3 Warming Breakfasts to Kick-Start Your Day—And Your Digestion

by Natalie Kiser

A woman eats from a bowl during breakfast

Cozy up to a bowl of steaming goodness.

Join Yoga Journal

Create a personalized feed and bookmark your favorites.

Join Yoga Journal

Create a personalized feed and bookmark your favorites.

Join for free

For exclusive access to all our stories, including sequences, teacher tips, video classes, and more, join Outside+ today.

They say a good breakfast is a start of a good day, and I couldn’t agree more. Eating a filling, warming, and easy to digest meal in the morning not only helps fuel our body, but also sets the tone for the day ahead.

According to Ayurveda, breakfast should always be served warm, as anything cooling or raw can distinguish our agni, or digestive fire, which is critical not only for proper assimilation and elimination of food, but also for the health of our entire bodies. It is especially important to make sure we are consuming warm foods in winter or kapha season, as they help ground our bodies and minds as we move through the last of the colder days. These three warming breakfasts are sure to satisfy your appetite, and kick your day off on a delicious note.

3 breakfasts that will warm you up

Blueberry Pie Buckwheat Cereal (Photo: Gabrielle Marchese)

Blueberry Pie Buckwheat Hot Cereal


For hot cereal:

  • ¼ cup buckwheat hot cereal
  • ¾ cup water
  • Pinch of nutmeg
  • ⅛ tsp cinnamon
  • 1 tsp maple syrup
  • ¼ cup nut milk
  • Walnuts (optional)

For blueberry hot syrup:

  • 1 cup frozen wild blueberries
  • ½ cup water
  • 1 tbsp maple syrup
  • 1 tsp lemon juice
  • ¼ tsp lemon zest
  • 1.5 tbsp arrowroot starch


  1. Combine the frozen blueberries, water, maple, lemon juice, zest, and arrowroot in a small pot. Bring to a boil, then reduce to a simmer and cover. Simmer on low for about 10 minutes.
  2. While the sauce is cooking, combine buckwheat, water, nutmeg, cinnamon, and maple syrup into a small pot. Bring to a simmer and cover. Simmer on low for 3–5 minutes or until the liquid has mostly evaporated and the mixture is a thick, creamy consistency. Add to a bowl and set aside.
  3. When the sauce is reduced and has thickened, remove from heat. Pour the sauce on top of the buckwheat. Add nut milk, some crushed walnuts, and a dash of cinnamon. Serve warm.

Serves 2 

Stewed Apples and Granola (Photo: Gabrielle Marchese)

Stewed Apples and Granola


  • 2 apples
  • 2 cups water
  • 1 tsp cinnamon
  • ⅛ tsp cardamom
  • 1 tbsp coconut sugar
  • ½ tsp arrowroot starch
  • Granola
  • Nut butter of choice


  1. Combine the apples, water, spices, coconut sugar, and arrowroot starch and add to a saucepan. Bring to a boil, then reduce to a simmer and cook on low for about 10 minutes, or until the liquid has mostly cooked down and apples are tender.
  2. Add the apples to a bowl and top with granola and nut butter of your choice. Serve warm.

Serves 2

Baked banana oatmeal (Photo: Gabrielle Marchese)

Baked Banana Oatmeal


  • 2 cups gluten free rolled oats
  • ¼ cup coconut sugar
  • 1 tsp baking powder
  • Sprinkle of salt
  • ⅛ cup of avocado oil
  • Flax egg: 3 tbsp water, 1 tbsp flax meal
  • 1 medium banana
  • Walnuts (optional)
  • Sprinkle of oats (optional)


  1. Preheat the oven to 350.
  2. Combine your oats, sugar, baking powder, salt, oil, and flax egg in a bowl. Mix until well combined.
  3. Chop up your banana and add to the mixture. Stir together while mashing the banana slightly, leaving some larger chunks.
  4. Add the mixture to a lightly oiled 8-inch baking pan
  5. Heat in the oven for 25 minutes, until it is warm and firm. Top with walnuts and additional oats if desired. Serve warm.

Serves 2–4

See also: Bored of Breakfast? This Baked Oatmeal Is What You Need

Yoga Journal Newsletter

Inspire your practice, deepen your knowledge, and stay on top of the latest news.