Breakfast has always been one of my favorite meals, especially on damp, dark mornings. I have fond memories of waking up to scrambled eggs with buttered toast or Mom’s famous omelets. Whatever our breakfast consisted of, it was always very filling but definitely not low in sugar … can you say sweet corn muffins, French toast, pancakes (don’t forget the maple syrup) or homemade coffeecake? Breakfast was indeed a very memorable meal, thanks to a mother who loved to cook but didn’t necessarily strive to follow healthy breakfast recipes.
These days, ask 50 people “What did you eat for breakfast today?” and I’m guessing you’d get 50 different answers that might include the following:
- Black coffee (only)
- Fancy coffee concoction
- Fast food breakfast sandwich
- Cold/hot cereal
- Toasted bread of some sort
- Frozen waffles
- Leftovers from last night’s dinner
- Cold pizza
- Nothing. Zero. Zippo.
Sound familiar? Definitely some items on this list that would not be considered a healthful option, but I personally know many people who are successful at improving their eating habits throughout the day, every day, and that includes eating a healthy breakfast. They also appear to be heeding health professional recommendations to reduce the amount of added sugars they’re consuming. These recommendations are based on the latest Dietary Guidelines for Americans (2015-2020). The Guidelines don’t recommend a low sugar diet per se, but they do provide the rationale for Americans to reduce their consumption of added sugars – for a healthier diet.
If you and your family enjoy eating a healthy breakfast to start the day right, here are a few yummy breakfast recipes made with SPLENDA® Sweetener Products that use less sugar and are incredibly satisfying. Give them a try!
3 Healthy Breakfast Recipes to Start Your Day Right
Servings Per Recipe: 10; Calories Per Serving (1 cup): 200
- 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
- 4 cups plain nonfat yogurt
- 2 teaspoons vanilla extract
- 9 slices Italian style or other white bread, crusts removed
- 12 ounces frozen unsweetened raspberries, thawed
- 2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
- 1 (15 ounce) can cling peaches, no sugar added, drained
- 16 ounces frozen dark pitted sweet cherries, thawed and drained
- 1 banana, thinly sliced
- Blend 1/2 cup of SPLENDA® Granulated Sweetener, plain yogurt and vanilla together in a medium mixing bowl. Set aside.
- Cut bread into rectangles.
- Mix together raspberries and 2 tablespoons SPLENDA® Granulated Sweetener gently. Do not drain raspberries.
- To assemble trifle: Pour 1/2 cup of yogurt mixture in the bottom of the glass bowl.
- Place 1/3 of the sliced bread on top of the yogurt mixture.
- Top bread with 1/3 of the peaches, 1/3 of the cherries and 1/3 of the raspberries. Drizzle about 1/3 of the raspberry juice onto the bread.
- Place 1/3 of the thinly sliced banana on top of the raspberries.
- Pour 1/3 of the yogurt mixture over the bread and fruit.
- Repeat steps 4-7 two more times, ending by pouring the remaining yogurt over the fruit.
- Cover and refrigerate at least 2 hours or overnight, allowing the bread to fully absorb the fruit juices.
Servings Per Recipe: 2; Calories Per Serving (about 1 cup): 200; Sugars Per Serving: 3g
- 1 cup old-fashioned oats
- 2 cups water
- 3 packets SPLENDA® No Calorie Sweetener
- 1/4 cup blueberries or dried cranberries
- 2 tablespoons sliced almonds
- 1/4 teaspoon almond extract
Prepare oatmeal according to package directions. Stir in fruit, almonds and extract. (Note: For creamier oatmeal substitute milk for water.)
Servings Per Recipe: 12; Calories Per Serving (1 muffin): 150; Sugars Per Serving: 6g
- 1/4 cup unsweetened applesauce
- 1 large egg
- 1 1/2 cups low-fat buttermilk
- 3 tablespoons canola oil
- 2 teaspoons vanilla
- 1/8 teaspoon salt
- 1/4 cup nonfat dry milk
- 3/4 cup SPLENDA® No Calorie Sweetener, Granulated
- 1 cup wheat bran (also known as millers bran)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 2 tablespoons flax seeds
- 2 tablespoons dried currants (or raisins)
- Preheat oven to 350o F. Spray a muffin pan with nonstick spray or line muffin cups with paper liners.
- Mix applesauce, egg, buttermilk, oil, vanilla, salt, dry milk, and SPLENDA® Granulated Sweetener together in a large mixing bowl using a wire whisk. Stir until well blended. Add remaining wheat bran, flour, baking soda, and cinnamon. Stir well. Add remaining ingredients and stir until well mixed.
- Fill muffin cups with batter. Sprinkle tops with some bran flakes as a garnish, if desired. Bake in preheated 350o F oven 20-25 minutes. Muffins will spring back slightly to the touch when done. These muffins are best served warm!
Note: Try adding 1/4 cup sunflower seeds, or 1 cup blueberries or 1 cup raspberries, or 1 Tbsp. grated orange zest to the batter for flavor variety.
For more delicious breakfast recipes that have much less added sugars than their traditional counterparts, visit www.splenda.com/recipes. There you will find recipes for Pistachio Cranberry Scones (4g of sugars per serving), Orange Yogurt Muffins (3g of sugars per serving), Single Bake Anise Biscotti (2g of sugars per serving), and Banana Walnut Pancakes (4g of sugars per serving), and many, many more.
The SPLENDA® Brand website also provides tips on how to use SPLENDA® No Calorie Sweetener, Granulated in cooking and baking when you use your own recipes. And when you use SPLENDA® Sweetener Products to create your own recipes with less sugar, take a minute to review these measurement and conversion charts.
By the way, the folks at the SPLENDA® Brand would love to hear about your very own healthy breakfast recipes made with less sugar. Be sure to share those recipes at Sweetswaps.com or on the SPLENDA® Facebook page.
To read more about healthy breakfast recipes and ideas: Healthy Breakfast Ideas Revealed: What Every Parent Should Know
I have been compensated for my time by Heartland Food Products Group, the maker of SPLENDA® Sweetener Products. All statements and opinions are my own. I have pledged to Blog with Integrity, asserting that the trust of my readers and the blogging community is vitally important to me.
Sue Taylor is a consulting nutritionist with more than 35 years of experience. She is passionate about sharing her nutrition knowledge and fondness for good, healthy food. Sue will put relevant information in consumer terms and provide valuable perspective to clear up misinformation and confusion about nutrition and food safety.