Wake Up with Berries for Breakfast
These days, the containers of blue and red berries stacked on produce shelves might be the most difficult thing to decline. Especially when they’re so in-season, so plentiful and so perfectly sweet. Of course, berries do wonders layered in a trifle, baked into a cheesecake or scattered in a fruit salad.
Today, we’re focusing on one specific utilization of the berry: breakfast. Strawberries, blackberries, blueberries — you name it. They’ve each got a place in the first — and oh-so-important — meal of the day.
First things first, let’s talk parfaits. They make for layered, well-rounded breakfasts you can eat all week long, whether you switch them up or not. Ellie Krieger’s Muesli Parfaits are filling with a good dose of nutty crunch.
This recipe for a Berry ‘Nana Oatmeal Parfait laces oats and vanilla almond milk into the mix.
And if you want to get really creative, Food Network Magazine‘s Strawberry-Shortcake Parfait Pops transition the breakfast favorite into a refreshing dessert.
When berries are baked into pastries, they burst with sweetness. Tyler Florence’s Orange Glazed Blueberry Scones are the perfect partner to a morning cup of tea, and the glaze is made from fresh orange juice.
Freezer-to-Oven Berry Muffins are a make-ahead dream, and ooze with fresh strawberries, blueberries and/or raspberries.
Food Network Magazine’s Lemon-Berry French Toast is all kinds of aromatic.
And Pat Neely’s Buttermilk Pancakes with Vanilla Bean-Berry Syrup recipe for Food Network Magazine calls for a pint of fresh berries — just for the syrup.