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Delicious Time Saving Breakfast Ideas

How are your I'm-going-to-eat-healthier plans going? It seems as though our best intentions often get waylaid by our old habits. We vow to eat right, get enough rest, and exercise.  However, eventually, time constraints have us sliding back into comfortable old habits. Starting your day with a healthy and delicious breakfast can help. 

It sounds cliche, but it really is the most important meal of the day. Eating right in the morning increases your energy level which leads to higher productivity. Greater productivity leads to better time management and, as we all know, better time management leads to even more productivity. Sounds great, right?

Of course, as with all things, this is all easier said than done. However, we hope that these fantastic, make-ahead breakfast ideas will inspire you. 

Cranberry, Orange, Sunflower Seed Granola

Yield: 12 1-cup servings

Ingredients

  • 6 cups rolled oats
  • 4 cups raw shelled sunflower seeds
  • 1 cup shredded unsweetened coconut
  • 1/2 cup buckwheat honey

       *We use buckwheat honey because it is slightly less sweet and has a higher concentration of antioxidants, but you may substitute with any honey.

Directions

  1. Preheat oven to 250 degrees F.
  2. Line 3 sheet trays with parchment and spray.
  3. In a large bowl combine the oats, sunflower seeds, and coconut.
  4. In a separate bowl whisk honey, oil, orange juice, zest, and salt.
  5. Mix the liquid ingredients into the dry ingredients and toss until evenly coated.
  6. Divide the granola between the 3 sheet trays and bake for 1 hour to 1 1/4 hour, stirring every 15 minutes.
  7. Let the granola cool completely before mixing in the cranberries and storing in an airtight container.

This recipe is amenable to all sorts of creativity. Don't be afraid to add any of your favorite seeds or nuts (make sure to add them before baking if they are raw or after if they are already roasted). Also, swapping out the Wild Coast Fruit Whole Dried Cranberries with their Dried Whole Blueberries and exchanging a lemon for the orange makes a sublime variation. As long as you stick to the dry/liquid proportions and the temperature/time instructions you can't go wrong. You may even double or triple the recipe and store the bulk in the freezer. When you are ready to use it, toss it in the oven for a few minutes if it needs a little crisping. 

Blueberry Quinoa Bake

Blueberry Quinoa Breakfast Bake

Yield: 12 Servings

Ingredients

  • 2 cups red quinoa, rinsed and toasted for 8 to 10 minutes in an oven preheated to 350 degrees

         *Toasting the quinoa is an optional step that simply enhances its natural nutty flavor and white or black quinoa can be substituted.

  • 2 cups steel-cut oats
  • 2 cups Wild Coast Fruit Dried Whole Blueberries
  • 8 cups water
  • 1 teaspoon kosher salt
  • 2 tablespoons ground cinnamon
  • 1/2 cup light brown sugar
  • 1 teaspoon unsalted butter, for greasing the pan
  • 4 eggs beaten
  • 2 tablespoon baking powder 

Directions

  1. In a large pot, mix the quinoa, oats, salt, blueberries, and water.
  2. Place the pot over medium-high heat and bring to a rolling boil.
  3. Reduce the heat, add the cinnamon and brown sugar and allow the mixture to simmer until the water is thoroughly absorbed.
  4. Remove from the heat, transfer to a large mixing bowl and allow to cool for 15 minutes.
  5. Preheat your oven to 350 degrees.
  6. Spray a 9x13 casserole dish well.
  7. After your mixture has cooled, slowly add the beaten eggs while stirring continuously.
  8. Add the baking powder and mix well before transferring to the casserole dish.
  9. Bake uncovered for 30 minutes.

When your Blueberry Quinoa Breakfast Bake has cooled, divvy it into individual portions in microwave-safe containers for a quick and healthy weekday breakfast. Again, have fun with this recipe and mix it up by adding dried cranberries, your favorite nuts, or replacing the cinnamon with ginger or cardamom. It is all about finding what will give you the healthiest start to the day. 


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