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Name: Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons [A Cookbook]: Gordon, Megan: 9781607745006: Amazon.com: Books
Price: 18.09 USD
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Rating: 4.5 (114 reviews)

Megan Gordon

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Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons [A Cookbook] Hardcover – December 31, 2013

by Megan Gordon (Author)

4.5 114 ratings

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A seasonal collection of enticing, comforting recipes for sweet and savory whole-grain breakfasts including granola, warm porridges, muffins, savory tarts and eggs—as well as seasonal toppings and accompaniments like homemade yogurt and almond milk, all from the writer of the popular blog A Sweet Spoonful.

A beautiful guide to morning meals, Whole-Grain Mornings offers sixty-ﬁve sweet and savory recipes for wholesome whole-grain breakfasts. Whether you’re cooking for busy weekdays, slow Sundays, or celebratory brunches, this charming cookbook will inspire you to look beyond the average bowl of cereal toward healthy and delicious ways to incorporate whole grains like amaranth, farro, and barley into your morning meals.

Seasonally organized recipes feature favorite one-bowl breakfast fare like Apricot Pistachio Granola and Triple-Coconut Quinoa Porridge alongside more unconventional options like Saucy Tomato Poached Eggs with Kale and Wheat Berries and Nutty Millet Breakfast Cookies. With information on timesaving alternatives as well as a guide to the most commonly used whole grains—and sprinkled with abundant food and lifestyle photography throughout—this cookbook guarantees the most important meal of the day will also become your favorite.

Print length

184 pages
Language

English
Publisher

Ten Speed Press
Publication date

December 31, 2013
Dimensions

7.05 x 0.85 x 9.3 inches
ISBN-10

9781607745006
ISBN-13

978-1607745006
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Editorial Reviews

Amazon.com Review

Featured Recipes from Whole Grain Mornings

Download the recipe for Apricot Pistachio Granola Download the recipe for Quick Breakfast Fried Rice Download the recipe for Greens and Grains Scramble

Review

“This is a brilliant book filled with whole-grain breakfast inspiration, and so much more. Megan is an entrepreneur, a storyteller, a friend, and my kind of cook (and baker!). With this book, she delivers a range of enticing, seasonally minded recipes to start the day, wrapped with her warm, generous, personal narrative. Breakfast Fried Rice, Huckleberry Cornmeal Custard, California Barley Bowl? She does mornings right.”
—Heidi Swanson, author of Super Natural Every Day

“Each page of Whole-Grain Mornings reveals a new grain I can’t wait to try, a story that makes me smile, and a recipe that gets me excited to roll out of bed in the morning. If you thought whole grains were only for the health conscious, this book will prove you wrong. Megan Gordon shows us how delicious whole grains really are, and how, when we bring joy and love into breakfast, it sets the tone for the entire day. This is truly a book for everyone, and for every morning.”
—Alana Chernila, author of The Homemade Pantry

“Whole-Grain Mornings is an honest story of a woman following her dreams, both in love and business. As Megan leaps into the unknown she shares the recipes of her life. These recipes are smart, methodical, and precise—they’re sure to inspire homemade mornings in your own home.”
—Kim Boyce, author of Good to the Grain

“If you’re lucky enough to be invited for breakfast at Megan Gordon’s house, you are lucky indeed. There might be baked pumpkin risotto. Or if you’re really lucky, there might be caramelized nectarines with honeyed ricotta and quinoa crunch. Even on the earliest mornings, Megan makes the best granola I have ever eaten. If you can’t go to her house, buying a copy of Whole-Grain Mornings is the next best option.”
—Shauna James Ahern, author of Gluten-Free Girl Every Day

About the Author

MEGAN GORDON is a writer, recipe developer, and culinary educator living in Seattle. She writes regularly for The Kitchn and on her blog A Sweet Spoonful. Her work has appeared in numerous national magazines including Better Homes and Gardens, Ready Made Magazine and the Edible publications. When not writing about food, Megan teaches cooking classes and bakes/operates her artisan granola company, Marge, which is distributed nationally and has been recognized by The Wall Street Journal and Sunset magazine. Megan lives in a little blue Craftsman house with her partner, Sam. Visit her blog at asweetspoonful.com.

Excerpt. © Reprinted by permission. All rights reserved.

About this Book
I’ve always wanted to write a breakfast book. It’s the meal we all start with, the meal that ushers us into the day. Even more, I wanted to write a book that reflects the way I do breakfast, acknowledging the fact that what we eat looks different on a cold, gray morning in February than it does on a sunny morning in June. A busy Wednesday brings about different breakfast options than does a leisurely Sunday. Sure, some of that has to do with the available produce. But a lot of it has to do with what we’re drawn to in those different months or what our bodies crave. So I decided to split this book into seasonal chapters and further divide each chapter, noting which recipes are best for busy weekdays, slow Sundays, or brunch. I hope you return to the book as the months pass, the seasons change, and friends and family trickle in and out to join you at the breakfast table throughout the year.
In addition to a seasonal breakfast book, I wanted to write a somewhat personal book, beginning in the San Francisco Bay Area and ending in Seattle. A book that tracks a particular season in my life, as much as the many breakfasts from that time—the story of a high school English teacher searching for a new school and landing in a bakery instead. The story of that accidental baker waking before sunrise to crimp pies and bake granola, finding herself looking at the work of a graphic designer one thousand miles away who might be able to help with branding the business.
That story is obviously mine. And that designer, Sam? It’s now his, too. Sam worked for me for a little less than a year as I began my baking business, Marge. During this time, we met once face-to-face at a little café in the Fremont neighborhood of Seattle, discussing websites and logos and drinking spicy chai. As was often the case, we fell into our usual digressions about folk music, films we liked, and good cheese. When our client relationship had come to an end, we threw ourselves into much longer phone calls, letters, travels across several states, and more than a few breakfasts together. Then, after too many seasons apart, Sam flew down to help me load a large U-Haul and make the long drive up the coast from San Francisco to a new home in Seattle. Today we share a bright blue craftsman house, a modest garden, and a very large comingled collection of books. While a good handful of the recipes in this cookbook were originally written in my shoebox kitchen in Northern California, many grew naturally from our new life here in Seattle. I think they might travel just as easily to your kitchen, too, regardless of where that may be.

------------------------------------------------

Make-Your-Own Signature Granola
When you start making granola at home, something happens: you begin to develop your own tweaks and preferences, and before you know it you have a signature blend. While we have a set line of flavors and recipes in the Marge kitchen today, here is my formula to tinker with at home using your favorite ingredients. You need oats, sweetener, spices, and a bit of oil to make granola, so that’s your blueprint. Then modify as you like based on what tastes good to you. This recipe is special because it’s made with olive oil, has a little more salt than most granola recipes, and is loaded with good nuts and seeds. It’s nice and toasty, straddling the line between sweet and savory—perfect in the morning or by the handful in the afternoon. For some inspiration on nuts, seeds, and fruit that are great in granola, see Toppings and Stir-Ins, page 44; for tips on making granola, see page 144.

Makes 8 to 9 cups

3 cups / 300 g rolled oats
21⁄2 cups raw nuts or seeds, or a mixture
11⁄2 teaspoons kosher salt
1⁄4 teaspoon ground cinnamon
1⁄2 teaspoon ground cardamom
1⁄2 cup / 120 ml oil (I use extra-virgin olive oil)
1⁄2 cup plus 1 tablespoon / 135 ml liquid sweetener (such as honey or maple syrup)
3⁄4 teaspoon pure vanilla extract
3⁄4 cup chopped dried fruit
Preheat the oven to 350°F. Line a 13 by 18-inch baking sheet with parchment paper or a silicone mat.

Mix the oats, nuts and seeds, salt, cinnamon, and cardamom together in a large bowl. Stir to combine. Add the oil, sweetener, and vanilla and stir again to combine fully.
Turn the granola out onto the prepared pan and spread in an even layer. Bake until the mixture is light brown and fragrant, 35 to 40 minutes, stirring every 15 or 20 minutes to make sure the granola cooks evenly. (It might not seem as toasty as you’d like it when done, but it firms up as it cools.)

Remove from the oven and let cool completely on the pan. Stir in the dried fruit. Store in an airtight container at room temperature for 3 to 4 weeks or in the refrigerator for up to 6 weeks. The granola also freezes beautifully for up to 3 months.

Product details

ASIN ‏ : ‎ 1607745003
Publisher ‏ : ‎ Ten Speed Press (December 31, 2013)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 184 pages
ISBN-10 ‏ : ‎ 9781607745006
ISBN-13 ‏ : ‎ 978-1607745006
Item Weight ‏ : ‎ 1.37 pounds
Dimensions ‏ : ‎ 7.05 x 0.85 x 9.3 inches

Best Sellers Rank: #1,125,212 in Books (See Top 100 in Books)
- #365 in Rice & Grains Cooking
- #439 in Breakfast Cooking (Books)
- #913 in Seasonal Cooking (Books)

Customer Reviews:
4.5 114 ratings

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Megan Gordon

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Megan Gordon is a writer, recipe developer, and culinary educator living in Seattle, WA. She writes regularly for The Kitchn, and on her blog A Sweet Spoonful. Her work has appeared in numerous national print magazines including Better Homes and Gardens, Ready Made Magazine and the Edible publications. When not writing about food, Megan teaches cooking classes and bakes/operates her artisan granola company, Marge, which is distributed nationally and has been recognized by The Wall Street Journal, Sunset Magazine and Whole Living. Megan lives in a little blue Craftsman house in Seattle, WA with her partner, Sam.

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ToGodBtheGlory

Not just for breakfast anymore

Reviewed in the United States on February 22, 2014

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I have the author's Homemade Yogurt setting on my dryer and Apricot Pistachio Granola baking in my oven as I type this. Oh my, where do I begin? This is one of the few cookbooks in my vast collection to which I shall find myself turning season after season - and for good reason; The author has wisely organized her delightful healthy fare by season, which makes so much sense. My tastes change seasonally, opting for lighter, fruitier, cooler things in the warmer days and leaning toward the heavier, fuel-the-gut fare in the cold of winter.

So far I have tried the Homemade Yogurt; Dried Cherry, Almond, and Flax Meusli; Apricot Pistachio Granola; Hasty Pudding with Golden Raisins and Pepitas; Quinoa Crunch; and the Nutty Millet Breakfast Cookies. I wanted to wait until I tried the Whole Grain Pancake Mix to write this review, but I can wait no longer. I'm busting at the seams with love for this book. She even includes a Quick Homemade Za'atar recipe! Be still my heart! The Za'atar I purchased from the Middle East is old enough now that it's probably time to replace it, and now I can make my own! Yippee!

I think it's the combination of many factors that makes this book such a winner in my home. First, it's about as healthy as one can get, which is how my cooking and eating has tended to go as the years pass. As close to the earth and grain as I can get the ingredients is how I want to select what goes in my mouth. Of course, the better it tastes, the more I'm (and my family are) likely to eat it. Imagine my delight when, after a few years of trying without great success, I finally found a yogurt recipe that I can make that's better-tasting than store-bought. I'd previously made it from purchased starter (yuck) and also in a crock pot (better, but no real winner there). This method is not only super easy and fast, but works! When I used my homemade vanilla extract for flavoring the results it knocked my hand-knit socks off! Now every day I eat a small bowl of this book's yogurt, topped with Quinoa Crunch (another winner!) and a splash of real maple syrup. Wow.

Another delight is the Nutty Millet Breakfast Cookies, which (although I couldn't find millet and substituted amaranth instead) are really a great treat everyday and super healthy. Some ingredients (albeit a very small list) for recipes I was unable to find locally, like the millet grits, barley flakes, and rye flakes, but the author provides a source list at the back so I can order them anytime. I was just impatient so I made a few substitutions instead. Don't let this dissuade you, however, because the vast majority of ingredients for recipes in this book are not overly numerous and are easily found. Many I had on hand already, which is one of the major pluses to this book.

For my taste, a good recipe book that I'm going to actually use needs a few basic things: (1) a reasonable number of ingredients to recipes I want to make that are not difficult to find, (2) inviting photography that makes me want to actually try the recipes, if not just eat the book itself, (3) good organization of material, (4) recipes that - when made - actually taste good and like I'd want to make them again, (5) diversity of items, meaning they're not all the same over and over again, and (6) practicality, meaning the ease of preparation and time spent in the kitchen isn't going to consume my day more than I'm going to spend consuming the item itself. This book gets five stars on all counts. Oh, and not a necessity, but appreciated certainly is the section titled "Pantry" that gave me a nice quick easily read summary of whole-grain flours and other things helpful to know about oils and fat, natural sweeteners, spices, etc.

Honestly, I could go on and on, as I've been writing this review in my head for weeks every time I'd sit at night and pour over the recipes and photos wondering which I'd venture to try the next day or anytime I'd pull an item out of the refrigerator (like the tasty millet-now-amaranth cookies) to enjoy day after day, but perhaps it's best left to you now to see for yourself. This is one of my favorite cookbooks that's been a long time in coming. I'm just glad it's now gracing my shelves and days. It's going to be one that I'll be thankful to pass along to my daughter (now 11) for the day she's ready to organize her own healthy pantry and kitchen.

39 people found this helpful

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Happy or Not

Not a whole (freshly milled) grain cookbook

Reviewed in the United States on January 20, 2024

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Although this is not a whole grain cookbook using freshly ground grains, it does contain a lot of good recipes I want to try that I have never seen in any other cookbook. I collect cookbooks so I say that with sincerity. The book is written nicely with a beautiful layout. I look forward to trying out the recipes within.
So, if you're looking for a book to use your freshly ground grains this isn't it unless your experienced.

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Local Hive

Delicious, healthy recipes for any time of the day

Reviewed in the United States on February 5, 2014

Verified Purchase

As a longtime follower of Megan's blog and a fan of her Marge Granola, I knew I would buy this book. But as a new mother, I wasn't exactly sure when I'd have the time to cook from it. I'm in toast and lukewarm coffee mode these days, not one for big cooking projects.

But once I had the book in my hand, I was smitten. I made a double batch of The Very Best Oatmeal the morning after the book arrived. The recipe was quick, about 10 minutes start to finish, and produced a toothsome oatmeal that has reheated well two mornings in a row. Right now, the Blueberry Breakfast Bars (with delicious homemade lemony blueberry filling!) are in the oven. They are beautiful and extra thick- I think you really could have one for breakfast with a piece of fruit and some coffee and be perfectly satisfied.

I'm excited about how I will cook from this book, morning and beyond. I love eating eggs and breakfast-y things for lunch so the California Barley Bowl with Lemony Yogurt Sauce and Poached Eggs with Kale and Wheatberries are right up my alley. I can even see making the Fried Halloumi with Sun-Dried Tomato and Roasted Red Pepper Couscous for dinner. And since I'm feeding a wee one and require lots of snacks, things like Trail Guide Nut and Seed Bars and Nutty Millet Breakfast Cookies are far more sensible than a midmorning supersized scone.

I noticed a review that said the recipes were too time consuming - I have not found this to be true. Yes, I've had to add a thing or two to my grocery list in anticipation of cooking, but that's no different from any of the other books or blogs I cook from.

From the very beginning, I've been drawn to Megan's recipe for their tasty simplicity - she makes the kind of things I want to cook and eat. I can tell Whole Grain Mornings is going to move into heavy rotation at our house.

9 people found this helpful

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Angela Allen

Lovely addition to whole foods cook books

Reviewed in the United States on March 29, 2014

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I am obsessed with breakfast. I am always looking for new things to get our day off to a healthy, tasty start. This book has excellent ideas and recipes to do just that. Megan Gordon has divided the book into seasons with recipes and tips for using seasonal fruits and vegetables with whole grains to create wholesome and delicious morning meals. There are also instructions for making your own yogurt, infused honeys, and nut milks. And a delicious whole grain pancake mix that is my husband's new favorite. There is a source list for things you may not find at your local mega-mart but most of the ingredients can be found at your local farmer's market or natural food store. There is a nice tutorial on whole grains; why to eat them, how to buy them and how to store them. I made the almond milk on a whim the first day I had the book and it was fun experience. This is not a vegan or even vegetarian tome, however. There is Smoked Salmon Crème Fraiche Tart and Bacon Kale Polenta Squares. She encourages us to make our own signature granola. I will be enjoying this book and it's beautiful layout and photographs for sometime to come.

4 people found this helpful

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Janet Ormond

Exciting new breakfast ideas

Reviewed in the United Kingdom on April 11, 2021

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Love the ideas in this book but it gets a bit of organising to get the required ingredients.
Tried the steel cut oats today ready for tomorrow.

Julie Roy

Un livre bien utile

Reviewed in Canada on October 23, 2015

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J'aime beaucoup ce livre. Les recettes sont bonnes pour dejeuner et plusieurs font de bons diners/soupers legers. Les ingredients sont relativement faciles a trouver et toutes les recettes essayees (environ 12-15) ont ete aimees et plusieurs faites plus d'une fois: le pain d'épices, les crepe multigrain, le gruau de base, la sauce citronnée , nutella maison, etc.

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popartgirl

Tolles Frühstücksbuch!

Reviewed in Germany on February 18, 2015

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In Whole Grain Mornings stellt Megan Gordon “vollwertige” Frühstücksmahlzeiten vor, geordnet nach Jahreszeit, was sehr praktisch ist. So gibt es im Sommer Beeren, im Herbst Pflaumen und im Winter wohlig-warme Gewürze.

“Vollwertig” klingt so furchtbar abgedroschen 80er und nach einer Ernährung, die meine Mutter in meiner Kindheit verfolgte ;). Doch ist Vollkorn nicht wieder in, weil es so viel gesünder ist? Viele Vitamine und Nährstoffe liegen doch in der Schale, so wie beim Obst und Gemüse eben auch. Daher ist es ein toller Ansatz gut gesättigt und gesund in den Tag zu starten.

Natürlich klingen die Rezepte durch und durch köstlich und regen zum Nachkochen an. Das tolle ist: sie sind auch köstlich! Einige Rezepte sind für uns Deutsche nicht so wirkliche Frühstücksgerichte, gerade die herzhaften: Frittatas, Quiches, Reis Stir-Fry mit Gemüse? Aber hey, so kann man von diesem Buch nicht nur am Morgen, sondern auch nochmal Abends profitieren!

Optisch ist das Buch auch wundervoll aufgemacht, so richtig schön gemütlich. Die Geschichte von Megan wie sie zu vollwertigen Frühstücksideen gekommen ist, ist interessant und kurzweilig zu lesen, es passt ins Konzept.

Manche Zutaten sind noch nicht so bekannt in Deutschland und nicht immer einfach zu bekommen (ich beziehe mich hier auf einige Körner, glutenfreie Flocken, und Grütze aus diversem Getreide oder Nicht-Getreide). Einiges lässt sich aber auch gut ersetzen, das andere bekommt man im Bio-Supermarkt oder auch online. Ich finde solche “exotischen” Zutaten spannend, denn sie eröffnen einem eine ganz neue Geschmackswelt!

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SL

From first page to last, really incredible recipes!

Reviewed in Canada on February 15, 2014

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Breakfast is possibly the best meal of the day, and this book really showcases that. Everything I've made so far has been amazing!

2 people found this helpful

Chris E.

Ich liebe dieses Buch!

Reviewed in Germany on November 6, 2014

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Ich habe mir das Buch gekauft in der Hoffnung ein bisschen Abwechslung beim Frühstück zu bekommen. Hat super geklappt, am liebsten mache ich mir alle 6 Wochen eine große Ration Mango Müsli im Ofen (das duftet herrlich!), die ich dann morgens oder in der Arbeit verdrücke. Das Dinkelreis, Cranberry und Apfel Gericht esse ich auch ziemlich oft, egal ob als Snack oder Frühstück oder Dessert, das passt immer. Ich finde es gut, dass viele verschiedene neue Getreide ihren Weg in mein Leben gefunden haben (Dinkelreis, Polenta, Buchweizenmehl etc.) aber auch Kokosöl und was ich auch toll finde, ist, dass es salzige und süße Auswahlmöglichkeiten gibt. Von den Tipps das perfekte Granola selbst zu basteln waren wir auch sehr angetan.

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Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons [A Cookbook] Hardcover – December 31, 2013

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