Whether it’s a busy weekday or a lazy weekend, there’s never a bad time for a warm, comforting breakfast. With an emphasis on the word ‘quick,’ it’s time to lean on the Instant Pot. It’s a convenient kitchen gadget you’ll want in your cooking lineup, if it’s not already there.
Today, we’re using it for oatmeal — hearty, whole-grain bowls ready in 8 minutes of pressure cooking, plus 5 minutes of natural release, while you’re getting ready for work. (Read: No stirring, burning or standing at the stove!)
The steps are simple: combine liquids and oats, seal the pot, and cook — then serve immediately with your favorite toppings or portion into jars and refrigerate for the entire week.
A few notes: For best results, a low-fat or non-dairy milk works well — high-fat milks like coconut milk may separate during cooking. You’ll also need less liquid than you would on the stovetop — in the Instant Pot, liquid is absorbed rather than evaporated, so go easy to avoid oatmeal soup.
Active time: 10 minutes | Total time: 20 minutes
Pressure Cooker Oats
Ingredients
2 cups (160g) old-fashioned oats
2 cups (480g) water, divided
2 cups nonfat milk (almond, hemp, coconut and soy also work)
1 tbsp chia seeds
1 tbsp flaxseeds
1 tbsp hemp seeds
1/2 tsp salt
1 tbsp maple syrup (optional)
Directions Insert the steamer rack inside the inner pot of your Instant Pot and add 1 cup of water. In a 4-cup heat-safe bowl, combine the oats, remaining 1 cup water, milk, salt, maple syrup, and seeds, and stir to combine.
Place the bowl on top of the steaming rack and secure the lid on the Instant Pot. Set the valve to “sealed” and cook on high pressure for 8 minutes.
After cooking is complete, allow the pressure to release naturally for 5 minutes, then carefully release any remaining pressure by turning the valve to vent using a wooden spoon.
Carefully remove the bowl from the Instant Pot. Serve the oatmeal with your favorite toppings, or allow to cool completely before transferring to airtight containers and refrigerating for up to 5 days.
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.
Quiche is divine, but the crust can be time consuming and high in saturated fat. In this recipe we skip the pastry crust and use sliced sweet potatoes to line the pie pan for a slightly sweet, tender vessel for the savory egg and kale filling.
The sweet potato crust adds some fiber and vitamin A while putting a fun twist on traditional quiche (1).
Active time: 25 minutes | Total time: 1 hour 15 minutes
Kale Egg-White Quiche With Sweet Potato Crust
Ingredients
Cooking spray
1 5-inch (13cm) sweet potato, sliced into 1/8 inch thick rounds
2 tsp olive oil
1 yellow onion, chopped
1 tbsp fresh thyme, chopped
4 cups (84g) kale, roughly chopped
8 large egg whites
2 large eggs
1/4 cup (20g) shredded Parmesan cheese
1/2 tsp freshly ground black pepper
6 tsp chipotle pepper sauce, or preferred hot sauce, to taste
Directions
Preheat the oven to 375ºF (190ºC).
Spray a 9-inch, deep-dish pie pan with cooking spray, then place a single layer of sliced sweet potatoes in the pan, lining it as well as you can. There will be overlaps and gaps.
Place a square of foil on top of the sweet potato and press it on the surface of the slices, wrapping the foil around the rim of the pan. Bake for 20 minutes, until the slices are tender when pierced with a paring knife. Gently press down any slices that are not lying flat, then remove the foil. Let cool on a rack.
In a large sauté pan, drizzle the olive oil and place over medium-high heat.
Add the onion and thyme and stir, and reduce the heat when it starts to sizzle. Cook for about 5 minutes, until the onion is softened.
Add the kale and stir for 4–5 minutes, until the kale is softened and shrunken. Let cool.
In a medium bowl, whisk the egg whites and eggs, and when well-mixed, whisk in the Parmesan and pepper.
Add the cooled kale, folding the mixture together with a spatula. Scrape into the sweet potato crust and smooth the top.
Bake for about 35 minutes, until a paring knife inserted in the center of the quiche comes out dry. The quiche should be just set with a slight wobble at the center. Let cool on a rack for 5 minutes before cutting into four wedges. Serve with hot sauce, optional.
Inspired by a Midwestern Tater Tot dish, this filling breakfast casserole is packed with lean protein and vegetables. If you can’t find sweet potato Tater Tots, then use a large bag of frozen sweet potato or regular hash browns in their place. It’s the perfect dish when you have extra company in town and are looking to feed a big group, while still keeping things light.
Active time: 20 minutes | Total time: 1 hour, 20 minutes
Egg & Sausage Casserole
Ingredients
Cooking spray
8 large eggs
1 cup (244g) low-fat milk
1/2 cup (123g) plain nonfat Greek yogurt
1/2 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
2 large garlic cloves, thinly sliced
1 pint (500g) cherry tomatoes
1 16-oz. (450g) bags frozen kale or spinach, thawed
14 oz. (350g) cooked chicken breakfast sausage, chopped
1 20-oz. (567g) bag sweet potato Tater Tots
1/2 cup (50g) grated gruyere or shredded Parmesan cheese
Directions
Preheat the oven to 400°F (204°C). Arrange the Tater Tots in a single layer on a rimmed baking sheet and bake for 15 minutes, until lightly golden. Remove from the oven and reduce the oven temperature to 350°F (177°C). Grease a 9-by-13-inch baking dish.
While the Tater Tots bake, whisk together the eggs, milk, yogurt, salt, and black pepper in a large bowl until smooth.
Heat the olive oil in a large nonstick skillet over medium heat. Add the tomatoes and cook over medium-low heat, stirring occasionally, until the tomatoes begin to burst, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute.
Squeeze as much liquid as possible out of the thawed kale. Spread the kale in a single layer in the bottom of the prepared baking dish. Top with the breakfast sausage, tomatoes, and par-baked Tater Tots. Pour the egg mixture over the top and sprinkle with the cheese. Use a spatula to gently press the layers down so the egg mixture soaks through. Bake for about 50 minutes, or until the eggs are just set and the top is beginning to brown. Let cool for 10 minutes before serving.
MAKE AHEAD: Assemble the casserole through the layering step, cover tightly with foil, and refrigerate overnight. When ready to bake, remove the foil and proceed with the recipe as directed.
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.
Simple, elegant, and endlessly satisfying — this mashed avocado toast with smoked salmon is the kind of recipe that proves less is more. Creamy avocado, silky salmon, and crisp red onion come together on a slice of hearty whole-grain toast in minutes, delivering a beautiful balance of flavors along with heart-healthy omega-3 fatty acids and a generous dose of protein to start your day strong (1).
Active time: 5 minutes | Total time: 5 minutes
Mashed Avocado Toast With Smoked Salmon
Ingredients
1 slice whole-grain toast
1/2 avocado (75g), smashed
3 oz. (84g) smoked salmon
2 slices red onion
Directions
Spread the smashed avocado evenly over the toast. Top with the smoked salmon and red onion slices. Serve immediately.
Switch up your breakfast routine with an Indian take on pancakes. These are filled with colorful veggies, flavorful spices and oat flour in place of white flour. They’ll be the wake-up call you never know you’ve been missing.
Active time: 10 minutes | Total time: 25 minutes
Oats Masala Pancakes
Ingredients
1 cup oat flour
3 tbsp chickpea flour (besan)
1 1/2 cups water
1 tsp dry fenugreek leaves (kasoori methi)
1 small (50g) onion, very finely chopped
1 small (50g) tomato, very finely chopped
1–2 green chilies, deseeded and very finely chopped
1 tbsp (15g) fresh cilantro, chopped
1/2 tsp salt
1/2 tsp garam masala
1/4 tsp turmeric (haldi)
Directions
Combine the oats, gram flour, water, dry fenugreek leaves, onion, tomato, green chilies, coriander, salt, garam masala, and turmeric in a large bowl. Whisk well until smooth, adding additional water if needed to create a pourable batter.
Heat a lightly greased nonstick skillet or griddle over medium heat. Pour a small ladleful of batter onto the pan and spread gently into a thin pancake.
Cook for about 2 minutes, or until the edges begin to brown lightly. Flip and cook on the other side until cooked through and lightly browned.
Repeat with the remaining batter. Serve hot with mint chutney, if desired.
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 savory oatmeal recipe is inspired by Avial, a traditional South Indian dish. It features fresh coconut and veggies, creamy yogurt and turmeric, a spice that will delight your taste buds and add some color to the dish.
Active time: 15 minutes | Total time: 30 minutes
Oats Avial
Ingredients
4 tbsp quick-cook or instant oats
1 plantain, cut into 1-inch strips
1 small potato or sweet potato, cut into 1-inch strips
1 small carrot, cut into 1-inch strips
4 green beans, cut into 1-inch strips
2 celery sticks, cut into 1-inch strips
¼ tsp turmeric
¼ cup fresh grated coconut
1 tsp cumin seeds
1/2 tsp salt
2–4 green chilies
¾ cup plain nonfat Greek yogurt, at room temperature
½ cup water
1 tsp coconut oil
½ tsp mustard seeds
8–10 fresh or frozen curry leaves
2 dry red chilies
Directions
In a small dry pan, toast the oats over medium heat, stirring constantly, for 2–3 minutes until fragrant and lightly golden. Remove from the heat, let cool completely, then transfer to a blender or spice grinder and grind into a fine powder. Set aside.
Bring 4 cups of water to a boil in a medium saucepan. Add the plantain and potato first and cook for 2–3 minutes, then add the carrot, green beans, and celery. Add the turmeric. Continue cooking for 2 minutes more, or until all the vegetables are just tender but still holding their shape. Drain and set aside.
Add the ground oats, coconut, cumin seeds, salt and green chilies to a blender. Add the yogurt — make sure it is at room temperature to prevent curdling — and blend until completely smooth. Transfer the mixture to a medium saucepan and stir in ½ cup water. Bring to a gentle simmer over low heat, stirring continuously to prevent the yogurt from separating. Add the cooked vegetables and simmer for 1 minute more. Remove from the heat and set aside.
In a small saucepan, heat 1 tsp coconut oil over medium heat. Add the mustard seeds, cover the pan, and cook until they begin to pop, about 30–60 seconds. Remove the lid, add the curry leaves and dry red chilies, and cook for about 30 seconds until the chilies darken slightly — stand back as the curry leaves may splatter. Pour the tempering immediately over the avial and stir gently to combine.
Set yourself up for healthy eating throughout the week with this easy make-ahead breakfast. Once baked, store in the refrigerator and simply reheat a piece each morning — 60-90 seconds in the microwave should do it. Then, top with fresh berries and enjoy a hearty, lightly sweetened, whole-grain breakfast.
Active time: 10 minutes Total time: 55 minutes
Vegan Cinnamon-Apple Baked Oatmeal
Ingredients
2 1/2 cups old-fashioned oats
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp salt
2 1/4 cups unsweetened soy milk
2 sweet apples, grated and unpeeled (such as Honeycrisp)
2 tbsp maple syrup
1 1/2 tsp vanilla extract
1/2 cup walnuts, chopped
2 cups strawberries, sliced
1 cup raspberries
1 cup blackberries
Directions
Preheat the oven to 375°F (190°C) and lightly coat an 11-by-7-inch glass baking dish with cooking spray.
In a large bowl, combine the oats, cinnamon, baking powder, and salt. Add the soy milk, grated apple, maple syrup, and vanilla extract, and stir until well mixed. Pour the mixture into the prepared baking dish and spread it evenly. Sprinkle the chopped walnuts over the top. Bake for about 35 minutes, or until the oatmeal is set and lightly golden.
Meanwhile, in a small bowl, gently combine the strawberries, raspberries, and blackberries. Store in an airtight container.
Let stand for 5–10 minutes before cutting into six pieces. Let cool completely, then store each piece in an airtight container for easy transport.
To reheat, place in the microwave for 60-90 seconds, or until hot. Top cold berry mixture and enjoy.
Serves: 6 | Serving Size: 1 oatmeal piece and 2/3 cup berries
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.
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