Today We Will See other Delicious Easy 4 Breakfast Recipes To Make at Home with lights cheap Ingredients I Hope You enjoy them!
1 – Mixed-Grain Muesli
- Preparation Time: 30 minutes
- Cooking Time: 20 minutes
- Servings: 4
- 3 tbsp steel-cut oats
- 1 ¼ cup water
- 3 tbsp quick-cooking barley
- 1 tbsp honey
- 3 tbsp cracked wheat
- ½ cup fat-free milk
- ⅛ tsp salt
- ¼ tsp apple pie spice or pumpkin pie spice
- 1 small red-skin apple, cored and chopped
- ¼ cup coarsely chopped pecans, almonds, or walnuts, toasted
- 3 tbsp assorted dried fruit (such as blueberries, snipped plums
- cranberries, snipped apricots, and dried fruit bits)
1. Combine the oats, barley, water, and cracked wheat in a 2-quart saucepan. After heating to a boil, turn off the heat. Simmer for 8 minutes, uncovered.
2. Cool for 5 minutes in a medium mixing bowl. Add milk, oats mixture, apple pie spice, honey, and salt. Refrigerate for at least 12 hours or up to 3 days after covering.
3. Transfer the cereal to a medium saucepan to serve. Cook, constantly stirring, over low heat until well heated. Divide the mixture into serving dishes. Add dried fruit and apple. Sprinkle almonds on top.
Tip: It’s also possible to eat cereal cold. Allow FIFTEEN minutes for it to come to room temperature before serving. To toast entire nuts or big chunks, lay them on parchment paper in a shallow baking pan. Bake for 5–10 minutes, or until brown, at 350 degrees F, shaking the pan once or twice.
Calories: 203; Protein: 7.4 g; Carbohydrates: 36.4 g; Fat: 4.3 g; Cholesterol: 3.2 mg; Fiber: 4.8 g
2 – Breakfast Parfaits
- Preparation Time: 10 minutes
- Cooking Time: 0 minutes
- Servings: 4
- 1 cup fresh or frozen raspberries
- 2 cup pineapple chunks
- 1 cup vanilla yogurt
- ½ cup chopped dates or raisins
- ¼ cup sliced almonds
- 1 cup sliced ripe banana
1. Layer the yogurt, dates, raspberries, pineapple, and banana in 4 parfait glasses or serving plates.
2. Sprinkle the almonds on top.
3. Serve right away.
Calories: 277; Protein: 5 g; Carbohydrates: 60 g; Fat: 4 g; Cholesterol: 3 mg; Fiber: 6 g33
3 – Blueberry Muffins
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Servings: 12
- ¼ cup coconut flour
- 1 ¾ cup almond flour
- ¼ tsp baking soda
- 1 tbsp baking powder
- 1 cup blueberries
- 1 ½ tsp vanilla extract
- ¼ tsp salt
- ½ cup reduced-fat milk
- 3 large eggs
- ¼ cup avocado oil
- ⅓ cup and 2 tbsp light brown sugar
- Cooking spray
1. Preheat the oven to 350°F. Using cooking spray, generously coat a muffin tray. Sift together coconut flour, baking soda, almond flour, baking powder, and salt in a large mixing bowl. Toss in the blueberries to coat.
2. Whisk the brown sugar, eggs, oil, milk, and vanilla extract in a medium mixing bowl. Stir in the wet ingredients until well blended. Using roughly ¼ cup batter per muffin cup, divide the batter among muffin cups.
3. Bake the muffins for 20–25 minutes, or until it turns light brown around the edges and the toothpick inserted in the middle comes out clean. Allow it cool for 20 minutes in a pan on a wire rack. Remove it from the tin and let cool thoroughly.
Calories: 204; Protein: 5.8 g; Carbohydrates: 14.9 g; Fat: 14.6 g; Cholesterol: 47.3 mg; Fiber: 2.9 g34
4 – Cinnamon Streusel Rolls
- Preparation Time: 45 minutes
- Cooking Time: 30 minutes
- Servings: 15
- 2 tsp packed brown sugar
- ¼ tsp vanilla extract
- 1 cup + 2–3 tsp fat-free milk, divided
- 4 tbsp tub-style 60–70% vegetable oil spread, divided
- ¼ cup warm water (110–115 degrees F)
- 1 tsp salt
- 4 – 4 ½ cup all-purpose flour
- ¼ cup powdered sugar
- 1 package of active dry yeast
- ½ cup rolled oats, toasted
- Quarter cup refrigerated or frozen egg product; thawed or 1 egg, lightly beaten
- 2 tsp ground cinnamon
- ⅓ cup light sour cream
- Quarter cup chopped pecans, toasted
1. In a small saucepan, heat and whisk 1 cup milk, 2 tbsp vegetable oil spread, brown sugar, and salt just until heated (110–115 degrees F); leave aside. In a large mixing bowl, combine the warm water and yeast;set aside for 10 minutes. Toss the yeast mixture with the egg and milk mixture. With a wooden spoon, stir in the flour substitute and as much of the leftover all-purpose flour as you can.
2. On a lightly floured surface, roll out the dough. Knead in enough residual flour to form a soft, smooth, and elastic dough (3–5 minutes total). Form a ball out of the dough. Turn once to coat the surface and place in a lightly oiled bowl. Allow rising until doubled in size in a location (about 1 hour). Punch the dough down. Lay the dough out on a board that has been dusted with flour. To enable flavors to mingle, cover and set away for ten minutes.
3. Meanwhile, carefully oil and put aside a 13×9-inch baking pan. In a medium mixing bowl, combine the oats and cinnamon. Blend in the remaining 2 tbsp vegetable oil distributed with your fingertips until the mixture is crumbly. Add the pecans and mix well.
4. Make a 15×8-inch rectangle out of the dough. Sprinkle the pecan mixture over one of the long sides, leaving a 1-inch gap. Begin rolling up the long side with the topping in a spiral. Pinch the seam of the dough to seal it, then cut it into 15 equal pieces. Arrange the pieces in a prepared baking pan, cut-sides up. Allow rising until almost doubled in size in a warm place (about 30 minutes).
5. Preheat the oven to 375°F and bake for 25–30 minutes, or until golden brown. On a wire rack, cool the pan for five minutes. Meanwhile, whisk together the sour cream, vanilla, powdered sugar, and 2–3 tbsp milk to make a drizzling consistency. Take the rolls out of the pan. Drizzle frosting on top. Warm the dish before serving.
Calories: 194; Protein: 5.2 g; Carbohydrates: 32.5 g; Fat: 4.8 g; Cholesterol: 1.8 mg; Fiber: 3.3 g35