If you're a fan of oatmeal and if you're anything like me, you look long and hard throughout the fall and winter months for toppings to keep you excited and inspired about your morning porridge. Toasted nuts, dried fruits, honey, nut butters, and dried coconut are all good places to start. And then, mid-season: the oatmeal doldrums can kick in. What to do? More

Peaches? In October? Yes, I nabbed a handful of extra-soft, very late season peaches at the market last week, and after I ate a couple I decided to sink the rest into an easy cake for a dinner party. And this turned out to be just the right decision. More

We've heard of beer for breakfast, but chili? The thought hadn't occurred to us, and it didn't sound too appetizing until we saw the LA Times' take on the dish. Check it out! More

It's fall, and time to indulge my love of all things pumpkin. Pumpkin pasta, pumpkin gratin, pumpkin pie, that ever-popular pumpkin spice latte and — perhaps most of all — pumpkin muffins. I love having a warm, tender muffin in the morning for breakfast. These fit the the bill, spiced and moist. But fall will be over so quickly, and winter will be here, so I decided to make sure these would carry through properly to the holidays! Why not a little swirl of eggnog-flavored cream cheese? Pumpkin and eggnog? This is one clash of holiday flavors that I love, and I hope you will too! More

We know that cold cereal and even eggs and toast get old. So yesterday we introduced you to one of the most exciting breakfast we know: the breakfast pizza. Here are a few more ideas and twists on the basic recipe to get you going. More

Have you ever had pizza for breakfast? There are a couple of ways to do it. The first is the cold way, the leftover way — pizza straight from the fridge, cold and chewy, with cheese slipping off sideways. This is not a breakfast to be underestimated. It's fast and satisfying and who knows how many early morning college exams have been aced thanks to its brain-powering boost? But there's another way to eat pizza for breakfast. The hot, fresh-baked way, complete with gooey egg on top. More

Oh, monkey bread! How we love you — little pull-apart nuggets of buttery, gooey cinnamon goodness. And I've been thinking about how easy monkey bread is when you've been making pizza! What? How are they related? Well, leftover pizza dough is a perfect base for monkey bread and other breakfast treats. And even if you haven't been making pizza lately, store-bought, ready-made pizza dough is also a way to get these into the oven (and into your mouth!) that much quicker. More

Q: My daughter is turning two next month and we've decided to host a pancake brunch. We'll have maple syrup, of course, and probably some fruit, but what else should we serve as toppings? Any ideas for something a little adventurous? More

There comes a time each fall when we all slip into a new morning routine. Maybe you have kids and you've got the back-to-school thing going on. Maybe you have new routines of your own, or your work picks up in the fall. All of these changes, even minor seasonal ones, so alter the way we eat. Breakfast is no exception. And around this time each year, I find myself staring down a morning rut. More

While standing in line at a juice bar, I noticed that every time someone ordered a concoction, an employee would pull out a container with just the right amount and combination of ingredients for one drink. What a time saver! I've started doing this at home, too: prepping and portioning individual bags of fruits and vegetables, which makes juicing a snap in the morning or any time of day. More