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We know your mornings are super tough, mama. From getting the little ones up in time to brush teeth and get ready for virtual lessons, preparing home-cooked breakfasts can be hard to fit into your already packed schedule. The good news is that getting a nutritious and creative breakfast that the entire family will enjoy is easier than you think.

We've rounded up our favorite delicious breakfast ideas:


1. Easy breakfast yogurt popsicles

Easy Breakfast Yogurt Popsicles

Serves: 8

Time to cook: 4 hours 5 minutes

Ingredients:

  • 1 cup Greek yogurt
  • 1/2 cup milk with 2 tsp of honey
  • 1/2 cup granola
  • 1 cup berries/chopped fruits
Instructions:
  1. Mix together the milk, yogurt and 1 tsp of the honey.
  2. Divide the mixture between your popsicle molds.
  3. Place a few berries into each mold.
  4. 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.
  5. Place a wooden ice cream stick into each mold and place the popsicles into the freezer for at least 4 hours before consuming.
  6. To remove the popsicles, run the mold under a little hot water until they come loose.
Recipe from I Heart Naptime.

2. Chocolate peanut butter banana sushi

Chocolate Peanut Butter Banana Sushi

Serves: 8 bars

Time to cook: 5 mins

Ingredients:

  • 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

Instructions:

  1. In a shallow dish, heat up peanut butter for 30 seconds to become easier to spread.
  2. In another shallow dish combine cereal, chocolate chips and nuts.
  3. Dip each banana into the peanut and coat fully, using a spoon if necessary to spread peanut butter over banana.
  4. Coat the banana with the cereal mixture.
  5. 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.
Recipe from A Mind Full Mom.

3. Smashed blackberry + goat cheese toasts

Serves: 8

Time to cook: 20 mins

Ingredients:

  • 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

Instructions:

  1. 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.
  2. Meanwhile, toast the challah bread as desired.
  3. 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!
Recipe from Wrytoasteats.

4. Avocado toast with cottage cheese + tomatoes

Avocado Toast with Cottage Cheese + Tomatoes

Serves: 4

Time to cook: 5 mins

Ingredients:

  • 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
Instructions:
  1. 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.
  2. Top cottage cheese with avocado and tomato slices then season with another pinch of salt and pepper.
  3. Cut bread slices in half and serve.
Recipe from The Lemon Bowl.

5. No-bake breakfast bars

No-Bake Breakfast Bars

Serves: 8 bars

Time to cook: 30 mins

Ingredients:

  • 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

Instructions:

  1. In a bowl, mix honey with peanut butter.
  2. Microwave for 45 seconds, stirring every 15 seconds, or until melted.
  3. In a large bowl, combine oat cereal, 1/2 of the yogurt chips (save the other half for later), chopped almonds, and dried cranberries.
  4. Pour the melted honey mixture into the bowl and stir until well mixed.
  5. Pour into an 8x8 baking pan lined with parchment paper, and gently flatten the mixture evenly around the pan.
  6. Freeze for 30 minutes.
  7. Once the mixture has hardened enough, cut it into 8 pieces.
  8. 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)
  9. Dip the bottom of the bars in the melted yogurt chips and place on a piece of parchment paper. Freeze for another 15 minutes.
Recipe from Tasty.

6. Fig chia pudding

Fig Chia Pudding

Serves: 2

Time to cook: 10 mins

Ingredients:

  • 6 tablespoons whole chia seeds
  • 1 cup almond milk
  • 1/4 tsp vanilla extract
  • 1/2 cup coconut yogurt or natural yogurt
  • 4 tbsp granola
  • 4 figs

Instructions:

  1. In a small bowl combine the chia seeds, milk and vanilla extract. Stir well, cover with a lid and soak in the refrigerate for at least two hours or preferably overnight.
  2. Before you are ready to serve, peel 3 figs, discard the peel and mash the flesh with a fork until it turns into a jam-like texture. Cut the remaining fig into a few slices, chop the rest into quarters and use as decoration.
  3. Take a nice jar or glass and begin to assemble, start by pressing the fig slices against the inside of the jar until they stick. Then fill about 4 tbsps of the chia pudding into the bottom of each jar followed by a layer of granola, fig mash, coconut or yogurt, top with the remaining chia pudding and finish with a sprinkle of granola.
  4. Decorate with the remaining fig quarters and enjoy.
Recipe from The Healthy Tart.

7. Breakfast panzanella

Breakfast panzanella

Serves: 2

Time to cook: 10 mins

Ingredients:

  • Panzanella, about 1 cup per person
  • 1 to 2 fried eggs per person
  • Sliced fresh basil

Instructions:

  1. Take the panzanella out of the fridge. Transfer about 1 cup to each plate and let it come to room temp while you make the eggs.
  2. Fry the eggs and top them onto the plates with the panzanella. Add freshly sliced basil and pinches of salt and pepper.
Recipe from Love and Lemons.

8. Stewed peppers + tomatoes with eggs

Stewed peppers + tomatoes with eggs

Serves: 4

Time to cook: 40 mins

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 green bell pepper, seeded and chopped
  • Salt and pepper
  • 2 cloves garlic, minced
  • 2 teaspoons paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon crushed red pepper
  • 1 28 oz can whole plum tomatoes, drained
  • 4 large eggs
  • 1/12 cup fresh parsley leaves, coarsely chopped
  • Crusty bread, optional

Instructions:

  1. Warm oil in a 10 inch skillet over medium heat. Add onion, sprinkle with salt and cook, stirring often, until softened, about 5 minutes. Stir in bell pepper and continue to cook, 5 minutes longer. Add garlic, paprika, cumin, red pepper and 1/4 tsp. salt and cook, stirring, until vegetables are very tender, about 3 minutes longer.
  2. Puree tomatoes in a blender or food processor. Stir into vegetable mixture, cover, turn heat to medium-low and cook, stirring occasionally, until sauce has thickened, about 15 minutes. Season with salt and pepper.
  3. Carefully crack an egg into each quarter of the pan. Cover and cook until egg whites are set, 10 to 12 minutes. Sprinkle with parsley. Serve with crusty bread, if desired.
Recipe from My Recipes.

9. Instant pot french toast

Instant pot french toast

Serves: 6

Time to cook: 1 hour 5 mins

Ingredients:

  • 1 cup water
  • 6 large eggs
  • 1 1/4 cup milk
  • 3/4 cup heavy cream
  • 1/4 cup granulated sugar
  • 1 tsp. pure vanilla extract
  • 1 tsp. cinnamon
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground nutmeg
  • 1 brioche or Challah loaf, cut into 1 inch cubes, preferably day old
  • Powdered sugar
  • Maple syrup
  • Berries

Instructions:

  1. Grease a 7 inch round baking dish with cooking spray. Place trivet inside Instant Pot and pour in water. In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, salt and nutmeg. Add bread and gently toss to combine. Pour mixture into prepared dish and cover tightly with foil, then place inside Instant Pot.
  2. Set Instant Pot to pressure cook on high for 30 minutes. Follow manufacturer's instructions for quick release. Remove baking dish from Instant Pot and let cool 10 minutes.
  3. Dust with powdered sugar and serve with maple syrup and fresh berries.
Recipe from Delish.

10. Breakfast apple nachos

Breakfast Apple Nachos

Serves: 2

Time to cook: 10 minutes

Ingredients:

  • 2 apples, sliced
  • 1/4 cup peanut butter, microwaved for 20 seconds
  • 1/4 cup crushed graham crackers
  • 1/4 cup chopped stawberries
  • 1/4 cup blueberries
  • Raisins, for topping
  • Honey, for garnish

Instructions:

  1. On a large plate, arrange apple slices on top of one another. Drizzle peanut butter over apples and top with desired toppings. Finish with a drizzle of honey.
Recipe from Delish.

When I was expecting my first child, I wanted to know everything that could possibly be in store for his first year.

I quizzed my own mom and the friends who ventured into motherhood before I did. I absorbed parenting books and articles like a sponge. I signed up for classes on childbirth, breastfeeding and even baby-led weaning. My philosophy? The more I knew, the better.

Yet, despite my best efforts, I didn't know it all. Not by a long shot. Instead, my firstborn, my husband and I had to figure it out together—day by day, challenge by challenge, triumph by triumph.

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The funny thing is that although I wanted to know it all, the surprises—those moments that were unique to us—were what made that first year so beautiful.

Of course, my research provided a helpful outline as I graduated from never having changed a diaper to conquering the newborn haze, my return to work, the milestones and the challenges. But while I did need much of that tactical knowledge, I also learned the value of following my baby's lead and trusting my gut.

I realized the importance of advice from fellow mamas, too. I vividly remember a conversation with a friend who had her first child shortly before I welcomed mine. My friend, who had already returned to work after maternity leave, encouraged me to be patient when introducing a bottle and to help my son get comfortable with taking that bottle from someone else.

Yes, from a logistical standpoint, that's great advice for any working mama. But I also took an incredibly important point from this conversation: This was less about the act of bottle-feeding itself, and more about what it represented for my peace of mind when I was away from my son.

This fellow mama encouraged me to honor my emotions and give myself permission to do what was best for my family—and that really set the tone for my whole approach to parenting. Because honestly, that was just the first of many big transitions during that first year, and each of them came with their own set of mixed emotions.

I felt proud and also strangely nostalgic as my baby seamlessly graduated to a sippy bottle.

I felt my baby's teething pain along with him and also felt confident that we could get through it with the right tools.

I felt relieved as my baby learned to self-soothe by finding his own pacifier and also sad to realize how quickly he was becoming his own person.



As I look back on everything now, some four years and two more kids later, I can't remember the exact day my son crawled, the project I tackled on my first day back at work, or even what his first word was. (It's written somewhere in a baby book!)

But I do remember how I felt with each milestone: the joy, the overwhelming love, the anxiety, the exhaustion and the sense of wonder. That truly was the greatest gift of the first year… and nothing could have prepared me for all those feelings.

This article was sponsored by Dr. Brown's. Thank you for supporting the brands that support Motherly and mamas.

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I was blissfully asleep on the couch while my little one was occupied elsewhere with toys, books and my partner. She got bored with what they were doing, escaped from his watch and, sensing my absence, set about looking for me. Finding me on the couch, nose-level, she peeled back my one available eyelid, singing, "Mama? Mama? ...You there? Wake UP!"

Sound familiar? Nothing limits sleep more than parenthood. And nothing is more sought after as a parent than a nap, if not a good night's rest.

But Mother Nature practically guarantees that you are likely to be woken up by a toddler—they're hardwired to find you (and get your attention) when you're "away."

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