Kickstart your morning with the sweet, juicy goodness of pears! Whether you’re craving cozy baked treats, refreshing smoothies, or elegant brunch dishes, these 31 pear-packed breakfast recipes are here to brighten your day. From quick fixes to weekend indulgences, there’s something for every taste and schedule. Dive in and discover your new favorite way to wake up deliciously!
Pear and Almond Oatmeal
Mornings demand something special when the air turns crisp. This pear and almond oatmeal delivers warmth and texture in every spoonful. It transforms basic ingredients into a breakfast worth waking up for.
Ingredients
– 1 cup old-fashioned rolled oats (I prefer the hearty texture over quick-cook)
– 1 ripe pear, diced (Bartlett pears hold their shape beautifully)
– 1/4 cup sliced almonds (toasting them first makes all the difference)
– 2 cups whole milk (creamy results every time)
– 2 tbsp maple syrup (the real stuff, not pancake syrup)
– 1/2 tsp cinnamon (freshly ground if you have it)
– Pinch of salt (enhances all the flavors)
Instructions
1. Toast sliced almonds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, stirring constantly to prevent burning.
2. Combine oats, milk, diced pear, maple syrup, cinnamon, and salt in a medium saucepan.
3. Bring mixture to a gentle boil over medium-high heat, then immediately reduce to low.
4. Simmer uncovered for 8-10 minutes, stirring occasionally to prevent sticking to the bottom.
5. Remove from heat when oats have absorbed most liquid but still appear creamy.
6. Stir in 3/4 of the toasted almonds, reserving the rest for garnish.
7. Let oatmeal rest for 2 minutes off heat to thicken slightly before serving.
8. Divide into bowls and top with remaining toasted almonds.
Dense pear chunks soften into sweet pockets against the creamy oats. The toasted almonds provide satisfying crunch in every bite. For an extra treat, drizzle with additional maple syrup and serve alongside strong black coffee.
Cinnamon Pear Pancakes
Oozing with cozy autumn vibes, these cinnamon pear pancakes transform basic breakfast into something special. They’re fluffy, spiced just right, and packed with juicy pear bits that caramelize beautifully in the pan. Perfect for lazy weekend mornings when you want impressive results with minimal effort.
Ingredients
– 1 cup all-purpose flour (I always spoon and level mine for accuracy)
– 2 tsp baking powder (make sure yours is fresh for maximum lift)
– 1 tsp ground cinnamon (I use Saigon cinnamon for extra warmth)
– 1/4 tsp salt
– 1 cup whole milk (room temperature works best here)
– 1 large egg (I prefer room temp eggs for smoother batter)
– 2 tbsp melted butter (slightly cooled)
– 1 tbsp granulated sugar
– 1 medium ripe pear, peeled and finely diced (Bosc pears hold their shape beautifully)
– Butter for cooking (I keep extra handy for greasing the pan)
Instructions
1. Whisk flour, baking powder, cinnamon, and salt in a large bowl until fully combined.
2. In a separate bowl, whisk milk, egg, melted butter, and sugar until smooth and emulsified.
3. Pour wet ingredients into dry ingredients and stir gently until just combined—lumps are fine, don’t overmix.
4. Fold in diced pear pieces until evenly distributed throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat (350°F if using an electric griddle).
6. Melt 1 tsp butter in the skillet, swirling to coat the surface evenly.
7. Pour 1/4 cup batter per pancake, spacing them 2 inches apart.
8. Cook for 2-3 minutes until bubbles form on surface and edges look set.
9. Flip pancakes carefully when bottoms are golden brown.
10. Cook second side for 1-2 minutes until golden and cooked through.
11. Transfer to a plate and repeat with remaining batter, adding more butter as needed.
12. Serve immediately while hot and fluffy. The tender crumb practically melts with each bite, while caramelized pear bits offer little bursts of sweetness. Try stacking them high with a drizzle of maple syrup and extra cinnamon dusted on top for that cozy café feel at home.
Pear and Walnut Breakfast Bread
Looking for a breakfast that feels special but comes together easily? This pear and walnut bread delivers moist texture and cozy spice flavors. Let’s get baking.
Ingredients
– 2 cups all-purpose flour (I prefer unbleached for better structure)
– 1 cup granulated sugar
– 2 large eggs at room temperature (they incorporate better this way)
– 1/2 cup vegetable oil (my go-to for moist crumb)
– 1/4 cup whole milk
– 2 medium ripe pears, peeled and diced (Bartlett pears work beautifully)
– 3/4 cup chopped walnuts (toasted first for deeper flavor)
– 2 tsp baking powder
– 1 tsp cinnamon (I always use Ceylon for its mild sweetness)
– 1/2 tsp salt
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F.
2. Grease a 9×5 inch loaf pan thoroughly with butter or cooking spray.
3. Whisk together flour, baking powder, cinnamon, and salt in a medium bowl.
4. In a separate large bowl, beat eggs and sugar until pale and slightly thickened.
5. Slowly stream in vegetable oil while continuing to mix.
6. Add milk and vanilla extract, mixing until just combined.
7. Tip: Fold the dry ingredients into the wet mixture gently to avoid overmixing.
8. Gently fold in diced pears and toasted walnuts until evenly distributed.
9. Pour the batter into your prepared loaf pan, spreading it evenly.
10. Bake at 350°F for 55-65 minutes.
11. Tip: Check for doneness by inserting a toothpick—it should come out clean with just a few moist crumbs.
12. Cool the bread in the pan for 15 minutes before transferring to a wire rack.
13. Tip: Let it cool completely before slicing for cleaner cuts.
14. Slice and serve.
Really, the moist crumb from the pears and crunchy walnuts makes every bite satisfying. Try it toasted with a swipe of cream cheese for extra indulgence. This bread keeps well wrapped at room temperature for up to three days.
Pear Smoothie Bowl with Coconut
Dive into this creamy pear smoothie bowl that’s perfect for busy mornings. Frozen pears create that thick, spoonable texture we all crave. Coconut adds tropical flair while keeping things dairy-free.
Ingredients
– 2 cups frozen pear chunks (I keep these prepped in freezer bags for quick blending)
– 1 cup unsweetened coconut milk (the canned, full-fat version gives the creamiest results)
– 2 tbsp honey (local raw honey adds floral notes that complement the pears beautifully)
– ¼ cup unsweetened shredded coconut (toasted coconut takes this to another level)
– ½ tsp vanilla extract (pure vanilla makes all the difference here)
– Pinch of sea salt (just a tiny bit enhances all the flavors)
Instructions
1. Measure 2 cups frozen pear chunks directly into your blender pitcher.
2. Pour 1 cup unsweetened coconut milk over the frozen pears.
3. Add 2 tbsp honey, ½ tsp vanilla extract, and a pinch of sea salt to the blender.
4. Blend on high speed for 45-60 seconds until completely smooth and thick.
5. Check consistency by stopping the blender and dipping a spoon into the mixture—it should hold its shape like soft-serve ice cream.
6. Pour the smoothie base into a wide, shallow bowl using a spatula to scrape out every bit.
7. Sprinkle ¼ cup unsweetened shredded coconut evenly across the surface.
8. Toast the coconut topping by placing the bowl under a broiler for 60-90 seconds until golden brown spots appear.
Creamy with subtle pear sweetness, this bowl satisfies like dessert but fuels your morning. The toasted coconut adds crunch against the velvety base. Try topping with sliced fresh pears or a drizzle of almond butter for extra dimension.
Vanilla Pear Overnight Oats
Ready for a breakfast that practically makes itself? Vanilla pear overnight oats deliver creamy satisfaction with zero morning effort. Just prep tonight and wake up to a perfectly chilled, flavorful jar.
Ingredients
– 1/2 cup old-fashioned rolled oats (I always use these for the ideal chewy texture)
– 1/2 cup whole milk (creamy and rich, though any milk works)
– 1/4 cup Greek yogurt (my go-to for extra protein and tang)
– 1 ripe pear, diced (leave the skin on for fiber and color)
– 1 tbsp maple syrup (pure grade A for the best flavor)
– 1 tsp vanilla extract (splurge on real vanilla—it makes a difference)
– Pinch of salt (balances the sweetness perfectly)
Instructions
1. Combine 1/2 cup old-fashioned rolled oats, 1/2 cup whole milk, 1/4 cup Greek yogurt, 1 tbsp maple syrup, 1 tsp vanilla extract, and a pinch of salt in a 16-ounce jar.
2. Stir the mixture vigorously for 30 seconds until fully blended and no yogurt streaks remain.
3. Fold in the diced pear gently to avoid crushing the pieces.
4. Press down the oats with a spoon to submerge all ingredients under the liquid.
5. Seal the jar tightly with a lid.
6. Refrigerate the jar for at least 8 hours or overnight.
7. Check the consistency after chilling; if too thick, stir in 1 tablespoon of milk.
8. Serve cold directly from the jar.
Velvety oats meld with juicy pear bites in every spoonful. The vanilla warmth shines through, making this feel like dessert for breakfast. Try it layered with granola for crunch or topped with a drizzle of honey for extra sweetness.
Caramelized Pear French Toast
Kickstart your weekend with this decadent breakfast that transforms simple ingredients into something extraordinary. Caramelized pears add sophisticated sweetness while the custardy French toast provides perfect texture contrast. This dish feels fancy but comes together in under 30 minutes.
Ingredients
– 4 thick slices brioche bread (day-old works best for absorption)
– 2 ripe but firm Bartlett pears (I prefer these for holding shape)
– 3 large eggs at room temperature (they incorporate better into the milk)
– 1 cup whole milk (the higher fat content creates richer custard)
– 1/4 cup granulated sugar divided
– 2 tbsp unsalted butter plus more for cooking
– 1 tsp vanilla extract (pure vanilla makes a noticeable difference)
– 1/2 tsp ground cinnamon
– Pinch of salt (balances the sweetness perfectly)
Instructions
1. Peel 2 ripe but firm Bartlett pears using a vegetable peeler.
2. Cut pears into 1/4-inch thick slices, discarding the core.
3. Heat a large skillet over medium heat and melt 2 tbsp unsalted butter.
4. Add pear slices to the skillet in a single layer.
5. Sprinkle 2 tbsp granulated sugar evenly over the pears.
6. Cook pears undisturbed for 4 minutes until bottoms caramelize to golden brown.
7. Flip each pear slice carefully using tongs.
8. Cook for another 3 minutes until pears are tender but not mushy.
9. Transfer caramelized pears to a plate using a slotted spoon.
10. In a shallow bowl, whisk 3 large eggs until uniform in color.
11. Add 1 cup whole milk, remaining 2 tbsp granulated sugar, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, and pinch of salt to the eggs.
12. Whisk vigorously for 1 minute until fully combined and slightly frothy.
13. Dip 4 thick slices of brioche bread into the egg mixture, coating both sides.
14. Let each slice soak for 30 seconds per side to absorb the custard.
15. Wipe the skillet clean and return to medium-low heat.
16. Melt 1 tbsp unsalted butter in the skillet, swirling to coat the surface.
17. Place 2 soaked bread slices in the skillet, ensuring they don’t touch.
18. Cook French toast for 3-4 minutes until the bottom develops a deep golden-brown crust.
19. Flip each slice using a wide spatula.
20. Cook for another 3 minutes until the second side matches the first in color.
21. Transfer cooked French toast to a wire rack (this prevents sogginess).
22. Repeat steps 16-21 with remaining bread slices, adding more butter as needed.
23. Top each French toast slice with caramelized pear slices arranged in an overlapping pattern.
The caramelized pears develop a sticky, jam-like texture that contrasts beautifully with the custardy interior of the French toast. Serve immediately while the pears are still warm and the toast maintains its crisp edges. For an extra touch, drizzle with the pear caramel left in the skillet or add a dollop of crème fraîche.
Pear and Chia Seed Pudding
Haven’t we all stared at those overripe pears wondering what to do? This pudding transforms them into something special. It’s the perfect make-ahead breakfast that actually keeps you full until lunch.
Ingredients
– 2 very ripe pears (the soft ones that are almost too mushy to eat raw work best)
– 1/4 cup chia seeds (I prefer white chia seeds for a cleaner appearance)
– 1 cup whole milk (almond milk works too, but whole milk gives it that classic creamy texture)
– 2 tablespoons maple syrup (the real stuff – it makes all the difference)
– 1 teaspoon vanilla extract (pure vanilla, not imitation)
– Pinch of salt (just a tiny pinch to balance the sweetness)
Instructions
1. Peel the pears completely, removing all skin.
2. Core the pears and cut them into 1-inch chunks.
3. Place pear chunks in a blender and blend on high speed for 30 seconds until completely smooth.
4. Add milk, maple syrup, vanilla extract, and salt to the blender.
5. Blend for another 15 seconds until all ingredients are fully combined.
6. Pour the blended mixture into a medium mixing bowl.
7. Add chia seeds to the bowl and immediately whisk vigorously for 1 minute to prevent clumping.
8. Let the mixture sit undisturbed for 5 minutes.
9. Whisk again for 30 seconds to break up any seed clusters that formed.
10. Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the pudding.
11. Refrigerate for at least 4 hours, or preferably overnight for 8 hours.
12. Remove from refrigerator and give the pudding one final stir before serving.
So creamy and satisfying with that subtle pear sweetness shining through. The texture reminds me of tapioca pudding but with more nutritional benefits. Try it layered with granola for crunch or topped with sliced almonds for an elegant presentation.
Greek Yogurt with Honeyed Pears
Just when you need a quick, healthy breakfast that feels indulgent, this Greek yogurt bowl delivers. Juicy pears get caramelized with honey for a warm topping over cool, creamy yogurt. Keep it simple—this comes together in minutes but tastes like a treat.
Ingredients
– 2 ripe but firm pears, peeled and sliced (I like Bosc for their honey-sweet flavor)
– 2 tablespoons honey (local raw honey adds floral notes)
– 1 tablespoon unsalted butter (salted works if you enjoy a sweet-salty twist)
– 1/2 teaspoon cinnamon (freshly ground if you have it)
– 2 cups plain Greek yogurt (full-fat for extra creaminess)
– 1/4 cup chopped walnuts, toasted (toasting brings out their nutty depth)
Instructions
1. Melt butter in a skillet over medium heat until it foams lightly.
2. Add pear slices in a single layer—don’t overcrowd the pan for even browning.
3. Cook pears for 3–4 minutes until edges turn golden, flipping once with a spatula.
4. Drizzle honey over pears and sprinkle cinnamon evenly.
5. Reduce heat to low and simmer for 2 minutes until pears are tender but not mushy.
6. Remove skillet from heat and let pears cool slightly—they’ll thicken the sauce as they sit.
7. Spoon Greek yogurt into two serving bowls, spreading it evenly.
8. Top yogurt with warm honeyed pears and all the syrup from the skillet.
9. Sprinkle toasted walnuts over each bowl for crunch.
Kind of magical how the warm pears melt into the cool yogurt. The honey cinnamon syrup soaks in, making each spoonful sweet and tangy. Try it with a drizzle of extra honey or a pinch of sea salt for contrast.
Pear and Spinach Breakfast Wrap
Zesty mornings call for something fresh yet filling—this pear and spinach breakfast wrap delivers both. It combines sweet, crisp pears with earthy spinach and creamy eggs in a portable package. Perfect for busy days when you want nutrition without the fuss.
Ingredients
– 2 large eggs (I prefer room temp eggs here—they scramble more evenly)
– 1 whole wheat tortilla (8-inch size works best for easy wrapping)
– 1 ripe pear, thinly sliced (Bartlett pears are my go-to for their sweet-tart balance)
– 1 cup fresh spinach leaves (packed—don’t skimp, it wilts down)
– 1 tbsp olive oil (extra virgin olive oil is my go-to for its fruity notes)
– 1 oz feta cheese, crumbled (adds a salty punch I love)
– Pinch of salt and black pepper (freshly cracked pepper makes all the difference)
Instructions
1. Heat a non-stick skillet over medium heat and add 1 tbsp olive oil.
2. Crack 2 eggs into a bowl, whisk vigorously until fully blended—no streaks remain.
3. Pour eggs into the heated skillet, let them set for 15 seconds without stirring.
4. Gently push cooked edges toward the center with a spatula, tilting pan to spread uncooked egg—repeat until eggs are softly set, about 2 minutes total.
5. Transfer scrambled eggs to a plate immediately to prevent overcooking.
6. Wipe skillet clean with a paper towel, return to medium-low heat.
7. Place 1 whole wheat tortilla in the skillet, warm for 30 seconds per side until pliable.
8. Layer warmed tortilla with 1 cup spinach leaves, spreading evenly.
9. Top spinach with scrambled eggs, distributing them in a horizontal line down the center.
10. Arrange thin pear slices over the eggs, covering the length of the tortilla.
11. Sprinkle 1 oz crumbled feta cheese evenly over the pears.
12. Season with a pinch of salt and black pepper directly over the fillings.
13. Fold bottom edge of tortilla up over fillings, then tightly roll from left to right, tucking ingredients inward as you go.
14. Slice wrap in half diagonally for easier handling. The soft, warm tortilla gives way to creamy eggs and crisp pear slices, with feta adding a salty contrast. Serve immediately with a drizzle of hot sauce or alongside fresh berries for extra brightness.
Maple Pear Muffins
Kickstart your morning with these maple pear muffins that balance sweet and earthy notes perfectly. They come together quickly with pantry staples and deliver impressive flavor. You’ll appreciate how the pears keep everything moist without being overly sweet.
Ingredients
– 2 cups all-purpose flour (I always spoon and level for accuracy)
– 1/2 cup pure maple syrup (the real stuff makes all the difference)
– 1/2 cup whole milk at room temperature
– 2 large eggs, also at room temperature for better emulsification
– 1/2 cup unsalted butter, melted and slightly cooled
– 2 medium ripe pears, peeled and diced (Bosc pears hold their shape beautifully)
– 1 1/2 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg (freshly grated if you have it)
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
3. In a separate bowl, whisk the eggs until frothy and pale yellow, about 1 minute.
4. Add the maple syrup to the eggs and whisk until fully combined.
5. Pour in the melted butter while whisking continuously to prevent the eggs from cooking.
6. Add the room temperature milk and whisk until the wet ingredients are smooth.
7. Tip: Fold the wet ingredients into the dry ingredients using a spatula until just combined – overmixing creates tough muffins.
8. Gently fold in the diced pears until evenly distributed throughout the batter.
9. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
10. Bake at 375°F for 18-22 minutes until the tops spring back when lightly pressed.
11. Tip: Rotate the muffin tin halfway through baking for even browning.
12. Remove from oven and let cool in the pan for 5 minutes before transferring to a wire rack.
13. Tip: Run a knife around any stubborn muffins to release them cleanly from the pan.
Really, these muffins achieve that perfect bakery-style dome with a tender crumb that stays moist for days. The pear pieces become soft and jammy while the maple provides a deep, caramel-like sweetness. Serve them warm with a pat of butter or crumble over vanilla ice cream for an easy dessert.
Pear and Quinoa Breakfast Cereal
Forget boring breakfasts—this pear and quinoa cereal transforms your morning routine. Fresh pears add natural sweetness while quinoa provides lasting energy. It’s my go-to when I need something satisfying but not heavy.
Ingredients
– 1 cup quinoa, rinsed well (I always rinse to remove bitterness)
– 2 ripe pears, chopped (Bartlett pears work beautifully here)
– 2 cups whole milk (I prefer whole for creaminess, but any works)
– 2 tbsp maple syrup (the real stuff makes all the difference)
– 1 tsp vanilla extract (pure vanilla elevates everything)
– ½ tsp cinnamon (freshly ground if you have it)
– Pinch of salt (just a tiny pinch balances sweetness)
Instructions
1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove saponins.
2. Combine rinsed quinoa, 2 cups whole milk, and pinch of salt in a medium saucepan.
3. Bring mixture to a boil over medium-high heat, stirring occasionally.
4. Reduce heat to low, cover saucepan, and simmer for 15 minutes.
5. While quinoa cooks, chop 2 ripe pears into ½-inch cubes, leaving skin on for fiber.
6. After 15 minutes, stir in chopped pears, 2 tbsp maple syrup, 1 tsp vanilla extract, and ½ tsp cinnamon.
7. Cook uncovered for 5 more minutes, stirring frequently, until pears soften slightly.
8. Remove from heat and let stand for 2 minutes to thicken.
9. Divide cereal among bowls and serve immediately.
Delightfully creamy quinoa pairs with tender pear chunks in every spoonful. The cinnamon and vanilla create warm breakfast aromas that fill your kitchen. Try topping with toasted walnuts or a drizzle of extra maple syrup for crunch.
Spiced Pear Breakfast Tart
Lately, I’ve been craving something sweet but not overly indulgent for breakfast. This spiced pear tart hits that perfect balance between comforting and elegant. It comes together surprisingly fast for something that looks so impressive.
Ingredients
– 1 sheet frozen puff pastry, thawed (I always keep a box in the freezer for last-minute baking)
– 2 ripe but firm pears, thinly sliced (Bosc pears hold their shape beautifully here)
– 2 tbsp granulated sugar (I sometimes use raw sugar for extra crunch)
– 1 tsp ground cinnamon
– ¼ tsp ground nutmeg (freshly grated makes all the difference)
– 1 egg, beaten (room temperature eggs create the best glaze)
– 1 tbsp honey for drizzling
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the puff pastry sheet onto the prepared baking sheet.
3. Arrange pear slices in overlapping rows, leaving a 1-inch border around the edges.
4. Combine sugar, cinnamon, and nutmeg in a small bowl.
5. Sprinkle the spice mixture evenly over the pear slices.
6. Fold the pastry edges over the pears to create a rustic border.
7. Brush the pastry edges with beaten egg using a pastry brush.
8. Bake for 20-25 minutes until the pastry is golden brown and puffed.
9. Remove from oven and immediately drizzle with honey while still hot.
10. Let cool for 5 minutes before slicing.
Keep in mind that the tart should be served warm when the pastry is at its flakiest. The combination of tender pears and crisp pastry creates wonderful textural contrast. For a special touch, serve with a dollop of Greek yogurt or a sprinkle of toasted almonds.
Pear and Ricotta Toast
Zesty yet sophisticated, this pear and ricotta toast transforms simple ingredients into an elegant breakfast or snack. The combination of sweet, juicy pears with creamy ricotta creates a perfect balance of flavors and textures. It comes together in minutes but feels special enough for weekend brunch or a quick fancy treat.
Ingredients
– 2 slices thick-cut sourdough bread (I prefer the chewy texture it provides)
– 1 ripe but firm Bartlett pear, thinly sliced (slightly underripe works better for structure)
– 1/2 cup whole milk ricotta cheese (room temperature spreads more easily)
– 2 tablespoons honey
– 1/4 cup chopped walnuts
– 1 tablespoon extra virgin olive oil (my go-to for better flavor)
– 1/2 teaspoon flaky sea salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 375°F.
2. Place sourdough slices on a baking sheet.
3. Brush both sides of bread lightly with olive oil using a pastry brush.
4. Toast bread in oven for 8-10 minutes until golden brown and crisp around edges.
5. Remove toast from oven and let cool for 2 minutes until warm but not hot.
6. Spread 1/4 cup ricotta evenly over each toast slice, covering entire surface.
7. Arrange pear slices in a single layer over ricotta, slightly overlapping them.
8. Drizzle 1 tablespoon honey evenly over each prepared toast.
9. Sprinkle chopped walnuts evenly over both toasts.
10. Finish each toast with 1/4 teaspoon flaky sea salt and a pinch of black pepper.
Mouthwateringly creamy ricotta contrasts with the crisp toast and juicy pears in every bite. The honey caramelizes slightly against the warm bread while the walnuts add essential crunch. Serve immediately with coffee for breakfast or pair with a crisp white wine for an elegant appetizer.
Conclusion
Start your mornings with something special! These 31 pear breakfast recipes offer endless inspiration to make your day delicious and nutritious. We hope you find some new favorites to add to your rotation. Don’t forget to share which recipe you loved most in the comments below and pin this article to your Pinterest boards to save for later!
