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3 Favourite Last-Minute Breakfast Recipes to Kickstart Your Day!

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This article is written by a student writer from the Her Campus at McMaster chapter.

Most of us know the feeling of waking up, a little too late, to the sound of a grumbling stomach. Instead of squeezing in breakfast, you may grab a granola bar, or just tell yourself it’s part of your intermittent fasting routine. But it really isn’t. Nothing fuels a productive and healthy mind like a hearty meal at the start of the day. Better yet, it doesn’t have to feel like a luxury to put together a delicious (and may I add, totally ‘Instagrammable’) breakfast for some morning motivation. Here are my top 3 recipes for all you go-getters out there. Don’t let breakfast bring you down!

 

Poolside Papaya Bowls

This is by far my prettiest creation, not to mention one of the most nutrient-packed options! Picture yourself lounging on a warm Hawaiian beach as you savour every juicy bite of the papaya. Your Instagram followers will surely be blessed with this tropical-inspired beauty.

You will need: 

1 ripe papaya – you only need half, so save the rest for later

1 yogurt cup (100g) – I love the Liberté coconut-flavoured Greek yogurt

A handful of muesli – Dorset Cereals’ Fabulous High Fibre is a family favourite

1 tablespoon of Goji berries

1 tablespoon of coconut flakes

Feel free to add any other toppings of your choice, like cacao nibs, dates, or almonds. I have also tried adding fruits, but the key is to use ones that are less sweet so that you don’t lose the natural flavour of the papaya.

How it all comes together: 

  1. Cut your papaya in half and scrape out all the seeds with a spoon.
  2. Scoop your yogurt of choice into the dip of the papaya (where the seeds were). Layer your muesli and yogurt if you’re feeling fancy.
  3. Top yogurt with muesli, Goji berries and coconut flakes.  

 

To-go days/preparing ahead: Scoop your papaya into a mason jar or airtight container, preferably layering with yogurt, muesli and toppings parfait-style for a better mix of flavour and texture. You can always make this in advance and save it for later!  

 

Berry Butter Smoothie 

This is absolutely perfect for those grab-and-go days. Make these in real-time or pack ahead in your freezer.  

You will need: 

1 sliced banana – use frozen for a slushie feel and ripe for a creamier texture

1 cup frozen blueberries

½ cup milk – I use unsweetened almond milk, but any type will work

1 tbsp nut butter – I’m currently obsessed with the Nut and Seed Butter from Nuts for Nature

1 tablespoon of rolled oats

1 tablespoon of Goji berries

How it all comes together: 

  1. Pour oats into milk for soaking, allowing the oats to soften up for better texture and digestion. 
  2. Put ingredients into the blender in this order: frozen fruit, fresh fruit (if applicable), nut butter, Goji berries, other toppings of your choice and the milk-oat concoction last.  Putting in frozen fruit first will help speed up the blending process.
  3. Blend it up!

Preparing ahead: Put all the dry ingredients (everything minus milk and butter) into a plastic baggy and throw it in the freezer. When you’re ready to eat it, empty it into the blender and pour in milk and butter to blend. It’s okay that the oats didn’t get soaked, it’ll taste just as good! I usually make a bunch of freezer packs for those extra-rushed mornings. 

 

Tofu Scramble

Scrambled eggs are always one of my favourite breakfast foods, but I often find them to be not filling enough as breakfast on its own. Tofu scramble, however, fills me up, and it’s plant-based! You can put this in a wrap, on toast, or however you want! 

What you’ll need:

½ block (175g) of extra firm tofu

Salt and pepper to taste

Ÿ-½ teaspoon of turmeric for colouring (optional)

½ teaspoon of oil

How it all comes together: 

  1. Remove the tofu from its packaging, drain, and pat the tofu dry with some paper towel.
  2. Mash tofu in a bowl with a fork until it crumbles to the consistency of scrambled eggs. Season with salt and pepper, add in turmeric if desired. 
  3. Heat a medium skillet with oil, add in crumbled tofu and cook over medium heat for 3-4 minutes.

Preparing ahead: The tofu can be mashed the night before or made in bulk (I sometimes crumble the full block in one go) so that you can heat it all up in the morning.

 

Remember to take care of yourself during these trying times. Nourishing your belly also means feeding a happy mind!

 

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