recipes

19 No-Cook Breakfasts That Require Zero Stove Time

When we start waking up to hot and sticky mornings, we retire the stove and say good morning to these cooling, no-cook breakfasts instead.
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Kimberly Hasselbrink

We love oatmeal and omelets as much as we love all breakfast foods (which is to say: a lot). But when we start waking up to hot and sticky mornings, we retire the stove and say good morning to these cooling, no-cook breakfasts instead.

  • Michael Graydon + Nikole Herriott
    7/19

    Smoked Trout Salad

    You can substitute whitefish or hot-smoked salmon for the trout.

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  • Danny Kim
    8/19

    Green Peanut Butter Smoothie

    “A vegan green smoothie with some depth: I love the subtle savory quality the kale adds to the classic PB–banana combo.” —Dawn Perry, digital food editor

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  • Kimberly Hasselbrink
    9/19

    Orange-Date Muesli with Coconut and Cacao Nibs

    Muesli is a cold porridge of oats, fruit, and yogurt that softens overnight in the refrigerator. If you don’t have time to prepare it the night before, don’t worry. You can omit the oats and make a breakfast parfait with the orange (use one large orange), date, yogurt, cacao nibs, and coconut.

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  • 10/19

    Grapefruit with Chile and Rosemary

    “My elementary school grapefruit, all grown up. I like the low notes of the red pepper flakes and rosemary against the sweet-tart citrus.” —Dawn Perry, digital food editor

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  • Alex Lau
    11/19

    Banana Almond Smoothie

    A trick we like: Peel all overripe bananas and put in the freezer, then use to make supercreamy smoothies (and banana bread as well). If you haven’t prefrozen a banana, though, don’t worry—throw a few ice cubes into the blender for a slushier effect.

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  • Kimberly Hasselbrink
    12/19

    Avocado on Rye Crackers with Smoked Salmon

    Who says crackers aren't a breakfast food? With smoked salmon and avocado, they become a power meal.

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  • Christina Holmes
    17/19

    Mango, Berry & Banana Smoothie

    Use any combination of frozen or fresh berries you have around.

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  • Danny Kim
    18/19

    Pomegranate-Chia Seed Yogurt Parfait

    Chia seeds form a gel when they are soaked in liquid for awhile, making it a kind of high-protein analog to tapioca pudding. Though you’ll find tubfuls of chia pudding at your local health food store, it tastes especially good when cut with another texture like the yogurt here.

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  • Photo by Michael Graydon and Nikole Herriott
    19/19

    Persimmons with Greek Yogurt and Pistachios

    Gjelina chef Travis Lett prefers Hachiya persimmons for this fabulously simple dessert (they’re the ones with the pointy shape). But don’t use them until they’re super soft and completely ripe; they taste unpleasantly tannic otherwise.

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