It’s no secret that we’re trying to eat healthier. Every night before bed, we tell ourselves that tomorrow, a new regimen starts. And every morning, we run out the door, coffee in hand, and forget all about our planned smoothie. Days when we go into the office early are even worse; the kitchen options are usually muffins, doughnuts or dry cereal – all packed with sugar.
If you’re anything like us, which we think you are, you need a change. We’ve rounded up the easiest healthy breakfasts you can bring to the office. They’re portable, nutritious, and are perfect served hot or cold. Trust us, weekday breakfasts can be just as special as weekend brunches. Read below for the recipes.
Homemade Matcha Granola
- 3 cups rolled oats
- 1 1/2 cups Whole Almonds
- 2 tablespoons Flax Seeds
- 2 tablespoons Chia Seeds
- 2 tablespoons Coconut Oil, melted
- ¼ cup Honey
- ¼ cup Agave Syrup or maple syrup
- 1 teaspoons Vanilla Extract
- ½ teaspoon Almond Extract
- 1/4 teaspoon Sea Salt
- 1 cup Dried Cranberries
- 2 teaspoons Matcha Powder
- ½ cup Unsweetened Coconut Flakes, toasted
1. Preheat oven to 250 degrees Fahrenheit. In a small bowl, whisk together the melted coconut oil, honey, agave, vanilla extract, almond extract, and sea salt. In another bowl combine oats, almonds, flax seeds, and chia seeds. Pour the honey mixture over the dry mix. Toss to thoroughly coat. Place on a large baking sheet in a single layer.
2. Bake for 1 hour and 15 minutes to 1.5 hours. Stir every 15-20 minutes to prevent clumps. Remove from the oven and let cool slightly. Toss with dried cranberries, toasted coconut, and matcha powder. Mix well. Store in air-tight containers.
3. Top with blueberries (or your fruit of choice) and mix with yogurt or milk – or snack on it dry!
Overnight Oats with Almond Butter, Figs, and Strawberries
- 1/2 cup Unsweetened Almond milk or Coconut milk
- 1/2 cup Old Fashioned Oats
- 1 tablespoon Chia seeds
- 1 tablespoon Buckwheat Groats
- 1 tablespoon, Coconut Flake, toasted
- 2 tablespoons Almond Butter
- 1 tablespoon Fig Preserves or Fig Jam
- 1 teaspoon Honey
- 1-2 Dried Figs, cut into pieces
- 3-4 Strawberries, cut into pieces
- Unsweetened Coconut Flakes, toasted
In a jar, combine almond butter, honey, and almond milk. Stir well to combine. Add in the oats, chia seeds, buckwheat groats, and coconut flakes. Stir well to combine and make sure everything is soaked in the liquid. Swirl in the fig preserves. Seal the jar and place overnight in the refrigerator. When ready to eat top with dried figs, strawberries, and coconut flakes.
Chocolate Peanut Butter Oatmeal Parfait
- 2 cups oats
- 2-4 tbsp fresh peanut butter
- 1⁄4 cup cacao powder
- Water for boiling
- 1 tbsp chocolate chips
- 1 Peanut Butter Chocolate Chip GoMacro bar
1. Bring 2 cups of water to a boil in a saucepan. Add 1 cup of oats to boiling water, cover and let simmer for 5 minutes or until all water is absorbed. Remove from heat and add 2 tbsp peanut butter and mix well. Set aside.
2. In a clean saucepan, bring 2 cups of water to a boil. Add 1 cup of oats to boiling water, cover, and let simmer for 5 minutes or until all water is absorbed. Add 1⁄4 cup cacao powder to oat mixture and stir well.
3. Add a few spoonfuls of chocolate oatmeal to the bottom of 2 glass jars or mason jars. Next, add a peanut butter layer. Add another chocolate layer. Take a Peanut Butter Chocolate Chip GoMacro bar and cut into small squares. Add a few GoMacro squares to the tops of your parfaits along with a tbsp of chocolate chips. Enjoy!
Melon With Mint & Peanuts
- 1 cantaloupe, cut into thin slices without the rind
- ¼ cup fresh lime juice
- ¼ cup Cobram Estate® Extra Virgin Olive Oil
- ½ cup roasted peanuts, rough chopped
- 10 fresh mint leaves
Toss melon with olive oil and lime juice, seasoning with a pinch of salt to taste. Place melon in a small flat Tupperware and drizzle with excess lime juice and olive oil. Sprinkle the toasted peanuts on top and garnish with mint leaves, torn into pieces. We like to eat this with some coconut yogurt and a piping cup of coffee for a more substantial desk breakfast.
- 11½ cups rolled oats
- 1½ cups unsweetened coconut flakes
- 2 cups dried mulberries
- 2 cups raw pumpkin seeds
- 1 teaspoon pink salt
- 2 tablespoons plus 1 teaspoon chia seeds
- ½ teaspoon freshly grated nutmeg
- 1 tablespoon ground cinnamon
- 1 cup pure maple syrup
1. In a large bowl, whisk together all the ingredients except the maple syrup to blend thoroughly. Drizzle with the maple syrup and toss with a rubber spatula to coat evenly. Spread the mixture evenly on dehydrator sheets and dehydrate at 118°F or the closest setting on your dehydrator for 24 hours. If you don’t have a dehydrator, turn your oven to as low as it will go, usually 200°F and cook with the oven door slightly ajar until the muesli has dried.
2. Transfer to an airtight container and store at room temperature for up to 3 months. To serve, stir 1 cup of the muesli with 2 cups of your favorite nut or seed milk. You can also refrigerate overnight; in the morning, you’ll have overnight oats! We garnish with sprouted pumpkin seeds & fresh blueberries.