40 Breakfast Bowl Recipes

We turned one of our favorite smoothies into a smoothie bowl and topped with even more fresh fruit and a few toasted almonds for a little crunch. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Tomatoes and red pepper flakes add the zing in these saucy eggs. Serve them with crusty bread or sauteed polenta rounds. —Nick Iverson, Milwaukee, Wisconsin

After I was diagnosed with multiple sclerosis in 2001, I embarked on a journey to improve my diet and live a healthier lifestyle. I began developing recipes that were not only deliciously satisfying, but also anti-inflammatory and highly nutritious. —Chantale Michaud, Guelph, Ontario

Start this breakfast the night before so you can get a few extra zzzs in the morning. My husband adds coconut to his, and I stir in dried fruit. —June Thomas, Chesterton, Indiana

I love cooking for my husband and this is the first dish of the year that we enjoy out in our back yard. I often include fresh peas and cherry tomatoes, halved. —Amy McDonough, Carlton, Oregon

Because of food allergies, I’ve learned to swap ingredients. There are no grains in this granola but loads of nuts and apples. Try it with yogurt or milk. —Courtney Stultz, Weir, Kansas

I love to cook a “Sunday style” pot roast for weeknights. Make it into pot roast hash for any day of the week. —Gina Jackson, Ogdensburg, New York

I’m always looking for healthier ways to incorporate my chocolate addiction into every meal. I’ve made this with peanut butter chips with bananas, and white chocolate and mint chocolate chips with raspberries.—Rachel Strong, Moseley, Virginia

This is great to eat with milk or yogurt—or to snack on by the handful. —Rachel Preus, Marshall, Michigan

My whole family loves bananas, fruit and granola for breakfast. I topped all that with yogurt, nuts and honey and called it a split. This is perfect to serve on a busy morning or a special one! —Nancy Heishman, Las Vegas, Nevada

I first tried curried poached eggs when I lived in Germany. It was delicious with that rich, runny yolk, and serving it over cheesy grits seemed like the next best move. I’m happy to say my inkling was right. —Shannon Copley, Upper Arlington, Ohio

I have been making this quinoa, coconut, pineapple and mango dish since I was in high school. To make it even more tropical, add some diced papaya.—Billy Hensley, Mount Carmel, Tennessee

This autumn-inspired breakfast tastes like pumpkin pie…without the guilt! Double the recipe if you feel like sharing. —Amy Bashtovoi, Sidney, Nebraska

Grits were a breakfast staple when I was growing up. Even today, we still have them about three times a week. The trick with grits is the more you whisk, the creamier they’ll be. —Melissa Pelkey Hass, Waleska, Georgia

When my mother-in-law (Gran to our kids) had us over for brunch, I especially enjoyed her yogurt parfaits. They were refreshing, light and wholesome. I made a few changes to her recipe and came up with this sweet, crunchy and nutty variation. Yum! —Angela Keller, Newburgh, Indiana

I absolutely love a BLT with sliced avocado and an egg. Recently, I’ve been trying out grain bowls, and I thought the flavors of my favorite sandwich would work really well. My family agreed! —Elisabeth Larsen, Pleasant Grove, Utah

Salty and sweet ingredients combine for an easy, wholesome breakfast or snack. Hosting a kids’ party? Pack the granola into treat bags and present them as take-home favors. —Elizabeth Godecke, Chicago, Illinois

The best part about these creative and convenient bread bowls is that you can fill them with whatever you want. This is one of our favorite breakfasts. —Patrick Lavin, Jr., Birdsboro, Pennsylvania

There’s nothing like a bowl of warm oatmeal in the morning, and my spiced version works in a pressure cooker. Store leftovers in the fridge. —Jordan Mason, Brookville, Pennsylvania

This is one of our go-to dishes for holidays and times when we know our day will be especially busy. You can substitute whatever vegetables your family prefers. It’s also good with steak instead of sausage. —Delisha Paris, Elizabeth Cty, North Carolina

Serve them cobbler on Christmas morning—or any other cold morning. You can peel the apples if you like. —Marietta Slater, Justin, Texas

Here’s a yummy wintertime treat. My husband rarely eats in the morning, but when I make my baked oatmeal, he digs right in. —Alex Muehl, Austin, Texas

Cranberries and apples are tart enough to balance the sweetness in this hearty dish that’s fun for an after-presents breakfast on Christmas morning. —Betsy King, Duluth, Minnesota

If you’re craving a sweet and satisfying breakfast, try my hot cereal. It’s so simple…just place the ingredients in the pressure cooker and then treat yourself to a comforting bowl of goodness.. —Geraldine Saucier, Albuquerque, New Mexico

These easy, apple-y oats let your family have a warm and cozy breakfast no matter how busy you are. —Teri Rasey, Cadillac, Michigan

Growing up, I bonded with my dad over chorizo and eggs. My fresh approach combines them with grits and black beans. Add a spoonful of pico de gallo for extra pop. —Jenn Tidwell, Fair Oaks, California

This crunchy granola—which may be eaten as cereal or used to top ice cream or fruit—makes a welcome gift. —Maxine Smith, Owanka, South Dakota

This warm breakfast cereal made in the pressure cooker is a great way to add some veggies in the morning and keep a healthy diet! For extra crunch, I garnish individual servings with ground walnuts or pecans.—Debbie Kain, Colorado Springs, Colorado

Oatmeal for breakfast is a standard item, but I like to mix it up a bit. This version gets some natural sweetness from pinapple juice and tidbits. It is definitely worth trying! —Maria Regakis, Somerville, Massachusetts

For a festive Mexican breakfast, we do chorizo and huevos rancheros. Add refried beans and cheddar, and serve everything in bowls made of tortillas. —Paul Williams, Fort Mohave, Arizona

I love to prepare these cool, fluffy fruit cups to give a refreshing boost to many meals. They’ve been well received at family gatherings and summer barbecues. There’s no last-minute fuss since you make them well in advance. —Karen Hatcher, St. Amant, Louisiana

This oatmeal tastes like bananas Foster, my favorite dessert. If you can’t find rum extract, double the vanilla. —Carol Touchton, Seffner, Florida

I took up eating quinoa when I found out how much protein it has. This is really an easy dish to experiment with; my first version of the recipe was made with shredded apples instead of blueberries. It’s just as delicious! —Shannon Copley, Upper Arlington, Ohio

I’ve banished ho-hum oatmeal. My new best blend is loaded with fruit and fiber. I flavor the whipped cream with cardamom and ginger to top it off.—Heather Porter, Kalispell, Montana

There’s no better feeling than waking up to a hot, ready-to-eat breakfast. The oats, fruit and spices in this homey meal cook together while you sleep! —Valerie Sauber, Adelanto, California

Here’s a great make-ahead recipe! Be sure to remove from the cookie sheets within 20 minutes after baking so the granola doesn’t stick. —Lori Stevens, Riverton, Utah

Oatmeal is a favorite breakfast food, quick, easy and filling. I came up with this version by using some of the same ingredients from my favorite breakfast smoothie. Add bran cereal for a heartier taste and more fiber. A brown sugar substitute and soy milk also blend in well. —Jessi Rizzi, Odenton, Maryland

A refreshing fruit salad like this one is a welcome addition to a any meal. A hint of anise gives it festive flavor, and it looks gorgeous on a buffet table. —Frances Stevenson, McRae, Georgia

The classic flavors of peanut butter and bananas come together in this kid- and adult-friendly oatmeal. Debbie Perdue of Westland, Michigan writes, “I tweaked one of my diet recipes to fit my husband’s taste buds. We have eaten it many mornings.”

My family loves cranberries but we can only get them fresh during the holiday season. This recipe lets us enjoy the tartness of cranberry with the comfort of oatmeal all-year long. —Teena Petrus, Johnstown, Pennsylvania