5 Quick Breakfasts

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5 Quick Breakfasts
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Here are five ideas for quick, nutritious breakfasts.

Yields: Serves 1-2


For the smoothie:

1-2 bananas (frozen preferred)

2 cups almond milk

1 cup frozen mixed berries

2 T ground flax meal

For the nugget cereal

1/2 cup of nugget cereal (Grape Nuts or Ezekiel)

1 cup almond, rice, soy or hemp milk

For yogurt with fruit and nuts:

2 cups soy yogurt (any flavor)

1 cup fruit (such as pears, blackberries, banana)

1/4 cup nuts (slivered almonds, walnuts)

For the hot multi-grain cereal:

1/2 cup multi-grain cereal (such as Arrowhead Mills or Bob's Red Mill)

1 1/2 cups water

1/4 tsp salt

1-2 tsp sweetener (maple syrup, agave nectar)

1/2 cup berries or chopped fruit

1-2 cups of rice, almond, soy or hemp milk

For the Muesli and grapefruit:

1/2 cup mueseli

1/4 cup berries (blueberries or blackberries)

1/2 - 1 cup of rice, almond, soy or hemp

1/2 grapefruit


For the smoothie:

Put all of the ingredients in a blender and blend for 1-2 minutes.

For the bowls of fruit:

Use any combination of fruit you have: apples, pears, kiwi, grapefruit, banana, mango, blueberries, blackberries, apricots, cherries, melons. Dried fruit may also be added: raisins, currants, non-sulfur apricots, cherries, cranberries. Remove cores and inedible seeds.

For the yoghurt with fruit and nuts:

Put one cup of yoghurt in two bowls. Divide the fruit and nuts evenly. Toast the bread and spread with non-hydrogenated spread and sugar-free jam.

For the multi-grain hot cereal:

Follow the package directions - but typically: Bring water, cereal and pinch of salt to a boil. Lower temperature and simmer for 4-5 minutes, stirring occasionally. Sweeten, top with fruit and rice milk.

For the muesli and fruit:

For one serving, put 1/2 cup of muesli in a bowl. Add berries and rice milk and serve with half a grapefruit.

Additional Tips

Toast can accompany all of these breakfasts. Use whole grain when possible. For gluten-free bread look for rice, corn, quinoa or millet.

Top your toast with non-hydrogenated spread, almond butter, peanut butter, cashew butter, etc. and fruit sweetened jam or preserves.

Recipe by
Karna Knapp