Oatmeal Brunch Casserole

Blueberries and lemon are a natural pairing in these light and airy muffins with a delicate brown sugar crumble. If you like an extra blast of lemon flavor, use lemon extract rather than vanilla. These muffins are best with fresh blueberries, but you can substitute with frozen. Don’t thaw them before you stir them into the batter. Source: EatingWell.com, July 2018

For those mornings when you’re looking to up your fruit smoothie game, this healthy smoothie bowl recipe is the perfect answer. Thick enough to eat with a spoon and topped with raspberries, granola, coconut and chia seeds, this healthy breakfast bowl is bursting with flavor. Source: EatingWell Magazine, July/August 2016

Blueberries, sweet banana and creamy coconut milk combine to turn everyday oatmeal into the best vegan overnight oats! Make up to 4 jars at once to keep in the fridge for quick grab-and-go breakfasts throughout the week. Source: EatingWell.com, September 2018

Pick your favorite table-worthy baking dish for this healthy French toast recipe–the breakfast casserole goes straight from the oven to the table. Serve with pure maple syrup. Source: EatingWell Magazine, November/December 2017

Kick off a special day with a special whole grain waffle topped with blueberries, bacon, pecans and maple syrup. It takes just a few minutes to whip up. Source: Diabetic Living Magazine

A smoothie with strawberries, blueberries and banana is delicately sweet and entirely kid-friendly, even with a boost of protein from hemp seeds. Freeze the fruits ahead of time for an extra frosty texture once blended. Source: EatingWell.com, March 2019

The cinnamon-flavored toast cubes provide a nice alternative to granola in this fruity breakfast parfait recipe. Source: Diabetic Living Magazine

This oatmeal-meets-muffin-tin cake recipe is perfect for having a healthy breakfast available on busy weekdays. Make a batch on the weekend and keep them in your freezer. For a grab-and-go breakfast, reheat the oatmeal cakes in the microwave for about 40 seconds. Source: EatingWell Magazine, March/April 2014

Switch up your morning oatmeal routine with this so-easy chia pudding recipe. It’s made just like overnight oats–combine chia and your milk of choice, let soak overnight, then top with juicy blueberries and crunchy almonds and dig in! Source: EatingWell.com, June 2017

Dried blueberries give these pancakes a rich blueberry flavor and pecans liven up the texture with a bit of crunch. Source: EatingWell Magazine, November/December 2008

Credit: Ali Redmond

Give your blueberry smoothie a tropical update with the rich flavors of coconut milk and coconut cream. Freshly squeezed orange juice lends bright flavor to this healthy smoothie recipe, but if you’re short on time, bottled will work just fine. Source: EatingWell Magazine, July / August 2020

You’ll savor every bite of this breakfast-in-a-cup that features blueberries, bacon, waffles, and eggs. Source: Diabetic Living Magazine

Credit: Photography: Caitlin Bensel, Prop Styling: Sarah Elizabeth Cleveland, Food Styling: Chelsea Zimmer

This easy and healthy zucchini bread recipe is elevated to company-worthy brunch fare with the addition of fresh blueberries to the batter and a simple lemon glaze and toasted almonds on top. A combination of whole-wheat flour and oats in the batter make it more nutritious–and more interesting–than standard zucchini bread, too! Source: EatingWell.com, April 2019

Farro is often served as a side dish but it’s a great choice for breakfast, too. In this overnight cereal recipe, nutty whole-grain farro is joined by fresh, sweet blueberries and maple syrup. Unsalted, toasted almonds add a welcome crunch! Source: Diabetic Living Magazine

Perfect for a lazy weekend breakfast, these buttermilk pancakes are taken to new heights with a banana and blueberry maple syrup topping. Source: Diabetic Living Magazine

Who says you can’t have pie for breakfast? Oats, vanilla, peaches and blueberries come together for a healthy and easy fruit smoothie recipe reminiscent of a favorite summer dessert. Source: EatingWell.com, May 2016

Start the day off right by enjoying these flaky scones made with oats, yogurt, blueberries, and flaxseeds. Spread them with light or fat-free cream cheese or low-sugar preserves. Source: Diabetic Living Magazine

These yummy blueberry-lemon doughnuts use a blend of gluten-free flours making them a perfect treat for anyone with gluten intolerance or sensitivity. Source: Diabetic Living Magazine

Waffles are back on the menu with a lightened-up version made with cornmeal and served with a sweet blueberry topping. It’s easy enough for the weekend, but special enough for entertaining. Source: Diabetic Living Magazine

Layers of flavored yogurt, crunchy cereal, peach, and blueberries in a parfait glass make a quick but satisfying breakfast or snack. Source: Diabetic Living Magazine

Breakfast just got a little bit brighter with this pretty (and delicious) kid-friendly oatmeal recipe. Source: EatingWell.com, June 2017

Cottage cheese adds calcium and protein to these unique blueberry-lemon flavored breakfast pancakes. Source: Diabetic Living Magazine

These diabetic-friendly, Blueberry-Oat Muffins, sweetened with brown sugar and honey, are best when served still warm from the oven. Source: Diabetic Living Magazine

A simple combination of Greek yogurt and blueberries gets an extra touch of sweetness from golden honey. It’s the perfect balance of protein and fiber to keep you energized. Source: EatingWell.com, November 2017

For an easy and delicious breakfast, prepare this coffee cake the night before then bake for 30 minutes in the morning. Source: Diabetic Living Magazine

This yummy treat is chock-full of whole grains. Kids can help spread cream cheese and sprinkle cinnamon. If your child isn’t a fan of cream cheese, swap it with natural peanut butter. Source: Diabetic Living Magazine

In this no-cook overnight oatmeal recipe, just quickly reheat the oats in the morning and top with berries, maple syrup and pecans for an easy, on-the-go breakfast.

Serve with maple syrup, Lemon-Mint Cream or Blueberry Syrup. Source: EatingWell Magazine, July/August 1998