 minutes | Total time: 35 minutes
Nutty Granola
Ingredients
6 cups (480g) rolled oats
1/4 tsp salt
1/2 cup (112g) canola oil
1/2 cup (160g) honey
2 tsp vanilla
2 tsp cinnamon
2 cups (234g) walnuts, roughly chopped (almonds work well too)
Cooking spray
Directions
Preheat the oven to 300°F (149°C).
In a large bowl, combine the rolled oats and salt.
In a separate microwave-safe bowl, combine the oil, honey, vanilla, and cinnamon. Microwave for 30 seconds to soften the mixture, then whisk until well combined. Pour over the oat mixture and stir thoroughly to coat.
Add the walnuts and stir to combine. Spread the mixture evenly on a baking sheet coated with nonstick cooking spray.
Bake for 25 minutes, stirring every 10 minutes to ensure even browning, until the granola is golden brown.
Allow the granola to cool completely on the baking sheet, breaking up large clusters as needed. Store in an airtight container for up to 1 month.
Are you bored with breakfast but feel you possess some creative juices? Then this is the recipe for you! All you need is a mason jar, rolled oats, and a good flavor palette. We’ll get you started with the recipe below, but feel free to play with your milks, yogurts, and fruits as well as different spices. Just mix it all up and let it chill overnight. Breakfast has never been easier!
Active time: 10 minutes | Total time: 8 hours, 10 minutes
Overnight Oats
Ingredients
1/2 cup rolled oats
1 cup p
Are you bored with breakfast but feel you possess some creative juices? Then this is the recipe for you! All you need is a mason jar, rolled oats, and a good flavor palette. We’ll get you started with the recipe below, but feel free to play with your milks, yogurts, and fruits as well as different spices. Just mix it all up and let it chill overnight. Breakfast has never been easier!
Active time: 10 minutes | Total time: 8 hours, 10 minutes
Overnight Oats
Ingredients
1/2 cup rolled oats
1 cup plain nonfat Greek yogurt
1 cup unsweetened almond milk
1/4 cup chia seeds
1/4 cup slivered almonds
1/2 cup strawberries, cut into bite-size piece
1/2 tsp vanilla extract
1/4 cup unsweetened coconut flakes
1 tbsp maple syrup
Directions
Place all the ingredients in a mason jar or other airtight container and stir well to combine. Cover and refrigerate overnight.
Serve chilled. Enjoy immediately or take it on the go.
Say hello to your new breakfast bestie: the slow cooker. Use it to make our simple slow-cooked banana-nut oatmeal by adding pantry staples like oats, milk, nut butter and honey. This satisfying breakfast will keep you full for hours.
Active time: 5 minutes | Total time: 8 hours + 5 minutes
Slow Cooker Banana-Nut Oatmeal
Ingredients
Cooking spray
1 cup steel cut oats
3 cups water
1 cup low-fat (2%) milk
1/4 tsp salt
2 medium bananas, sliced
2 tbsp almond butter
2 tbsp honey
Directions
Lightly
Say hello to your new breakfast bestie: the slow cooker. Use it to make our simple slow-cooked banana-nut oatmeal by adding pantry staples like oats, milk, nut butter and honey. This satisfying breakfast will keep you full for hours.
Active time: 5 minutes | Total time: 8 hours + 5 minutes
Slow Cooker Banana-Nut Oatmeal
Ingredients
Cooking spray
1 cup steel cut oats
3 cups water
1 cup low-fat (2%) milk
1/4 tsp salt
2 medium bananas, sliced
2 tbsp almond butter
2 tbsp honey
Directions
Lightly coat a 4-quart slow cooker with cooking spray. Combine the oats, water, milk, and salt in the slow cooker. Cover and cook on low for 8 hours.
Spoon about 1 cup of oatmeal into 4 bowls. Top evenly with banana slices and drizzle with almond butter and honey.
These satisfying, whole-grain pancakes are baked on a rimmed baking sheet instead of cooked in batches in a pan so everyone can sit down to breakfast at the same time without having to eat cold pancakes.
RD Tip: The whey powder boosts the protein content of these pancakes without compromising flavor. If preferred, the coconut oil can easily be subbed out with the same amount of a neutral cooking oil like canola or avocado oil.
Active time: 15 minutes | Total time: 30 minutes
Sheet Pan Chocolate
These satisfying, whole-grain pancakes are baked on a rimmed baking sheet instead of cooked in batches in a pan so everyone can sit down to breakfast at the same time without having to eat cold pancakes.
RD Tip: The whey powder boosts the protein content of these pancakes without compromising flavor. If preferred, the coconut oil can easily be subbed out with the same amount of a neutral cooking oil like canola or avocado oil.
Active time: 15 minutes | Total time: 30 minutes
Sheet Pan Chocolate Chip Pancakes
Ingredients
Cooking spray
1 cup (120g) whole-wheat pastry flour
1 cup (85g) rolled oats
1/2 cup (55g) unflavored whey protein powder
1 ½ tsp baking powder
1/4 tsp salt
1 1/4 cups (305g) low-fat milk or plant-based milk alternative
2 large eggs
1/4 cup (80g) maple syrup, divided
1 ½ tsp vanilla extract
2 tbsp melted coconut oil
1/3 cup (56g) chocolate chips
1 1/2 cups (230g) chopped strawberries
Directions
Preheat the oven to 425°F (220°C). Coat a 9-by-13-inch rimmed baking sheet with cooking spray. Place the flour, oats, whey powder, baking powder, and salt in a blender or food processor and blend until finely ground. Transfer to a large bowl.
Add the milk, eggs, 3 tbsp of the maple syrup, and the vanilla extract to a blender or food processor and blend until smooth. Add the wet ingredients to the dry ingredients and whisk until smooth (if the batter is too thick, you can thin it out with an additional 1-2 tbsp milk.) Stir in the oil.
Pour the batter into the prepared baking sheet and sprinkle evenly with the chocolate chips. Bake until golden brown and a toothpick inserted in the center comes out clean, about 15 minutes.
While the pancake bakes, combine the strawberries and the remaining 1 tbsp maple syrup in a small saucepan. Bring to a simmer over medium heat, stirring frequently and mashing the berries with a wooden spoon until heated through. Keep warm over low heat.
Cut the pancake into 8 rectangles and serve with the strawberry sauce.
Serves: 8 | Serving Size: 1/8 of pancake and 3 tablespoons strawberry mixture
This filling, Mexican-inspired breakfast is quick to put together and boasts plenty of protein (16g), healthy fats from avocado and olive oil and zesty pico de gallo for a dose of fresh veggies, too. Baking instead of frying the tortillas makes them sturdy enough to hold all the delicious toppings and cuts down on fat.
Steam 4 cups of spinach and layer it between the beans and the egg to add a serving of vegetables into this meal.
Active time: 20 minutes | Total time: 20 minutes
Black Bean and
This filling, Mexican-inspired breakfast is quick to put together and boasts plenty of protein (16g), healthy fats from avocado and olive oil and zesty pico de gallo for a dose of fresh veggies, too. Baking instead of frying the tortillas makes them sturdy enough to hold all the delicious toppings and cuts down on fat.
Steam 4 cups of spinach and layer it between the beans and the egg to add a serving of vegetables into this meal.
Active time: 20 minutes | Total time: 20 minutes
Black Bean and Avocado Breakfast Tostadas
Ingredients
1 15-oz. can no-salt added black beans, rinsed and drained
1 tsp taco seasoning
1/4 cup water
4 (6-inch/15cm) corn tortillas
1 tbsp plus 1 tsp olive oil, divided
4 large eggs
1/2 cup fresh pico de gallo
1 medium avocado, thinly sliced
1/4 cup (28g) crumbled Cotija or feta cheese
1 green onion, thinly sliced
Directions
Preheat the oven to 400°F (200°C). Brush the tortillas on both sides with 1 tbsp olive oil and arrange in a single layer on a baking sheet. Bake for 5 minutes, or until golden on one side. Flip and bake for about 3 more minutes, or until crisp. Remove from the oven and set aside.
While the tortillas bake, heat a large nonstick skillet over medium heat. Add the black beans, taco seasoning, and 1/4 cup water. Mash the beans with a potato masher until mostly smooth and simmer for about 3 minutes, or until thickened and heated through. Transfer to a bowl and cover. Rinse the skillet.
Heat the remaining 1 tsp olive oil in the skillet over medium-high heat. Crack the eggs into the pan and cook for about 4 minutes, or until the whites are almost set.
Spread the beans evenly over the baked tortillas. Top each with a fried egg. Spoon about 2 tbsp pico de gallo over each tostada, then sprinkle with cheese and green onions. Finish with slices of avocado and serve immediately.
Millet is a chronically underappreciated grain, and it deserves a place on your table. The tiny yellow grains are gluten-free and have a neutral, sweet flavor that supports whatever seasonings you add to it. In this easy, make-ahead porridge, the grains fall apart to make it thick and creamy, with a hint of apple sweetness. Apples, cranberries and cinnamon give it a warming, wintry finish.
Active time: 15 minutes | Total time: 45 minutes
Millet Porridge With Cinnamon-Cranberry Apples
Ingredients
Millet is a chronically underappreciated grain, and it deserves a place on your table. The tiny yellow grains are gluten-free and have a neutral, sweet flavor that supports whatever seasonings you add to it. In this easy, make-ahead porridge, the grains fall apart to make it thick and creamy, with a hint of apple sweetness. Apples, cranberries and cinnamon give it a warming, wintry finish.
Active time: 15 minutes | Total time: 45 minutes
Millet Porridge With Cinnamon-Cranberry Apples
Ingredients
1 cup (200g) millet
1 cup water
1 cup (240g) apple juice
1 5.3-oz. (143g) container 0% Greek yogurt
2 scoops whey protein powder (unflavored)
1 large apple, chopped
1/4 cup (40g) dried cranberries
1/2 tsp cinnamon
Directions
Rinse the millet in a fine-mesh strainer and drain well. Place in a small pot and add 1 cup water and the apple juice. Bring to a boil over high heat, then cover and reduce the heat to low. Cook for about 30 minutes, stirring frequently, until the millet is tender and beginning to break down.
Remove from the heat and stir in the Greek yogurt and protein powder until a thick, creamy porridge forms. Keep warm.
In a small bowl, combine the apple, dried cranberries, and cinnamon and toss to coat.
Serve the porridge topped with the apple mixture.
Serves: 4 | Serving Size: 1 cup porridge with 1/3 cup apple topping
This low-sugar avocado smoothie is rich, filling and chocolatey thanks to avocado, protein powder and unsweetened cocoa. Adding little cinnamon, vanilla and a pinch of cayenne pepper gives this unique shake a flavor reminiscent of Mexican hot chocolate.
Active time: 5 minutes | Total time: 5 minutes
Mexican Chocolate Avocado Smoothie
Ingredients
1 medium ripe avocado
1 1/2 cup (366g) unsweetened plain soy milk
2 tbsp unsweetened cocoa powder
1 tbsp honey
1 tsp vanilla extract
1 serving whey o
This low-sugar avocado smoothie is rich, filling and chocolatey thanks to avocado, protein powder and unsweetened cocoa. Adding little cinnamon, vanilla and a pinch of cayenne pepper gives this unique shake a flavor reminiscent of Mexican hot chocolate.
Active time: 5 minutes | Total time: 5 minutes
Mexican Chocolate Avocado Smoothie
Ingredients
1 medium ripe avocado
1 1/2 cup (366g) unsweetened plain soy milk
2 tbsp unsweetened cocoa powder
1 tbsp honey
1 tsp vanilla extract
1 serving whey or plant-based protein powder
1/2 tsp ground cinnamon
1 pinch cayenne pepper
1 pinch salt
1 cup ice cubes
Directions
Combine the avocado flesh, almond or rice milk, cocoa powder, honey, vanilla extract, protein powder, cinnamon, cayenne pepper, and salt in a blender. Blend until smooth.
Add the ice cubes and blend again until creamy and smooth. Serve immediately.
Serves: 2 | Serving Size: 1/2 of the recipe, about 1 1/2 cups
Overnight oats just got a tropical upgrade. This mango overnight oats recipe comes together in just 5 minutes the night before, so breakfast is ready and waiting when you wake up. Creamy vanilla Greek yogurt and a touch of almond extract give these oats a subtly sweet, nutty flavor that pairs beautifully with the bright, juicy mango. It is the kind of breakfast that feels indulgent but delivers a solid mix of protein, fiber, and complex carbohydrates to keep you energized all morning long
Active
Overnight oats just got a tropical upgrade. This mango overnight oats recipe comes together in just 5 minutes the night before, so breakfast is ready and waiting when you wake up. Creamy vanilla Greek yogurt and a touch of almond extract give these oats a subtly sweet, nutty flavor that pairs beautifully with the bright, juicy mango. It is the kind of breakfast that feels indulgent but delivers a solid mix of protein, fiber, and complex carbohydrates to keep you energized all morning long
Active time: 5 minutes | Total time: 5 minutes, plus overnight chilling time
Mango Overnight Oats
Ingredients
1/2 cup (40g) rolled oats
1/3 cup (81g) low-fat milk
1/3 cup (82g) vanilla nonfat Greek yogurt
1/8 tsp almond extract
1 tbsp chia seeds
1/2 cup (83g) diced mango
Directions
Add the oats to a jar or container with a lid. Pour in the milk, yogurt and chia seeds and stir to combine. Mix in the almond extract.
Top with the mango. Cover and refrigerate overnight, or for at least a few hours, until the oats have softened.
Enjoy a hearty breakfast of egg, bacon, spinach and tomato baked in a ramekin container in less than 30 minutes. With just 5 main ingredients, our recipe for baked eggs is veggie-heavy and great for a lower carb eating plan. Otherwise, break into that ooey-gooey egg yolk, and mop it up with a slice of whole-wheat toast.
Active time: 10 minutes | Total time: 25 minutes
Oven-Baked Egg with Spinach & Bacon
Ingredients
1 tsp olive oil
4 slices cooked Canadian bacon, chopped
1 shallot, minced
1
Enjoy a hearty breakfast of egg, bacon, spinach and tomato baked in a ramekin container in less than 30 minutes. With just 5 main ingredients, our recipe for baked eggs is veggie-heavy and great for a lower carb eating plan. Otherwise, break into that ooey-gooey egg yolk, and mop it up with a slice of whole-wheat toast.
Active time: 10 minutes | Total time: 25 minutes
Oven-Baked Egg with Spinach & Bacon
Ingredients
1 tsp olive oil
4 slices cooked Canadian bacon, chopped
1 shallot, minced
1 medium tomato, seeded and chopped
4 cups packed fresh baby spinach leaves
2 large (50g each) eggs
1/4 tsp black pepper
Directions
Preheat the oven to 350°F (177°C). Lightly coat 2 (8-oz.) ramekins with cooking spray.
Heat the olive oil in a nonstick skillet over medium heat. Add the Canadian bacon, shallot, and tomato and cook, stirring frequently, for about 2 minutes, or until tender. Stir in the spinach and cook for 1 minute, tossing occasionally, until wilted.
Divide the spinach mixture evenly between the prepared ramekins. Crack 1 egg into each ramekin, keeping the yolk intact. Sprinkle evenly with the black pepper.
Place the ramekins on a baking sheet and bake for 15–20 minutes, or until the egg whites are opaque and the yolks are cooked to your desired doneness. Serve immediately.
Japanese customer service turns a disappointing experience into a heartwarming memory.
When people hear the words “Starbucks breakfast” in Japan, they usually think of the chain’s “Good Start Morning” offer, which gives you a 40-yen (US$0.25) discount on the in-store price when you buy a qualifying drink and food item together. You can take advantage of the deal until 11 in the morning at most stores, but diehard fans of the chain know there’s a better deal hiding out at the Starbucks Reserve
Japanese customer service turns a disappointing experience into a heartwarming memory.
When people hear the words “Starbucks breakfast” in Japan, they usually think of the chain’s “Good Start Morning” offer, which gives you a 40-yen (US$0.25) discount on the in-store price when you buy a qualifying drink and food item together. You can take advantage of the deal until 11 in the morning at most stores, but diehard fans of the chain know there’s a better deal hiding out at the Starbucks Reserve Roastery Tokyo in Tokyo’s Meguro Ward.
Here, you’ll find a luxurious breakfast that’s been described by diners as “hotel-quality”, but the only problem is it’s so popular it often sells out. That’s what happened when we stopped by to try it, but rather than leave disappointed, we ended up leaving with a full stomach and a warm heart, thanks to the help of staff who went above and beyond with their customer service to make our experience a great one.
▼ Starbucks Reserve Roastery Tokyo
The official name of the popular breakfast is “Roastery Breakfast Mattina“, and it’s sold by Princi, the Italian bakery on the first floor. While it’s said to be incredibly delicious, it’s also slightly pricey, at 2,250 yen per set, and can only be ordered dine-in until 11:00 a.m. each day.
▼ Drinks are sold separately, so if you want to add coffee to your breakfast, you should be prepared to spend at least 3,000 yen.
Despite the price, the breakfast is incredibly popular – so much so that when we visited at 10:30am, staff told us that they’d just sold out, and when we returned the next day just after 9 a.m. staff told us they sold out at 8 a.m.
Fearing we may never get to eat breakfast, we asked staff if there was any type of workaround they might recommend. We told them we’d be happy to purchase the bread and ham from the breakfast set on their own if it were possible, and to our surprise, the staff member we spoke to said, “You can buy the bread individually. We also offer ham in sandwiches and such, but…please wait a moment.” They then started communicating with someone on their intercom system.
Eagerly waiting to find out what was about to happen, the employee then said, “Well, how about this? We have a menu item that we’d like to recommend, but please wait a moment while we check if it’s still available.”
Crossing our fingers for the best result, we waited with bated breath until the staff member turned and said, “It seems it’s still available, so I’ll guide you to the place where it’s being served.”
▼ They then led us to the Princi bakery, where they introduced us to a store-exclusive menu item called “Customize Bread”.
As the name suggests, this customisable bread menu allows for a wide range of customisation. You can choose your favourite bread, cheese, ham, and, if desired, olive oil, salt, and black pepper, to create your own unique set.
The price varies depending on what you add – cheese add-ons cost an extra 280 yen, while the butter, dip and cream options are less expensive.
You get to choose your bread yourself, but if you’re unsure about anything, you can simply tell staff your preferences for hard or soft textures and they’ll choose something that suits your taste. Staff were incredibly helpful, and when we asked if it might be okay to order pretty much all the toppings, they told us not to worry as customers often add all of them.
▼ So we ended up ordering the lot, except for the Hazelnut Cream, which we worried might be too sweet for our liking.
It was a veritable feast, and so good looking it resembled a breakfast you’d get at a fancy hotel.
▼ Olive oil, Maldon sea salt, and black pepper are free with every order.
We had no idea a breakfast like this was possible at Starbucks, and we were particularly impressed with the range of hams.
▼ We chose prosciutto crudo, prosciutto cotto, pistachio mortadella, and speck.
Sure, it may not be as colourful as the original breakfast set, but in every other respect it seemed overwhelmingly superior. Not only did it look like a high-class hotel breakfast, we also enjoyed being able to mix and match the bread with toppings to our liking.
As previously mentioned, the price of the set varies depending on what you add, and because we went all out with the add-ons, our total came to 2,934 yen, which was more than the sold-out breakfast.
Still, it was an experience we were happy to pay for, because not only did we get to discover a new way to eat breakfast at Starbucks, we got to experience the warmth of Japanese customer service as well. In fact, it was the customer service that left a lasting impression on us, as staff went out of their way to ensure we left happy, and never applied any pressure during our order, so we were able to make our choices calmly and with ease.
It added the pep in our step we needed to start the day, and now we know Starbucks is just as good a place to go for breakfast as it is for afternoon tea.
Cafe information
Starbucks Reserve Roastery Tokyo / スターバックス リザーブ ロースタリー東京
Address: Tokyo-to, Meguro-ku, Aobadai 2-19-23
東京都目黒区青葉台2丁目19-23
Open 7 a.m.-11 p.m. Website
This creamy smoothie tastes like a nutritious milkshake that is totally acceptable for breakfast or, better yet, after a workout. Ground flaxseeds up your fiber intake without sacrificing taste (making it great for kids or picky eaters). For this recipe you’ll want unsweetened and unsalted natural almond butter to control the amount of added sugar sugar and sodium in the smoothie. We also like to use an almond butter made with roasted almonds for a more toasty, nutty flavor.
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This creamy smoothie tastes like a nutritious milkshake that is totally acceptable for breakfast or, better yet, after a workout. Ground flaxseeds up your fiber intake without sacrificing taste (making it great for kids or picky eaters). For this recipe you’ll want unsweetened and unsalted natural almond butter to control the amount of added sugar sugar and sodium in the smoothie. We also like to use an almond butter made with roasted almonds for a more toasty, nutty flavor.
This is a great post-workout meal as it has more than 20g of protein — the recommended minimum for a post-workout snack (1).
Active time: 5 minutes | Total time: 5 minutes
Creamy Almond Butter and Banana Smoothie
Ingredients
1 cup (244g) unsweetened almond milk
1 cup ice
2 medium bananas, chopped and frozen
2 tbsp (32g) unsalted almond butter
2 tbsp ground flaxseed
1 tbsp honey
2 scoops protein powder
Directions
Add all of the ingredients to a blender and process until smooth. Pour into two glasses and serve right away.
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