Breakfast Boost

Replace sugary pastries and high-carb cereals with whole grains and protein-rich eggs.

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Coconut-Buckwheat Granola

HANDS-ON 6 MIN.

TOTAL 36 MIN.

We change up the classic oat and nut combo with coconut flakes and starchy buckwheat groats. Look for pale green groats—the toasted, dark-brown buckwheat can have a bitter flavor. You can also skip the buckwheat and add another ½ cup of rolled oats.

1½ cups old-fashioned oats

½ cup unsweetened flaked dried coconut

½ cup almonds, coarsely chopped

½ cup unsalted pumpkin seeds

¼ cup uncooked buckwheat groats

2 Tbsp. canola oil

1 Tbsp. honey

1 tsp. kosher salt

1 tsp. ground cinnamon

1. Preheat oven to 375°F.

2. Combine oats, coconut, almonds, pumpkin seeds, and groats in a large bowl. Whisk together oil, honey, salt, and cinnamon in a bowl. Add honey mixture to oat mixture; stir well to coat.

3. Spread mixture in a single layer on a parchment paper–lined baking sheet. Bake in preheated oven for 20 minutes or until golden, stirring once after 10 minutes. Let cool completely.

SERVES 12 (serving size: about ⅓ cup) CALORIES 164; FAT 11g (sat 3g, unsat 8g); PROTEIN 5g; CARB 14g; FIBER 3g; SUGARS 2g (added sugars 1g); SODIUM 162mg; CALC 3% DV; POTASSIUM 4% DV

Avocado-Sprout Toast

HANDS-ON 5 MIN.

TOTAL 5 MIN.