100+ BEST Breakfast Recipes - Tastes Better From Scratch

Date Nut Bread

Lauren Allen — Sun, 16 Feb 2025 12:00:00 +0000

This easy Date Nut Bread recipe is a classic for a reason. It’s moist and the flavors are perfectly balanced. It’s made with pantry staples and is perfect for breakfast, brunch, or an afternoon snack!

Date Nut Bread is an underrated classic that deserves the spotlight.

There’s something so comforting to me about old-fashioned recipes like Date Nut Bread, and this is a quick bread recipe that really deserves more attention. The dates add a natural sweetness and chewiness, and there’s no better spice combo, imo, than cinnamon, cloves and nutmeg. My kids LOVE this date bread recipe, even with the walnuts (they don’t always like baked goods with nuts in then). We enjoy it any time of year, with tea for breakfast, or as an after-school snack. YUM.

Check out all of my bread recipes, including Healthy Banana Bread, Carrot Cake Loaf, and Zucchini Bread!

How to make Date Nut Bread:

Soak Dates: Place dates in a bowl with boiling water to soak, and allow to cool to room temperature (30 minutes).

Make Batter: Mix butter and sugar until well combined. Add date mixture and then stir in egg and vanilla. Combine dry ingredients in a separate bowl before adding to the wet ingredients, then stir until combined.

Bake: Pour into prepared standard loaf pan (4.5 x 8.5) and bake at 325°F (165°C) for about 1 hour, or until a toothpick inserted into the center comes out clean.

Muffin Adaptation and Freezing Instructions:

To Make Muffins: Divide batter evenly among greased muffin tins or liners and bake at 350°F for 18-25 minutes.

To Freeze: Let date nut bread cool completely then keep in an airtight container or freezer safe bag in the freezer for up to 3 months. Thaw to room temperature before serving.

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Date Nut Bread

This easy Date Nut Bread recipe is a classic for a reason. It's moist and the flavors are perfectly balanced. It's made with pantry staples and is perfect for breakfast, brunch, or an afternoon snack!

Course bread, Breakfast, brunch, Snack

Cuisine British

Prep Time 10

Cook Time 1

Soak Dates 30

Total Time 1 40

Servings slices

Calories 155kcal

Author Lauren Allen

Equipment

Loaf Pan

Ingredients

¾ cup chopped pitted chopped dates (4oz or 110 grams), about 16 dates)
1 cup boiling water (240ml)
4 Tablespoons butter (57 grams)
¾ light brown sugar (150 grams)
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour (188 grams)
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
¼ teaspoon ground nutmeg
½ cup chopped walnuts (about 2 oz)

Instructions

Soak Dates: Place dates in a bowl with boiling water. Allow to soak and cool to room temperature for 30 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease a 2-pound loaf pan with non-stick cooking spray, then line with parchment paper.
Wet Ingredients: Mix butter and sugar until well combined. Add date mixture and mix. Stir in egg and vanilla.
Dry Ingredients: In a separate bowl mix flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg and walnuts.
Combine: Add to bowl with wet ingredients and stir until combined.
Bake: Pour into prepared standard loaf pan (4.5 x 9.5) and bake at 325 degrees F for about 1 hour, or until a toothpick inserted into the center comes out clean.

Notes

Yield: 1 loaf (12 slices) Serving Size: 1 slice

Instructions for Muffins: Divide batter evenly among greased muffin tins or liners and bake at 350°F for 18-25 minutes.

Freezing Instructions: Let date nut bread cool completely then keep in an airtight container or freezer safe bag in the freezer for up to 3 months. Thaw to room temperature before serving.

Nutrition

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Bircher Muesli

Lauren Allen — Sun, 26 Jan 2025 11:11:20 +0000

This classic Swiss Bircher Muesli recipe has oats, milk, grated apple, almonds, and raisins, just like the original that has been popular in Europe for over 100 years. It’s hearty and filling and known for it’s health benefits.

Bircher Muesli is the Original Overnight Oats

Food geeks like me will appreciate the history behind this beloved Bircher Muesli! It was invented by the Swiss doctor, Maximilian Bircher-Benner, who fed it to his hospital patients and was a pioneer behind believing that raw foods contained benefits to our health. This was in the early 1900’s when the concept of vitamins and minerals in food wasn’t understood, and people thought he was crazy! I just love his story and that 100 years later we’re still eating this delicious breakfast.

Ever since moving to Spain I eat Bircher Muesli for breakfast almost every day. I use quick oats, so that I can eat it right away, and I stir in a scoop of vanilla protein powder. Since its invention, modern versions of muesli have become popular and usually include dry oats, fruits, and nuts served with cold milk.

Try all of my breakfast recipes, like Chia Pudding, Strawberry Overnight Oats, Vanilla Protein Shake, or Cottage Cheese Pancakes!

How to make Bircher Muesli:

Combine oats and milk in a bowl. For regular oats, soak the mixture for a few hours or overnight. For quick oats, soak for a few minutes, then add toppings.

Add Toppings: Stir in grated apple and lemon juice. Top with chopped nuts, raisins and a sprinkle of cinnamon. Add a drizzle of honey or maple syrup, if desired. Enjoy the best bircher muesli recipe for any meal of the day (or a hearty snack).

Make Ahead and Freezing Instructions:

To Make Ahead: I love to meal prep a bunch of containers of Bircher Müsli for breakfast, lunch, or a ready to eat snack. My kids love it as an after-school snack.

More Make-Ahead Breakfast Ideas:

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Swiss Bircher Muesli

This Swiss Bircher Muesli has oats soaked in milk and topped with grated apple, almonds and raisins, and your choice of add-ins! It's a healthy and filling breakfast that's been popular in Europe for over 100 years.

Course Breakfast

Cuisine Swiss

Prep Time 10

Total Time 10

Servings

Calories 482kcal

Author Lauren Allen

Cost 2

Ingredients

½ cup rolled oats, or quick oats (43 g)
1 cup milk of choice (I use almond milk) (240ml)
1 small apple* , grated with skin on (discard core)
1 teaspoon lemon juice
1 Tablespoon chopped almonds , or hazelnuts
1 Tablespoon golden raisins

Optional Add-Ins:

ground cinnamon , to taste
1 scoop vanilla protein powder*
drizzle of honey or maple syrup
small scoop plain Greek yogurt , for extra creaminess
Seeds: pumpkin seeds, hemp seeds, chia seeds
Fresh berries

Instructions

Combine oats and milk: For quick oats, let them soak for a few minutes, then add toppings and enjoy! For regular rolled oats, soak in milk for a few hours, or overnight.
Add Toppings: Remove from fridge and stir in grated apple and lemon juice (I always stir in a scoop of vanilla protein powder, too!) Top with chopped nuts and raisins. Add a sprinkle of cinnamon. Drizzle with a little honey or maple syrup, if desired, or any of our other add-in ideas.

Notes

Apples: use any small apple you have on hand. Crisp, slightly tart and sweet apples are traditional, like Honey crisp , Gala, pink lady or braeburn.

Protein Powder: I love vanilla protein powder from Clean Simple Eats. Use code “FROMSCRATCH” for 10% off.

Gluten-Free: Make sure your oats are certified gluten-free oats.

Make Ahead Instructions: I love to meal prep several containers for breakfast, lunch, or a ready to eat snack.

Storing Instructions: Keep any leftovers in the refrigerator for up to 3 days, for best results.

Nutrition

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Muesli

Lauren Allen — Sun, 05 Jan 2025 14:54:13 +0000

This homemade Muesli recipe is packed with oats, nuts, seeds, coconut, and dried fruit. Enjoy it with milk as cereal, sprinkled on yogurt, or use in overnight oats. It’s a healthy breakfast that will leave you feeling energized and ready to tackle your day!

There’s a reason Muesli is popular all over Europe.

We can thank the Swiss for inventing the beloved Muesli, and there are so many ways to enjoy this healthy breakfast (or snack)! When our family moved to Spain, muesli was everywhere so I started eating it daily, and I’m officially obsessed. (I particularly love the original Bircher Muesli, which I’ll share a recipe for soon!)

The BEST thing about dry muesli is it has no added sugar, is naturally gluten-free and vegan (just use gluten-free oats). And although my Healthy Granola will always have a special place, I’m officially a Muesli enthusiast. It’s EASY and quick to make a big batch and stores well for months. Plus, it’s cheaper to make yourself.

Eat muesli with milk and a drizzle of honey (like you’d eat cereal), or sprinkled over yogurt, or soaked overnight in milk, for overnight oats.

Try all of my breakfast recipes like Protein Banana Bread, Breakfast Fried Rice, or Pitaya Bowls!

How to make Muesli:

Combine: Pour oats, nuts, pumpkin seeds, and sunflower seeds in a large sheet pan. Bake at 350°F for 6 minutes to lightly toast everything. Remove from oven and sprinkle coconut on top. Bake again for 2 more minutes. Allow muesli to cool completely before stirring in dried fruit.

Store or Serve: Enjoy as cereal with milk poured on top and a drizzle of honey, maple syrup, or agave. You could also make overnight oats with milk and honey or enjoy sprinkled on yogurt.

Store your healthy muesli in an airtight container at room temperature for 3 weeks or in the freezer for up to 3 months.

More Healthy Recipes:

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Muesli

Our easy Muesli recipe has no added sugar, and tons of flavor from toasted oats, nuts, seeds, coconut, and dried fruit. Enjoy it with milk, sprinkled on yogurt, or use in overnight oats.

Course Breakfast

Cuisine European

Prep Time 5

Cook Time 8

Total Time 13

Servings servings

Calories 225kcal

Author Lauren Allen

Cost 19

Ingredients

3 cups old-fashioned rolled oats (240 grams)
1 cup mixed chopped nuts , (almonds, macadamia, hazelnuts, pecan, pistachio, cashews, or your favorite kind) (120 grams)
½ cup raw pumpkin seeds (pepitas) (60 grams)
½ cup raw sunflower seeds (60 grams)
½ cup dried raw coconut flakes (40 grams)
1 cup dried fruit , (I like to do ¼ cup craisins or golden raisins and ¾ cup chopped apricots or mango) (150 grams)

US Customary – Metric

Instructions

Preheat oven to 350 degrees F.
To a large sheet pan add oats, nuts, pumpkin seeds, and sunflower seeds and spread into an even layer.
Bake for 6 minutes, to lightly toast everything. Remove from oven and sprinkle coconut on top. Return to oven for 2 more minutes.
Allow to cool completely, then stir in dried fruit.
Store muesli in an airtight container for up to 3 weeks at room temperature, or freeze for up to 3 months.

Ways to enjoy Muesli:

“Cereal” style with milk poured on top and drizzled with honey, maple syrup, or agave, if desired.
Soaked overnight in milk or kefir, to make overnight oats. Drizzle with honey, maple syrup, or agave, if desired.
Over yogurt or a parfait with fresh berries and yogurt.
Topping on a smoothie bowl.

Notes

Yields 6 cups Muesli. Serving size ½ cup.

Optional Add-Ins:

Corn flakes or Rice Krispies cereal: add 1-2 cups after baking.
Chia seeds (Add 1 Tablespoon)
Chocolate: cacao nibs or chocolate chips: add 1 cup after baking.
Other dried fruit: Banana chips or dried cherries
Spices: Add a sprinkle of cinnamon, cardamom, or pumpkin spice.
Pinch of flake salt added at the end

Nut Allergy? Omit the nuts and add any of the above mix-ins or extra dried fruit.

Nutrition

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Protein Banana Bread

Lauren Allen — Wed, 01 Jan 2025 18:53:50 +0000

This high Protein Banana Bread recipe has the same moist and delicious texture as traditional banana bread but it’s high protein, low sugar and fat and made with whole grains, so you can feel good about having an extra slice!

Want more macro-friendly healthy recipes? Try Cottage Cheese Pancakes, Protein Pizza, Chia Pudding, or Honey Mustard Chicken!

Give me a second slice of High Protein Banana Bread, please.

It tastes SO good, but is way better for you (natural sweeteners, low in fat, high in protein and made with whole grains). I really think it will be your new snack obsession. Most importantly, it has the moist and sweet taste and texture of traditional banana bread, but we use vanilla protein powder and Greek yogurt to increase the protein. (I also have a healthier banana bread recipe that’s low sugar, that’s been a favorite of ours for years, but it’s not high protein).

And please go ahead and invest in the BEST bread loaf pans. I use these beauties for all of my bread making, and they’re great quality and a great price.

And here’s all of my High Protein Recipes in one place! I highly recommend the Protein Waffles.

How to make Protein Banana Bread:

Make Batter: Add oats to a food processor or blender and blend into a fine flour. Add to a mixing bowl with protein powder, white whole wheat flour, baking soda, baking powder, salt, and cinnamon. Mash bananas in a separate bowl then mix in egg, Greek yogurt, vanilla, and maple syrup. Gently fold in dry ingredients.

Bake: Pour into a greased loaf pan. Bake at 350 degrees F for 35-45 minutes, or until a toothpick inserted in the center comes out clean. Cover with foil part way through cooking if it’s getting too browned.

Make Ahead and Freezing Instructions:

To Make Ahead: Protein banana bread will keep at room temperature for 3-5 days.

To Freeze: cool completely then store in an airtight container or freezer safe bag for up to 3 months. Thaw to room temperature before serving.

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Protein Banana Bread

This high Protein Banana Bread recipe has the same moist and delicious texture as traditional banana bread but it's higher in protein and low fat so you can feel good about having an extra slice!

Course bread, Breakfast

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings slices

Calories 113kcal

Author Lauren Allen

Cost $9

Ingredients

¾ cup old-fashioned rolled oats
¾ cup white whole wheat flour
½ cup Vanilla Protein Powder
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 large egg
3 large bananas , mashed (1 ¼ cup)
½ cup plain Greek yogurt
1 teaspoon vanilla extract
2 Tablespoons maple syrup , honey or agave

US Customary – Metric

Instructions

Dry ingredients: Add oats to a food process or blender and blend until it's the texture of fine flour. Add to a mixing bowl. Stir in protein powder, white whole wheat flour, baking soda, baking powder, salt, and cinnamon.
Wet ingredients: Mash bananas in a separate bowl. Mix in egg, Greek yogurt, vanilla, and maple syrup. Gently fold in dry ingredients.
Bake: Pour into a greased loaf pan (I line the bottom of mine with parchment paper). Bake at 350 degrees F for 35-45 minutes, or until a toothpick inserted in the center comes out clean. Cover with foil part way through cooking if it’s getting too browned.

Notes

Make Ahead Instructions: keep at room temperature for 3-5 days, or store in the fridge.

To Freeze: cool completely then store in an airtight container or freezer safe bag for up to 3 months. Thaw to room temperature before serving.

High Protein Banana Bread Muffins: Spoon the batter into greased or lined standard cup muffin tin and bake for 18-25 minutes. Makes 12 muffins.

Nutrition

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Cinnamon Roll Cake with Cream Cheese Frosting

Lauren Allen — Sun, 22 Dec 2024 12:00:00 +0000

Our easy Cinnamon Roll Cake recipe has all of the flavors of a cinnamon roll but without all the work! It’s a crowd pleaser and great for lunch or dessert.

Any occasion is worthy of Cinnamon Roll Cake

It’s easy enough to make anytime, and as much as I love traditional cinnamon rolls, these have that great flavor without the rising, rolling and overall time commitment. It’s appropriate for breakfast or a mouthwatering dessert. I love making it for holidays, baby showers, or any special occasion.

Check out all of my cake recipes like Sour Cream Coffee Cake, Orange Olive Oil Cake, or Fresh Apple Cake!

Ingredients Needed:

How to make a Cinnamon Roll Cake:

Make Batter: Combine flour, sugar, baking powder, salt, egg, milk, and vanilla. Stir in the melted butter then pour into greased 8×8 baking dish.

Cinnamon Swirl Topping: Mix butter, brown sugar, flour, and cinnamon together. Drop small spoonfuls of the cinnamon swirl topping evenly over the top of the batter. Using a knife, swirl through the cake to disperse it throughout the batter.

Bake: Place in oven at 350°F for 32-37 minutes, until an inserted toothpick comes out clean. Make cream cheese frosting and drizzle on top of warm cake. Enjoy this homemade cinnamon roll cake with a fresh fruit salad or strawberry banana smoothie.

Storing and Freezing Instructions:

To store: Cinnamon roll cake is best served the day it’s made. It will dry out the longer it sits, just like regular cinnamon rolls. Store in an airtight container in the fridge.

To Freeze: Cover frosted cake with a double layer of aluminum foil or lid, and freezer for up to 3 months. Thaw overnight in the refrigerator before serving. If desired, rewarm slices in the microwave on half power.

More Cinnamon Roll Recipes:

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Cinnamon Roll Cake

This easy Cinnamon Roll Cake is sweet, moist, and has all of the flavors of a cinnamon roll but without all the work! It's a crowd pleaser and can be served for a sweet breakfast or dessert.

Course Breakfast, Dessert

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 448kcal

Author Lauren Allen

Cost 6

Ingredients

Cinnamon Roll Cake:

1 1/2 cups all-purpose flour , or cake flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1 large egg
1 teaspoon vanilla extract
1/4 cup butter , melted

Cinnamon Swirl:

1/2 cup butter , softened
1/2 cup light brown sugar
1 Tablespoon all-purpose flour
1 Tablespoon ground cinnamon

Cream Cheese Frosting:

1 cup powdered sugar
2 Tablespoons butter , softened
4 ounces cream cheese
1-2 Tablespoons milk
1/2 teaspoon vanilla extract

US Customary – Metric

Instructions

Preheat oven to 350 degrees F. Grease an 8×8'' baking dish.
Cake Batter: In a large bowl, combine the flour, sugar, baking powder, salt, milk, egg and vanilla. Stir in melted butter. Pour mixture into prepared pan and smooth into an even layer.
Cinnamon Swirl: Combine ½ cup butter, ½ cup brown sugar, 1 Tablespoon flour, and 1 Tablespoon ground cinnamon, mixing until smooth.
Swirl into cake: Drop small spoonfuls of the mixture evenly over the top of the cake batter. Use a knife to swirl through the cake and disperse the mixture throughout the cake batter.
Bake 30-37 minutes or until a toothpick inserted in the center comes out clean. Drizzle cream cheese frosting over warm cake. Serve warm.
Cream Cheese Frosting: Cream the butter and cream cheese together. Add powdered sugar, vanilla, and enough milk to make a smooth, soft frosting. Drizzle frosting over the cake with a spoon, or use a ziplock bag and snip a hole out of one of the corners to pipe the frosting on.
Serve: This cake is best served warm from the oven, the same day it's made.

Video

Notes

Storing Instructions: Cinnamon roll cake is best served the day it’s made. It will dry out the longer it sits, just like regular cinnamon rolls. Store in an airtight container in the fridge.

Freezing Instructions: Cover frosted cake with a double layer of aluminum foil or lid, and freezer for up to 3 months. Thaw overnight in the refrigerator before serving. If desired, rewarm slices in the microwave on half power.

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I originally shared this recipe October 2017. Updated August 2020 and December 2024.

Cranberry Orange Bread

Lauren Allen — Fri, 20 Dec 2024 12:00:00 +0000

My favorite bread of the holiday season is this Cranberry Orange Bread recipe bursting with fresh cranberries and orange. It’s sweet, tangy, and topped with a delicious orange glaze.

Cranberry Orange Bread: My Holiday Obsession

There isn’t a year that goes by without making fresh Cranberry Orange Bread, especially because this recipe makes 2 loaves, perfect for gifting to a neighbor (or freezing for another day).

And if you love the cranberry and orange combo you should definitely check out my Cranberry Orange Muffins and Cranberry Orange Scones, too. Or, some of my other quick bread recipes, like Carrot Cake Loaf, Lemon Poppy Seed Bread, or Banana Bread.

How to make Cranberry Orange Bread:

Combine: Stir sugar and orange zest together then mix in flour, salt, and baking powder. In another bowl, mix buttermilk, oil, eggs, orange juice, and vanilla. Slowly pour the wet ingredients in the flour mixture, mixing until combined. Slice each cranberry in half and gently fold into the batter.

Bake: Pour batter into loaf pans and bake at 350°F for 60-75 minutes. For mini loaves, adjust baking time to 35-45 minutes. Drizzle glaze over cooled bread.

Storing and Freezing Instructions

Store leftovers cranberry orange bread wrapped in plastic wrap or in an airtight container at room temperature or in the refrigerator for 2-3 days.

To Freeze: Let the cranberry bread cool completely then transfer to a freezer safe bag and store in the freezer for up to 3 months.

More Holiday Recipes:

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Cranberry Orange Bread

The best Cranberry Orange Bread recipe is bursting with fresh orange and cranberries. It's sweet, tangy, and topped with a delicious orange glaze.

Course Breakfast, Dessert, Side Dish, Snack

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 312kcal

Author Lauren Allen

Cost 8

Equipment

Loaf Pan

Ingredients

3 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 cups granulated sugar
orange zest , from 2 large oranges
1 1/2 cups buttermilk
1 cup oil (vegetable or canola oil)
4 large eggs slightly beaten
2 Tablespoons orange juice , fresh
1 teaspoon vanilla extract
2 cups fresh cranberries halved

Orange Glaze (optional):

1 1/2 cups powdered sugar
2 Tablespoons fresh squeezed orange juice
1 1/2 teaspoons orange zest

US Customary – Metric

Instructions

Preheat oven to 350° F. Spray two 9×5 loaf pans with cooking spray and set aside.
Dry ingredients: In a large bowl add sugar and orange zest and stir well to combine. Add flour, salt, and baking powder and stir. Set aside.
Wet Ingredients: In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.
Combine: Slowly add the wet ingredients to the dry ingredients, stirring just until combined. Fold in the halved cranberries. Pour batter into prepared pans.
Bake: For regular loaf pans, bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean. For mini loaves, bake for 35-45 minutes. If your loaf starts to get too brown during cooking, place a piece of aluminum foil over the top to finish baking.
Cool: Remove from oven and set on a cooling rack for 10 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
Glaze: While the bread is cooling, make the orange glaze. In a small bowl, combine powdered sugar, orange juice, and orange zest. Whisk until smooth. Drizzle the glaze over the bread. Cut and serve. Wrap bread well and store for 2-3 days at room temperature.

Video

Notes

Yield: Makes 2 loaves (10 slices each loaf). Serving size 1 slice.

Store leftovers cranberry orange bread wrapped in plastic wrap or in an airtight container at room temperature or in the refrigerator for 2-3 days.

Freezing Instructions: Let the cranberry bread cool completely then transfer to a freezer safe bag and store in the freezer for up to 3 months.

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Recipe adapted from Two Peas and their Pod.

I originally shared this recipe November 2015. Updated November 2019, November 2023 and November 2024.