Breakfast is my absolute favorite meal of the day. I just love breakfast food.
Also, what I eat for breakfast sets the tone for the rest of my day. When I eat well, I have lots of energy all day long. I typically eat oatmeal in the morning, but I’ll occassionally change it up and make protein pancakes, French toast scramble, an omelet, oatcakes or an egg sandwich.
The weekends are a different story. I love to spend a little more time making breakfast and enjoying something a little more decadent like waffles, French toast or frittatas.
Today, I’m sharing my favorite weekday breakfasts. These will keep you energized and feeling great all day! And they’re all quick and made with whole foods.
Quick Muesli – I make this when I don’t have a lot of time. I combine 1/2 cup old fashioned oats, 1 tbsp. chia seeds, 1 tbsp. goji berries, cinnamon, pure vanilla extract, 2/3 cup unsweetened almond milk and 1 tsp. honey. I then top it with a spoonful of almond butter and fresh berries.
Blueberry Almond Oatmeal – This is seriously the best oatmeal ever! Combine 1/2 cup old fashioned oats, 1 tbsp. chia seeds, 1 tsp. cinnamon, 1/2 tsp. almond extract, 1 tbsp. goji berries (optional) and 1 cup unsweetened almond milk in a saucepan over low-medium heat. Cook for a few minutes, then add fresh or frozen blueberries. Also add your sweetener of choice – honey, pure maple syrup or stevia. Cook oatmeal until desired consistency. Top with almond butter or sliced almonds.
Nutty Goji Berry Overnight Oats – I make overnight oats the night before busy mornings. I combine 1/2 cup old fashioned oats, 2/3 cup almond milk, 1 tbsp. chia seeds, 1 tsp. pure vanilla extract and 1 tsp. cinnamon. Sometimes I add dried fruit. For this recipe I added goji berries. I refrigerate the oats overnight. In the morning I add toppings such as nut butter, honey, fruit or whatever.
Apple Pecan Oatmeal – I combine 1/2 cup old fashioned oats, 1 tsp. cinnamon, 1/2 tsp. pure vanilla extract and 1 cup almond milk. Then I add a diced apple. After cooking for a few minutes, I had a natural sweetener. When the apples are soft and the oatmeal is cooked, I top it with pecans.
Chocolate Banana Overnight Oats – Combine 1/2 cup old fashioned oats, 1 tbsp. chia seeds, 1 tsp. honey or pure maple syrup and 1 cup almond milk. Let sit in the refrigerator overnight. In the morning, top with sliced banana, coconut butter that has been melted and chocolate sauce made with 1 tbsp. cocoa powder, 1-2 tbsp. almond milk and 1 tsp. honey.
Blueberry Banana Oatcakes – Mash a ripe banana and combine it with 1/2 cup oats, 1 tsp. cinnamon, 1 tsp. ground flax and/or 1 tsp. chia seeds (optional), 1/2 tsp. vanilla extract and 1/4 cup blueberries. Make 2 pancakes and place in medium pan sprayed with coconut oil spray over medium heat. Cook on each side until lightly browned. Top with more blueberries or plain Greek yogurt and honey.
Chocolate Berry Protein Pancakes – Combine 1/2 to 1 mashed banana, 1 egg, 1 scoop vanilla plant protein powder (I use this one) and 1-2 tbsp. unsweetened almond milk. I also like to add 1 tbsp. chia seeds.
Mix together 1 tbsp. unsweetened cocoa powder, 1-2 tbsp. almond milk and 1 tsp. honey to create the chocolate sauce. To. Die. For.
Red, White and Blue Protein Pancake – This one works best in the summer, but you can warm up some frozen strawberries and blueberries in a saucepan to create a berry sauce when they’re not in season. Use the protein pancake recipe above.
French Toast Scramble – I initially found this recipe on Carrots n’ Cake. It sounds weird – it’s basically sweet eggs, but it’s become a regular in my breakfast rotation. Combine a mashed banana with an egg and 2 egg whites. Mix in 1 tsp. cinnamon, 1 tsp. pure vanilla extract and 1 tsp. honey (if you want some extra sweetness). Coat a skillet with coconut oil and pour mixture into pan over medium heat. Cook until eggs are no longer runny, stirring frequently. Top with a spoonful of almond butter.
Spinach and Feta Omelet – Whip two eggs in a bowl. Pour into a small pan and cook until top begins to bubble. Carefully flip omelet and add torn spinach and feta to one side, then fold omelet.
Quick Egg and Veggie Scramble – In a medium pan, add 2 tsp. olive oil. Then add chopped onion, peppers, mushroom or whatever vegetables you have. When the vegetables are slightly softened, add the egg mixture and stir frequently. You can also add some pre-cooked breakfast sausage or bacon. Add cheese, if desired.
Roasted Sweet Potato and Black Bean Omelet – This one is great if you have leftover sweet potatoes. Whip two eggs in a bowl. Pour into a small pan and cook until top begins to bubble. Flip carefully, then add sweet potato, black beans and cheese, if desired. Fold omelet and cook until heated through and egg is fully cooked.
What’s your favorite whole foods breakfast?