From putting last-minute touches on homework or presentations and finding where you removed your shoes the day before, taking time to eat a healthy breakfast may be easily overlooked. But be as it may, by now, you know just how important breakfast is, which means there are no excuses for running out the door before grabbing a bite to eat.
A quick and healthy breakfast can take just a handful of minutes, be made the night before, or even a few days in advance.
Choices are great, yet having such a large number of choices is paralyzing. Start your day off with these simple recipes to kick start your day.
Berry and Yogurt Smoothie
Here’s a basic and delicious smoothie for the morning rush. It takes under five minutes to mix fresh or frozen fruit (banana and berries does the trick) with Greek yogurt and a liquid of your choice (milk, juice, coconut water — whatever you desire).
This recipe makes two servings, so freeze one overnight and let it defrost for the duration of the day to enjoy toward the evening.
- 1 cup chilled Unsweetened Almond Milk(or your choice of liquid)
- 1/2 cup frozen raspberries
- 1/2 cup frozen blueberries
- 1/3 cup Greek-style natural yoghurt
- 1/4 cup mint leaves
Practically any quick bread recipe makes for a quick and healty breakfast. Adding natural products such as nuts, or whole grains, would win you some bonus points.
This bread has two of the three—with frozen or fresh cranberries and whole hazelnuts. Keep the bread firmly wrapped during the week to maintain freshness. You can also store it in the fridge. Simply microwave it for a couple of seconds if cold bread isn’t your thing.
- 1 cup hazelnuts
- 2 tablespoons unsalted butter, melted, plus more for the pan
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1/3 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup whole milk
- 2 large eggs
- 1 tablespoon finely grated orange zest
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups fresh or frozen cranberries
How to Make It
Heat oven to 177 degrees C. Spread the hazelnuts on a large rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 10 to 12 minutes. Rub the warm nuts in a clean dish towel to remove the skins (discard the skins); coarsely chop.
Butter an 8½-by-4½-inch loaf pan. In a medium bowl, whisk together the flour, sugars, baking powder, and salt. In a small bowl, whisk together the butter, milk, eggs, orange zest, and vanilla; add to the flour mixture and mix until just combined (do not overmix). Fold in the hazelnuts and cranberries.
Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes (tent with foil if the top browns too quickly). Cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.
Avocado Toast with Egg
Sometimes simple is just better. Top two lightly toasted slices of whole-grain bread with smashed avocado and a sprinkling of salt and pepper. Layer on two sunny-side up eggs for a healthy dose of protein and you’ve got a well-rounded breakfast.
Scrambled Eggs With Beans, Tomatoes and Pesto
Eggs, which are protein kings, are the foundation of this tasty, fiber-rich meal. Enjoy a healthy dose of vitamin C, lycopene, potassium, and folate, courtesy of the sweet grape tomatoes. A bit of pesto adds a fresh, garlicky taste and vibrant color. Serve with slices of whole-grain toast.
- 4 large eggs
- kosher salt and black pepper
- 3 teaspoons olive oil
- 1/2 cup grape tomatoes, halved
- 1/2 cup low-sodium canned white beans, rinsed
- 1/4 cup store-bought pesto
- 4 slices whole-wheat bread, toasted
How to Make It
In a medium bowl, beat the eggs with 1 tablespoon water and ¼ teaspoon each salt and pepper.
Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the tomatoes and beans; cook, tossing occasionally, until warmed through, 1 to 2 minutes. Transfer to a plate and wipe the skillet clean. Heat the remaining teaspoon of oil in the skillet. Add the eggs and cook, stirring, until set but still soft, 1 to 2 minutes.
Serve the eggs topped with the tomato mixture and pesto, along with the toast.
Yoghurt With Grapes and Granola
You’ll have time for this three-ingredient breakfast on even your busiest mornings. To take this parfait to go, pack it in an protected coffee mug or canteen.
Peanut Butter Waffle
Instead of dousing a whole-grain or bran toaster waffle in syrup, cut the sugar and boost the protein and fiber by spreading it with 2 tablespoons of peanut butter. You can also sprinkle it with 1 tablespoon of raisins, sesame seeds, or extra peanuts for even more fiber, which helps deliver nutrients slowly and steadily.
Bran Flake Cereal
A bowl of fiber-rich bran flakes (about 1½ cups) with 230ml of low-fat milk is nearly the perfect breakfast. Make it portable by replacing the milk with lemon or vanilla yogurt and mixing it in a to-go container. Increase the fiber and vitamins by adding ¼ cup of nuts or fresh or dried fruit, such as chopped pecans or blueberries.
Quinoa Fruit Salad
A fruit salad of berries and mango gets extra texture, body, and protein from a scoop of quinoa. Toss everything around until the quinoa is evenly distributed. Then throw in a bit of of honey, lime, and basil and toss to coat evenly.
This recipe makes 4–6 servings, so you can prep in advance and throw together a serving or two as you need.
Banana Split Oatmeal
If you only have ten minutes left and you’re craving a good dessert breakfast, then you should like this one.
- 1/2 c. milk or water
- kosher salt
- 1/2 banana, sliced
- 2 tbsp. chopped walnuts
- 1 tbsp. mini chocolate chips or chopped chocolate
- Rainbow sprinkles
- 1 maraschino cherry
In a medium saucepan over high heat, bring milk to a boil. Stir in oats and salt, reduce heat to low, and simmer until oats are tender and creamy, 5 minutes.
Serve oatmeal in a bowl topped with banana, walnuts, chocolate chips, sprinkles, and a cherry.