5 no-hassle, grab-and-go breakfasts
I would love to wake up in the morning with plenty of time to sit down and enjoy a good healthy breakfast , but most days that doesn’t happen. Do I skip breakfast and wait until lunch to eat? No way. I think I would starve to death.
Instead, I plan ahead. When I wrap up a granola bar for myself the night before I keep it on the kitchen counter next to my car keys so I don’t forget it or I make muffins and wrap leftovers individually in plastic wrap so I can defrost them one at a time. As I’m rushing out the door, it’s easy to just grab my breakfast and enjoy it once I get to work.
Here are some of my favorite grab and go breakfast recipes:
Apricot-Walnut Cereal Bars – Crisp and chewy, this bar is a good-for-you alternative to store-bought cereal bars. The secret ingredient, silken tofu, will give your day a protein-packed start. The recipe also works with other fruit-and-nut combinations.
Lemon-Raspberry Muffins – The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven.
Southwestern Omelet Wrap – Folding a flat omelet in a whole-wheat wrapper makes a high-protein breakfast (or lunch) that is totable and fun. If you want to start the day with a hot egg breakfast, but don't want to fuss with cooking in the morning, you can make this wrap the night before. In the morning, just microwave and go.
Tofu-Fruit Breakfast Smoothie – Add protein to your smoothie with silken tofu. Use whatever frozen fruit you have on hand.
Low-Fat Granola Bars – Storebought granola bars sure are convenient, but they’re often loaded with undesirable amounts of fat. These come together in minutes. Try using chopped dates or dried cranberries in place of the raisins.
Do you eat breakfast on the run? What are your favorite grab and go breakfasts? Tell us what you think below.
Hilary Meyer , Food Blog
EatingWell Associate Food Editor Hilary Meyer spends much of her time in the EatingWell Test Kitchen, testing and developing healthy recipes. She is a graduate of New England Culinary Institute.
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