Last weekend hubs and I celebrated our anniversary/babymoon at Rancho Bernardo Inn in San Diego. It was literally perfect right down to the lavender infused coconut lemonade. We spent the days at the pool and just relaxed at the resort. We are not usually sit […]
Pancakes are a weekend tradition in our house but last weekend I really wanted to use our waffle maker to make healthy waffles! I also wanted to make something that would use the delicious Farmer’s Market Fruit we had that was probably going to go […]
I love breakfast so much but I often need to prep it in advance so I am not rushing around the kitchen in the morning. Below are some of my favorite recipes for quick work day mornings and lazy Saturdays.
Overnight oats are my go to. I make a big batch on Sunday and eat them all week. You can customize to your taste and add more toppings in the morning!
oatmeal is another favorite and it is so easy to customize to your taste and/or mood for the day.
I didn’t know about the magic of frittatas until I did the Whole 30. They are seriously so easy.
I use a cast iron skillet but you could use any oven safe skillet.
- cooking fat (I like coconut oil)
- 1/2 diced onion
- protein of choice (meat, cheese, etc)
- veggies (anything left over will work)
- greens (spinach or kale)
- 10 eggs
Heat the cooking fat in the skillet. Add diced onion and saute. Add in protein and veggies and saute. Add the greens and saute.
Meanwhile, lightly whisk eggs in a separate bowl. (note: do not whisk too much or the fritatta will puff up in the oven and flatten as soon as you take it out.)
Add eggs in to skillet and cook until the edges are set. Put skillet in the oven and cook another 8-10 minutes or until top is golden brown. Remove from the oven, cut and store for easy breakfast to go.
These have become a Saturday morning staple in our house but they are perfect for any day of the week!
Chia Seed Pudding
During the Whole 30 I wanted a sweet breakfast option that reminded me of fridge oats so I found chia seed pudding:
- 1/4 cup chia seeds
- 3/4 cup full fat coconut milk
- 1/2 cup of water or unsweetened juice to dilute the coconut milk
- pinch of salt
- sweetener of choice (agave, shredded coconut, vanilla extract, maple syrup or nothing at all)
- fresh toppings (Ideas: fresh berries, nuts, seeds, coconut flakes, apples sautéed with ghee)
easy to make and a quick grab and go option these muffins satisfy that sweet tooth while allowing you to start your day off right.
I love to make my own almond butter or choose healthy store bought options. You can put almond butter on almost anything to increase the nutritional value and keep you feeling fuller for longer.
Other favorites that are quick and easy:
Let me know what other healthy to-go breakfast options you enjoy!
I have always loved making homemade granola. We know that the ones we buy at stores are often full of added sugar and ingredients we can’t pronounce. I find that homemade granola is often much more delicious and nutritious than store-bought. I have tried a ton of different granola recipes with different sweeteners, add-ins and flavors. Hubs thinks that this is the best granola I have ever made… so I think it is definitely worth a share.
I love that it called for ingredients that I already had and I didn’t have to spend a ton of money on special, fancy ingredients. Plus, I love the flavor of coconut oil and the way it clumps up. Plus, you can add in whatever you want to add an exciting twist.
- 1 cup almonds, divided
- 3 cups old-fashioned oats
- 1/2 teaspoon salt
- 1/4 cup brown sugar
- 1/3 cup honey
- 3 tablespoons coconut oil
- 1/4 teaspoon vanilla extract
Preheat the oven to 350 degrees.
Use a food processor to pulse half the almonds until they are very fine. Put the other half in a bag and use a meat tenderizer to coarsely chop the almonds (you could also use a knife but I think the tenderizer is more fun and less dangerous).
Put them both in to a large bowl and then pour the oats, salt and brown sugar in to the bowl and stir it up.
Combine the honey and coconut oil in to a microwaveable bowl and heat for 40 seconds. Stir it up and add the vanilla extract.
Pour this mixture over the oats and stir to coat.
Find a cookie sheet or pan with sides and line with parchments paper. Pour the oats on the sheet in one even layer.
Bake for 6-8 minutes, stir and bake for another 6-8 minutes. Take out of the oven and let cool and break in to clusters. Store in an air tight container or ziploc bag (I think Tupperware is better as sometimes hubs sneaks a handful and doesn’t quite close the bag all the way).
I put this granola on yogurt, with fruit, on cottage cheese or anything you want to add a sweet crunch to. You can also add in other nuts, cranberries, coconut flakes, chocolate pieces, depending on what you are looking for. This is a relatively simple base granola that is delicious on its own or with add ins!
I absolutely love refrigerator oats or “oats” as they are called in our house because we eat them every single morning! I was originally introduced to oats from Pinterest and formally through Fit Girls Guide (which is amazing and I will talk about more in another post). We make oats every Sunday for the week and change up the ingredients.
Fit Girls Guide Recipe looks like this:
- 1/3 cup of old fashioned rolled oats
- 1/3 cup of unsweetened almond milk
- 1/2 cup of 2% plain greek yogurt
- 1t chia seeds (optional)
- 1/2 T almond butter (optional)
- 1t honey
- 1/2 cup of chopped frozen cherries
I have always subbed out the cherries since I don’t love frozen cherries. Over the summer, it was easy to get inexpensive fresh fruit to put in and I loved adding fresh blueberries or other Farmer’s Market fruit but now that summer is ending, fresh fun fruits are more expensive so I am using frozen blueberries. We also always always always put banana on top in the morning (except this week when we switched up our grocery shopping routine and forgot the bananas.. we are calling it a breakfast faux pas and it will never happen again).
This is our standard recipe with blueberries and bananas on top!
But like I said we mix it up and add new fresh fruits when we are able like peaches and figs.
That is one thing I love about Fit Girls Guide, it allows you to be flexible with what you like and don’t like.
I layer the ingredients really pretty and add the almond milk last… then my favorite thing in the entire meal prep process is stirring the ingredients together (FGG recommends using a butter knife but I use a spoon so I get a nice sticky spoonful to lick once they are all stirred up). This example below looks like one my husband made… he always adds more than the recommended amount of almond butter… which is one of the many reasons why I love him.
Another thing I love about FGG is that they give a lot of great tips for their recipes.
- If you don’t like this consistency, try to blend it all in to a shake.
- Get rid of the oats and use granola or cereal to make a parfait (make sure to add the granola in the AM so it doesn’t get soggy).
- If you buy a 16 oz container of yogurt, draw an “X” on top with a spoon… scoop out one section and it is the perfect 1/2 cup serving.
Lastly, my mind was completely blown when I heard a genius oat suggestion… double, quadruple, sixtuple… ? the recipe and mix it all together in one bowl then divide in to individual containers. Note: I use mason jars but you totally don’t have to…I think it is fun and fancy!
There are a ton of other things you can add to oats to make them more suited for you. I promise to experiment with more ingredients and post the results. Enjoy!