10 Quick and Healthy 5 Minute Breakfast Recipes


10 Quick and Healthy 5 Minute Breakfast Recipes

Jan 8, 2015 //

You’re well aware that it’s important to have a healthy breakfast. It gives your body much-needed energy, keeps your weight under control and allows you to perform at your maximum. There’s just one thing… finding the time to cook up a satisfying and nutritious meal in the morning can feel nearly impossible, with the other 87 things you have to do each day before getting out of the house.

Have no fear though—we found 10 quick, healthy and tasty breakfast recipes that take five minutes or less, and are all full of key nutritional components like good fats, lean proteins, low fat dairy, fruits, veggies and filling whole grains. So this way, you can hit that snooze button one more time and eat right.

Healthy Yogurt Sundae

Skip the too-sweet processed granola in those fast food grabs and go for parfaits. Instead, sprinkle a low-sugar cereal over a bowl of plain Greek yogurt and top with fresh fruit and unsweetened shredded coconut for a more affordable and infinitely healthier twist.

Slow Cooker Apple Cinnamon Steel-cut Oatmeal

Stick-to-your-ribs oatmeal makes a satisfying start to your day. All the work, which is minimal, is done the night before, so all you have to do at breakfast time is ladle some of this into a bowl and enjoy!

Link: http://www.theyummylife.com/Slow_Cooker_Apple_Cinnamon_Oatmeal


  • 2 apples
  • 1 ½ cups fat-free milk (or non-dairy alternative)
  • 1 ½ cups water
  • 1 cup steel-cut oats
  • 2 tbsp brown sugar (or substitute maple syrup or other desired sweetener)
  • 1 ½ tbsp butter
  • ½ tsp cinnamon
  • 1 tbsp ground flax seed
  • ¼ tsp salt
  • Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter

Scrambled Eggs With Vegetables & A Whole Grain English Muffin

You don’t need a greasy, fast food breakfast sandwich. Instead, make your own, and a much healthier version. Toast a whole grain English muffin. While it’s toasting, dice an onion and sauté with any vegetables you have on hand (suggestions: sliced mushrooms, tomatoes or zucchini, or a handful of spinach), then add two eggs after the vegetables have softened and scramble.

Green Monster Smoothie

There are many ways to make a “green monster” smoothie (in fact, there’s an entire Green Monster Movement dedicated to riffing on this uber-popular recipe), but if you’re new to the whole blended-greens-for-breakfast thing, try the original recipe first. It’ll give you a boost of energy to carry you through your morning.

Link: http://ohsheglows.com/2011/01/13/classic-green-monster/


  • 1 cup almond milk, or milk of choice
  • 1 banana, peeled and frozen overnight
  • 2 handfuls organic spinach or 1 handful de-stemmed kale leaves
  • 1 tbsp chia seeds or ground flax
  • 1 tbsp almond or peanut butter (optional)
  • 2-4 ice cubes, as desired
  • A dash of cinnamon
  • Protein powder of choice (optional)

Beans and Tortillas

Rinse and drain a can of black beans. Sautee a clove of garlic in olive oil in a medium skillet, then add the beans, along with a dash of salt, pepper and cumin. Use a masher to mash the beans (adding a bit of water if you need liquid). Serve in a warmed-up whole wheat tortilla with salsa.

Skinny Chocolate Peanut Butter Banana Shake

If green ain’t your thing, this shake is thick, rich, creamy and yes, healthy, too!

Link: http://themessybakerblog.com/2013/09/26/skinny-chocolate-peanut-butter-banana-shake/


  • 1 frozen banana
  • ½ cup light vanilla or chocolate almond milk
  • 1 tbsp cocoa powder
  • 2 tbsp fat-free Greek yogurt
  • 2 tbsp peanut butter
  • 1 tsp agave or honey

Egg Sandwich

Instead of relying on the old standby egg salad to use up your leftover hard-boiled eggs, make a sliced egg sandwich with whole grain toast, sliced tomato and avocado.

Chia Tapioca Parfait

This is a fun breakfast pudding. It’s made with chia seeds, which absorb liquid and add texture to dishes. Make this recipe the night before and refrigerate until you’re ready to eat it in the morning.

Link: http://www.refinery29.com/best-paleo-breakfast#slide-3


  • 3 tbsp chia seeds, white or black
  • 3/4 cup unsweetened coconut milk or almond milk
  • 1 tsp vanilla
  • A sprinkle of ground cinnamon
  • 1 to 2 tsp, honey (optional)
  • 3/4 cup low-sugar colorful fruit, such as raspberries, blueberries, kiwi, kumquat, etc.

Blueberry Mug Muffin

You’ve probably seen those delicious fudgy single serving microwave mug brownie recipes all over Pinterest, but this is a guilt-free baked good option instead.

Link: http://www.budgetbytes.com/2013/02/blueberry-mug-muffin


  • ¼ cup flour
  • 1 tbsp brown sugar
  • ¼ tsp baking powder
  • ⅛ tsp salt
  • A pinch cinnamon
  • ½ tbsp butter
  • 2 tbsp milk
  • 1-2 tbsp frozen blueberries

Peanut Butter, Strawberry, & Banana Quesadillas

This is A filling vegan breakfast option that satisfies your sweet tooth naturally—with fresh fruit instead of tons of sugar.

Link: http://www.ambitiouskitchen.com/2012/06/peanut-butter-strawberry-banana-quesadillas/


  • Cooking spray or butter
  • 2 tbsp natural creamy peanut butter
  • 2 whole grain tortillas
  • 1 large ripe banana, sliced
  • 4-5 strawberries, sliced
  • 1/8 tsp cinnamon (optional)
Andrea Pyros

Andrea Pyros is a writer and editor based in New York’s Hudson Valley region. She is also the author of the middle grade novel, My Year of Epic Rock, about food allergies, 7th grade crushes, and a band named The EpiPens.

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