We get it! Mornings are stressful! Getting yourself up and out the door for work can be far easier said than done, especially when it’s cold outside and so warm under your duvet…
If your mornings are as hectic as ours tend to be, you’ll absolutely love these super quick-and-easy breakfast recipes to ensure you’re able to get the nutrients and energy you need to face the day.
1. Banana Bread Overnight Oats
Make this recipe the night before, so you have a nutritious and easy breakfast waiting for you when you (reluctantly) get up in the morning.
- ½ ripe banana, mashed
- ½ cup rolled oats
- ½ cup milk (your choice)
- 2 tbsp pecans or walnuts, chopped
- 1 tsp vanilla extract
- ½ tsp cinnamon
- Dash sea salt
- 1 tbsp ground flax (optional)
- 2 tsp 100% pure maple syrup
- Push the mashed banana into the bottom of a sealable bowl or jar, then add the remaining ingredients, stirring to combine.
- Refrigerate overnight (at least 4 hours).
- Garnish with sliced banana or more nuts, and enjoy hot or cold!
2. Breakfast Taco Scramble
Taco scrambles are such a tasty breakfast! Make a batch ahead of time for quick-and-easy breakfasts you can grab and enjoy on the go throughout the week.
This recipe yields 4 servings.
- 8 large eggs, beaten
- ¼ tsp adobo seasoning salt
- ½ cup reduced-fat Mexican blend shredded cheese
- 1lb 99% lean ground turkey
- 2 tbsp taco seasoning
- ½ small onion, minced
- 2 tbsp bell pepper, minced
- 4oz can tomato sauce
- ¼ cup water
- ¼ cup chopped scallions or cilantro, to top
- Salsa, to serve
For the potatoes:
- 12lb baby gold or red potatoes, quartered
- 4 tsp olive oil
- ¾ tsp salt
- ½ tsp garlic powder
- Freshly ground black pepper, to taste
- Beat the eggs in a large bowl, then add the seasoning salt and cheese, mixing to combine.
- Preheat oven to 425’ and spray a 9×12 casserole dish (like the ones from Uno Casa) with oil.
- Place the potatoes, 1 tbsp oil, and ¼ tsp each of salt, garlic powder, and black pepper to the dish. Toss to combine.
- Bake the potatoes until tender (45 minutes – 1 hour), tossing every 15 minutes.
- While the potatoes bake, brown the turkey in a large skillet over medium heat.
- Once there’s no pink remaining on the turkey, add the spices and mix well to break up the meat and mix in the spices.
- Add the onion, bell pepper, tomato sauce, and water to the skillet, then cover and simmer on low heat for 20 minutes.
- Spray another skillet with non-stick spray or oil, then add the eggs and ¼ tsp of salt and scramble. Cook the scrambled eggs until just set, approximately 2-3 minutes.
- Once everything has been cooked, assemble your breakfast: Place ¾ cup turkey and 2/3 cups of scrambled eggs on each plate, divide the potatoes evenly, and top with 1 tbsp of shredded cheese and any other toppings. Serve with salsa on the side.
3. Strawberry Banana Baked Oatmeal
Delicious, healthy, and incredibly easy, this strawberry-banana oatmeal is packed full of nutrients and a generous helping of chocolate chips!
Make in batches to enjoy a slice for breakfast or as a snack all week… You won’t be able to get enough! Make this a vegan breakfast by using dairy-free chocolate chips.
- 1 cup mashed banana (2-3 medium ripe bananas)
- 2 eggs
- 1 1/2cups unsweetened vanilla almond milk
- 2 tbsp melted and cooled coconut oil
- 1 tsp vanilla extract
- 2 ½ cups old-fashioned rolled oats
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- ¾ cup strawberries, diced
- 1/3 cup mini chocolate chips
- Almond butter, to serve
- Preheat oven to 350’F and spray a 9×9 pan with non-stick cooking spray.
- Combine the mashed banana, eggs, almond milk, coconut oil, and vanilla in a large bowl until mostly smooth.
- Add the rolled oats, baking powder, cinnamon, and salt, and mix well to combine.
- Last, carefully fold in the strawberries and chocolate chips.
- Pour the mixture into the prepared pan and bake for 25-35 minutes until the edges start to turn golden brown.
- Serve warm or cut into 9 squares and store in the refrigerator. Serve with 1 tbsp of almond butter.
To make breakfast prep even easier, we recommend making these recipes in bulk at the start of the week and storing them in individual portions.
That way, you can simply grab what you need as you’re heading out the door or heat your breakfast at home without needing to worry about ingredients or baking time!