No-Nut Granola
Alex Lau
Choose a mild, not-too-grassy, not-too-peppery olive oil for this granola recipe so that its savory flavor doesn't overwhelm the other ingredients. Coconut oil is a great substitution—just warm it until it's pourable first.
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.
A nourishing, cozy breakfast you can throw together with fresh or frozen berries.
Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.
Sour cream scones get treated to a cinnamon-sugar swirl and crunchy streusel crown.
An electrifying pesto that stays bright green for days on end. With the addition of ginger, and jalapeño, it’s a versatile condiment to have on hand.
A big batch of overnight oats made with chopped almonds and mild rice milk that tastes just like horchata. An ideal and filling breakfast.