3 Breakfast Meal Prep Ideas You Didn’t Know You Needed Until Now!
Do you need a healthy breakfast idea? Make this super easy and healthy breakfast meal prep and keep your meals healthy throughout the day.
They say that breakfast is the most important meal of the day. And for a good reason- eating a healthy breakfast sets you up for healthy eating the rest of the day.
By meal prepping your breakfasts, you don’t feel so frazzled in the morning. Mission accomplished.
These breakfast ideas will help you hopefully by giving you ideas like they have helped me:
Saves you time in the morning.
Save money since you’re not stopping at the drive-thru.
Be more organized each work week.
Reduce stress since breakfast is ready to go in the fridge.
The meal prep breakfast ideas below are super easy, and you’re going to love them whether your taste buds are savory or sweet!
Here are some of my fave last-minute breakfast ideas:
Avocado toast
Instant oatmeal and berries
Fruit and yogurt smoothie
If you are a fan of meal prep breakfasts, check out these great healthy breakfast recipes below and tell me which one you’re going to try first!
Oatmeal
Ingredients:
1 cup steel cut oats
3 cups water
¼ teaspoon sea salt
Pinches of cinnamon, nutmeg, and/or cardamom, optional
Variation 1: Apple & Tart Cherry
Thinly sliced app
Frozen, and thawed tart cherries
Chopped almonds
Variation 2: Blueberries & Coconut
Frozen, and thawed blueberries
Orange zest
Scoop of Greek yogurt
Chia seeds
Coconut flakes
Steps:
Bring the water to a boil in a medium pot. Add the oats and salt and reduce heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes, or until thickened. Stir in cinnamon, nutmeg, or cardamom, if desired. Remove from heat and let stand for two minutes. Serve hot with desired toppings and honey or maple syrup, if desired.
Vegan Banana Pancakes
Ingredients:
1 tablespoon ground flaxseed
3 tablespoons water
½ cup mashed banana, about 1 large
2 tablespoons extra-virgin olive oil, more for brushing
1 teaspoon vanilla
¾ cup + 2 tablespoons almond milk, more if needed
1½ cup whole wheat pastry flour*
½ cup oat flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
heaping ¼ teaspoon sea salt
Maple syrup, banana slices, pecans, for serving
Steps:
In a large bowl, combine the flaxseed, water, and banana.
Mash and stir until well combined. Let the mixture sit for 5 minutes to thicken.
Add the olive oil, vanilla, and almond milk and whisk. Add the flour and sprinkle the baking powder, baking soda, cinnamon, nutmeg, and salt evenly over the top. Stir until all the ingredients are combined, but the batter is still a bit lumpy. The batter should be a bit thick, but if it’s too thick to scoop, stir in an additional 1 tablespoon almond milk.
Heat a nonstick skillet or griddle to medium heat. Brush the skillet with a little olive oil and use a ⅓-cup measuring cup to pour the batter onto the pan. Use the back of the cup to gently spread the batter a little more. Cook the pancakes until bubbles appear, about 1½ minutes, then flip and cook for another 1½ minutes, or until the pancakes are golden brown. Turn the heat to low as needed so that the middles cook without burning the outsides. I usually start with medium heat and move to low heat as my pan starts to hold residual heat after each batch.
Serve with maple syrup, sliced bananas, and pecans, if desired.
Healthy Banana Muffins
Ingredients:
4 tablespoons ground flaxseed + 4 tablespoons warm water*
1¾ cups whole-wheat pastry flour, (or white/wheat mix)
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
⅔ cup almond milk
1 tablespoon apple cider vinegar
⅓ cup maple syrup
⅓ cup olive oil or any neutral oil
1 teaspoon vanilla
1 cup mashed ripe banana, about 2 bananas
½ cup chocolate chips, optional
Steps:
Preheat the oven to 350°F and lightly grease or spray a 12-cup muffin tin.
In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.
In a large bowl, combine the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
In a medium bowl, combine the almond milk, apple cider vinegar, maple syrup, oil, and vanilla and stir to combine. Stir in the flaxseed mixture.
Add the wet ingredients to the bowl of dry ingredients and stir just until combined. Do not overmix. Fold in the mashed banana and chocolate chips, if using. Use a ⅓ cup measuring scoop to divide the batter into the muffin tin.
Bake 18 to 20 minutes or until a toothpick comes out almost clean. Let cool 15 minutes, then transfer to a wire rack to continue cooling.
If you’re like me and find it hard to eat breakfast each morning, these healthy breakfast recipes are a great way to get ahead of things and stay organized so you can focus on getting to work without rushing or worrying about what you’re going to eat.
Are you ready to make your own? I am sure you are, so here is the easy way to follow my Pinterest boards to see what easy recipes I have saved.
For more instant tips and helpful information, you can follow Certified Health Coach, Chaundria Singleton!
