We’ve all had it ingrained in us that breakfast is the most important meal, essential to fueling our bodies for a busy day of winning at life. Unfortunately, busy schedules and early rises can mean that time gets away from us in the morning – resulting in skipped breakfast. If this sounds like you, we’ve got you fam. Here are four prepped breakfasts you can eat on-the-go and that will taste far better than a soggy pastry from your local cafe (and are far better for you).
Sweet Potato Breakfast Boats
For those mornings when you only have five minutes but you’re after a nutritious, hot breakfast (and let’s be real, toast isn’t overly exciting), these sweet potato breakfast boats will do just the trick. Not only do they taste delicious, but the natural Greek yoghurt also offers probiotics which are great for gut health, as is the fibre from the sweet potato. Sweet potato is also great for satiety, helping you feel fuller for longer.
- 5 small sweet potatoes (one for each day, use more or less depending on your preference)
- Unsweetened Greek yoghurt
- Pure maple syrup
- Chopped dry-roasted or raw nuts, or 100% almond or peanut butter
- Preheat oven to 190°.
- Pierce your sweet potatoes several times with a fork, before placing inside a loose nest of foil.
- Bake until tender when pierced with a knife, about 40-50 minutes. Remove from oven and let them cool.
- Once cool, store for up to 5 days in an airtight container in the fridge.
- To serve, simply warm one in the microwave for 1 minute, before opening the sweet potato from the top, and spooning yoghurt into the middle. Drizzle with maple syrup and sprinkle with nuts.
Banging Breakfast Muffins
Sure, if you’re running late you can always grab a takeaway muffin for breakfast, but those tend to be loaded with sugar, giving you a big spike now and a big crash later. Our breakfast muffins are packed full of nutrients thanks to the egg, spinach and tomatoes, and they’re savoury, which means no sugar spike. Plus, they’re super filling and delicious.
- 12 free-range eggs
- 1 red onion, diced
- ¾ cup fresh spinach, chopped
- 24 cherry tomatoes, chopped
- ¾ cup shredded lite mozzarella
- Salt and pepper, to taste
- Pinch of oregano and basil (optional)
- Preheat oven to 180°. Lightly grease a 12-cup muffin tray.
- Whisk the eggs together in a large bowl, before stirring through the diced onion, chopped spinach and mozzarella. Season with salt and pepper, and oregano and basil if you choose.
- Fill each muffin tin with the egg mixture (about three-quarters of the way) before dividing the halved cherry tomatoes between them.
- Bake for 20 minutes, before removing them from the muffin tray and allowing them to cool.
- Store in an airtight container in the refrigerator for up to 4 days.
Baked Apple Breakfast Slice
If you’re a fan of apple cinnamon oats, you’re going to love this baked apple breakfast slice. Once you’ve prepped these on the weekend, we can guarantee there’ll be a little extra sunshine in your weekday mornings. If you’re running low on time on the weekend, you can use store-bought applesauce instead of making your own. You can also use gluten-free oats to make this breakfast slice gluten-free! Once they’re made, simply grab one as you run out the door to ensure you’re ready for the day ahead.
- 4 medium apples
- ¾ cup water
- 1 tbsp raw sugar
- ½ tsp ground cinnamon
- 5 cups rolled oats
- 1 tbsp ground cinnamon
- 2 tsp baking powder
- ¼ tsp salt
- 2 large eggs
- ½ cup maple syrup
- 1 medium apple
- Peel, core and chop the 4 apples for the sauce. Combine them in a saucepan with the water, raw sugar and ground cinnamon for 15-20 minutes (until soft). Once cooled, mash.
- Preheat the oven to 180°. Line a 9×13 inch baking tray with baking paper.
- Blend 1 cup of oats in a blender or food processor until a fine oat flour forms (about 30 seconds).
- Combine the oat flour, remaining 4 cups of oats, cinnamon, baking powder and salt in a large mixing bowl.
- In a separate bowl, combine 1 cup of homemade apple sauce with both eggs and the maple syrup. Whisk to combine.
- Slowly add the dry ingredients to the wet, stirring to combine.
- Pour the batter into the lined baking try and spread it into an even layer. Dice up the remaining apple, before spreading the apple chunks over the top. Lightly press them into the batter.
- Bake for 20-30 minutes, or until golden brown. Transfer to a wire rack to cool, before cutting into squares and serving.
Note: these breakfast slices can be stored in the fridge for 1 week, or frozen for up to 3 months.
Protein-Packed Peanut Butter Overnight Oats
We couldn’t put together a list of delicious make-ahead breakfasts and not include overnight oats! These tasty creations use peanut butter (if you love PB as much as us, check out these delish peanut butter recipes) and chia seeds to add some extra protein and moreish flavour. You can even make them gluten-free by using gluten-free oats and granola. Best of all, you can grab one of these and eat it at work if you’re having one of those mornings.
- ½ cup unsweetened almond milk
- ¾ tbsp chia seeds
- 2 tbsp peanut butter
- 1 tsp maple syrup, or a pinch of stevia
- ½ cup rolled oats
- Sliced fruit to garnish (we love bananas, strawberries or raspberries) and granola
- In a jar or container with a lid, add the almond milk, chia seeds, peanut butter and maple syrup. Stir to combine.
- Add the oats and stir again to combine. Ensure all the oats are immersed in almond milk.
- Cover securely with the lid and leave to set in the fridge for at least 6 hours. Grab one in the morning and top with your favourite sliced fruit and a sprinkling of granola.
Note: once prepared, these overnight oats should last up to 3 days in the fridge.
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