By Elizabeth Nolan Brown for Blisstree.com
The weather’s insufferably fickle this early spring, which means cold and hot breakfasts are still in order. But not the stick-to-your-bones kind of hot breakfasts that winter called for; spring–even when it’s 40 degrees and cold showering—demands a little bit lighter fare.
So here are five filling-but-not-heavy spring breakfast recipes. The uniting factor? Healthy whole grains; use of Greek yogurt or vegan substitutes for milk and butter; and a reliance on fresh fruit instead of sugar to keep things sweet in a way that won’t cause a mid-morning crash.
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