Advertisement
Image
Image
Carolina Gelen’s vegan banana olive oil muffins.Credit...Christopher Testani for The New York Times. Food Stylist: Yossy Arefi.
Something I’m trying to do more this year is make breakfasts I actually enjoy. So often, I’m rushing out the door with a banana in hand because I’m always running late (also working on that), or I’m eating flavorless oatmeal at my desk.
I’m determined to become more of a morning person, and I know something delicious will get me out of bed. Breakfast bakes are usually reserved for weekend brunch, when you’re feeling yourself and have more time, but I’m a big fan of treating myself all the time. W…
Advertisement
Image
Image
Carolina Gelen’s vegan banana olive oil muffins.Credit...Christopher Testani for The New York Times. Food Stylist: Yossy Arefi.
Something I’m trying to do more this year is make breakfasts I actually enjoy. So often, I’m rushing out the door with a banana in hand because I’m always running late (also working on that), or I’m eating flavorless oatmeal at my desk.
I’m determined to become more of a morning person, and I know something delicious will get me out of bed. Breakfast bakes are usually reserved for weekend brunch, when you’re feeling yourself and have more time, but I’m a big fan of treating myself all the time. Who’s to say we can’t have homemade baked goods for breakfast on a Tuesday?
So this year, I’m going to channel my inner meal prepper and bake myself good breakfasts. I’m talking large-format things, like muffins or loaves, that keep well, are nutrient-dense, fill you up and, most importantly, pair well with too much coffee. The breakfast bakes that follow are sure to be, to quote a certain commercial, the best part of waking up.
Image
The muffins are in formation, poised to fuel your day.Credit...Christopher Testani for The New York Times. Food Stylist: Yossy Arefi.
A better banana muffin
I’m not vegan, but I love when the vegan version of something is better than its traditional counterpart — it feels more inclusive, and you don’t miss the dairy. These banana olive oil muffins from Carolina Gelen are incredibly moist and much more tender than most banana bread I’ve tried. The olive oil also makes them bright and slightly citrusy. They’re topped off with coarse sugar and flaky salt for a fabulous sweet and salty crunch with every bite.
Image
The blank canvas breakfast bar of my dreams.Credit...Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
On-the-go oatmeal
We have to play with form to keep things interesting. That’s why these baked oatmeal bars from Samantha Seneviratne are calling to me. (I do love oatmeal, but I often find it a bit bland.) Applesauce is a secret ingredient here to keep the slices extra-tender and prevent them from drying out. This recipe is meant to be a blank canvas — add coconut or dried fruit, some chocolate chips or fresh blueberries. Go wherever your heart desires!
View this recipe: Baked oatmeal breakfast bars
Image
A slice of golden sunshine every morning? Yes, please. Credit...Bryan Gardner for The New York Times
Corny, in a good way
Tamales are a top-five food for me, and this baked sweet corn tamal from Kristina Felix is the perfect way for me to get my fix without having to break out a steamer. This might be my new go-to breakfast because of how versatile it is. Kristina suggests pairing it with spicy crema if you’re feeling savory or, for a sweeter option, topping it with Greek yogurt, berries and a drizzle of honey. I might fry some slices in butter and top them with an egg and a healthy spoonful of salsa macha. What can I say? I’m in my slice-and-serve era.
View this recipe: Baked sweet corn tamal
The Monthly Bake
Share your photos!
Life’s a beach! But my reality is a winter wonderland, so keep sending in pictures of your salted margarita bars so I can stay warm. Please? Share with us — baketime@nytimes.com — and tag me on Instagram @vaughn if you make them! (By submitting photos to us via email, you agree to our reader submission terms here.)
Advertisement