15 Easy & Quick Healthy Breakfast Ideas for Those Busy Mornings 

We all know that breakfast is the most important meal of the day. And as much as we all would like to start every day with a fulfilling breakfast, it is not always feasible for everyone to take half an hour or an hour of their morning to prep and make a well-structured breakfast. 

The more common and more realistic scenario is that most of us are usually running hastily in the morning trying to get ready for the day beat the morning commute traffic, get anything to eat, and drink coffee to energize, all without having to be late for our 9 to 5 jobs. 

So as a result, some of us skip breakfast altogether and grab a protein bar or something similar from any convenience store or a street kiosk on the way to work while others cave in and have an unhealthy store-bought snack or breakfast foods that are filled with artificial ingredients and unhealthy fats. So in a nutshell, you either skip the most important meal of the day or you don’t skip it and cause your body even more harm with an unhealthy option. 

However, what you may not know is that there are plenty of healthy yet quick breakfast options that will nurture your body and fill up so you are ready for the day, all without wasting any of your precious morning time. Here is a whole list of easy and quick healthy breakfast ideas and recipes so you never have to skip breakfast even on the busiest of mornings. 

1. Instant Oatmeal with Fruits and Nuts 

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This breakfast is not only quick and super easy to make, but it is also extremely sustaining, filling, and rich in a variety of nutrients. So not only will you save plenty of time, but you will also give your body the energy and power it needs to get the day started and stay full until lunchtime rolls around. 

For this breakfast to taste better, try instant oatmeal from scratch instead of the store-bought oatmeal, this way the flavour will be richer and you can customize your add-ins and toppings to your liking. Cranberries and pecan nuts (which are used in this recipe) are great additions to this meal, they add to the flavour as well as the nutritious value.

To save more time over the course of the week, try making a big patch of instant oatmeal at the beginning of the week so it lasts with you through the rest of it and you would only have to heat some up every morning. 

RECIPE 

Prep TimeTotal Time Yields
5 minutes 5 minutes 1 serving

INGREDIENTS 

  • ½ – ¾ cup of boiling water 
  • ¼ cup of quick oats 
  • 1 tablespoon of chopped and toasted pecans 
  • 1 tablespoon of dried cranberries 
  • ½ teaspoon of brown sugar 
  • A dash of ground cinnamon 
  • Grated orange zest 
  • A pinch of Kosher salt

INSTRUCTIONS 

  1. In a serving bowl, put the quick oats, the dried cranberries, chopped toasted pecans, the brown sugar, the ground cinnamon, grated orange zest, and salt. 
  2. Add the boiling water. 
  3. Let it sit for about 1 to 2 minutes. 
  4. Stir and enjoy your hearty healthy breakfast. 

NUTRITIONAL INFORMATION PER SERVING: 

  • 180 calories 
  • 8 g fat (1 saturated) 
  • 3 g protein 
  • 115 mg sodium 
  • 28 g carbohydrate
  • 4 g fibre 

2. Pineapple Cucumber Green Smoothie 

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This green smoothie is an ideal choice for a quick and easy but still healthy and nutritious breakfast. The great thing about this particular pineapple-cucumber smoothie is that you can get your needed dose of veggies while still enjoying a sweet and tasty treat at the beginning of your day. 

The two main ingredients in this green breakfast smoothie are cucumber and pineapple. The cucumber in this particular breakfast smoothie is a great addition because it makes it extra hydrating which is perfect if you have a long day or a tough workout ahead. As for the pineapple, it will satisfy your sweet tooth and give you a refreshing start to the day. 

In addition to cucumber and pineapples, this green breakfast smoothie contains several other healthy and hearty ingredients such as spinach, banana, lemon juice yoghurt, and almond milk. All these ingredients together will hydrate your body, boost your energy levels, strengthen your immune system, and purifies your body from toxins. To make it more filling, you can always add a scoop of your favourite protein powder or a tablespoon of chia seeds. 

RECIPE

Prep Time Total Time Yields 
5 minutes 5 minutes 2 servings 

INGREDIENTS

  • ¼ cup of unsweetened almond milk or water 
  • 1 tablespoon of fresh lemon juice 
  • ½ a cup of Greek yoghurt or regular yoghurt 
  • 1 cup of baby spinach 
  • 1 chopped cucumber 
  • 1 frozen banana 
  • 1 cup of frozen pineapple chunks 
  • 1 scoop of protein powder (optional)
  • ½ cup of ice cubes (optional)

INSTRUCTIONS 

  1. Start by adding the liquid ingredients to your blender so add the almond milk, lemon juice, and yoghurt. 
  2. Top off your liquid or soft ingredients with the hard ingredients: spinach, cucumber, frozen banana, and pineapple. 
  3. Add the ice and protein powder (if using). 
  4. Blend all the ingredients together at high speed until the desired puree consistency is achieved. 
  5. Pour into your favourite smoothie glass and enjoy the quickest and healthiest breakfast. 

NUTRITIONAL INFORMATION PER SERVING: 

  • 180 calories 
  • 4 g fat (1.5 saturated) 
  • 8 g protein 
  • 60 mg sodium 
  • 31 g carbohydrates 
  • 4 g fibre 

3. French Toast 

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French Toast is an oldie but a goodie that the whole family tend to agree on. Traditionally, French Toast is considered a weekend breakfast or a brunch menu item. However, this quick and easy recipe will enable you to whip up a batch of french toast any morning you or the kids feel like it. 

Although French Toast is not the healthiest breakfast option, it is something that we all like and craves often. Therefore, starting your day with it might be just what you need to put yourself in a good mood to start the day. 

RECIPE

Prep Time Total Time Yields 
25 minutes 25 minutes 4 servings 

INGREDIENTS 

  • 6 large eggs 
  • 4 tablespoons of unsalted butter 
  • 1 ½ cups of whole milk (can be substituted with your preferred type of milk) 
  • 1 ½ teaspoon of pure vanilla extract 
  • 1 ½ teaspoon of ground cinnamon 
  • 8 -inch-thick slices of toast or Challa bread 
  • Yoghurt, cut-up fruits, and maple syrup or honey for serving 

INSTRUCTIONS 

  1. Whisk the eggs, milk, cinnamon, and vanilla in a large shallow bowl. 
  2. For coating, work in batches by placing only 2 bread slices in the egg mixture and letting them soak for about 2 minutes then flipping and letting the other side soak for about 1 more minute. The goal is for both bread sides to be completely coated with the egg mixture. 
  3. While coating the bread, heat 1 tablespoon of the butter in a large nonstick pan or skillet over medium-low heat. 
  4. Once the butter is melted, add the coated slices of bread and cook for 1 to 3 minutes per side or until both sides are golden brown. 
  5. Once cooked, transfer the cooked bread to a wire rack or a plate. 
  6. Repeat the same process with the rest of the butter and bread. 
  7. Serve topped with yoghurt, fruits, nuts, honey, or syrup, or you can eat it plain if you’d prefer. 

4. Blender Pancakes 

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Pancakes are always a good idea. However, the amount of dishes, tools, utensils, and time that go into making it makes it less of a good idea, especially on a busy weekday. 

However, this blender pancakes recipe will minimize all the effort, time, and dirty dishes required, allowing you to enjoy a delicious flavourful batch of flapjacks any day of the week. 

Just like French Toast, Pancakes are not the healthiest breakfast option out there. However, making yourself and your family a batch of sweet and tasty pancakes that you have all been craving is quite the rewarding beginning of the day. 

RECIPE 

Prep Time Total Time Yields 
25 minutes 25 minutes 4 servings 

INGREDIENTS 

  • Blueberry Pancakes 
  • 1 cup of blueberries plus ½ cup of blueberries for cooking 
  • 1 large egg 
  • 1 cup of milk 
  • 1 ½ cup of all-purpose flour 
  • ½ teaspoon of salt 
  • 2 tablespoons of sugar 
  • 2 tablespoons of baking powder 
  • Melted butter for greasing the skillet 
  • Sweet Corn Pancakes 
  • 1 cup of cornmeal
  • 1 cup of corn kernels for cooking 
  • 1 large egg 
  • 1 cup of milk 
  • ½ cup of all-purpose flour 
  • ½ teaspoon of salt 
  • 2 tablespoons of sugar 
  • 2 teaspoons of baking powder 
  • Melted butter for greasing the skillet 

INSTRUCTIONS 

  1. Using a high-speed blender, blend all the ingredients together until smooth, except for the additional fruit or corn meant for cooking. 
  2. Pour the mixture into a mixing bowl and stir in the whole fruits or corn kernels. 
  3. Heat a nonstick skillet on medium heat until hot. 
  4. Lightly grease the skillet with melted butter. 
  5. Scoop the pancake batter into the hot skillet by 1/4 cupfuls. 
  6. Cook 2-3 minutes or until edges are dry and bubbles start appearing. 
  7. Using a spatula, the pancake and let it cook for 2 more minutes. 
  8. Transfer the pancakes to your serving platter, and serve warm with your favourite toppings. 

5. Blueberry Banana Nut Smoothie 

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Another breakfast smoothie option for a healthy and creamy beginning of the day. With ingredients like frozen berries, banana, and almond butter, this smoothie will give your body a rice dose of vitamins that is hard to get from such a quick breakfast. 

Blueberries work as antioxidants that detox your body and boost your immune system. Almond butter is a great source of protein and helps keep you full till lunchtime. Mixed with bananas and almond milk, they make for a creamy consistency with an array of flavours. 

Like most smoothies, you can always make it more filling by adding a scoop of your favourite protein powder. 

RECIPE 

Prep TimeTotal Time Yields
5 minutes 5 minutes 1 – 2 servings

INGREDIENTS

  • ½ cup of frozen blueberries (you could use fresh berries instead)
  • 1 cup of unsweetened almond milk 
  • 1 frozen banana 
  • 2 tablespoons of almond butter 
  • 1 scoop of protein powder (optional) 
  • ½ cup of ice cubes if using fresh fruit 

INSTRUCTIONS 

  1. In your blender, pour the almond milk, then add the frozen bananas and berries, then the almond butter and protein powder (if using). 
  2. Blend all ingredients together till a smooth consistency is achieved.
  3. Pour in your favourite smoothie glass and enjoy the creamiest breakfast. 

6. Smashed Avocado Toast With Egg\

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Smashed avocado toast with eggs is one of the most popular brunch ideas, mainly for being too complicated to whip up in the morning before heading off to work. 

However, the following recipe will change this narrative because it is so simple and easy to make, you will be able to treat yourself and your family to this fancy breakfast any day of the week. 

Aside from being fancy and delicious, the avocado in this recipe makes a very healthy breakfast option as it is full of fibre, potassium, vitamin C, and healthy fats. 

So not only will you treat yourself to a tasty breakfast, but you will also be able to keep it healthy and diet-friendly. 

RECIPE 

Prep TimeTotal Time Yields
10 minutes 10 minutes 4 servings

INGREDIENTS 

  • 4 slices bread, toasted 
  • 4 hard-boiled eggs, peeled and sliced
  • 1 ripe avocado
  • 1 tablespoon of fresh lemon juice
  • Salt and pepper to taste
  • 1 bunch of small multicoloured radishes, thinly sliced
  • Chopped fresh chives and sesame seeds, for serving

INSTRUCTIONS

  1. In a bowl, smash the avocado with lemon juice and ¼ tablespoon of each, salt and pepper. 
  2. Spread the avocado on the toast and top with the sliced hard-boiled eggs. 
  3. Add the radishes, then sprinkle with the chives and sesame seeds. 
  4. Serve warm and enjoy your good-looking breakfast. 

7. Classic Omelette and Greens

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Omelet and greens make for a great mix that not only fills you up but also gives your body the veggie it needs. This breakfast recipe is super simple and easy to make that you can whip it up quickly when you are having a crowded morning. However, it is still elegant and meal-like enough that you can actually have it for dinner. A bonus point is that you basically cannot screw it regardless of your cooking skills. 

RECIPE 

Prep TimeTotal Time Yields
20 minutes 20 minutes 4 servings

INGREDIENTS 

  • 3 tablespoons of olive oil, divided
  • 1 yellow onion, finely chopped
  • 8 large eggs
  • Salt to taste
  • 2 tablespoons of unsalted butter
  • 1 ounce of Parmesan cheese, finely grated
  • 2 tablespoons of fresh lemon juice
  • 3 ounces of baby spinach

INSTRUCTIONS 

  1. In a large nonstick skillet, heat one tablespoon of olive oil on medium heat. 
  2. Add the onions and saute for about 6 minutes or until tender. Then transfer to a small bowl. 
  3. In a large bowl, whisk the eggs with 1 tablespoon of water and ½ teaspoon of salt. 
  4. Put the skillet back on the stove, on medium heat, and add the butter. 
  5. Once melted, add the eggs and cook, stirring with a rubber spatula till eggs arr partially set. 
  6. Lower the heat and cover the pan tightly and continue to cook the eggs for 4 to 5 minutes more. 
  7. Top the eggs with the Parmesan cheese and cooked onions. Fold in half. 
  8. In a medium separate bowl, whisk the remaining 2 tablespoons of olive oil together with the lemon juice. Toss in the baby spinach and coat it with the mixture. 
  9. Put the spinach and the omelette on your breakfast serving platter. 
  10. Enjoy! 

NUTRITIONAL INFORMATION PER SERVING: 

  • 330 calories 
  • 27.5 g fat (9.5 saturated) 
  • 16 g protein 
  • 575 mg sodium 
  • 6 g carbohydrates 
  • 1 g fibre 

8. Easy and Fluffy Scrambled Eggs 

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Nothing say a hearty and filling breakfast like a plate of rich and fluffy scrambled eggs. Not only does it taste good, but scrambled eggs enable you to consume a good amount of eggs which will, ultimately, provide your body with a lot of protein. 

Scrambled eggs are also the perfect empty canvas to which you can add just about anything; veggies, bacon, cheese, or even hotdogs. The healthiest option for add-ins, however, is, of course, veggies because it allows you to give your body an additional amount of nutrients and anti-oxidants. This makes it more than ideal for the beginning of the day as it will leave you feeling full long enough till lunchtime rolls around. 

RECIPE 

Prep TimeTotal Time Yields
10 minutes 10 minutes 4 servings

INGREDIENTS

  • 1 tablespoon of unsalted butter or olive oil
  • 8 large eggs 
  • Salt and pepper to taste 
  • Cheese or veggie mix as add-ins (optional) 

INSTRUCTIONS 

  1. In a non-stick skillet, heat the unsalted butter over medium to low heat. 
  2. In a separate bowl, whist together the eggs with the salt and pepper. 
  3. Pour the egg mixture into a skillet and cook, stirring constantly until the eggs start to set. 
  4. Once the eggs are almost set, place your desired add-ins or toppings such as grated cheese, cooked veggies, herbs, or tender greens such as baby kale or baby spinach. 
  5. Serve warm and enjoy the taste of fluffy and rich scrambled eggs in the morning. 

9. Blueberry Muffins 

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These tender and fluffy blueberry muffins are not only perfect for breakfast time, but they also work perfectly for brunch, a mid-day sweet snack, or paired with coffee as a sweet side dish. 

The secret ingredient in this easy yet tasty blueberry muffin recipe is buttermilk. Using buttermilk instead of regular ilk makes the muffin dough extra light and fluffy which makes for the perfect baked results. 

Pairing it with fresh blueberries makes this breakfast healthier as well as tastier. Blueberry is known as the king of antioxidants so you won’t only be indulging yourself with a sweet treat, but you’ll also be balancing your intake with one of the healthiest food additions out there. 

To make these breakfast muffins busy-day friendly, bake a big batch of them over the weekend or at the beginning of the week and keep them in a well-locked container. Over the course of the week, just pop one in the microwave for 30 seconds to a minute and enjoy it on the go. 

RECIPE 

Prep TimeTotal Time Yields
1 hour 10 minutes 1 hour 10 minutes 12 servings

INGREDIENTS 

  • 2 cups of fresh blueberries, divided
  • 1 ¾ cups plus 2 teaspoons of all-purpose flour
  • 2 ¼ teaspoons of baking powder
  • 1 ½  teaspoon of salt
  • ¾ teaspoon of freshly grated nutmeg
  • 1 stick of unsalted butter, at room temperature 
  • 1 cup of granulated sugar
  • 1 large egg plus 1 large egg yolk, at room temperature 
  • 1 ½  teaspoon of vanilla extract
  • 1 cup of buttermilk
  • 2  tablespoons of turbinado sugar (we used Sugar in the Raw)

INSTRUCTIONS 

  1. Pre-heat the over to 425°F. 
  2. Line 12 muffin cups with 5-inch parchment paper squares and press down on them with a drinking glass to take the shape of the muffin mould or you can use silicone muffin cups which do not need lining. 
  3. Set aside ½ a cup of the fresh blueberries and toss the remaining 1 ½ cups of blueberries with 2 teaspoons of flour. 
  4. In a medium mixing bowl, whisk together the baking powder, salt, nutmeg, anf the remaining 1 ¾ cups of flour. 
  5. Using an electric mixer, beat the butter and granulated sugar on medium-high speed for 3 to 4 minutes or until the mixture is light and fluffy. 
  6. Reduce mixer speed to medium and add whole egg and yolk. Continue beating till all ingredients are mixed together, then scrape down the bowl to get all the batter equally mixed. Add the vanilla extract and add it in with the rest of the ingredients. 
  7. Reduce the mixer speed to low and add the flour mixture in three parts, alternating with the buttermilk while continuing to beat just until all ingredients are incorporated. Make sure not to overmix. 
  8. Fold in the floured blueberries, leaving behind any excess flour that did not stick to the berries. 
  9. Pour the muffin mixture into the muffin cups, each will take about ⅓ cup of batter. Press the remaining ½ cup of fresh blueberries into the tops of the muffins and sprinkle with the turbinado sugar. 
  10. Bake on the middle rack of the oven for about 20 to 22 minutes or until a wooden pick is inserted in the centre and comes out clean. 
  11. Let the muffins cool in the pan for about 5 minutes then transfer them to a wire rack to finish cooling completely. 
  12. Serve with a cup of coffee and enjoy! 

10. Raspberry Chia Jam 

When you hear homemade jam, odds are that your mind doesn’t go straight to quick and easy. However, Chia seed jam is the exception to that rule. Chia seed jam is the perfect homemade jam idea for those who don’t like to stand by the stove for too long. 

When chia seeds are introduced to liquid, they plump up several times their size and form a gelatinous coating giving it the perfect jam-like consistency, add in your favourite in-season fruit (in this recipe raspberries) and you have got yourself a jar of homemade healthy spreadable jam with minimal effort and time. 

Chia jam could be used as an oatmeal topper for added flavour, a stir-in for your plain yoghurt, or a pairing agent with peanut butter in the classic Peanut Butter & Jam sandwiches. 

In addition to being perfect for making quick homemade jam, chia seeds are a treasure of nutrients as they are full of minerals, plant-based omega 3, fatty acids, fibre, and more. 

For this recipe, you will only need 4 simple ingredients that you probably already have (including the chia seeds). So you won’t need to get a bunch of complex ingredients or tools, just free up 20-30 minutes of your time at the beginning of the week and make yourself a jar of tasty jam that will last you throughout the week. 

RECIPE 

Prep TimeTotal Time Yields
30 minutes 30 minutes 1 cup

INGREDIENTS 

  • 2 cups of raspberries
  • 1 tablespoon of fresh lemon juice
  • 1 tablespoon of pure maple syrup or honey 
  • 2 tablespoons of black chia seeds

INSTRUCTIONS 

  1. Heat a small saucepan over medium heat. 
  2. Cook the raspberries for about 8 minutes, stirring occasionally till the fruit breaks down and the liquid becomes of a syrup-like consistency. 
  3. Remove the saucepan from heat and stir in the lemon juice and maple syrup or honey
  4. Lastly, stir in the chia seeds and let it sit for about 20 minutes, you’ll see the mixture starts to thicken shortly after. 
  5. Once cooled down, transfer the jam mixture into a well-locked jar or cup and store in the fridge to use when needed. 

NUTRITIONAL INFORMATION PER SERVING: 

  • 20 calories 
  • 0.5 g fat (0 g saturated) 
  • 0 g protein 
  • 0 mg sodium 
  • 3 g carbohydrates 
  • 2 g fibre 

11. Greek Yoghurt Pancakes 

Fluffy Greek yoghurt pancakes are a great and healthy alternative to traditional classic pancakes. The Greek yoghurt is a very good addition to the regular pancake ingredients because it adds a lot of protein to it which makes it even more filling and nutritious. 

Although, you may think pancakes are not the quickest of options, especially on a busy hectic morning, if you make a big at the weekend or at the beginning of the week and store it in the freezer, you can have pancakes any day of the week within minutes of prep time. 

RECIPE 

Prep TimeTotal Time Yields
25 minutes 25 minutes 4 servings 

INGREDIENTS 

  • 1/2 cup of plain or vanilla Greek yoghurt
  • 1/3 cup of milk
  • 2 large eggs
  • 2 tablespoons of maple syrup
  • 1 teaspoon of pure vanilla extract
  • 1 cup of all-purpose flour
  • 3/4 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • 1/4 teaspoon of salt
  • Yogurt, strawberries, blueberries, and syrup or honey, for serving

INSTRUCTIONS 

  1. In a large mixing bowl, whisk together the Greek yoghurt, milk, eggs, syrup, and vanilla. 
  2. In a second separate bowl, whisk together flour, baking soda, baking powder, and salt. 
  3. Add the flour mixture to the yoghurt mixture and mix together to combine. 
  4. Heat a large nonstick skillet over medium heat. 
  5. When the skillet is hot and ready, a tablespoon worth of batter into the skillet and cook the pancakes until bubbles start to appear around the edges and in the centre. 
  6. Using a silicone spatula, carefully flip the pancake and cook for about 1 more minute or till both sides are golden brown. 
  7. Transfer the pancakes to a wire wrack a cover with tin foil to keep warm as the rest of the pancakes are being cooked. 
  8. Repeat the same process till you have got the desired amount of pancakes. 
  9. Top with yoghurt, berries, syrup or honey, and serve warm. 

NUTRITIONAL INFORMATION PER SERVING: 

  • 225 calories 
  • 4 g fat (2 g saturated) 
  • 9 g protein 
  • 480 mg sodium 
  • 36 g carbohydrates 
  • 1 g fibre 

12. Tropical Fruity Smoothie Bowl 

Fruity smoothie bowls are becoming the hippest new thing among health enthusiasts. There are various reasons for that, smoothie bowls are incredibly nutritious for having a mixed variety of super nourishing ingredients that are extremely rich in vitamins, antioxidants, minerals, and healthy fats. Aside from being extremely nutritious, smoothie bowls are also super easy and quick to make which makes them the perfect choice for a quick and healthy breakfast that you can have even on the busiest and most crowded mornings.

This particular smoothie bowl recipe is tropical themed, so the ingredients include tropical fruits such as mangos and pineapples and it is topped with shredded coconuts, crushed nuts, fresh kiwis, mangos, and blueberries.

RECIPE 

Prep TimeTotal Time Yields
5 minutes 5 minutes 2 servings 

INGREDIENTS

  • 1 cup of unsweetened almond milk 
  • 1 frozen and sliced banana 
  • 1 cup of frozen mango chunks 
  • 1 cup of frozen pineapple chunks 
  • 1 scoop of protein powder (optional)
  • Fresh slicked kiwis, whole fresh blueberries, sliced mangos, and shredded coconuts for topping 

INSTRUCTIONS 

  1. With a highspeed blender, beat the banana, mango, and pineapple with the almond milk until a smooth but thick consistency is achieved. 
  2. Add more liquid if the consistency is too thick. 
  3. During mixing, stop and stir the ingredients together occasionally, then continue beating. 
  4. Pour the mixture into two serving bowls. 
  5. Top as desired and enjoy! 

NUTRITIONAL INFORMATION PER SERVING: 

  • 180 calories 
  • 2 g fat 
  • 3 g protein 
  • 90 mg sodium 
  • 43 g carbohydrates 
  • 5 g dietary fibre 

13. Chilled Overnight Chia Oats 

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Hasn’t everyone’s always dreamt to find a food that would ‘cook’ itself for us? Well, these chilled overnight chia oats do just that when placed in the fridge overnight. 

The basic idea for the following versions of overnight oats is the same which is storing oats overnight in a jar in the fridge. The main ingredients for all of them are also the same: old-fashioned oats, chia seeds, honey, and milk. This makes this overnight oat breakfast not only super quick and easy, but also super nutritious and rich in vitamins, minerals, and healthy fats and fibre. 

RECIPE 

Prep TimeTotal Time Yields
3-5 minutes 3-5 minutes 4 servings 

INGREDIENTS 

  • Milk & Honey Overnight Oats 
  • 2 cups of old-fashioned oats 
  • 4 tablespoons of chia seeds 
  • 4 tablespoons of honey 
  • Your favourite type of milk 
  • Blueberry-coconut Overnight Oats 
  • 2 cups of old-fashioned oats 
  • 4 tablespoons of chia seeds 
  • 4 tablespoons of honey 
  • 3 cups of light coconut milk 
  • 1 teaspoon of lemon zest 
  • Fresh blueberries 
  • Peanut Butter & Jam 
  • Brownie Batter 
  • 2 cups of old-fashioned oats 
  • 4 tablespoons of chia seeds 
  • 4 tablespoons of honey 
  • Your favourite type of milk 
  • 4 tablespoons of peanut butter 
  • 4 tablespoon of strawberry jam 
  • Sliced strawberries 
  • Brownie Batter 
  • 2 cups of old-fashioned oats 
  • 4 tablespoons of chia seeds 
  • 4 tablespoons of honey 
  • Your favorite type of milk 
  • 4 tablespoons of unsweetened cocoa powder
  • 4 tablespoons of chocolate hazelnut spread
  • chopped toasted hazelnuts 

INSTRUCTIONS 

  • Milk & Honey Overnight Oats: 

In each one of four 16-ounce jars, place ½ a cup of the old fashioned oats, 1 tablespoon of chia seeds, 1 tablespoon of honey, ⅔ milk. Cover the jar, and shake to mix all the ingredients together. Refrigerate overnight.

  • Blueberry-Coconut

In each one of four 16-ounce jars, place ½ a cup of the old fashioned oats, 1 tablespoon of chia seeds, 1 tablespoon of honey, and ¾ cup of coconut milk. Cover the jar, and shake to mix all the ingredients together. Refrigerate overnight. To serve, stir ¼ teaspoon of lemon zest into each jar and top it with blueberries. 

  • Peanut  Butter & Jam 

In each one of four 16-ounce jars, place ½ a cup of the old fashioned oats, 1 tablespoon of chia seeds, 1 tablespoon of honey, and ⅔ milk. Cover the jar, and shake to mix all the ingredients together. Refrigerate overnight. Before serving, stir in each jar 1 tablespoon of peanut butter and top it with 1 tablespoon of strawberry jam and sliced strawberries. 

  • Brownie Batter 

In each one of four 16-ounce jars, place ½ a cup of the old fashioned oats, 1 tablespoon of chia seeds, 1 tablespoon of honey, and ⅔ milk. Cover the jar, and shake to mix all the ingredients together. Refrigerate overnight. Before serving, stir in 1 tablespoon of chocolate hazelnut spread into each jar and top with hazelnuts. 

NUTRITIONAL INFORMATION PER SERVING (Basic Version: Milk & Honey): 

  • 365 calories 
  • 12 g fat (4 g saturated)
  • 12 g protein 
  • 70 mg sodium 
  • 57 g carbohydrates 
  • 8 g fibre 

14. Veggie Sunny-Side Eggs or Veggie Eggs in a Hole

Sunny side up eggs or eggs in a hole are a crowd-pleaser. It is also a very healthy, protein-rich, and filling breakfast option. The version makes it even healthier because of the added veggies. 

RECIPE 

Prep TimeTotal Time Yields
3 minutes 3 minutes 2 servings 

INGREDIENTS 

  • 1 large bell pepper or 4 in different colours. 
  • 2 tablespoons of vegetable oil 
  • 4 large eggs 
  • Chopped parsley, for garnish 

INSTRUCTIONS

  1. Slice the peppers horizontally to make four ½ – inch-thick rings. 
  2. Remove the inner white flesh and seeds. 
  3. In a 12-inch nonstick skillet, heat the vegetable oil on medium heat, 
  4. Cook the pepper rings for 2 minutes on each side. 
  5. Crack 1 whole egg into the centre of each pepper ring. 
  6. Cover the skillet and cook the eggs until they reach the preferred doneness. 
  7. Season with ¼ teaspoon of salt and pepper. 
  8. Garnish with chopped parsley to serve. 

NUTRITIONAL INFORMATION PER SERVING: 

  • 215 calories 
  • 17 g fat (4 g saturated)
  • 13 g protein 
  • 390 mg sodium 
  • 3 g carbohydrates 
  • 1 g fibre 

15. Coconut Raspberry Smoothie 

Another creamy and nutritious breakfast smoothie perfect for nourishing your body, replenishing your body’s fluids, boosting your energy and immune system, and keeping you full and hydrated till lunchtime rolls around. 

This creamy and tasty recipe does not need a huge bulky blender to mix its ingredients together. All you need is a simple immersion blender and a few simple ingredients and you can easily and quickly make one of the healthiest and yummiest breakfast smoothies you will ever taste. 

RECIPE

Prep TimeTotal Time Yields
5 minutes 5 minutes 1 servings 

INGREDIENTS 

  • ½ cup of low-fat milk
  • ½ cup of low-fat coconut-flavoured yoghurt
  • 2 cups of frozen raspberries
  • 2 bananas, peeled and cut into pieces
  • Toasted coconut and raspberries, for serving

INSTRUCTIONS 

  1. Using an immersion blender, mix together the milk and coconut-flavoured yoghurt with the frozen raspberries and bananas. 
  2. Pour the mixture into your favourite smoothie glass and serve topped with toasted coconut and raspberries.
  3. Enjoy! 

NUTRITIONAL INFORMATION PER SERVING (Basic Version: Milk & Honey): 

  • 520 calories 
  • 7 g fat (3.5 g saturated)
  • 21 g protein 
  • 95 mg sodium 
  • 105 g carbohydrates 
  • 25 g fibre 

Now that you have a long list of quick and healthy breakfast ideas, you don’t have any excuse for skipping breakfast anymore, do you? Let us know what have you tried from our list and what will you be trying next! 

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