Before you run out the door, take the time to stop and smell the coffee. In fact, why don’t you sit down and enjoy a healthy breakfast? It seems that we’re always on the go, even when we have nowhere to go, and as a result, the most important meal of the day is often forgotten.

Forget about reaching for that bowl of cereal or instant oatmeal! Why not make your own healthy breakfast from scratch using whole grain ingredients? It’s the perfect thing to do with your family on a Saturday morning! Who could resist these breakfast treats? 

Here are three healthy recipes to enjoy!

Oat and Whole-Wheat Waffles (serves six)

What you need

¾ cup rolled oats

1 cup plus 2 tablespoons whole-wheat flour

1 cup plus 2 tablespoons cake flour (not self-rising)

3 tablespoons instant nonfat dry milk

¼ cup sugar

¾ teaspoon salt

1 ½ tablespoons baking powder

1 ½ teaspoons baking soda

1 large whole egg

2 large egg whites

2 ¼ cups nonfat buttermilk

3 tablespoons unsalted butter, melted

Get Cooking!

1. Preheat a waffle iron. Place oats in the bowl of a food processor and process until coarsely ground (about 30 seconds). Transfer to a medium bowl and whisk in whole-wheat flour, cake flour, dry milk, sugar, salt, baking powder and baking soda.
2. In another medium bowl, whisk together egg, egg whites and buttermilk. Pour into the dry ingredients, add melted butter and whisk together until thoroughly combined.
3. Spray waffle iron with vegetable-oil cooking spray. Quickly pour about 1½ cups of batter onto center of grid. Use a rubber spatula to spread the batter evenly out to the edges. Bake waffles until golden brown, about five minutes. Transfer to a warm oven. Repeat, until all batter is used.
4. Cut waffles into squares and top with your favorite fruit and sauce.

Breakfast Bulgur Porridge (serves two)

What you need

1 cup low-fat (1%) milk plus more for serving

½ cup medium-grind bulgur

¼ cup raisins

¼ teaspoon salt

1 to 2 tablespoons brown sugar

Get cooking!

1. In a medium saucepan, combine milk, bulgur, raisins, salt and one cup of water; bring to a boil. Reduce heat to medium and simmer, stirring occasionally until bulgur is tender and mixture is the consistency of oatmeal (10 to 15 minutes).
2. Divide between two bowls and sprinkle with brown sugar. Add fresh fruit (such as strawberries) and milk.

Oat Bran-Applesauce Mini Muffins (makes about two dozen)

What you need

Vegetable oil cooking spray

2 cups unsweetened applesauce

2 ounces dates, pitted and chopped (1/2 cup)

1 cup wheat bran

½ cup low-fat buttermilk

1 large egg

2 tablespoons honey

¾ teaspoon grated fresh ginger

½ teaspoon vanilla extract

½ cup plus 2 tablespoons all-purpose flour

2 tablespoons ground flaxseed

1 ¼ tablespoons baking soda

¼ teaspoon salt

¼ teaspoon ground allspice

¼ cup plus 1 tablespoon old-fashioned oats

Get Cooking!

1. Preheat oven to 375 degrees. Coat two mini-muffin tins with cooking spray. Place applesauce and dates in a medium saucepan. Cook over medium heat, stirring frequently until mixture is reduced to 1 ¼ cups (15 to 20 minutes). Spread in an even layer on a rimmed baking sheet and let cool completely.
2. Transfer applesauce/date mixture to a large bowl and stir in bran, buttermilk, egg, honey, ginger and vanilla. Let stand for 10 minutes.
3. In the meantime, whisk together flour, flaxseed, baking soda, salt, allspice and ¼ cup of oats. Stir into bran mixture.
4. Spoon batter into prepared tins, filling to the brims. Sprinkle the remaining 1 tablespoon of oats over muffins. Bake until a toothpick inserted into center of a muffin comes out clean (21 to 23 minutes). Let cool completely in pans on wire racks. (Muffins can be stored in an airtight container at room temperature for up to three days.)

 Now you have some reasons to linger a little longer over the breakfast table!