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    Two Elegant Breakfasts

    Here are a couple of recipes you’ll want to try when serving breakfast to overnight guests—or if you simply want to share something special with your family.

    California Pear Breakfast Strata

    Strata are casseroles made with eggs and bread. This health-forward version features pears along with whole-wheat bread and Greek yogurt; note that it needs to be refrigerated overnight.

    olive oil

    6 eggs

    1 cup whole milk

    1/2 tsp cinnamon

    1/2 cup Greek yogurt

    4 tbsp apricot jam

    2 pears, halved, cored and thinly sliced

    1 tbsp maple syrup

    8 slices whole-wheat bread

    1/3 cup dried cranberries

    4 tbsp sliced almonds

    1. Lightly coat a medium-sized baking dish with olive oil.
    2. Beat together eggs, milk and cinnamon in a large bowl. Stir yogurt and jam together in a smaller bowl. Toss pear slices and maple syrup together in another small bowl.
    3. Arrange a layer of bread slices on the bottom of the baking dish. Spoon half of the yogurt/jam mixture and then half of the pears on top, spreading them over the bread. Top with half of the cranberries and half of the almonds. Repeat, ending with almonds on top. Pour the egg mixture over the top, stopping to allow the bread to soak up the liquid. Cover loosely with foil and refrigerate overnight.
    4. Preheat oven to 350°. Remove foil from dish and bake uncovered 3035 minutes, until golden brown (it will be very puffy). Let sit uncovered for several minutes before serving.

    Yields 6 servings

    Source: Reprinted with permission of theCalifornia Pear Advisory Board

    Chocolate Granola Parfait

    This may sound more like a dessert than a breakfast (and you probably could use it that way), but it is packed with nutrients. Don’t be afraid to get creative with the toppings!


    1 1/2 cups chopped raw pecans

    1 cup chopped raw hazelnuts

    1/4 cup unsweetened shredded coconut

    1/4 cup hemp hearts

    1/4 cup flax seeds

    1/4 cup coconut sugar

    1/4 cup cocoa powder 

    1 1/2 cups riced cauliflower

    1/4 cup clarified butter (can use regular butter or coconut oil)

    1/4 cup natural peanut butter (or other nut butter)

    1/4 cup agave nectar

    1/2 cup 60% cacao dark chocolate chips


    3 cups whole-milk yogurt

    Optional: banana slices, fresh berries, 3 tbsp natural nut butter

    1. Position racks in the middle and top of the oven; preheat to 350°. Line a baking sheet with parchment paper.
    2. Combine first 7 ingredients in a large bowl. Add the riced cauliflower and stir until well combined.
    3. In a medium-sized saucepan over medium heat, whisk together the clarified butter, peanut butter and agave nectar; once well mixed and slightly thickened (about 2 minutes), remove from the heat.
    4. Pour the wet ingredients over the dry ones and fold in until everything is completely coated. Spread in a single layer on the prepared baking sheet (may be slightly clumpy).
    5. Bake 15 minutes on the middle rack. Use a spatula to gently stir, then bake another 7 minutes, or until the granola feels dry.
    6. Move the sheet to the top rack and turn off the oven, keeping the door shut. Allow granola to completely dry and cool (about 30 minutes), then remove from oven and stir in the chocolate chips.
    7. To assemble, layer the granola and yogurt in a parfait glass or cup and top with optional toppings. Will keep up to a week in the refrigerator when stored in an airtight container.

    Yields 4–6 servings

    Source: Excerpted fromCauliflower Power by Lindsay Grimes Freedman (Artisan Books). Copyright © 2019.

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    **These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

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