3 On-the-Go Breakfasts for Busy Mornings

With back-to-school season upon us, mornings are becoming a little more rushed than the past few months have allowed. Herding kids out the door while trying to find your keys and put your shoes on the right feet doesn’t leave much room for eating a hearty breakfast. So we’ve made it easy for you. Each of these recipes can be meal-prepped ahead of time and stored in the refrigerator for the rest of the week. They’re simple and adaptable to your tastes, so you can switch it up each week for some variety.

breakfast cookies

Healthy Oatmeal Breakfast Cookies

The great thing about this recipe is that it’s so simple and adaptable. The base dough is easy and healthy, and you could easily mix in some nutmeg with the cinnamon, substitute the walnuts with pecans or replace the chocolate chips with dried cranberries. There are tons of possibilities here. It’s also vegan and paleo-friendly! Plus, who doesn’t want to eat cookies for breakfast?

Ingredients

3 ripe bananas
¼ cup coconut oil, liquidized
1 tsp vanilla
⅔ cup almond meal
2 cups rolled oats
1 tsp cinnamon

½ tsp salt
1 tsp baking powder
⅔ cup shredded coconut
½ cup chopped walnuts
¼ cup dark chocolate chips

Directions

Preheat the oven to 350°F.
Mash the ripe bananas until smooth.
Add the coconut oil and vanilla and stir.
Slowly add in the rest of the ingredients, mixing as you go.
Roll the dough into 12 balls on a place on a baking sheet lined with parchment paper.
Bake for 14 to 16 minutes.

omelet muffins

Omelet Muffins

This is another recipe that is so adaptable, you’ll want to make it every week! Chop up your favorite veggies, throw them in with the eggs, and voilà! You have a protein-filled breakfast for the rest of the week.

Base Ingredients

12 large eggs
Salt and pepper, to taste

Suggested Add-In Ingredients

Onions
Bell peppers
Chives
Bacon, ham or chorizo

Spinach
Shredded cheese
Mushrooms
Olives

Directions

Preheat the oven to 350°F. Spray a muffin tin with nonstick spray or lightly coat with butter or oil.
Whisk together the eggs with salt and pepper. Pour egg mixture into the muffin tin until each cup is halfway full.
Drop in whatever ingredients you want into each cup.
Bake for 20 minutes. Let cool before storing in the refrigerator.

overnight oats

Raspberry Almond Overnight Oats

This recipe is tasty. But one quick Google search and you’ll see that this is just one of the thousands of ways to spice up your breakfast oatmeal — from vanilla chai to chocolate cherry, there are tons of options. The key ingredient when putting together overnight oats, though, is the chia seeds. They help to absorb the moisture of the yogurt and create a thicker consistency. As long as you don’t skimp on those, you can really toss in anything you want and totally make this recipe your own.

Ingredients

½ cup rolled oats
2 tsp chia seeds
½ cup plain, non-fat Greek yogurt
⅔ cup milk of your choice

2 tbsp maple syrup
1 tbsp almond butter
½ tsp almond extract
1 cup raspberries

Directions

In a bowl, whisk together the yogurt, milk, maple syrup, almond butter and almond extract.
Add in the oats and chia seeds and mix well.
Layer the mixture in a mason jar, alternating with the raspberries.
Cover with a lid and refrigerate overnight.

For an extra-convenient week, try wrapping or storing each breakfast individually, so you can grab it out of the refrigerator, heat it up in the microwave (if needed) and go!