We've rounded up five of our favorite breakfast ideas that take less than 30 minutes to make:
Time to cook: 4 hours 5 minutes
- 1 cup Greek yogurt
- 1/2 cup milk 2 teaspoons honey
- 1/2 cup granola
- 1 cup berries/chopped fruits
- Mix together the milk, yogurt and 1 tsp of the honey.
- Divide the mixture between your popsicle molds.
- Place a few berries into each mold.
- Mix the last teaspoon of honey with the granola (you can place the honey in the microwave for 10 seconds if you are struggling to mix it) and top the yogurt with a little granola mixture.
- Place a wooden ice cream stick into each mold and place the popsicles into the freezer for at least 4 hours before consuming.
- To remove the popsicles, run the mold under a little hot water until they come loose.
Serves: 8 bars
Time to cook: 5 mins
- 4 bananas still relatively firm
- 1/2 cup smooth peanut butter
- 1 cup crisp rice cereal
- 1/4 cup mini chocolate chips
- 1/4 cup chopped nuts
- In a shallow dish, heat up peanut butter for 30 seconds to become easier to spread.
- In another shallow dish combine cereal, chocolate chips and nuts.
- Dip each banana into the peanut and coat fully, using a spoon if necessary to spread peanut butter over banana.
- Coat the banana with the cereal mixture.
- Transfer the banana to a plate and allow it to set up in the fridge for 20 minutes or freezer for 5 minutes before slicing into 1-2 inch slices and serving.
Time to cook: 20 mins
- 1 1/2 cups blackberries
- 1/2 cup blueberries
- 1 tsp vanilla
- 1 1/2 tbsps sugar
- 3 tbsps water
- 1 to 2 tsps cornstarch, sifted
- 8-ounce challah bread, sliced (or your bread of choice!)
- 4-ounce goat cheese
- Fresh mint to garnish
- In a medium-sized saucepan combine the blackberries, blueberries, vanilla, sugar and water (covered) over a medium-low flame. Once simmering and the fruit begins to burst (about 5 minutes) gently mash with a fork or potato masher, then whisk in the cornstarch until well incorporated. Cover once more and simmer over a low flame until needed.
- Meanwhile, toast the challah bread as desired.
- When ready, smear each slice of challah bread with a thick layer of goat cheese, then spoon over with the smashed blackberries. Garnish with mint, then eat!
Time to cook: 5 mins
- 8 slices hearty whole grain bread
- 2 cups cottage cheese low fat
- 1 ripe California avocado sliced
- 1 tomato sliced
- Salt and freshly cracked pepper to taste
- Lay bread slices out on a large cutting board and top each one with 1/4 cup of cottage cheese. Sprinkle with salt and pepper.
- Top cottage cheese with avocado and tomato slices then season with another pinch of salt and pepper.
- Cut bread slices in half and serve.
Serves: 8 bars
Time to cook: 30 mins
- 1/2 cup honey
- 1/4 cup peanut butter
- 3 cups toasted oat cereal
- 1 cup yogurt chip, save 1/2 cup for melting
- 1/2 cup unsalted toasted almonds, chopped
- 1/2 cup dried cranberries
- 1 teaspoon coconut oil, optional
- In a bowl, mix honey with peanut butter.
- Microwave for 45 seconds, stirring every 15 seconds, or until melted.
- In a large bowl, combine oat cereal, 1/2 of the yogurt chips (save the other half for later), chopped almonds, and dried cranberries.
- Pour the melted honey mixture into the bowl and stir until well mixed.
- Pour into an 8x8 baking pan lined with parchment paper, and gently flatten the mixture evenly around the pan.
- Freeze for 30 minutes.
- Once the mixture has hardened enough, cut it into 8 pieces.
- Melt the other half of the yogurt chips in the microwave for 15 seconds at a time, until melted. (Optional: adding 1 tsp of coconut oil will help with the melting process)
- Dip the bottom of the bars in the melted yogurt chips and place on a piece of parchment paper. Freeze for another 15 minutes.