Between kids going back to school, colleagues returning from vacations and new projects and programs starting, September can be one of the busiest times of the year. And when days get crazy, one of the first things to fall by the wayside is breakfast. With no time to scramble some eggs or enjoy a bowl of yogurt and granola, we find ourselves grabbing something processed or skipping the meal all together. To the rescue: These good-for-you breakfasts are ready in no time and will provide the fuel you need to power through your day.
Smoothies are one of the easiest ways to pack a nutritional punch into an on-the-go package. If you’re super short on time, measure out your ingredients the night before so all you need to do is toss them in the blender. Better yet, check the frozen fruit aisle at your grocery store for pre-portioned smoothie packs of fruits and vegetables. Or try this simple recipe for a sweet and energizing smoothie that will keep you going all day.
1 cup milk of choice or coconut water
2 scoops unflavored or vanilla protein powder
1 container vanilla Greek yogurt
2 cups frozen mixed berries
- Pour the milk or coconut water into a blender. Add the protein powder, yogurt, banana and berries and blend until smooth.
The fiber in oatmeal makes it an incredibly filling way to start the day. And if you don’t have time to cook your oats in the morning, this technique for making overnight oats will ensure you have a thick and delicious breakfast waiting for you grab on your way out the door.
Nutty Overnight Oats
½ cup rolled oats
½ cup milk of choice
1 tbsp. chia seeds
2 tbsp. peanut butter
2 tsp. honey
- Combine all the ingredients in a lidded container or mason jar. Stir well until no clumps remain, then cover and refrigerate overnight.
- In the morning, stir and enjoy cold or heat in the microwave and enjoy warm, topped with sliced bananas, if desired.
Delivering a mix of energizing protein and healthy fats, eggs are one of the best ways to start your day off on the right foot—but the prep work and cook time required mean most people only enjoy them on the weekends. To get your fill during the week, cook up a batch of these easy-to-eat egg cups. Then grab a couple each morning throughout the week.
Broccoli and Cheese Egg Cups
2 cups fresh steamed broccoli
½ cup milk
½ cup shredded cheese
- Heat the oven to 350°F. Grease a 12-cup muffin tin.
- Pulse the broccoli in a food processor to mince then divide it evenly among the muffin cups. Top with the shredded cheese.
- In a bowl, whisk together the eggs and milk. Pour the mixture into the muffin cups so that it covers the veggies.
- Bake for 25 minutes. Cool in the tin on a wire rack, then carefully remove. Enjoy warm or cold.
The first thing most people think of when they hear on-the-go meal is an energy bar. But many of those available in stores are loaded with sugar and processed ingredients that offer a brief energy boost that is inevitably followed by a crash. Instead, whip up a batch of these hearty homemade bars perfect for munching on your way to work or errands.
Chewy Breakfast Bars
4 cups puffed rice cereal
1 cup rolled oats
½ cup dried cherries
½ cup sliced almonds
½ cup unsweetened coconut flakes
2 tbsp. vegetable oil
¼ cup brown sugar
1/3 cup honey or maple syrup
¼ cup creamy almond butter
- In a bowl, mix together the puffed rice cereal, oats, dried cherries, sliced almonds and coconut flakes.
- In a small saucepan, bring the vegetable oil, brown sugar and honey or maple syrup to a boil and boil 1 minute. Remove from the heat and whisk in the almond butter. Pour the mixture over the cereal mixture and stir to combine.
- Grease a 13” x 9” baking dish. Press the mixture into the dish in an even layer. Let it sit at room temperature at least 1 hour before cutting into bars.
Do you have a favorite on-the-go breakfast? We would love to hear about it! Comment on our latest Instagram post @powerforlifefitness and let us know.