7. Toasted Pistachio Muesli With Apple and Fig
Can’t get enough breakfast cereal? Even cereal junkies need to add something new the rotation now and then. Spice, sweetness, and irresistible crunch—this muesli has it all. Pair it with whatever sorts of fixings you like best—milk, almond milk, yogurt—and sliced seasonal fruit, like apples and figs, as a finishing touch.
8. Whole-Grain Blueberry Muffins
Plump blueberries, oats, and whole-wheat flour deliver lots of fiber—meaning, with one of these in hand, you’re sure to stay full through your morning meetings. They couldn’t be more convenient, either: Packed with flaxseed meal and low-fat yogurt, these portable treats will keep at room temperature for three days or in the freezer for one month.
Ingredients
- 1 ¼ cups whole-wheat flour, spooned and leveled*
- 1 cup old-fashioned rolled oats
- ¼ cup flaxseed meal (available at natural-food stores)
- ¼ cup pecans
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup plain low-fat yogurt
- ½ cup packed light brown sugar
- 3 tablespoons unsalted butter, melted
- 1 tablespoon grated orange zest
- ¼ cup orange juice
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups fresh blueberries or one 8-ounce bag frozen blueberries
Directions
Heat oven to 375°F. Line a standard 12-cup muffin tin with paper liners.
In a food processor, mix flour, oats, flaxseed meal, pecans, baking powder, baking soda, and salt until finely ground.
In a large bowl, whisk yogurt, sugar, butter, orange zest and juice, egg, and vanilla. Add the flour mixture and mix just until incorporated (do not overmix), and then fold in blueberries.
Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center comes out clean, 22 to 25 minutes.
