The search for tasty, healthy breakfast dishes is a neverending quest. I am always looking for a breakfast that can be made ahead and munched on for several days, offering a tasty, easy meal each weekday morning. In the winter, my standby is my beloved steel-cut oatmeal, and sometimes, if I have extra time on the weekend, I'll make up a big pan of egg casserole with seasonal vegetables.
But now, as the summer heats up, what to make? Here's one idea: A fluffy, tender grain salad with oats, quinoa, and millet, nutty with hazelnuts and bursting with blueberries.