6 Quick Breakfast Ideas That Aren’t Cereal
A tight schedule shouldn’t keep you from the most important meal of the day. That’s why we’re sharing six nutritious breakfast options that taste great on the go.
From the Refrigerator:
1. Mason Jar Smoothies
- Combine Greek yogurt, frozen berries, protein powder, milk, a shot of naturally sweetened fruit juice and blend until smooth
- Store in a mason jar in the fridge until breakfast
You can use this technique for any smoothie recipe. Depending on your blender, your mason jar might fit right onto the assembly. It’s a simple hack that can save dishes and time. And if you have extra jars left over, prep a mason jar salad lunch while you’re at it!
2. Overnight oats
- Combine steel-cut oats, your favorite liquid (Greek yogurt, milk, almond milk, etc.) and frozen berries in a lock-top jar
- Put it in the refrigerator overnight
- Top with chopped nuts and enjoy
Don’t like oats? Try other grains like rolled quinoa or a seven-grain cereal mix.
3. Chia Pudding
- Combine 1 cup almond milk, ¼ cup chia seeds, ¼ teaspoon vanilla or coconut extract, and a drizzle of maple syrup, agave or your favorite sweetener
- Stir the mixture so the seeds are evenly coated
- Store in a lock-top jar in the refrigerator until breakfast
- Add shredded coconut for a toasty crunch, or hemp seeds for extra omegas
Chia pudding is great for kids too because it looks – and tastes – like dessert!
From the Stovetop:
4. Fruit and Nut Pancakes
- Follow the directions on your favorite pancake mix to cook a double or triple batch of batter
- Add nuts, seeds and pieces of your favorite fruit (this is a great time to sneak in healthy additions, like chia and flax seeds)
- Cook on a large nonstick skillet or griddle over medium-low heat
- Freeze in plastic containers or bags overnight
- In the morning, heat pancakes in the toaster and spread with your favorite nut butter
You can also grab two and make a sandwich with two pancakes and leftover bacon or ham.
From the Oven:
- Beat 6 eggs with a dash of milk and pour into a premade pie shell
- Stud the mixture with your favorite veggies, shredded cheese or breakfast proteins
- Bake at 350°F until the eggs have set (about 20 minutes)
- Cut the quiche when cool, then store in the fridge
- Pop a slice in the toaster oven or microwave in the morning
This is a great recipe when you need to use up leftover veggies, ham or bacon. You can even bake a couple and keep extras in the freezer for several weeks’ worth of breakfasts. Try these Creamy Quiche Bites to start.
6. Zucchini (or Pumpkin) Bread
- The easiest way to make quick bread is to use frozen rolls
- Pulse the rolls in a food processor to make crumbs and then combine with zucchini or pumpkin, eggs, oil and the featured squash before baking
- Toss in a greased loaf pan and bake at 350°F for 60 to 65 minutes (click here for the full zucchini bread recipe; and here for the pumpkin bread recipe)
- Depending on the season, bake a triple batch of these loaves (two to freeze, and one for fresh eating)
- Slice up loaves into easy grab-and-go treats
- In the morning, toast a slice in the toaster or on a griddle
- Spread chocolate hazelnut spread or cinnamon cream cheese on top
You can add an extra oomph by baking loaves with whole grain flour or flax meal.
The key lies within prepping ahead. All of these quick breakfast ideas can be made in bulk so you’ll enjoy a good breakfast all week long.