Breakfasts | Kretschmer Wheat Germ
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Breakfasts

Quinoa Oatmeal with Almonds, Apricots and Wheat Germ

Quinoa Oatmeal with Almonds, Apricots and Wheat Germ

Nutrition Facts

Serving Size: 1/2 cup (175g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 220
Calories From Fat 35
  • % Daily Value
  • Total Fat 4g 6%
  • Saturated Fat 0g 0%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 1.5g
  • Cholesterol 0mg 0%
  • Sodium 55mg 2%
  • Potassium 530mg 150%
  • Total Carbohydrate 37g 12%
  • Dietary Fiber 4g 16%
  • Sugars 20g
  • Protein 10g
  • Vitamin A 15% Vitamin C 0%
  • Calcium 20% Iron 10%
  • Vitamin E 15% Thiamin 15%
  • Folate 20% Phosphorus 30%
  • Magnesium 20% Zinc 15%

Getting bored with your usual oatmeal? Try this unique and creamy quinoa version. If you're strapped for time in the morning, make it the night before and warm it up the next day. Serve it with a dollop of plain yogurt and fresh berries or additional milk and sprinkled cinnamon.

Serves 4

2 cups fat-free milk, plus more for serving

1/2 cup quinoa, rinsed

1/4 cup Kretschmer Original Toasted Wheat Germ

2 tablespoons maple syrup

1/3 cup chopped dried apricots

2 tablespoons toasted sliced almonds

Bring milk to a slow boil in small saucepan. Stir in quinoa, reduce heat to medium low, cover and cook for about 20 minutes until about half of the milk is absorbed.

Uncover, stir in wheat germ, turn heat to medium and stir constantly for about 3 to 5 minutes until most of the milk is absorbed and quinoa is cooked. Stir in maple syrup, dried apricots and almonds. Serve warm.

Old-Fashioned Cinnamon Rolls with Wheat Germ

Old-Fashioned Cinnamon Rolls with Wheat Germ

Nutrition Facts

Serving Size: 1 roll (100g)
Servings Per Recipe: 9
Amount Per Serving:
Calories 280
Calories From Fat 70
  • % Daily Value
  • Total Fat 7g 11%
  • Saturated Fat 4g 20%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2g
  • Cholesterol 35mg 12%
  • Sodium 150mg 6%
  • Potassium 140mg 4%
  • Total Carbohydrate 47g 16%
  • Dietary Fiber 2g 8%
  • Sugars 18g
  • Protein 7g
  • Vitamin A 4% Vitamin C 0%
  • Calcium 4% Iron 15%
  • Vitamin E 10% Thiamin 30%
  • Folate 30% Phosphorus 10%
  • Magnesium 8% Zinc 8%

These buns are worth the wait and are perfect for a lazy Sunday brunch. We've replaced some of the flour with wheat germ-it not only adds flavor but also nutrients. You can make these rolls ahead, freeze them and warm them up as needed.

Serves 9

Rolls

2 1/4 teaspoons yeast (or 1 packet)

1/4 cup warm water (120° F)

1/2 cup fat-free milk

4 tablespoons unsalted butter, divided, plus additional for greasing bowl and pan

1/4 cup plus 3 tablespoons sugar, divided

1/2 teaspoon salt

1 egg

1/2 cup Kretschmer Original Toasted Wheat Germ

2 1/2 cups all-purpose flour plus additional for rolling out

1 1/2 teaspoons cinnamon

Glaze

1/2 cup confectioners' sugar

1 tablespoon fat-free milk

To prepare rolls, sprinkle yeast in warm water. Stir to combine and set aside. Meanwhile, heat milk over low heat; add 2 tablespoons unsalted butter and stir until melted. Let cool completely.

In medium bowl, stir together the yeast and water mixture, cooled milk and butter mixture, 1/4 cup sugar, salt, egg and wheat germ until well combined. Gradually add in flour, stirring after each addition. Once dough is no longer too sticky to handle, turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape dough into a ball.

Place dough in lightly greased bowl; turn once. Cover and let rise in a warm place until size has doubled (about 1 hour). Punch dough down, cover and let rise again for 1 additional hour. Punch dough down. Grease an 8 x 8-inch glass baking dish and set aside.

Melt remaining 2 tablespoons butter. Combine 3 tablespoons sugar and cinnamon in separate bowl. On lightly floured surface roll dough into a 12 x 8-inch rectangle. Brush about 1 1/2 tablespoons of the butter evenly over the dough using a pastry brush. Sprinkle 2/3 of the cinnamon sugar mixture over.

Using a pizza cutter or knife, cut dough into 9 even 12-inch strips. Roll up each strip tightly, sealing the end by pressing it into the dough. Arrange rolls in prepared pan. Pour remaining butter over the buns, then sprinkle remaining cinnamon and sugar on top. Let rise, uncovered, 30 minutes.

Preheat oven to 350°F. Bake rolls for 25 to 30 minutes or until lightly browned. While cooling the rolls slightly, prepare glaze. Whisk together confectioners' sugar and milk in a small bowl until smooth. Drizzle rolls with glaze. Serve warm.

Dried Cherry, Walnut, Wheat Germ and Peanut Butter Bars

Dried Cherry, Walnut, Wheat Germ and Peanut Butter Bars

Nutrition Facts

Serving Size: 1 bar (57g)
Servings Per Recipe: 12
Amount Per Serving:
Calories 230
Calories From Fat 70
  • % Daily Value
  • Total Fat 8g 12%
  • Saturated Fat 2g 10%
  • Trans Fat 0g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 2.5g
  • Cholesterol 20mg 7%
  • Sodium 80mg 3%
  • Potassium 100mg 3%
  • Total Carbohydrate 35g 12%
  • Dietary Fiber 4g 16%
  • Sugars 17g
  • Protein 5g
  • Vitamin A 6% Vitamin C 0%
  • Calcium 4% Iron 10%
  • Vitamin E 6% Thiamin 6%
  • Folate 10% Phosphorus 6%
  • Magnesium 6% Zinc 4%

Makes 12 bars

Looking for a satisfying breakfast bar or an afternoon snack that can carry you through your workout? These tasty treats offer the richness of a traditional oatmeal cookie but are much more satisfying. Make them ahead and freeze some for later. They're also great to take along on a long bike ride.

3/4 cup all-purpose flour

1/4 cup Kretschmer Original Toasted Wheat Germ

1/2 teaspoon baking powder

1/4 teaspoon baking soda

2 tablespoons unsalted butter, softened

3/4 cup brown sugar

1/4 cup natural peanut butter

1 large egg, beaten

2 cups old-fashioned or quick-cooking oats

1/2 cup dried cherries, chopped

1/4 cup chopped walnuts

Preheat oven to 350° F.

Line cookie sheet with parchment paper or aluminum foil.

In small bowl, mix together flour, wheat germ, baking powder and baking soda. Set aside.

In medium bowl using a hand or stand mixer, cream together butter and brown sugar until light and fluffy. Add peanut butter and egg and mix well. Add flour mixture and mix until combined. Stir in oats, cherries and walnuts.

Drop equal amounts batter (about 1/4 cup) on prepared cookie sheet. Shape into 3 x 2-inch bars, leaving about an inch of space between each bar. Bake for 12 to 15 minutes or until lightly browned on bottom. Allow to cool slightly before serving.

 

Apple Cinnamon and Wheat Germ Coffee Cake

Apple Cinnamon Coffee Cake

Nutrition Facts

Serving Size 1 square (68g)
Servings Per Recipe 12
Amount Per Serving:
Calories 150
Calories from Fat 45
  • % Daily Value
  • Total Fat 5g 8%
  • Saturated Fat 2.5g 13%
  • Trans Fat 0g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 1.5g
  • Cholesterol 40mg 13%
  • Sodium 140mg 6%
  • Potassium 80mg 2%
  • Total Carbohydrate 25g 8%
  • Dietary Fiber 3g 12%
  • Sugars 14g
  • Protein 3g
  • Vitamin A 4% Vitamin C 2%
  • Calcium 6% Iron 6%
  • Vitamin E 6% Thiamin 2%
  • Folate 6% Phosphorus 6%
  • Magnesium 4% Zinc 8%

Whether you have it as a sweet treat in the morning or a tasty dessert with tea, coffee or a glass of milk in the evening, this cake will surely satisfy without blowing your calorie count. It's made with white whole wheat flour and wheat germ for a heartier snack.

12 servings

Topping

2 tablespoons packed brown sugar

1/4 teaspoon cinnamon

Cake

4 tablespoons unsalted butter

1/2 cup sugar

2 eggs

1 cup white whole wheat flour

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/3 cup Kretschmer Original Toasted Wheat Germ

1/4 teaspoon salt

2 Granny Smith apples, peeled and cut into 1/4-inch dice (about 2 1/4 cups), divided

Heat oven to 350° F. Grease 8-inch square baking dish.

To prepare cake topping, mix together brown sugar and cinnamon in a small bowl. Set aside.

To prepare cake, beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Beat in eggs one at a time.

Stir in flour, baking powder, cinnamon, wheat germ and salt. Fold in 2 cups of apples until just combined.

Spoon into prepared pan and spread evenly. Add remaining 1/4 cup apples on top. Sprinkle cinnamon sugar mixture evenly over batter. Place in preheated oven and bake for 35 to 40 minutes or until knife inserted into center comes out clean.

Mango Pineapple Smoothie with Wheat Germ

Mango Pineapple Smoothie with Wheat Germ

Nutrition Facts

Serving Size: 1 1/4 cup (270g)
Servings Per Recipe: 2
Amount Per Serving:
Calories 140
Calories From Fat 15
  • % Daily Value
  • Total Fat 1.5g 2%
  • Saturated Fat 0g 0%
  • Trans Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg 0%
  • Sodium 45mg 2%
  • Potassium 430mg 12%
  • Total Carbohydrate 33g 11%
  • Dietary Fiber 4g 16%
  • Sugars 23g
  • Protein 3g
  • Vitamin A 20% Vitamin C 130%
  • Calcium 8% Iron 4%
  • Vitamin E 20% Thiamin 10%
  • Folate 20% Phosphorus 6%
  • Magnesium 10% Zinc 4%

Wake up to a refreshing smoothie made with fruit from the tropics. Adding wheat germ boosts nutrients and keeps you satisfied longer. We use almond milk for a dairy-free smoothie, but regular milk also works well. Both taste delicious and provide a wonderful way to start your morning or replenish after your workout.

Serves 2

1 cup frozen mango chunks

1 cup fresh pineapple, cut into chunks

1/2 cup unsweetened almond milk

2 tablespoons fresh lime juice

1/2 banana

4 ice cubes

1 tablespoon Kretschmer Original Toasted Wheat Germ

Place all ingredients except wheat germ into blender. Blend until smooth. Stir in wheat germ and serve immediately or store smoothie in a closed container overnight. The next morning, shake well and serve in two tall glasses.

Huevos Rancheros with Wheat Germ

Huevos Rancheros with Wheat Germ

Nutrition Facts

Serving Size: Two tortillas with eggs and sauce (280g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 380
Calories From Fat 200
  • % Daily Value
  • Total Fat 22g 34%
  • Saturated Fat 7g 35%
  • Trans Fat 0g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 10g
  • Cholesterol 385mg 128%
  • Sodium 520mg 22%
  • Potassium 460mg 13%
  • Total Carbohydrate 25g 8%
  • Dietary Fiber 4g 16%
  • Sugars 6g
  • Protein 20g
  • Vitamin A 30% Vitamin C 30%
  • Calcium 20% Iron 15%
  • Vitamin E 20% Thiamin 10%
  • Folate 25% Phosphorus 30%
  • Magnesium 10% Zinc 15%

Try this delicious dish for breakfast, lunch or dinner. It’s a well-balanced meal that gets a boost of nutrients with wheat germ. For quicker meal-time prep, make the salsa in advance so it’s ready to add to your warm corn tortilla and egg.

Serves 4

6 plum tomatoes, quartered

1 jalapeno pepper, seeded and quartered

1 clove garlic

1 cup sliced white onion

2 tablespoons olive oil, divided

1/2 teaspoon salt

1/4 teaspoon pepper or more to taste

2 teaspoons red wine vinegar

8 teaspoons Kretschmer Original Toasted Wheat Germ

1/2 cup shredded Monterey Jack cheese

8 corn tortillas

8 eggs

Hot sauce, to taste

8 teaspoons chopped fresh cilantro, for garnish

8 lime wedges, for garnish

Preheat oven to 450° F. In large bowl, combine tomatoes, jalapeno, garlic and onion. Stir in 1 tablespoon olive oil, salt and pepper. Transfer to foil-lined baking sheet and bake for 20 minutes until vegetables have softened.

Remove vegetables from oven and spoon into food processor; add red wine vinegar and process until smooth or desired consistency. Transfer to bowl and set aside until ready to use. (Note: Salsa can be made up to 2 days ahead and warmed before moving on to the next steps.)

Reduce oven temperature to 350° F. Wrap corn tortillas in foil and warm in oven for about 3 minutes. Once warm, remove foil and place tortillas in a single layer on two baking sheets. On each tortilla, spread about 3 tablespoons salsa and sprinkle 1 teaspoon wheat germ and 1 tablespoon cheese. Place in oven until eggs are ready.

In large nonstick skillet, heat 1 1/2 teaspoons olive oil over medium-high heat. Depending on the size of your pan, crack in 2 to 4 eggs and cook for 1 to 2 minutes. Flip eggs and cook for an additional 1 to 2 minutes or until desired doneness. Remove eggs from heat. Take tortillas out of the oven and place an egg on top of each prepared tortilla. Repeat with remaining eggs. Serve immediately with hot sauce, cilantro and lime wedges.

Cheese, Bacon and Wheat Germ Grits with Poached Eggs

Cheese, Bacon and Wheat Germ Grits with Poached Eggs

Nutrition Facts

Serving Size: 1 cup grits and 1 egg (375g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 320
Calories From Fat 100
  • % Daily Value
  • Total Fat 11g 17%
  • Saturated Fat 5g 25%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 3.5g
  • Cholesterol 220mg 73%
  • Sodium 530mg 22%
  • Potassium 290mg 8%
  • Total Carbohydrate 34g 11%
  • Dietary Fiber 2g 8%
  • Sugars 1g
  • Protein 20g
  • Vitamin A 10% Vitamin C 0%
  • Calcium 15% Iron 10%
  • Vitamin E 15% Thiamin 6%
  • Folate 15% Phosphorus 20%
  • Magnesium 8% Zinc 10%

For a Southern classic with a twist, we’ve added some wheat germ to this hearty dish. Serve these grits with a mixed green salad or fruit salad for a delicious brunch, lunch or even dinner.

Serves 4

4 cups water plus additional for poaching eggs

1 cup 5-minute or quick stone-ground yellow grits

4 ounces Canadian bacon, preferably uncured

1/2 cup grated sharp cheddar cheese

4 eggs

1/4 cup Kretschmer Original Toasted Wheat Germ

1/8 teaspoon salt

In medium saucepan, bring 4 cups water to a boil. Gradually whisk in grits. Cover and cook over low heat, whisking often, until grits are thick and just tender, about 5 minutes.

While grits are cooking, heat the Canadian bacon in a medium skillet over medium-high heat until lightly browned. Remove from pan and dice. Stir bacon into the finished grits along with wheat germ and cheddar cheese. Set aside, covering the pot to keep warm.

To poach eggs, fill large skillet halfway with water and bring water to a boil. Crack 4 eggs into small individual bowls. Reduce heat to medium low and slowly slide each egg into the skillet, keeping the eggs from touching each other. Cover and cook eggs approximately 3 minutes or until desired yolk consistency. Remove from pot with a slotted spoon and place on large flat plate.

To serve, scoop a generous 1 cup of grits into each of four bowls, top with a poached egg and a pinch of salt if desired. Serve immediately.

Recipe Type: 

Banana Bread with Wheat Germ

Banana Bread with Wheat Germ

Nutrition Facts

Serving Size: 1 slice (68g)
Servings Per Recipe: 12
Amount Per Serving:
Calories 180
Calories From Fat 50
  • % Daily Value
  • Total Fat 6g 9%
  • Saturated Fat 0.5g 3%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 3g
  • Cholesterol 15mg 5%
  • Sodium 170mg 7%
  • Potassium 0mg 0%
  • Total Carbohydrate 29g 10%
  • Dietary Fiber 2g 8%
  • Sugars 16g
  • Protein 3g
  • Vitamin A 0% Vitamin C 4%
  • Calcium 2% Iron 4%
  • Vitamin E 10% Thiamin 25%
  • Folate 8% Phosphorus 6%
  • Magnesium 6% Zinc 4%

You’ll never believe this banana bread is made with 100 percent whole wheat flour. It’s light, delicious and doesn’t taste “too healthy.” Enjoy it warm out of the oven with a cup of coffee or tea, or save it for later as an after-dinner treat or snack for the kids’ lunches.

Serves 12

1 1/2 cups whole wheat pastry flour

1/2 cup Kretschmer Original Toasted Wheat Germ

1/4 teaspoon salt

3/4 cup sugar

1 teaspoon baking soda

1 1/2 cups mashed bananas (about 3 to 4 small)

1/4 cup canola or vegetable oil

1/4 cup low-fat buttermilk

1 egg

1 teaspoon vanilla extract

Preheat oven to 350° F. Grease bottom of 9 x 4-inch loaf pan. In large bowl, whisk together flour, wheat germ, salt, sugar and baking soda. In separate bowl, whisk together mashed banana, oil, buttermilk, egg and vanilla.

Make a well in the center of flour mixture. Pour banana mixture into flour mixture and gently fold just until combined, about 15 to 18 strokes. Be careful not to over mix.

Pour batter into prepared pan. Bake in preheated oven for 55 to 60 minutes or until a cake tester or toothpick inserted into the center comes out clean. Set aside to cool on wire rack for 10 minutes. Remove bread from pan, inverting onto rack to cool completely, or slice and serve warm.

To store, wrap cooled bread tightly in plastic wrap or aluminum foil and leave at room temperature for up to 2 days or store in the refrigerator for up to 5 days.

Pumpkin Waffles with Wheat Germ

Pumpkin Waffles with Wheat Germ

Nutrition Facts

Serving Size: 1 waffle (198g)
Servings Per Recipe: 3
Amount Per Serving:
Calories 480
Calories From Fat 160
  • % Daily Value
  • Total Fat 19g 29%
  • Saturated Fat 2.5g 13%
  • Trans Fat 0g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 7g
  • Cholesterol 65mg 22%
  • Sodium 650mg 27%
  • Potassium 400mg 11%
  • Total Carbohydrate 65g 22%
  • Dietary Fiber 4g 16%
  • Sugars 26g
  • Protein 15g
  • Vitamin A 70% Vitamin C 2%
  • Calcium 20% Iron 25%
  • Vitamin E 50% Thiamin 20%
  • Folate 35% Phosphorus 25%
  • Magnesium 15% Zinc 20%

Spice up your morning routine with these quick and easy waffles. We added pumpkin for a delicious flavor treat and wheat germ for a nutritious boost that will get your day off to a great start.

Serves 3

1 cup Krusteaz Belgian Waffle Mix

1/2 cup Kretschmer Honey Crunch Wheat Germ

3/4 cup low-fat buttermilk

1/4 cup canned pumpkin

3 tablespoons vegetable oil

1/2 teaspoon cinnamon

1 egg

2 tablespoons brown sugar

Preheat waffle iron. If using a nonstick waffle iron, no oil is necessary. If using one that requires greasing, follow manufacturer’s instructions.

In large mixing bowl, whisk together all ingredients until combined. Add 1/3 of batter to center of preheated waffle iron, close lid and cook for 3 to 5 minutes or according to waffle maker instructions. Using a fork, gently remove waffle from iron. Serve waffles with maple syrup, jam or a sprinkle of powdered sugar.

Note: While cooking other waffles, keep prepared waffles warm in 200° F oven.

Recipe Type: 

Zucchini, Gruyere and Wheat Germ Quiche

Zucchini, Gruyere and Wheat Germ Quiche

Nutrition Facts

Serving Size: 1 slice (1/8 of quiche) (155g)
Servings Per Recipe: 8
Amount Per Serving:
Calories 240
Calories From Fat 110
  • % Daily Value
  • Total Fat 12g 18%
  • Saturated Fat 4.5g 23%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 5g
  • Cholesterol 85mg 25%
  • Sodium 240mg 10%
  • Potassium 350mg 10%
  • Total Carbohydrate 21g 7%
  • Dietary Fiber 2g 8%
  • Sugars 6g
  • Protein 11g
  • Vitamin A 10% Vitamin C 15%
  • Calcium 20% Iron 10%
  • Vitamin E 15% Thiamin 15%
  • Folate 20% Phosphorus 25%
  • Magnesium 10% Zinc 10%

Making your own crust may seem daunting, but follow these easy directions and you’ll have a delicious brunch dish everyone can enjoy. We’ve added a nutty flavor to the crust by using wheat germ and lightened the filling by using fat-free evaporated milk instead of heavy cream.

Serves 8

Crust:

1 cup all-purpose flour

1/3 cup Kretschmer Original Toasted Wheat Germ

1/4 teaspoon salt

2 tablespoons unsalted butter

2 tablespoons canola oil

3 to 4 tablespoons ice water


Filling:

1 teaspoon olive oil

1/2 cup chopped leeks, white and light green parts only

1 large zucchini, sliced into half-moons, about 2 3/4 cups

1 tablespoon chopped fresh thyme

2 tablespoons Kretschmer Original Toasted Wheat Germ, divided

3 large eggs

3/4 cup 1 percent milk

3/4 cup fat-free evaporated milk

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

3/4 cup shredded Gruyere cheese (2 1/4 ounces)


To prepare crust, position rack in lower third of oven; preheat to 400° F.

Stir flour, wheat germ and 1/4 teaspoon salt in medium bowl. Add butter and oil and stir to make a crumbly mixture. Using 1 tablespoon at a time, gradually stir in ice water just until the dough holds together on its own when pinched. Knead the dough in the bowl a few times to help it come together. Press the dough into a disk.

Place dough between two sheets of parchment or wax paper and roll into a 10-inch circle. Remove the top sheet and invert dough into a 9-inch pie pan. Remove remaining paper and patch any tears in dough. Fold edges under at the rim and crimp with a fork or press to reduce shrinking.

Loosely line dough with a piece of foil or parchment paper and fill evenly with pie weights or dried beans. Bake for 7 minutes. Remove the foil or paper and weights and continue baking just until lightly browned, 7 minutes more. (The crust will not be fully baked.) Let cool. Reduce oven temperature to 350° F.

To prepare filling, add olive oil to large skillet. Heat over medium-high heat, add leeks and cook for 2 minutes until softened. Add zucchini and cook for an additional 7 minutes, stirring often so it doesn't burn. Remove from heat, stir in 1 tablespoon wheat germ and thyme and let cool.

Meanwhile, whisk eggs well in a large bowl. Add milk, evaporated milk, salt and pepper and stir to combine.

Once crust is cool, spread zucchini mixture over crust, pour egg mixture over the top and sprinkle with cheese and remaining 1 tablespoon wheat germ. Bake quiche until knife inserted in center comes out clean, 35 to 40 minutes. Transfer to a wire rack and cool for at least 15 minutes before serving.

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