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Fast and Filling
Breakfast on the Go

We’ve all been there. You are late for work, the bus is coming in six minutes, and there’s no time for breakfast. You grab a yogurt or a piece of fruit, maybe some dried cereal in a bag… but that doesn’t keep you full all morning. These breakfast recipes can all be prepared in advance and are loaded with whole grain and protein, to keep you satisfied all morning. Enjoy!
Breakfast Cookies
Cookies for breakfast? Yes! These cookies are full of whole grains and protein, and they are low in sugar, making them a great guilt-free choice. They are dense and chewy, and even my picky eight-year-old loves them. You can freeze flat on a cookie sheet and transfer to a Ziploc bag once frozen. Microwave for 15 – 30 seconds and you are good to go.

2 cup instant/ quick cook oats
½ cup almond butter
1 scant cup applesauce (scant = 1/2 plus 1/3)
1/3 – 1/2 cup maple syrup (depending on how sweet you like it)
½ cup craisins
½ cup chocolate chips
1 tsp. cinnamon
Pinch salt

Preheat oven to 325 degrees. Line a baking sheet with parchment paper. Cream the almond butter and maple syrup and add the applesauce. Add the rest of the ingredients. Using a ¼ cup scooper, place batter onto cookie sheet and flatten out. Bake for 16 – 19 minutes.

Egg Bites
Cottage cheese is all the rage for 2023. It’s loaded with protein, making it a great breakfast option. Blending it results in a creamy, delicious bite.

6 eggs
¾ cup cottage cheese
½ tsp. kosher salt
½ cup frozen spinach (defrosted and squeezed dry)
½ cup pepper, diced small
1 scallion, sliced thinly
1 cup shredded muenster cheese

Preheat oven to 350 degrees. Spray twelve muffin pans with nonstick spray. Using an immersion blender, blend the cottage cheese and eggs until smooth. Add your mix-ins of choice and shredded cheese Fill the muffin pans ¾ of the way full. Bake for twenty minutes, until the eggs are set.

Strawberry Cheesecake Overnight Oats
This recipe combines healthy fruit and oatmeal with the indulgence of cheesecake. Who wouldn’t want dessert for breakfast?

½ cup old fashioned oats
½ cup unsweetened vanilla milk
1/3 cup vanilla yogurt
¼ tsp. vanilla extract
2 tbsp. maple syrup
¼ cup strawberries, diced
2 tbsp. whipped cream cheese

In a small bowl, mix cream cheese, milk, and yogurt until smooth. Add the rest of the ingredients. Divide into two mason jars or containers. Refrigerate overnight.

Whole Wheat Banana Muffins
Everyone needs a healthy muffin in their baking collection. Most muffins are filled with sugar and oil, but these are sweetened naturally, with apple sauce and bananas.

2 eggs
6 very ripe bananas
1 cup apple sauce
½ cup maple syrup
6 tbsp. avocado oil
2 tsp. vanilla extract
2 tsp. baking powder
1 tsp. baking soda
2 cup white, whole-wheat flour
2/3 cup quick-cook oats
Pinch salt

Preheat oven to 375 degrees. Spray twenty-two muffin pans with cooking spray. In a medium bowl, mash the bananas. Whisk in the eggs, and add the applesauce, maple syrup, avocado oil, and vanilla extract until combined. Add flour, oats, baking powder, and baking soda. Do not overmix. Fill each tin ¾ full. Bake 22 minutes, or until a toothpick comes out clean.

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