10 Filling Low Calorie Breakfast Ideas That Beat Midmorning Hunger

Finding breakfast options that keep you full without adding extra calories can be a challenge. If you’re in the same boat, these 10 delicious breakfast ideas might just be what you need to beat midmorning hunger. Think creamy overnight oats or a vibrant berry smoothie bowl, each meal both nourishing and satisfying. Are you ready to keep your mornings healthy and fulfilling? Let’s explore these options that could transform your breakfast routine.

Overnight Oats With Greek Yogurt

Overnight oats with Greek yogurt is a fantastic low-calorie breakfast idea that’s both nourishing and convenient. This dish is perfect for those busy mornings when you need a quick, healthy meal to fuel your day. By preparing it the night before, you allow the oats to absorb the moisture and flavors, resulting in a creamy, satisfying breakfast option. The inclusion of Greek yogurt not only adds a rich texture but also boosts the protein content, making it a filling and energizing start to your morning.

This recipe is versatile and can be customized with your favorite toppings or mix-ins, such as fresh fruits, nuts, or seeds. You can also adjust the sweetness to your liking by adding honey or maple syrup. With its balance of carbohydrates, protein, and healthy fats, overnight oats with Greek yogurt will keep you satiated until lunchtime. Plus, it’s a great option for meal prep, as you can make multiple servings at once and enjoy them throughout the week.

Ingredients for 4-6 servings:

• 2 cups rolled oats
• 2 cups Greek yogurt
• 2 cups milk (dairy or non-dairy)
• 2 tablespoons chia seeds
• 2 tablespoons honey or maple syrup (optional)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen berries
• 1/2 cup chopped nuts (e.g., almonds, walnuts)
• 1 teaspoon cinnamon

Cooking Instructions:

1. Combine the Base Ingredients: In a large mixing bowl, add the rolled oats, Greek yogurt, and milk. Stir the mixture until the oats are thoroughly coated with the yogurt and milk.
2. Add Flavorings: Stir in the chia seeds, honey or maple syrup (if using), and vanilla extract. Mix well to guarantee all ingredients are evenly distributed.
3. Incorporate Fruits and Nuts: Gently fold in the fresh or frozen berries and the chopped nuts. This will add texture and flavor to your oats.
4. Season with Cinnamon: Sprinkle the cinnamon over the mixture and stir to incorporate. The cinnamon will add a warm, comforting aroma to the dish.
5. Refrigerate Overnight: Transfer the mixture into individual serving jars or a large airtight container. Cover and refrigerate for at least 4 hours or overnight to allow the oats to soften and the flavors to meld.
6. Serve and Enjoy: In the morning, give the oats a good stir. If the mixture is too thick for your liking, you can add a splash of milk to loosen it. Serve chilled, and garnish with additional berries or nuts if desired.

Extra Tips:

For a creamier texture, use a combination of Greek yogurt and milk that suits your preference—full-fat versions will result in a richer dish. If you prefer your oats sweeter, adjust the amount of honey or maple syrup to taste.

Additionally, feel free to experiment with different toppings, such as sliced bananas, shredded coconut, or even a spoonful of nut butter. This recipe is highly adaptable, allowing you to tailor it to your dietary needs and flavor preferences.

Veggie-Packed Egg Muffins

Veggie-Packed Egg Muffins are a delicious and nutritious option for a low-calorie breakfast. These muffins are perfect for those busy mornings when you need something quick, easy, and satisfying. Packed with colorful vegetables and high in protein, they keep you full and energized throughout the morning.

Plus, these muffins are versatile, allowing you to mix and match your favorite veggies for a variety of flavors. Making these egg muffins is a breeze and they can be prepared ahead of time, guaranteeing you have a healthy breakfast option ready all week long.

Simply bake them, store them in the refrigerator, and reheat as needed. Whether you’re feeding a family or meal prepping for yourself, this recipe for Veggie-Packed Egg Muffins serves 4-6 people, making it an efficient choice for those looking to streamline their morning routine.

Ingredients (for 4-6 people):

• 10 large eggs
• 1 cup diced bell peppers (any color)
• 1 cup chopped spinach
• 1/2 cup diced onions
• 1/2 cup cherry tomatoes, halved
• 1/2 cup shredded cheese (optional)
• Salt and pepper to taste
• 1 tablespoon olive oil or non-stick cooking spray

Cooking Instructions:

1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This guarantees the muffins cook evenly and develop a nice texture.
2. Prepare the Muffin Tin: Lightly grease a 12-cup muffin tin with olive oil or non-stick cooking spray. This will prevent the muffins from sticking and make cleanup easier.
3. Chop the Vegetables: Dice the bell peppers and onions, chop the spinach, and halve the cherry tomatoes. Prepping these ingredients beforehand will make the assembly process quicker.
4. Whisk the Eggs: In a large bowl, crack open the eggs and whisk them together until well beaten. Add salt and pepper to taste.
5. Combine Ingredients: Add the chopped vegetables and shredded cheese (if using) into the egg mixture. Stir well to combine, guaranteeing the vegetables are evenly distributed throughout the eggs.
6. Pour the Mixture: Carefully pour the egg and vegetable mixture into each cup of the prepared muffin tin, filling each about 3/4 full. This allows room for the muffins to rise as they bake.
7. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set and lightly golden on top.
8. Cool and Serve: Once baked, remove the muffins from the oven and let them cool for a few minutes. Use a spatula to gently remove each muffin from the tin. Serve warm or let them cool completely before storing.

Extra Tips:

To keep your egg muffins fresh, store them in an airtight container in the refrigerator for up to 5 days. For reheating, simply microwave them for about 30-45 seconds or until warmed through.

Feel free to customize the recipe by adding other veggies like zucchini or mushrooms, or sprinkle some herbs for additional flavor. If you’re looking to make a larger batch, simply double the recipe and use two muffin tins. Enjoy experimenting with different ingredients to find your perfect combination!

Avocado Toast With Poached Egg

Avocado Toast With Poached Egg is a delicious and nutritious option for a low-calorie breakfast. This simple yet satisfying dish combines the creamy texture of avocado with the richness of a perfectly poached egg, all atop a slice of crispy toasted bread. Packed with healthy fats, protein, and fiber, it keeps you full longer while offering a delightful combination of flavors and textures.

Whether you’re preparing breakfast for your family or serving brunch to friends, this dish is sure to please.

Preparing Avocado Toast With Poached Egg is both quick and easy, making it ideal for busy mornings. The key to achieving the perfect toast is to use ripe avocados and fresh eggs, ensuring a balance between taste and nutrition. With a few basic ingredients and some simple steps, you can create this wholesome meal in no time.

Plus, it’s easy to customize to suit different tastes by incorporating various toppings or seasoning options.

Ingredients (Serves 4-6)

• 4-6 slices of whole-grain bread
• 3 ripe avocados
• 6 large eggs
• 1 tablespoon white vinegar
• Salt and pepper to taste
• Red pepper flakes (optional)
• Lemon juice (optional)
• Fresh herbs, such as cilantro or chives (optional)

Cooking Instructions

1. Prepare the Avocado: Slice the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash the avocado with a fork until smooth or to your desired consistency. Add a squeeze of lemon juice, and season with salt and pepper to taste. Mix well.
2. Toast the Bread: While preparing the avocado, toast the slices of whole-grain bread until they’re golden brown and crispy. You can use a toaster, oven, or grill, depending on your preference.
3. Poach the Eggs: Fill a large saucepan with water, and bring it to a gentle simmer over medium heat. Add the white vinegar to the water, which helps the eggs hold their shape. Crack each egg into a small bowl or ramekin. Gently slide the eggs one by one into the simmering water. Poach the eggs for 3-4 minutes for soft yolks or longer if you prefer firmer yolks. Remove each egg with a slotted spoon and drain on a paper towel.
4. Assemble the Toast: Spread a generous amount of mashed avocado onto each slice of toasted bread. Place a poached egg on top of the avocado spread. Season with additional salt, pepper, and red pepper flakes if desired. Garnish with fresh herbs for extra flavor.
5. Serve Immediately: Present the Avocado Toast With Poached Egg on a platter or individual plates. For added freshness, you may serve with a side of mixed greens or a simple salad.

Extra Tips

When choosing avocados, look for those that yield slightly to gentle pressure, indicating they’re ripe and ready to use. If you’re new to poaching eggs, practice with one or two before preparing the full batch to get the technique right.

If serving to a larger group, you can keep poached eggs warm in a bowl of hot water before assembling the toast. Customization is key, so feel free to add other toppings like sliced tomatoes, radishes, or a sprinkle of feta cheese to suit your personal taste.

Berry Smoothie Bowl

Berry Smoothie Bowl is a vibrant and invigorating breakfast option that combines the goodness of berries with the creamy texture of yogurt, creating a delightful dish that’s both satisfying and low in calories. This smoothie bowl is perfect for those who want a quick, nutritious start to their day, packed with vitamins and antioxidants.

The rich colors and delightful flavors make it an appealing choice for everyone, from kids to adults, ensuring a healthy treat that’s as pleasing to the eyes as it’s to the palate.

Ideal for a serving size of 4-6 people, this Berry Smoothie Bowl can be easily customized to suit individual tastes. You can use a variety of berries like strawberries, blueberries, and raspberries to create a burst of flavors, while toppings such as granola, nuts, and seeds add a delightful crunch.

This breakfast bowl not only provides a great way to start your day but also offers a versatile base that can be adjusted with different toppings and additional ingredients to keep things exciting and flavorful.

Ingredients (Serves 4-6):

• 2 cups frozen mixed berries (strawberries, blueberries, raspberries)
• 2 ripe bananas
• 1 cup Greek yogurt
• 1 cup almond milk (or any milk of your choice)
• 1 tablespoon honey or maple syrup
• 1 teaspoon vanilla extract
• Toppings: sliced fresh berries, granola, chia seeds, sliced almonds, coconut flakes

Instructions:

1. Prepare the Base:
• In a blender, combine the frozen mixed berries, ripe bananas, Greek yogurt, almond milk, honey, and vanilla extract. Blend until smooth and creamy, ensuring no lumps remain. If the mixture is too thick, add a little more almond milk to achieve your desired consistency.
2. Taste and Adjust:
• Taste the smoothie base. If you prefer it sweeter, add more honey or maple syrup to your liking and blend again for a few seconds to incorporate.
3. Serve the Smoothie:
• Pour the berry smoothie mixture evenly into 4-6 bowls, depending on the number of servings you want to prepare.
4. Add Toppings:
• Top each bowl with your choice of sliced fresh berries, granola, chia seeds, sliced almonds, and coconut flakes. Feel free to be creative with the toppings and add any other favorite ingredients you have on hand.
5. Serve Immediately:
• Serve the smoothie bowls immediately for the best taste and texture. Enjoy the invigorating and nutritious start to your day!

For extra tips, remember that the key to a perfect Berry Smoothie Bowl is using ripe bananas as they add natural sweetness and a creamy texture. You can also freeze the bananas beforehand for an even more invigorating bowl.

If you have dietary restrictions, feel free to substitute the yogurt with a dairy-free alternative and the honey with another sweetener. Keeping some nuts or seeds on hand can provide additional protein and healthy fats, making your breakfast bowl more balanced and filling.

Cottage Cheese and Fruit Plate

Cottage cheese and fruit plates are a revitalizing and nutritious choice for breakfast. This dish isn’t only visually appealing but also packed with protein, vitamins, and minerals to kickstart your day. The creamy texture of cottage cheese pairs wonderfully with the natural sweetness of fresh fruits, providing a satisfying balance of flavors and nutrients.

It’s a versatile dish that can be customized to suit individual tastes by mixing and matching different fruits or even adding a sprinkle of nuts or seeds for extra crunch. This recipe is perfect for serving 4-6 people, making it an excellent choice for family breakfasts or brunch gatherings.

It’s easy to prepare and doesn’t require cooking, making it a time-efficient option for busy mornings. With a variety of colorful fruits and creamy cottage cheese, this dish not only tastes great but also provides a feast for the eyes, guaranteeing your breakfast is as cheerful as it’s healthy.

Ingredients:

• 4 cups cottage cheese
• 1 cup strawberries, hulled and sliced
• 1 cup blueberries
• 1 cup pineapple chunks
• 1 cup kiwi, peeled and sliced
• 1 cup grapes, halved
• 1/4 cup honey or agave syrup (optional)
• 1/4 cup chopped nuts (such as almonds or walnuts, optional)
• Fresh mint leaves for garnish (optional)

Instructions:

1. Prepare the Fruits: Begin by thoroughly washing all the fruits. Hull and slice the strawberries, peel and slice the kiwi, halve the grapes, and cut the pineapple into chunks if not pre-cut. Place each type of fruit into separate bowls to make constructing the plates easy and organized.
2. Plate the Cottage Cheese: On a large serving platter or individual plates, evenly distribute the cottage cheese into mounds. For serving 4-6, you might want to use 2/3 to 1 cup of cottage cheese per person.
3. Arrange the Fruits: Decoratively arrange the prepared fruits around the cottage cheese on each plate. You can either mix the fruits together or arrange them in separate sections around the cheese for a more structured look.
4. Add Sweeteners and Crunch: If desired, drizzle each plate with honey or agave syrup for added sweetness. Sprinkle a small amount of chopped nuts over the top to add a crunchy texture that complements the creaminess of the cheese and juiciness of the fruit.
5. Garnish and Serve: Finish each plate with a few fresh mint leaves for a pop of color and a hint of freshness. Serve immediately to enjoy the vibrant flavors and textures at their best.

Extra Tips:

When preparing this dish, feel free to adjust the fruit selection based on what’s in season or what you have on hand for the best flavor and freshness. Using a variety of fruits not only enhances the taste but also maximizes the nutritional benefits.

If you’re serving this dish to guests, consider setting up a self-serve bar where everyone can customize their own plates. This allows for personal preference and guarantees everyone gets their favorite fruit combinations. Remember to keep the cottage cheese refrigerated until just before serving to maintain its freshness and texture.

Spinach and Feta Breakfast Wrap

Start your day with a delicious and nutritious Spinach and Feta Breakfast Wrap. Perfect for busy mornings, this wrap combines the fresh taste of spinach with the tanginess of feta cheese, all hugged by a warm whole-grain tortilla. Not only is this breakfast option low in calories, but it’s also packed with protein and fiber, keeping you full and satisfied until lunch.

Ideal for a family breakfast, this recipe yields enough for 4-6 servings, making it a great choice for weekend brunches or meal prepping for the week ahead.

This Spinach and Feta Breakfast Wrap is easy to make and can be customized to suit your dietary preferences. You can add more vegetables like bell peppers or mushrooms, or even throw in some lean protein like turkey for an added boost. With its simple preparation and delicious taste, this wrap will quickly become a staple in your morning routine.

Ingredients (Serves 4-6):

• 6 whole-grain tortillas
• 2 cups fresh spinach leaves
• 1 cup crumbled feta cheese
• 8 large eggs
• 1/4 cup milk
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: diced tomatoes, sliced mushrooms, or bell peppers

Cooking Instructions:

1. Prepare the Filling: Begin by washing the fresh spinach leaves thoroughly and setting them aside to dry. If you’re using additional vegetables like mushrooms, tomatoes, or bell peppers, wash and dice them accordingly.
2. Beat the Eggs: In a medium-sized bowl, crack the 8 eggs and add 1/4 cup of milk. Season the mixture with salt and pepper to taste, then whisk vigorously until the egg mixture is well combined and slightly frothy.
3. Cook the Spinach: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Once the oil is hot, add the fresh spinach leaves (and any additional vegetables if using). Sauté for about 2-3 minutes until the spinach is wilted and the vegetables are slightly tender.
4. Scramble the Eggs: Pour the egg mixture into the skillet with the spinach and cook over medium heat. Stir continuously to scramble the eggs, making sure they cook evenly. Cook for about 5-7 minutes until the eggs are set but still soft.
5. Add Feta Cheese: Just before removing the eggs from the heat, sprinkle the crumbled feta cheese over the top. Gently fold the cheese into the egg mixture, allowing it to melt slightly.
6. Assemble the Wraps: Warm the whole-grain tortillas in a separate pan or microwave for a few seconds to make them pliable. Spoon a generous portion of the egg, spinach, and feta mixture onto each tortilla. Roll each tortilla tightly into a wrap.
7. Serve: Cut each wrap in half diagonally and serve immediately while warm.

Extra Tips:

For added flavor, consider adding a pinch of red pepper flakes or a dash of hot sauce to the egg mixture. If you’re meal prepping, wrap each breakfast wrap in aluminum foil or plastic wrap and store them in the refrigerator for up to three days. Reheat in the microwave for 1-2 minutes before serving.

If you prefer a vegetarian option, verify any additional ingredients are plant-based. These wraps are also great with a side of fresh fruit or a small green salad to round out your meal.

Chia Seed Pudding With Almond Milk

Chia Seed Pudding with Almond Milk is a delicious and nutritious option for a low-calorie breakfast. This dish is perfect for those looking to kick-start their day with a powerhouse of nutrients without the extra calories. Chia seeds are rich in omega-3 fatty acids, fiber, and protein, making them a great addition to your morning routine.

When combined with creamy almond milk, they create a delightful pudding that can be enjoyed by the whole family. This pudding isn’t only easy to make, but it also allows for versatility in flavors and toppings. You can prepare it the night before and have a ready-to-eat breakfast waiting for you in the morning.

Whether you prefer it plain or dressed up with fresh fruits, nuts, or a drizzle of honey, Chia Seed Pudding with Almond Milk can be customized to suit your taste buds and dietary needs.

Ingredients for 4-6 Servings:

• 1 cup chia seeds
• 4 cups almond milk
• 1 teaspoon vanilla extract
• 4 tablespoons honey or maple syrup (optional)
• Fresh fruits for topping (such as berries, banana slices)
• Nuts or seeds for topping (such as almonds, walnuts, pumpkin seeds)
• A pinch of salt

Instructions:

1. Mix Ingredients: In a large bowl, combine the chia seeds, almond milk, vanilla extract, and honey or maple syrup if using. Add a pinch of salt to enhance the flavors.
2. Stir Well: Use a whisk or a spoon to thoroughly mix the ingredients together. Confirm that the chia seeds are evenly distributed in the liquid to prevent clumping.
3. Refrigerate: Cover the bowl with plastic wrap or transfer the mixture into a container with a lid. Place it in the refrigerator and let it sit for at least 4 hours or overnight. This allows the chia seeds to absorb the liquid and form a pudding-like consistency.
4. Stir Again: After the chilling period, give the pudding a good stir to break up any clumps and confirm a smooth texture.
5. Serve and Garnish: Divide the chia seed pudding into individual servings. Top with your choice of fresh fruits, nuts, or seeds. You can also add an extra drizzle of honey or maple syrup if desired.

Extra Tips:

For a creamier texture, you can use a combination of almond milk and coconut milk. If you prefer a sweeter pudding, adjust the amount of honey or maple syrup to your liking, or experiment with other natural sweeteners like agave nectar.

When topping with fruits, consider seasonal options for the freshest taste. Finally, if you’re in a rush, you can speed up the pudding process by stirring it every 10-15 minutes during the first hour of refrigeration to help the chia seeds expand more quickly.

Whole Wheat Pancakes With Fresh Berries

Whole Wheat Pancakes With Fresh Berries are an excellent low-calorie breakfast option that combines the hearty texture of whole wheat with the natural sweetness of fresh berries.

These pancakes aren’t only delicious but also packed with fiber and nutrients, making them a perfect start to your day. The use of whole wheat flour instead of refined flour enhances the nutritional value, while the addition of fresh berries provides a burst of antioxidants and vitamins.

This recipe is designed to serve 4-6 people, making it ideal for a family breakfast or a weekend brunch with friends. The pancakes are easy to prepare and can be topped with a variety of fresh berries such as blueberries, strawberries, or raspberries, depending on your preference.

The natural sweetness of the berries means you can enjoy these pancakes without the need for extra sugar, keeping the calorie count low.

Ingredients (Serves 4-6):

• 2 cups whole wheat flour
• 2 tablespoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons honey or maple syrup
• 2 large eggs
• 1 1/2 cups low-fat milk
• 1 teaspoon vanilla extract
• 2 tablespoons olive oil or melted coconut oil
• 1 cup mixed fresh berries (e.g., blueberries, strawberries, raspberries)
• Olive oil or cooking spray for the pan

Cooking Instructions:

1. Prepare the Batter: In a large mixing bowl, combine the whole wheat flour, baking powder, and salt. In a separate bowl, whisk together the honey or maple syrup, eggs, milk, vanilla extract, and olive oil until well combined.
2. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter, as this can make the pancakes tough. A few lumps are okay.
3. Heat the Pan: Lightly grease a non-stick skillet or griddle with olive oil or cooking spray, and heat over medium heat. It’s important to ascertain the pan is hot before adding the batter to ensure even cooking.
4. Cook the Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface of the pancakes and the edges begin to set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes on the other side until golden brown.
5. Serve with Berries: Once the pancakes are cooked, serve them warm topped with a generous portion of mixed fresh berries. You can also drizzle a little extra honey or maple syrup if desired.

Extra Tips:

For fluffier pancakes, separate the egg whites from the yolks and beat the whites until stiff peaks form before folding them into the batter. This will give the pancakes a lighter texture.

If you find the batter too thick, you can add a little more milk to reach your desired consistency. Additionally, feel free to experiment with different fruit toppings or add-ins like sliced bananas or chopped nuts for variety.

Smoked Salmon and Cream Cheese Wrap

Starting your day with a nutritious and delicious breakfast is a great way to set the tone for the rest of the day. The Smoked Salmon and Cream Cheese Wrap is a perfect low-calorie breakfast choice that combines the rich flavors of smoked salmon with the creamy texture of cream cheese, all wrapped up in a soft tortilla. This wrap isn’t only satisfying but also quick and easy to prepare, making it ideal for busy mornings. Packed with protein and healthy fats, the smoked salmon provides essential nutrients, while the cream cheese adds a smooth and tangy layer to the dish.

This recipe serves 4-6 people and is perfect for a family breakfast or a small gathering. The combination of fresh ingredients such as spinach, cucumber, and dill enhances both the flavor and nutritional value of the wrap. Whether you’re looking for a quick breakfast option or something a bit more special, this Smoked Salmon and Cream Cheese Wrap is sure to captivate your taste buds and keep you energized throughout the morning.

Ingredients:

• 4 large whole-wheat tortillas
• 8 oz smoked salmon
• 8 oz cream cheese, softened
• 1 small cucumber, thinly sliced
• 1 cup fresh spinach leaves
• 2 tablespoons fresh dill, chopped
• 1 tablespoon capers
• 1 lemon, cut into wedges

Instructions:

1. Prepare the Ingredients: Start by gathering all your ingredients. Confirm the cream cheese is softened by leaving it at room temperature for about 15 minutes before you start assembling the wraps. This will make it easier to spread.
2. Spread the Cream Cheese: Lay out the whole-wheat tortillas on a clean surface. Using a butter knife or a spatula, spread a generous layer of cream cheese evenly over each tortilla, making sure to cover the entire surface.
3. Layer the Salmon: Place about 2 oz of smoked salmon on each tortilla, arranging it evenly over the layer of cream cheese. Try to cover as much of the tortilla as possible with the salmon for consistent flavor.
4. Add Vegetables and Dill: Evenly distribute the fresh spinach leaves and thin cucumber slices over the smoked salmon. Sprinkle the chopped dill and capers on top for added flavor and texture.
5. Roll the Wraps: Carefully roll each tortilla tightly into a wrap, starting from one edge and rolling towards the other. Make sure the filling stays inside as you roll.
6. Serve and Garnish: Once rolled, cut each wrap diagonally in half and arrange them on a plate. Serve with lemon wedges on the side for a fresh citrus zest that complements the flavors of the smoked salmon.

Extra Tips:

For an extra burst of flavor, you can add a touch of horseradish to the cream cheese before spreading it onto the tortilla. If you prefer a bit of spice, consider adding a pinch of black pepper or a few dashes of hot sauce.

Additionally, feel free to substitute whole-wheat tortillas with gluten-free or low-carb options if dietary restrictions are a concern. These wraps can also be made ahead of time and stored in the refrigerator for up to a day, making them a convenient option for meal prep.

Enjoy your breakfast with a tall glass of freshly squeezed juice or a steaming cup of coffee for a complete morning meal.

Quinoa Breakfast Bowl With Nuts and Berries

Quinoa Breakfast Bowl With Nuts and Berries is a delightful and nutrient-packed morning meal that’s perfect for starting your day on a healthy note. This breakfast option isn’t only low in calories but also rich in fiber, protein, and antioxidants, thanks to the combination of quinoa, nuts, and fresh berries.

The dish is versatile, allowing you to customize it with your favorite nuts, berries, and sweeteners, making it both a delicious and satisfying start to your morning routine.

Preparing this breakfast bowl is simple and can be done in under 30 minutes, making it a practical choice for busy mornings. The nutty flavor of quinoa pairs wonderfully with the natural sweetness of berries and the crunch of nuts, creating a balanced and delightful dish.

This recipe serves 4-6 people, making it ideal for a family breakfast or meal prep for the week.

Ingredients (serving size: 4-6 people):

• 1 cup quinoa
• 2 cups water
• 1/4 teaspoon salt
• 1 cup mixed berries (such as blueberries, raspberries, strawberries)
• 1/2 cup mixed nuts (such as almonds, walnuts, pecans)
• 1 tablespoon honey or maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup plain Greek yogurt (optional)
• 1/4 cup chia seeds (optional)
• Fresh mint leaves for garnish (optional)

Cooking Instructions:

1. Rinse the Quinoa: Start by thoroughly rinsing 1 cup of quinoa under cold water. This step is essential to remove the natural coating called saponin, which can impart a bitter taste.
2. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa, 2 cups of water, and 1/4 teaspoon of salt. Bring the mixture to a boil over medium-high heat.
3. Simmer the Quinoa: Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 15 minutes, or until all the water is absorbed and the quinoa becomes fluffy.
4. Prepare the Nuts and Berries: While the quinoa is cooking, chop the mixed nuts into smaller pieces if desired, and wash the berries thoroughly. Set them aside.
5. Flavor the Quinoa: Once the quinoa is cooked, remove it from the heat and add 1 tablespoon of honey or maple syrup and 1 teaspoon of vanilla extract. Stir well to combine, allowing the warm quinoa to absorb the flavors.
6. Assemble the Bowls: Divide the cooked quinoa into individual serving bowls. Top each bowl with a generous portion of mixed berries and nuts.
7. Add Extras (Optional): If desired, add a dollop of plain Greek yogurt and a sprinkle of chia seeds to each bowl for additional creaminess and nutrients.
8. Garnish and Serve: Garnish with fresh mint leaves for a touch of color and freshness. Serve immediately and enjoy your nutritious breakfast bowl.

Extra Tips:

To enhance the flavor of your Quinoa Breakfast Bowl, consider toasting the nuts lightly in a dry skillet over medium heat before adding them to the dish. This simple step can bring out their natural oils and enhance their flavor profile.

Additionally, feel free to experiment with different types of berries or nuts to suit your taste preferences. If you prefer a bit of added sweetness, drizzle some extra honey or maple syrup on top before serving.

Finally, the quinoa can be cooked in advance and stored in the refrigerator for up to three days, making it a convenient option for meal prep.