Grab-and-go quick breakfast recipes


Eating a smart breakfast leads to healthier choices all day long. Make any one of these quick breakfast recipes ahead, and that's one less thing you have to do tomorrow morning.

Fig, Applesauce, and Almond Breakfast Loaf

On busy mornings, the first thing to neglect shouldn't be breakfast. With these quick and healthy choices you won't think twice about skipping the most important meal of the day.

To start our list of on-the-go options we chose a hearty breakfast bread. This recipe takes a bit of time to prepare so we recommend making it on the weekend to have on hand during busy weekday mornings. It is packed with ingredients that will keep you from counting down the hours until lunch. Bonus: The recipe makes two loafs-enjoy one and freeze the other to bring out for the next busy week.

View Recipe: Fig, Applesauce, and Almond Breakfast Loaf

See More: The Healthiest Fast Food Breakfasts

Frozen Banana Latte, Spicy Mango-Orange Slush, Triple Berry Freeze

Smoothies are a super-easy way to get all the nutrients you need for an action-packed morning on the go. Just blend up one of our choices, pour it into your favorite travel cup and you are on your way.

Latte meets smoothie in our Frozen Banana Latte-a decidedly different sipper.

A touch of ground red pepper gives the Spicy Mango-Orange Slush a vitalizing jolt of heat.

Raspberries, blueberries, and blackberries, which are all packed with health-boosting antioxidants, give our Triple Berry Freeze a rich flavor and a deep, enticing color.

Three-Grain Breakfast Cereal with Walnuts and Dried Fruit

It's easy to add whole grains to your diet when you spoon into this sweet, crunchy breakfast cereal. The nuts add even more fiber as well as heart-healthy fat, and if you eat the cereal with low-fat milk, you'll get calcium as well. Pack it up in a zip-top bag and you are ready to go. Munch on it throughout the day, use it as a topping for Greek-style yogurt, or enjoy a bowlful with milk.

View Recipe: Three-Grain Breakfast Cereal with Walnuts and Dried Fruit

See More: 100-Calorie Oatmeal Toppings


Blueberry Power Muffins with Almond Streusel

We call these "power" muffins because they're loaded with B vitamins from whole wheat flour, calcium from milk and yogurt, antioxidants from blueberries, and heart-friendly monounsaturated fat from almonds and canola oil. You can freeze the muffins for up to a month, then thaw them at room temperature, or microwave each muffin at HIGH 15 to 20 seconds-making them an ideal grab-and-go morning option.

View Recipe: Blueberry Power Muffins with Almond Streusel



Ham and Cheese Breakfast Sandwich with Mango Chutney

This sandwich packs protein from egg and soy ham, calcium from cheese, and fiber and B vitamins from the whole-grain muffin. If you can't find soy ham, use Canadian bacon or ham. Wrap the sandwich up in parchment paper before you dash for the door.

View Recipe: Ham and Cheese Breakfast Sandwich with Mango Chutney

See More: Superfast Sandwiches


Breakfast Fig and Nut "Cookies"

These oversized cookies are more like muffin tops, but calling them cookies makes them seem a bit more indulgent. They're chock-full of exercise-friendly ingredients like dried fruit and nuts. No time for breakfast after the gym? Grab one of these and you are out the door with the fuel your body craves after a workout.

Ingredients:
3/4 cup packed brown sugar
1/4 cup butter, melted
2 large eggs
1/4 cup finely chopped dried figs
1/4 cup sweetened dried cranberries
1 teaspoon vanilla extract
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 cup whole wheat flour (about 2 1/3 ounces)
1/2 cup unprocessed bran (about 1 ounce)
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 cup sliced almonds
2 teaspoons granulated sugar

Preparation:
Preheat oven to 350°.

Combine first 3 ingredients in a large bowl. Stir in chopped figs, cranberries, and vanilla.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, bran, baking soda, cinnamon, and allspice, stirring with a whisk. Add flour mixture to egg mixture, stirring just until moist. Gently fold in almonds.

Drop by level 1/4 cup measures 4 inches apart on 2 baking sheets lined with parchment paper. Sprinkle evenly with granulated sugar. Bake at 350° for 12 minutes or until almost set. Cool 2 minutes on pans. Remove from pans; cool completely on wire racks.

Continue Reading: 10 More Grab-and-Go Breakfasts

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