By Abbey Potts

Ah, breakfast— the most important meal of the day. Though many of us have our go-to breakfast staples, this morning meal also offers up some updated trendy treats. Based on research conducted by The Food Channel, here are this year’s Top Ten Breakfast Trends:

1. Oatmeal in overdrive
When you think of oatmeal, you may remember that bland bowl of mush your grandmother enjoyed. Now this breakfast classic has gotten a much-needed boost. Instant oatmeal has been replaced by healthful steel-cut oats and flavored with dried fruits, spices and rich maple syrup. Healthy for your heart and popularized by places like Starbucks and McDonald’s oatmeal is making a comeback in 2011.

2. Decadent chocolate choices
If you are a chocoholic, we guarantee that this breakfast trend will ensure you get up on the right side of the bed. While devouring a chocolate bar may not be in your best interest at breakfast, enjoying a glass of decadent chocolate tea, chocolate granola or simply indulging in cereals such as Special K’s Chocolatey Delight will satisfy any early-day chocolate cravings, while giving your body the protein and calcium it needs. If you are looking for something a little more sinful in the morning, pick up Barbara Passino’s latest cookbook, Chocolate for Breakfast ($29.20, amazon.com), and whip up morning delights like chocolate tacos. If that’s not an incentive to get out of bed, we don’t know what is.

3. Grab breakfast on the go
Hectic mornings can make preparing breakfast at home impossible. Fast food joints have been capitalizing on morning mealtime for years but in 2011 they are really upping the ante on their breakfast menus. McDonald’s is promoting serving their oatmeal all day long, Wendy’s is back on the breakfast bandwagon and Subway is beginning to get in on the trend with their newly introduced breakfast menu.

4. Haute coffee
Instead of wasting time waiting in line at the local coffee joint, brew your own morning joe at home. With creamer brands like Coffee Mate creating decadent flavors such as caramel macchiato and chocolate raspberry, you can brew your favorite beverage in the convenience of your kitchen for a fraction of the price. Or, if your kitchen counter is sans coffee maker, pre-made, blended cappuccino and latte drinks from the grocery store are another easy option.

5. Ethnic Invasion
Americans have become increasingly adventurous and are beginning to let global influences creep into the morning meal. In the National Restaurant Association of Chefs, ethnic food was predicted to be a top trend this year, so stock up on international favorites such as breakfast burritos, bangers and mash and Nutella spread.

6. Liquid Breakfast
Breakfast drinks are broadening beyond basic coffee, Carnation Instant Breakfast and orange juice. Now we have an ever-expanding choice of energy drinks, bubbly fruit juices and seasonal fruit blends. For those of us who believe in round-the-clock diet soda drinks be warned: this trend is beginning to taper off after hearing the correlation between these beverages and the risk of heart attack and stroke.

7. Pizza for Breakfast?
What was once just a bad habit practiced by college kids and confirmed bachelors, has now gone mainstream—eating cold leftover pizza is making a comeback as a morning staple. If tomato sauce isn’t a taste you crave at 8 a.m., try more morning friendly varieties of breakfast pizza. Pizza delivery chains like Dominos are trading traditional flavorings with eggs and cheese, and replacing pepperoni with bacon and sausage. For a sweeter pie Eggo has created two flavors of real fruit pizza—strawberry and mixed berry for your morning pizza pleasure. We’d still recommend heating these up, though.

8. Breakfast all day long
More and more restaurants are serving our breakfast favorites all day, while breakfast ingredients like bacon and eggs are making their way into every meal. Bacon is being served on everything from burgers to desserts and has, surprisingly, become a popular flavor in cocktails. Eggs and hash brown-style potatoes also find their way into lunch and dinner meals to satisfy our breakfast cravings.

9. One-Two Breakfast Punch
Lately, the trend of splitting your breakfast into two mini-meals is growing. Phase one involves getting your caffeine fix either at home or at your favorite coffee joint with a slice of toast or a small muffin. Later in the morning, many of us have our second breakfast consisting of yogurt or a protein bar. This trend is becoming quite common for those of us who have busy workdays and don’t want to be weighed down by a heavy breakfast.

10. The Incredible Egg
When you think of breakfast, eggs generally come to mind. This breakfast staple has been given a bad rap over the past year, with 2010’s recall of bad eggs and the ongoing high cholesterol debate. This year, however, eggs are getting the respect they deserve. The USDA recently did a re-evaluation of the health benefits of eggs, stating that the average amount of cholesterol found in a single egg is about 14% lower than what was previously recorded in 2002, making eggs far less sinful than we thought. With that in mind, stop scrambling for delicious and quick breakfast foods and scramble an egg instead.

We all know how tedious following a diet can be. So if you’re tired of coming up with nutritious meals and you are challenged when it comes to counting calories, we did some of the work for you by providing a few easy and nutritious meals using some of your favorite ingredients. Enjoy!

BREAKFAST - Under 300 calories.

Peanut Butter & Banana Pancakes

Ingredients:
1/2 small banana, chopped
2 teaspoons peanut butter
1/3 cup prepared whole-grain pancake batter
1 teaspoon honey

Directions:
Add banana and peanut butter to batter. Cook pancakes and serve with honey drizzled on top.

OR

Blackberry & Nectarine Yogurt Parfait

Ingredients:
6 oz. nonfat plain yogurt
2 teaspoons honey
1/2 cup blackberries
1/4 cup chopped nectarine
1 granola bar, crumbled

Directions:
Mix honey into plain yogurt. Layer yogurt, fruit, and granola in bowl.

LUNCH – Under 400 calories.

Spinach Salad with Strawberries

Ingredients:
2 cups baby spinach
1 cup shredded romaine lettuce
1/2 cup sliced strawberries
2 tablespoons sunflower seeds
1/2 cup broccoli florets
1 chopped hard-boiled egg
1/4 cup kidney beans
8 croutons
2 tablespoons vinaigrette

Directions:
Combine all salad ingredients and drizzle with dressing.

OR

Grilled Cheese with Turkey & Tomato

Ingredients:
2 slices whole-grain bread
1 slice cheddar cheese
2 ounces sliced turkey
1 slice tomato
Cooking spray
1/2 cup pea pods
2 tablespoons low-fat ranch dressing

Directions:
Make sandwich with bread, cheese, turkey, and tomato. Coat a skillet with cooking spray and toast sandwich for about 3 minutes on each side, until bread is golden brown and cheese is melted. Serve with pea pods and ranch dressing.

DINNER – Under 500 calories.

Lemon Basil Pasta with Summer Squash

Ingredients:
2 ounces (2/3 cup) dry whole-wheat penne
½ cup chopped zucchini
½ cup chopped yellow squash
½ cup canned white beans, rinsed and drained
1 lemon, squeezed
¼ cup chopped fresh basil
1 tablespoon Parmesan cheese
1 tablespoon olive oil

Directions:
Boil pasta and drain. Toss with remaining ingredients.

OR

Stuffed Chili & Cheese Potato

Ingredients:
1 medium potato
½ cup turkey or vegetarian chili
2 cups frozen broccoli
¼ cup shredded cheddar cheese

Directions:
Microwave potato for about 7 minutes. Wrap it in foil and let sit for 5 minutes. In a pot, warm chili and broccoli. Cut potato lengthwise, top with chili mixture, and sprinkle with cheese.

SNACK

Oranges with Walnuts

4-oz. mandarin-orange cup
topped with
2 tablespoons chopped walnuts

Apple & PB

1 medium apple, sliced
with
1 tablespoon peanut butter

DESSERT

Big Fudgy Bittersweet Brownies

Ingredients:
1 cup unbleached all-purpose flour
1/3 cup sugar
1/8 teaspoon sea salt
5 tablespoons unsalted butter, chilled, cut into small pieces
1/2 cup low-fat vanilla yogurt
1 1/4 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 large egg
1/2 teaspoon baking powder
1/4 teaspoon baking soda
4 ounces light cream cheese, room temperature
1/3 cup raspberry jam or preserves (preferably seedless)
3/4 cup fresh raspberries (optional)
3 tablespoons sliced almonds

Directions:

Preheat oven to 350 degrees F. Combine flour, sugar, and salt in a large bowl; cut in butter with a pastry blender or potato masher until crumbly. Reserve 1/2 cup for later use. Add yogurt, vanilla and almond extracts, egg, baking powder, and baking soda to mixture. Beat with electric mixer at medium speed until blended. Pour into 8-inch-round nonstick baking pan. In a small bowl, combine cream cheese and jam; beat at low speed until blended. Spread evenly over batter. Top with reserved flour mixture, sprinkling of raspberries (optional) and almonds. Bake for 45 minutes, or until edges are browned and center is nearly set. Cool on a rack. Refrigerate 3 hours, or until well chilled. Cut into 8 wedges.

OR

Fresh Raspberry-Mousse Almond Crumb Cake

Ingredients:
1 large egg
1 egg white
3 tablespoons plain nonfat yogurt
1 1/2 teaspoons pure vanilla extract
1 1/2 cups sugar
1/3 cup canola oil
1/2 teaspoon sea salt
1/4 cup unsweetened cocoa powder
3 ounces high-quality unsweetened baking chocolate, chopped
1/3 cup unbleached all-purpose flour
1/3 cup buckwheat or presifted whole wheat flour

Directions:

Preheat oven to 375 degrees F. Lightly coat an 8-inch-square nonstick baking pan with cooking spray. In a small bowl, whisk together egg, egg white, yogurt, and vanilla extract; set aside. In a small saucepan, combine sugar, oil, salt, and 3 tablespoons water, stirring constantly for 3 minutes on medium-high heat. Remove from heat; stir in cocoa and chocolate until chocolate melts, then add egg mixture. Add all flour, stirring until batter is smooth. Pour batter into baking pan. Bake 25 minutes, or until top is firm. Cool completely in pan on rack. Cut into squares.

Last month we took a look at what are anticipated to be the Top 10 Trends in Food for 2010. In Part 2, of this Top 10 Food Series we’ll see what The Food Channel® editorial staff has to say about the last decade in food, as they provide their perspective on the top flavors, biggest foods, food influences, and top food stories from the last 10 years.

“Our chefs and editorial staff have seen a lot of changes in the last ten years,” says Kay Logsdon, Managing Editor of The Food Channel. “Food has become a story like never before, and it’s interesting to look back at how its growth has impacted our society. Over the last few years, we’ve been able to visit restaurant after restaurant, attend the biggest food shows, and try new products, giving our editors a first-hand look at what’s been happening with food.”

According to foodchannel.com editors, the biggest trends of the last decade (2000-2009) include:

TOP 10 TRENDS OVERALL

• Sushi
• Bacon
• Cupcakes
• Sliders
• Gourmet burgers made with Kobe or Angus beef
• Super-fruits such as Acai, pomegranate, and blueberry
• Oils, such as olive oils and truffle oils
• Whole grains, such as Kashi, polenta, risotto
• Artisan foods, particularly in breads, cheeses and dark chocolates
• Coffees, teas

DECADE’S TOP FLAVORS

• Pomegranate
• Wasabi
• Cranberry
• Ginger
• Blueberry
• Hibiscus
• Bacon
• Green tea
• Dark Chocolate
• Mint

TOP TEN FOOD INFLUENCERS OF THE DECADE

• Organic foods, along with Locavore and Community Supported Agriculture
• International Cuisines
• Food TV and Internet
• Food Safety
• The Economy and subsequent shift to home cooking
• Fast casual restaurant concepts
• Fair trade and Artisan concepts in bread, chocolates, cheeses
• Mobility/Social Media/Twitter notifications/Underground dining
• Mixology
• Culinary education

TOP FOOD PEOPLE OF THE DECADE

• Food bloggers
• The local farmer
• Celebrity Chefs in general: Rick Bayless, Rachael Ray, Paula Deen, Bobby Flay, Guy Fieri, Emeril Lagasse, Gordon Ramsey, Giada De Laurentiis, Mario Batali, Alton Brown, Tyler Florence, Jaime Oliver, Ina Garten
• Julia Child/Julie Powell
• The home cook
• Grant Achatz
• Alice Waters
• Thomas Keller
• Martha Stewart
• The local restaurant chef

TOP TEN GENERAL NEWS TOPICS OF THE DECADE IMPACTING FOOD

• Food Safety (tomatoes, green onions, H1N1)
• Food Prices
• Slow Food
• Sustainability
• Consumer generated advertising (Dorito’s Super Bowl ad)
• The demise of traditional publishing (Gourmet magazine)
• Organic
• Private branding
• Carl’s, Jr.’s edgy advertising
• McDonald’s innovation

DECADE’S TOP RECIPES

• Macaroni and Cheese
• Bread Pudding
• Risotto
• Biscotti
• Ceviche
• Deep Fried Turkey
• Crème Brulee
• Bruschetta
• Tilapia
• Guacamole

TOP RESTAURANT TRENDS OF THE DECADE

• Fast casual concept
• Tapas and shareables
• Gastropub
• Molecular gastronomy
• Taco trucks
• Underground dining
• Fusion
• DIY
• Catering
• Upscaling of bar food

Experimentation nation, umami, and food with benefits are just three of the top 10 trends to watch in 2010, according to the experts at The Food Channel®. The web site recently released its top 10 for ’10 today based on research conducted in conjunction with CultureWaves® and the International Food Futurists®.

Keeping it Real

In a back-to-basics economy it is natural to return to basic ingredients. This isn’t about retro, or comfort food, or even cost. It’s about determining the essentials and stocking your pantry accordingly. It is about pure, simple, clean and sustainable. It is—dare we say—a shift from convenience foods to scratch cooking.

Experimentation Nation

Restaurant concepts are in flux as people redefine what going “out” to eat means. Gastropubs, fusion dining, shareables, and communal tables are all being tried. New concepts around “fresh” and DIY will do well. Experimentation is the trend, so we’ll see concepts come and go.

More in Store

We predict growth in grocery stores, particularly as private label assumes prominence. Those old generics have morphed into their own brands, so that there is blurring and less of a caste system. Grocery stores are also doing things such as upgrading delis and fresh take-out sections, all the way to returning butchers to a place of prominence.

American, The New Ethnic

This is all about flavor delivery. Immigration has come to the plate, and we are now defining a new Global Flavor Curve. Part comfort, part creativity, the latest flavors are coming from the great American melting pot. So, it’s about grandma’s food, but the recipes may be written in Japanese.

Food Vetting

You are what you eat! That’s what’s leading this trend—our constant need for assurance that we are eating the right things, that our food is safe, that we are not ingesting pesticides or anything that will someday prove harmful. Call it food vetting or sourcing—the issue is that people are asking where their food comes from.

Mainstreaming Sustainability

People have mainstreamed sustainability, unlike a year ago, when we were somewhat afraid to use the word. America is just now learning how to be sustainable, and Americans are holding themselves responsible. In 2010 we’ll see people and companies becoming sustainable for authentic reasons.

Food with Benefits

Call it what you will—nutritional, healthful, good-for-you—but this trend toward beneficial foods is growing at a pretty big rate. Expect food to either have nutrients added, or have the word “free” (gluten-free, allergy-free).

I Want My Umami

The “foodie” has settled into a more universal designation of someone who loves food—not a food snob. They are just as likely to want a PB&J as they are to try the latest soft shell crab sushi. And they may put French fries on it! The point is experimentation and a willingness to try new things.

Will Trade for Food

In an era when you can rent a name-brand purse for a special event, we want to know how we can apply that same concept to consumables. So what do we do in a bad economy when we have more time than money and skills that we still want to put to use? We barter. We predict that we’ll all see more of the barter system come into play now that technology can assist with connections.

I, Me, Mine

It’s the rise of the individual. While sharing has come into its own in restaurant concepts, there is a separate but equal trend toward individuality. It’s part of the reason why we are making our own cheese, smoking our own meats, and making our own specialty desserts. Expect more attention to the individual, but it’s not just about portion size—it’s also about food that reflects personality.

Read more about the Top Ten Food Trends for 2010 by visiting foodchannel.com.