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Healthy Breakfast Recipes

Fresh, Local fruit at the A.U. Farmer's Market

It is important to start your day off right with a good breakfast. A balanced meal can provide you with the needed nutrition for sustained energy. 

The recipes below take advantage of fresh fruits and breakfast staples such as yogurt and oats.

Dried Fruit and Yogurt:

1/2 cup each: prunes, dried apricots, dried figs, large raisins
Zest and juice of 1 orange
15 fluid ounces plain yogurt
1/4 cup toasted, chopped hazelnuts

The night before, place the dried fruit in 1-1/4 pints cold water, making sure it is totally immersed.

The next day, place the fruit and 1 cup of the water in a small pan. Cover and simmer for 10 minutes or until the fruit feels tender when poked with a fork.

Stir in the orange zest and juice, then pour into a shallow serving bowl, cover and chill in the fridge.

Serve spooned into dishes with yogurt and nuts.

Super Yogurt:

4 cups low fat yogurt
1 cup instant oats
1/2 cup low fat milk
2 peaches, cubed
1/2 cup blueberries
1/2 cup almonds
1 orange, juiced

In a mixing bowl, combine the milk, oats, yogurt and orange juice and stir thoroughly. Place in the refrigerator and allow to sit for about 10 minutes.

Meanwhile, crush the almonds and then place in a saute pan. Toast the almonds over medium heat until the aroma of the nuts begins to rise (about 5 minutes). Top the yogurt mixture with the almonds, peaches and blueberries and stir thoroughly.  



Maple Glazed Pears and Cereal:

4 ripe medium sized pears
1/3 cup dried fruit (cranberries, cherries, blueberries etc...)
1 tablespoon light maple syrup
1/2 cup pear nectar or apple juice
3 cups cooked oatmeal or multigrain hot cereal
3 tablespoons chopped walnuts, toasted

Cut pears in half, leaving stems intact on 4 of the halves. Remove cores. Arrange pears, cut sides up, in a 3 quart baking dish. Top pears with desired fruit, and drizzle with maple syrup. Add the pear nectar or apple juice to the baking dish.

Cover and bake at 350 degrees F for 20 to 25 minutes or until pears are tender, spooning cooking liquid over pears occasionally. Serve warm pear halves with hot cereal. Drizzle on remaining cooking liquid and top with walnuts.

Stovetop Stuffed Apples:

3 fresh Fuji apples
1/2 cup apple juice
1 tablespoon brown sugar
1 tablespoon maple syrup
1 tablespoon coarsely crushed almonds
4 tablespoons quick-cooking oats
2 tablespoons raisins
1/4 teaspoon nutmeg
3/4 teaspoon cinnamon

In a small saucepan over medium heat, combine apple juice, brown sugar and maple syrup. Stir until sugar has melted and liquid is beginning to boil.

Remove from heat. Pour off and set aside 1/2 of warm mixture. Stir almonds, oats, raisins, cinnamon and nutmeg into remaining liquid in saucepan and cover.

While mixture cools, core apples. When mixture is cool enough to handle, stuff firmly into center of apples.

Place stuffed apples in a shallow pan and pour reserved liquid over apples, adding enough water so that the entire bottom of the pan is covered.

Cover and boil at medium heat for 10 minutes or until apples can be easily pierced with a fork.