If you’ve been hanging around me for a while, you know that I’m a little obsessed with breakfast. It’s my absolute favorite meal. (Actually, brunch is my fave. But that’s because it lets me eat breakfast food at lunch!)
I’m always coming up with new ways to start my day and experimenting to find the foods that keep me going until lunch and feeling my best. For me, that’s a mix of healthy carbs, protein, and fat. (Try doing your own “breakfast experiment” to find out what works best for you.)
And things that get me out the door fast – usually in less than 30 minutes.
I get endless breakfast inspiration from three of my favorite cookbooks: Whole Grain Mornings, It’s All Good, and It’s All Easy. Several of these ideas are variations or combos of dishes I found there. (Just an FYI: Those links are Amazon affiliate links, which means I might get a small referral fee if you end up purchasing one of the cookbooks. I wouldn’t recommend them if I wasn’t in love with them, though.)
But the basic idea is this: Take what you have and mix it all up. Variety keeps mornings – and life – interesting!
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Eggs + Rosemary Apricot Oatcakes + Fresh Fruit
Eggs are a staple in my house. They’re an easy, inexpensive, and quick source of protein. And no – the cholesterol in eggs won’t kill you! (Read this if you’re concerned.)
I like eggs scrambled or hard boiled (which you can make ahead for a great grab-and-go option) and paired with these amazing Rosemary Apricot Oatcakes, which you can make over the weekend and have handy all week. Or grab a couple of leftover whole grain pancakes. (Try Bob’s Red Mill 10 Grain Pancake Mix.) Add some cut fresh fruit, and you’ll have a satisfying breakfast in literally minutes.
Soaked Oats
Soaked oats or “overnight oats” are the busy oatmeal lovers dream. You get all the nutritional goodness of oatmeal without the extra 15 minutes of cooking in the morning.
The basic recipe is 1/4 cup of whole oats, 1/2 cup of milk (I like almond milk), 2-3 teaspoons of something sweet (like maple syrup or coconut sugar) and whatever “toppings” you like. I generally include some kind of fruit and nuts or seeds for added protein. Throw it all in a jar or glass food storage container and let it soak in the fridge overnight.
Here are some fun variations to try:
- Lemon Coconut: Add a tablespoon of lemon juice and a couple tablespoons of toasted coconut. I also sometimes add toasted pumpkin seeds to this one.
- Cherry Hazelnut: Use dried or fresh pitted cherries cut in half and roasted hazelnuts. You’ll probably end up with a slightly pink bowl of oats, but it will taste amazing! (Pro tip: Pop raw nuts in the toaster oven for a few minutes if you can’t find roasted at the store.)
- Blueberry Almond Flax: Ground flax seeds are a great thing to add if you’re trying to amp up your omega-3 fatty acid intake (good for the heart). You could use almond slivers or whole almonds in this. I prefer fresh blueberries, but dried work too. (Pro tip: Read the label when you buy dried fruit and steer clear of brands that add sugar. Fruit is naturally sweet enough, especially when the sugars are concentrated from drying.)
- Apricot Ginger: I’m obsessed with ginger, so I always find new ways to slip it into meals. (Read this to learn more about the health benefits of ginger.) Chop dried apricots into small pieces for this one. And look for uncrystallized candied ginger, meaning it hasn’t been rolled around in extra white sugar crystals. There’s plenty in there already, so go easy on portion size.
And if your body needs a bit more protein in the morning, have an egg on the side. (Or a tofu scramble if you’re vegan.)
Green Smoothie
Smoothies are a great quick breakfast option any time of year, but they’re especially lovely in the summer. I always add spinach or kale to mine – it never hurts to get an extra serving of greens into you day – and I usually measure the ingredients. With smoothies, it’s easy to end up with a 1000 calorie breakfast when you really only need a few hundred. Click here for my tips on making a perfect smoothie plus a few recipes. (Pro tip: Add a tablespoon of coconut oil to your smoothie when you need something a bit more filling.)
Coconut “Latte”
I got this idea from Gwyneth Paltrow’s It’s All Easy cookbook, and it’s become a morning favorite. Add a tablespoon of coconut oil to a cup of hot coffee and blend it in a high speed blender for about 30 seconds. Pour in a mug and enjoy this frothy “latte” with no milk. It’s pretty cool.
I sometimes add a 1/2 cup of almond milk and bit of coconut sugar or maple syrup for a little sweetness.
While most coconut oil health benefits – like improved cognitive function – are still unproven by research, this recipe transforms coffee into a decadent treat! And it’s a fun occasional option for vegans who crave the foamy goodness of a latte.
Avocado Toast
Avocado toast is very “en vogue” these days, popping up on breakfast and brunch menus everywhere. Food trends aside, half of a sliced avocado on a good piece of whole grain bread is a solid quick breakfast. I like mine with ghee (clarified butter) spread on the toast, a drizzle of lemon juice, and a sprinkle of sea salt and red pepper flakes. So yummy!
Leftover Grains and Veggies with Eggs
Quickest breakfast ever. Throw some extra virgin olive oil in a pan. Heat it up and add last night’s brown rice (or any whole grain, like quinoa) and veggies. Heat them up a bit and then add an egg. Scramble everything together until the egg is cooked and dig in. I like to add a smidge of hot sauce or salsa on top of this too (depending on what kinds of veggies I’ve used).
What are your favorite quick breakfasts? I’d love to hear about them in the comments!
Happy Breakfasting. 🙂
xo,
