I know that Honey Nut Cheerios is easier but do you really want your kids or yourself to start the day with unnatural, full of sugar breakfast?
With these light, nutritious breakfasts, you’ll definitely have a good, healthy day. They require very little effort and some willingness.
1. Granola & Yogurt – 2 minutes (assuming you prepared the granola the night or day before.) People are always surprised when I tell them that it takes literally five minutes to prepare homemade granola. Not only that it’s easy to make, it’s cheaper, and healthier than any store-bought granola. Most Store-bought granolas are way too sweet.
2. Yogurt Apple and Walnut – 5 minutes – this is one of my husband’s accidental inventions. He made it one morning while I was pregnant with Leo and since then, this apple Tzatziki has become a morning ritual in our house. It’s basically a bowl of plain yogurt, diced apples, and some crushed walnuts, with a light drizzle of honey or maple syrup. The important thing is that the apples should be crispy firm and flavorful. We like Fuji, Pink Lady, or Granny Smith. You can swap the walnuts with any other nuts you like.
3. Toast with Avocado & Paprika – 5 minutes. It doesn’t get any more simple and nutritious than this. It’s very much about the bread. A good whole-grained bread will make this breakfast more beneficial, rich in fiber, and delicious. Don’t skip the light sprinkle of paprika or cayenne pepper , sea salt and a light drizzle of olive oil.
4. Quick Kale Shakshuka – 10 minutes total. This is the kind of dish I usually make for a late breakfast, after my kundalini yoga class or hike. Ridiculously easy to prepare, satisfying and super healthy.
5. Banana, Prune & Hazelnut Oatmeal – 12 minutes total. My favorite combination.
Banana, prune, hazelnut and silan oatmeal
- 1 cup gluten-free rolled oat or steel cut oats
- 1 cup water
- 1 cup almond milk (or any milk of your choice)
- 1 teaspoon cinnamon
- 1 pinch salt
- 1 banana sliced - optional
- 8 prunes or any other fruit you like - optional
- 2 tablespoons shredded coconut - optional
- To serve with
- - Silan (date syrup), maple or agave to drizzle over
- - Handful toasted crushed hazelnuts or any nut of your choice (while the oatmeal is cooking, toast the nuts in a toaster oven for 5–8 minutes or in a skillet over medium-low heat. To peel them: let them cool first, then put them in a clean kitchen towel and scrub them with both hands. Chop with a knife or put in a small plastic bag and crush them with a rolling pin).
- Put all the oatmeal ingredients in a medium heavy-bottom saucepan and bring to boil.
- Reduce the heat and simmer for 3 minutes with lid partially covering the pot.
- Stir the oatmeal and cover the pot completely and cook until the oats are tender, about 7 minutes.
- Serve in a bowl, with hazelnuts and silan. Add almond milk if the oatmeal is too thick.
- Have a good healthy morning!