No More Pop-Tarts: 12 Healthy Breakfasts You Can Eat on the Go Slideshow
Almond Breakfast Squares With Yogurt and Berries
Whip up a batch of these squares on Sunday night, and grab one as you walk out the door in the morning. These treats fall somewhere between granola bar and coffee cake, but they use whole-wheat flour, Greek yogurt, and berries rather than tons of butter and sugar.
Avocado and Banana Overnight Oats
Overnight oats are one of the trendiest breakfast foods around, but part of the reason for this fibrous fad is that it’s so darn good. When the oats steep overnight in milk or a non-dairy alternative, they develop a creamy consistency almost like a pudding. Top with bananas and avocado for a complete breakfast that you can wake up and walk out the door with.
Banana, Almond Milk, and Matcha Energizing Smoothie
Nothing screams breakfast like romaine lettuce, right? But when it’s blended into a smoothie with banana, honey, and matcha powder, you’ll get the nutritional benefits while hardly tasting it at all. Matcha — a concentrated green tea powder — is a superfood packed with antioxidants that is also found to boost energy and endurance — just what you need when you’re running out of the house.
Make some quinoa the night before, and you’ll be ready to assemble these breakfast parfaits in a matter of minutes. Parfaits are fantastic breakfast options because they’re customizable and texturally complex but also nutritionally balanced. This version provides carbs from the quinoa, protein from the Greek yogurt, and healthy fats from the almonds and chia seeds. To eat it on the go, make it in a disposable cup.
Replace your morning hot chocolate with a more nutritious chocolate-almond smoothie. Almond butter, almond milk, and a frozen banana make this smoothie part-dessert, part-nutrition shake. All you have to do is throw all the ingredients into a blender, and you can walk out of the house sipping a hearty, healthy smoothie.
Spicy Chilaquiles in a Cup
A hot, homemade breakfast seems impossible as we scramble out of the house every morning, but all your egg-tastic dreams may be realized by using one appliance — the microwave. This spicy chilaquiles in a cup uses crushed tortilla chips for texture and red pepper flakes for an extra kick.
Microwave Coffee Cup Scramble
Despite the cholesterol in the yolk, eggs are an ideal breakfast food, but coming home after work to an egg-coated frying pan is just disheartening. Save yourself some dishes and try this super simple microwave coffee cup egg scramble. In less than three minutes you can be digging into a fluffy cup of scrambled eggs.
Mini Morning Egg Bites
You can eat these mini morning egg bites as you are literally walking out the door. Cook up a dozen in a muffin tin the night before: Simply add eggs, chia or flax seeds, and your favorite vegetables, and bake for 30 minutes or until the eggs are set. They’re good for up to five days in the refrigerator so prepare a batch on Sunday for the week.
Slow-Cooking Stone-Ground Grits
Though it only took an occasional stir, making real grits required hours of attention that would deter even the most patient modern-day cook. But with a slow-cooker you can have authentic, stone-ground grits ready for breakfast. All you have to do is simply combine grits, water, milk, salt, and butter and turn on your slow-cooker before you go to bed — six hours later (try to get more sleep next time), you have authentic grits!
Slow-Cooker Apple Spice Oatmeal
As we seem to always be short on time, instant oatmeal has become a breakfast norm, but there’s a whole world of steel-cut oatmeal that you can explore by simply using your slow-cooker. This recipe calls for apple, cinnamon, nutmeg, and a pinch of cardamom to elevate the flavor and texture way beyond your traditional instant oatmeal. Let the ingredients steep overnight and you’ll have a transformative oatmeal experience in the morning.
Warm and Nutty Cinnamon Breakfast Quinoa
This is another recipe that calls for leftover quinoa, and it’s the perfect alternative to oatmeal. Quickly boil some milk in a saucepan and toss in the cooked quinoa for two to three minutes. Scoop it into a reusable container, toss in some dried berries or nuts, and hit the road.