Some people say breakfast is the most important meal of the day, but we know how hard it is to make time to eat in the morning. Here are five easy recipes you should try to make sure you actually eat before first period.
1. Overnight Oats
Overnight oats are a healthy, nutritious alternative to cereal and milk. What’s great about this breakfast option is that you can customize it with fruit, nuts, jams, or even chocolate. Grab a jar, put in the ingredients, refrigerate them before you go to sleep and enjoy them the next morning!
- ⅓ cup of rolled oats
- ⅓ cup Greek yogurt
- ½ teaspoon vanilla extract
- 1 tbsp. honey
- ½ cup of milk (any type)
- 1 tbsp. chia seeds
- Fruit (we recommend fresh apples, blueberries, strawberries, or bananas) or try peanut butter, jams, chia seeds, almonds, pecans, walnuts, hazelnuts or cashews!
- In a mason jar or bowl, add the rolled oats and chia seeds.
- Next, add 1/3 cup of Greek yogurt and the vanilla extract
- Gently mix in the honey and the milk until there are no clumps left
- Seal with a lid and chill in the fridge for at least two hours before eating
- Add any toppings of your choice, and serve!
Toast is another breakfast choice you can get creative with. We recommend you use whole wheat bread, as it contains more fiber, protein, and essential minerals than the white alternative. If you have a sweet tooth, top your slice off with peanut butter and bananas. If you’re a savory food lover, add some mashed avocados and tomatoes for a boost of healthy fats!
- Toast some whole-wheat bread
- Cut 6-7 thin slices of avocado per piece of toast
- Add one or two tablespoons of crumbled feta
- Top off with one tablespoon of sweet pomegranate seeds
3. Blueberry Muffins
One of the best ways to start a busy day is with a blueberry muffin; and it’s incredible how easily they can be made. Forest fruits, such as blueberries and blackberries can be found all year-round (at least in the freezer section!). Combine them with a simple muffin base, and you’ve got yourself a crumbly batch of goodness, waiting for you in the morning!
- Cooking spray (or some cooking oil to grease the tins)
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 1/2 cups oats (quick or rolled)
- 1/2 cup granulated sugar
- 1/4 tsp. kosher salt
- 1 tbsp. baking powder
- 1 cup milk
- 1 egg
- 2 tbsp. canola oil
- 2 tsp. vanilla extract
- 1 cup of blueberries fresh or frozen
- 2 tbsp. coarse sugar (optional)
- Preheat oven to 400°F (or 205°C).
- Spray the muffin tin with cooking spray.
- Combine all dry ingredients in a large bowl.
- In a separate bowl, whisk together the milk, egg, oil, and vanilla.
- Add the wet ingredients to the dry ingredients. Stir just until all of the ingredients are combined.
- Gently fold in the blueberries.
- Divide the batter evenly between the 12 muffin cups.
- Sprinkle the tops of the muffins with the coarse sugar.
- Bake for approximately 20 minutes until muffins are lightly browned and a toothpick comes out clean.
4. Egg Muffins
Egg muffins are loaded with protein, healthy fats and vitamins, especially when made with chopped veggies. Freeze a big batch of muffins, microwave a few in the morning and enjoy them on your way to school. Here’s a vegetarian recipe for egg muffins guaranteed to keep you full throughout the day.
- Cooking spray
- 6 eggs
- Salt and pepper to taste
- 1/2 cup cooked chopped spinach, excess water removed
- 3-4 tbsp. of feta cheese
- diced tomatoes and chopped parsley (optional garnish)
- Preheat the oven to 375°F (or 190°C) and coat the muffin tin with cooking spray or line with paper liners.
- Crack the eggs into a large bowl. Use a whisk to blend the eggs until smooth.
- Add the spinach and feta to the egg mixture and stir to combine.
- Divide the egg mixture evenly among the muffin cups.
- Bake for 15-18 minutes or until eggs are set.
- Serve immediately or store in the refrigerator until ready to eat. Top with diced tomatoes and parsley if desired. (Makes 12 muffins)
5. Chia Pudding
Recently, chia seeds have been gaining more popularity. They are an excellent source of omega-3 fatty acids, antioxidants, and they provide fiber, iron, and calcium. If you dislike their jelly-like texture or plain taste, try out this Cocoa Chia Seed Pudding for a boost of flavor. You can easily refrigerate it and eat it during break at school!
- 1/4 cup cacao powder or unsweetened cocoa powder
- 3-5 tbsp. maple syrup
- 1/2 tsp ground cinnamon (optional)
- 1 pinch sea salt
- 1/2 tsp vanilla extract
- 1 1/2 cups non-dairy/ normal milk
- 1/2 cup chia seeds
- Add cocoa powder to a small mixing bowl (sift first to reduce clumps), maple syrup, ground cinnamon, salt, and vanilla, then whisk to combine.
- Add a little dairy-free milk at a time and whisk until paste forms. Then add the remaining dairy-free milk and whisk until smooth.
- Add chia seeds and whisk once more to combine. Then cover and refrigerate overnight, or at least 3-5 hours (until it’s achieved a pudding-like consistency).
- You can keep leftovers covered in the fridge for 4-5 days, although the dish is best served fresh. Serve chilled with desired toppings, such as fruit, granola, or coconut whipped cream.
Tell us: What is your go-to breakfast recipe when you’re on the run in the morning?