Blueberry Cereal Bars
Why buy cereal bars when you can make a customized (and preservative free) version at home? We make our own filling out of dried fruit, but a thick fruit spread such as fig is a workable substitute.
Peach Bran Muffins
Buttermilk and applesauce give these muffins a moist crumb and a mix of bran and whole wheat flours give them a nutty flavor. If peaches aren't in season, try diced pear or frozen blueberries.
No Knead Whole Wheat Buns With Honey Butter
These whole wheat buns are simple to make (and a good first recipe if you've never made yeasted bread before.) We like them paired with a sweet honey butter. Add a sprinkle of flour de sel if you like your breakfast salty-sweet.
Whole Wheat Apricot-Walnut Bread
Lightly sweetened with maple syrup and full of apricots and walnuts, this extra hearty bread is perfect toasted and slathered with butter on a chilly morning.
Chocolate Covered Digestive Cookies
Taking a cue from the popular English biscuit brand McVities, these not-too-sweet whole wheat digestive biscuits are covered on one side by dark chocolate.
Whole Wheat Carrot Cake Muffins
This recipe yields moist little muffins full of carrot and distinctly scented with honey and spices.
Want a warm, sweet, 175-calorie snack halfway between a granola bar and an oatmeal cookie? Here's the recipe.
Whole Wheat Oatmeal Pancakes with Maple Roasted Rhubarb
Whole wheat flour with a little roughly ground oats thrown in make fluffy, tasty pancakes. If rhubarb isn't in season yet, top the pancakes with the compote of your choice or even a drizzle of pure maple syrup.