Making a hot and healthy breakfast every morning might be a task, especially when your whole day has a cascade of activities lined up. The importance of a healthy breakfast cannot be emphasized enough. Therefore, skipping one is not a good option. The best way to tackle this is to stick to options which can be prepared the night before and yet remain fresh and full of nutrition the next morning.
Check out the healthy breakfast recipes below, which can be made the night before.
Breakfasts You Can Make The Night Before
1. Berries Pancake Bites
These bite-sized pancake bites can be loaded with berries of your choice (strawberries, blueberries, and cranberries) and are quick and easy to make.
- 1 cup flour
- 2 tsp sugar
- 2 tbsp melted butter
- 1/2 cup milk
- 1 beaten egg
- 1 tsp baking powder
- 1/2 tsp vanilla
- 1/2 cup berries of your choice (chopped preferably)
- Preheat oven to 375°F.
- Add baking powder and sugar to the flour and mix together.
- Whisk together egg, milk, butter, and vanilla.
- Mix all the ingredients together by adding wet ingredients to dry ingredients.
- Now, spray the donut hole pan with nonstick spray.
- Fill 2/3rd of each hole and press in 2–3 pieces of berries into them.
- Bake for 12 minutes and then flip the pancake in each hole and bake for another 3 minutes.
- Store them in a casserole to let them stay fresh overnight.
2. Chia Seeds Breakfast Bowl
Known for their various health benefits, chia seeds are the best options for quick and wholesome breakfast options.
- 4 tbsp chia seeds
- 2 small bananas, chopped small
- 1 – 1 1/4 cups almond milk
- 1/2 tsp pure vanilla extract
- 2 pinches of cinnamon powder
- 2 tbsp raw buckwheat groats, soaked
- 2 tbsp raisins, soaked
- 2 tbsp whole raw almonds, chopped, and soaked
- 2 tbsp hemp seeds
- Few pinches of cinnamon
- In a medium-sized bowl, mash bananas and stir in chia seeds. To this mixture, add almond milk, vanilla, and cinnamon until all the ingredients are thoroughly combined. Place this in a fridge overnight to thicken.
- In another bowl, add buckwheat groats, raisins, and chopped almonds. Soak them such that all are covered in water. You could leave the bowl either on your kitchen counter or in the fridge.
- The next morning, in a bowl, place desired amount of chia pudding mixture. Adjust the consistency as required by adding either more chia seeds or more almond milk.
- In case you do not like the texture of chia seeds, blend them well, before adding the buckwheat mixture, after draining.
- Sprinkle cinnamon and a tablespoon of hemp seeds.
- Maple syrup can be added to further enhance the goodness.
- The leftovers can be stored for 1–2 days in a fridge.
Loaded with eggs and vegetables, frittata is the perfect dish to start your morning with.
- 12 whole Large Eggs
- 1 whole medium onion, halved and sliced thin
- 2 cups torn kale leaves or whole spinach leaves
- 1 whole baked potato, cooled and diced
- 1/4 cup chopped green or black olives
- 2 whole jarred roasted red peppers, sliced thin
- 1/2 cup grated cheddar cheese
- 1/4 cup grated parmesan
- 2 tbsp butter
- 2 dashes of hot sauce (optional)
- Salt and black pepper
- Preheat the oven to 375°F.
- Beat the eggs until they come together. Add salt, pepper, and grated cheeses and set aside. Hot sauces can be added at this point if you are using it.
- Melt butter over medium-high heat in a large oven-proof non-stick skillet. Add the onions until they are soft and golden brown by stirring frequently.
- Add diced potato, sprinkle with salt and pepper, and let it cook with onions for some time. Add kale and stir to cook about 1 minute. At the end, add the roasted red peppers and olives and stir until everything is hot.
- Pour the egg mixture after ensuring that all the ingredients are evenly distributed across the bottom of the skillet. Let it sit on the burner for 30-45 seconds to set the edges, then put the skillet in the oven.
- Let the frittata cook in the oven for 10-12 minutes until the eggs are set but remove it before the eggs brown very much on top.
- You can let it stay in the oven overnight, after switching the oven off. In the morning, you can just heat it a bit and slide the frittata out of the skillet, onto a cutting board. Slice it into wedges and serve warm with fresh fruit.
4. Stuffed Breakfast Peppers
Rich in proteins and vitamins, and loaded with minerals the stuffed breakfast peppers are the go to options for a healthy morning start.
- 2 bell peppers
- 1 cup white mushrooms
- 1 cup broccoli
- 4 eggs
- 1/4 tsp cayenne pepper
- Salt and pepper, to taste
- Preheat oven to 375°F.
- Dice up mushroom and broccoli.
- In a medium sized bowl, mix eggs, salt, pepper, cayenne pepper, and vegetables.
- Cut peppers into equal halves. It is good to buy peppers which have flat symmetries, so they can be easily placed in the oven.
- Deseed the peppers and pour a quarter of the mix into the pepper halves. Add more diced vegetables to fill up the empty space.
- Place on baking sheet and cook for approximately 35 minutes.
5. Overnight Oats
This vegan and gluten-free recipe has all that it takes to energize you for the busy day.
- 1 large ripe banana, mashed
- 1 cup gluten-free rolled oats
- 1/4 cup creamy peanut butter
- 1 cup unsweetened almond milk
- 1 tbsp chia seeds (optional)
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 tsp light agave or honey
In a medium bowl, mash banana with a fork.
Add all the other ingredients and mix until well combined.
Pour the mixture into two airtight containers and refrigerate overnight or for around 3 hours.
Give the oats a good stir, and top with honey before eating.