5 Insanely Easy, Healthy BREAKFASTS You Can Make in Minutes

Oh, the joy of weekday mornings… Starting the day off with a healthy, nutrient-packed breakfast sounds doable, but after hitting the snooze button, time is often more tight than you originally anticipated. Rushed mornings can leave anybody scrambling out the door with a muffin (aka dessert-in-disguise) or even go without eating.

So if your tight schedule doesn’t call for fresh scrambled eggs or protein pancakes, have no fear! I’ve gathered 5 insanely easy, healthy breakfast recipes. These on-the-go meals are so good, you’ll want to spoon up seconds.

AVOCADO TOAST

Ingredients:
Toasted whole grain bread
1/4 avocado
Radish, thinly-sliced
Cherry tomatoes
Pine nuts
Drizzle olive oil

DIRECTIONS:
Place all ingredients on toast, and broil for a few minutes.

BREAKFAST GRANOLA FRUIT TART

From the kitchen of JessicaGavin.com

Cook this the night before, and grab it out of the fridge the next morning!

Makes 8 servings

INGREDIENTS
1 1/2 cups old fashioned oats
1 cup walnuts finely chopped
1 tablespoon sesame seeds
5 tablespoons coconut oil melted
1/4 cup honey
1 teaspoon vanilla extract
1/2 teaspoon cinnamon ground
2 cups unsweetened greek yogurt
4 cups mixed fruit for topping, (strawberries, raspberries, blueberries, apples)

INSTRUCTIONS
Pre-heat oven to 325°F.
Mix the oats, nuts, seeds, melted oil, honey, and vanilla together in a bowl until thoroughly coated.
Press about 3 tablespoons of the mixture into 8 greased mini tart pans. Use the back of an oiled spoon to help press the granola evenly across the pan and up the sides.
Bake in the center rack of the oven for about 15 to 17 minutes, or until golden. Immediately after you remove the tart shells from the oven, use the back of the spoon to press down the centers of the crust to create more of an indentation, and push up the sides. The shell puffs up in the oven, so it helps to reshape the crust after it bakes while still hot. Allow to cool completely in the pan before removing. Use a small knife to gently release the sides of the crust, working around each side, then very carefully remove it from the pan, turning over if needed into your hand. The crust should be crisp on the sides and hold together, but will be delicate.
Fill each tart with 3 to 4 tablespoons yogurt, smooth out evenly. Arrange the fruit on top and serve immediately. The crust will become a little soggy if left to sit for too long.

MINI FRITTATA

INGREDIENTS:
Nonstick cooking oil spray
3 whole eggs
3 egg whites
3 Tbsp Parmesan cheese
Freshly ground pepper

Add 1/2 C. of any of the following:
Sliced fresh mushrooms
Green or red bell pepper, chopped
Lean chicken or turkey sausage, crumbled
Tomato, chopped
Onion, chopped
Fresh spinach, chopped
Asparagus

INSTRUCTIONS:
Preheat the oven to 350°F. Spray six 1-cup muffin tins with nonstick cooking spray; set aside.
Mist a nonstick skillet with cooking spray. Heat skillet over medium-high heat for 2 minutes. Add sausage to hot skillet and cook until no longer pink. Drain off fat and place sausage in a bowl.
Saute the bell peppers, mushrooms and onions (if you choose) in the same skillet until tender (2 to 3 minutes). Add to sausage and cool. Add in the additional ingredients of your choice.
Stir the eggs and Parmesan cheese into the vegetable and meat mixture. Divide egg mixture evenly among the prepared muffin tins. Place a tomato slice on top of each (optional).
Bake in preheated oven about 20 minutes or until eggs are set. Serve warm or at room temperature. Serves 6 mini frittatas.

Note: Leftover frittatas are perfect protein snacks on the go. They can be reheated gently in the microwave. Be cautious to not overheat, because the eggs can become rubbery.

TOASTED COCONUT OVERNIGHT OATS

Ingredients:
1 cup rolled oats
1 (15 ounce) can coconut milk (light or full-fat, your choice!)
1/2 cup greek yogurt, preferably coconut flavored! (I used siggi’s)
1/4 cup toasted unsweetened, flaked coconut (I use bob’s red mill), plus extra for topping
2 tablespoons honey
1 tablespoon chia seeds
2 teaspoons vanilla extract
1/4 teaspoon salt
1/3 cup almond butter (I use Justin’s)
For serving: extra toasted coconut, almond butter, sliced kiwi, honey for drizzling

Honey caramelized pineapple
1/2 cup pineapple chunks or spears
1 tablespoon honey

DIRECTIONS:
Note: to toast the coconut, I simply place a 1/2 cup or so in a dry pan and set it over low heat. I cook, stirring often, until it is golden brown and fragrant. Don’t leave it unattended – it will burn! In a large bowl, stir together the oats, coconut milk, yogurt, toasted coconut, honey, chia seeds and vanilla extract until combined. In two jars, bowls or containers, layer 1 to 2 tablespoons of almond butter into each and press it on the bottom of the jar. Top each with equal spoonfuls of the overnight oat mixture. Add another tablespoon or so of the almond butter (basically, finish what you have) and top with the remaining oats. I like to top it with more toasted coconut then cover with plastic wrap and place in the fridge overnight. When ready to serve, top the oats with the pineapple, sliced kiwi, a bit more almond butter and toasted coconut. Drizzle everything with honey and go at it!honey caramelized pineapple
Add the pineapple to a skillet over medium heat and add the honey. Cook, tossing and stirring often, until the pineapple becomes golden and caramely.

BERRY NUT CEREAL

Ingredients:
¼ cup Master Granola (Ingredients below)
½ cup blueberries (or mixed berries)
½ cup unsweetened almond milk

Mater Granola Ingredients:
½ cup raw almonds
½ cup raw pumpkin seeds (pepitas)
½ cup raw walnuts
½ cup raw cashews
½ cup unsweetened dried cranberries or raisins
½ cup unsweetened coconut shreds or flakes
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon salt

DIRECTIONS:
Add the berries and granola to a serving bowl.
Pour the milk into the bowl.

Mater Granola Method:
Preheat oven to 300 ° Line a baking sheet with parchment paper.
Add the nuts to a large mixing bowl. Stir in the vanilla, cinnamon, and salt until thoroughly combined. Gently fold in the dried fruit and coconut.
Spread the mixture evenly across the baking sheet. Bake for 20 to 30 minutes, stirring once, until toasted.
Store in an airtight container.

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