Top 5 Healthy Breakfast Ideas

5 Healthy Breakfast Ideas to
Start Your Day
Quick, Easy and Tasty

If you’ve got a sweet tooth in the morning when you roll out of bed then your perfect breakfast meal should contain any of the following healthy foods:

• Oat (oatmeal, granola, muesli) products
• Milk or yogurt
• Fruits such as bananas and different kinds of berries (raspberries, strawberries, blueberries)
• Nuts such as almond, pecans, etc.

It is unusually quick and easy to prepare healthy breakfast meals with some of the foods above. Other recipes take more time. Here are a few healthy breakfast ideas:

Muesli with yogurt or milk

It takes 5 minutes to combine in a bowl and 5 minutes to eat it when you are in a hurry. I personally prefer to enjoy this delicious meal a little longer – 10-15 minutes, for example. If I’m reading a newspaper or a book – it could take up to 30 minutes to finish my bowl.

Fruit parfait

Its main ingredients are fruits and yogurt. As for the variety of combinations – it’s huge. Some recipes take more preparation, others can be made in 5 minutes, some need to soften for a couple of hours, and others can sit overnight, and so on.

What’s common about all these breakfast nutritious bombs is they are superb in looks, taste and nutrients. Such exceptional combination is quite rare, and yet the fruit parfaits offer all those phenomenal qualities in a single spoon.

Fruit parfaits are to satisfy all types of hunger – they are great at sight (for the eyes – the mind hunger), outstanding flavor (for the tongue – the physical hunger), and last but not least are rich in healthy nutrients (diet and low calorie foods (nuts, milk, yogurt) are perfect for the body shape and overall body health).

Fruit and yogurt breakfast parfait
(RECIPE)

Prep time:  2 min

Layering time: 2 min per jar

Servings:  1 (one) after overnight of refrigerating

Total time for 1 (one) serving is not more than 5 min to prepare and layer, and an overnight to refrigerate.

Ingredients:

1. Greek yogurt – 7-8 tablespoons
2. Oats – 2 tablespoons (ground oats or oat bran)
3. Flax seed – 1 teaspoon (or you can use chia seeds instead – they are also perfect for breakfast due to their health benefits such as high dietary fiber content and excellent cleansing properties)
4. Milk – 1-2 tablespoons
5. Fresh and frozen fruits – as much as you like
6. Nuts – as much as you like and whichever you like

Preparation:

In a medium sizes bowl mix the oats and flax seeds (or chia seeds – it depends which ones you use). Stir a little bit and then add the yogurt and milk and some more.

Layering:

Use a glass jar with a wide mouth and a lid or any (even plastic) tall container with a lid.

Let’s begin layering:

1. The yogurt-oats mixture goes first on the bottom of the jar.
2. Next – the frozen and/or fresh fruits.
   • Frozen blueberries – 1 tbsp (they soak so nicely into the yogurt),
   • fresh raspberries – 1 tbsp (frozen are also great, but I prefer fresh ones),
   • fresh cherries – 5 pitted to soak into the yogurt (mmm yummy),
   • strawberries – use either fresh or frozen,
   • let’s not forget some yellow fruit like peaches, or pineapples, etc.

   Let your imagination run wild with variety of fruit combinations.

3. Nuts – you can sprinkle some over the fruit layer, or not.
4. Repeat steps 1 to 3 once again and voila your fruit and yogurt breakfast parfait is ready to go and stay overnight in the refrigerator.

You can layer 2-3 portions of this amazing fruit parfait at once. It takes no more than 10-15 minutes. They can stay in the refrigerator for up to 3 days, which means you’ll have fresh, delicious and healthy breakfast for 3 days ahead.

Serving:

Cold after 10-15 minutes at room temperature. I have sensitive teeth and can’t afford eating something that has just gotten out of the fridge.

Pancakes and Waffles

These are real treat and usually take more than 5 minutes cooking time, but are soooo exquisitely delicious that will make you long for more.

The number of recipes is huge from the classic plain white flour, eggs and milk pancakes to more “exotic” recipes with “no wheat flour” like the oatmeal pancakes, to even zucchini and potato pancakes.

Pancakes and waffles toppings – honey, jam, syrup, nuts, fresh/frozen fruits and all kinds of combination between them. These are just a fraction of all possible and impossible toppings you may think of. Some like cheese, but let’s not start with the “non-sweet” topping, because the list gets even longer.

Oatmeal pan cakes with banana and flax seeds
(RECIPE)

Prep time:  6 min

Cook time:  4 min (2 min per pancake side) per 1 serving

Servings:  2 (8-10 pancakes)

Total time for 1 (one) serving is 10min. For more servings (ex. 2) prep time is the same, cook time multiplies by 2, i.e. 8 min.

Ingredients:

1. Banana – 1
2. Oat flour – 1 cup (ground oats is great; oat bran could also work, but if you want perfect results, then grind the oat bran as well)
3. Flax seed – 1 teaspoon
4. Water – couple of tablespoons
5. Olive oil – 2 teaspoons

Preparation:

In a food processor (blender, chopper) blend the banana first. Add the oat flour, the flax seeds and water in that order. Add as much water as it needs to get thick smooth batter of perfectly combined ingredients.

Heat moderately a no-stick pancake pan (or use the olive oil to lightly oil a frying pan of any kind 😉

Cooking:

Use a plastic ladle (for the no-stick pan) or a big spoon to pour the pancake batter and shape it into 4-5 circles (enough for 1 serving 😉

Fry the pancakes at medium heat for 2 mins per side until they get golden brown.

Serving:

Pile them up in a plate and offer them to your loved ones right away. Let them choose their toppings for themselves.

I like honey, my son loves honey topping too. What’s your favorite pancake topping?

Fruit Smoothies

Jumpstart your day with a fresh and yummy fruit smoothie. Fruits and yogurt – this nutritious and healthy bomb is perfect for busy people, for children who need healthy nutrients, vitamins and minerals to grow big and strong.

Imagine – early in the morning, you are on the go getting ready for work. You don’t have more than 10 minutes for breakfast. After all, you can’t miss the most important meal of the day, right? Or …

Imagine that – early in the morning on weekends, you haven’t rolled out of bed yet, but your children have already gotten up jumping on your head and shouting they want water, juice, chocolate, cake, cookies, etc. You got the picture, right? There is an easy and quick way to make them shut up with a

Strawberries, Banana, Orange Smoothie (Fruit Smoothie)
(RECIPE)

Ingredients:

Hop in the kitchen, grab a handful of fruits (strawberries, blueberries) or 1 banana or 1 orange or 2 tangerine or 1 peach or any other fruits you like and have and make a fruit-yogurt smoothie.

Preparation:

Blend the fruits in a blender with the yogurt, the oat bran, and the honey. If it is summer hot outside then you can add a few ice cubes to the mixture. Blend until perfectly smoothes and voila – you have a nutritious and healthy diet breakfast in less than 5 minutes.

Serving:

Pour in cups and garnish the edge of cup with a whole strawberry, or a slice of banana or orange.

I know I didn’t say anything about breakfast side drinks like coffee, tea, milk, juice, etc. Coffee goes perfectly with all of the above recipes. Tea, milk and juice are great with the oatmeal pancakes. Of course the smoothie doesn’t need a juice aside, as well as the fruits and yogurt parfait doesn’t need milk aside.

If you like more salty meals for breakfast then read my next recipe:

Stuffed small rye loaf
(RECIPE)

Prep. time: 15 min

Stuffing: 2 min per loaf

Servings: 1

Total time for 1 (one) serving is not more than 17 min to prepare and stuff, and 2 hours to refrigerate.

Ingredients:

1. Small rye loaf – 1 (1/4 to 1/3 (depending on size) of a regular French bread roll, if you don’t find a small one)
2. Ham – 100 grams (fat free)
3. Cheese – 50 grams (any kind will work, but fat free would be best)
4. Eggs – 2 hard boiled
5. Pickled gherkins – 1 or 2
6. Whipped butter – 1 teaspoon

Preparation:

Cut the loaf into two halves. Carve each half to make room for the stuffing.

For the stuffing: cut all ingredients into small pieces, add the whipped butter and stir. If it’s not homogenized enough add a little bit more butter.

Stuffing:

Stuff the insides of the rye loaf halves and piece them together. Wrap them up as tightly as possible with a piece of cloth.

Refrigeration:

Put it in the fridge for a couple of hours.

Once you got it out of the refrigerator, cut the stuffed rye loaf into thin slices with a very sharp knife to reveal the effect of a delicious dark bread ring around a light yummy stuffing.