We know, mornings can be busy. Regardless of how many people you’re responsible for before work (i.e. kids, pets, spouses), it often seems like no matter how early you wake up, there’s simply never enough time to get it all done. Thankfully, there’s a way to eat breakfast on the go - and still get your superfoods in. Here are five commute-worthy breakfast recipes that you can eat on the fly! We recommend preparing some of these over the weekend if you can, so they're ready to go on busy mornings.
1. Raspberry and Chia Seed Superfood Parfait
Got a spoon? All set!
- 2 cups frozen raspberries
- 1/2 cup water
- 1 tablespoon honey
- 1 1/2 cups almond milk
- 2 pitted dates
- 1/3 cup Organic Chia Seeds
- Fresh fruit, like chopped kiwi, apricots, and berries
- Add frozen raspberries, water, and honey to your blender and blend.
- Transfer into four mason jars, and let set in refrigerator while you make the chia pudding.
- Add almond milk, vanilla, and dates to blender. Blend on medium speed until smooth, then transfer to a small bowl. Add chia seeds to the bowl, and stir constantly for 3 minutes.
- Let mixture stand for 5 minutes, then divide evenly among jars, pouring over the raspberry mixture. Cover with plastic wrap, and let sit overnight in fridge.
- When ready to serve, top with granola and fresh fruit. Enjoy!
2. Super Seedy Superfood Granola Bars
Add some crunch to your morning!
- 1 1/2 cups rolled oats
- 1/2 cup raw almonds, walnuts or pecans, roughly chopped
- 1 packed cup dates, pitted
- 2 tbsp Organic Chia Seeds
- 2 tbsp sunflower seeds
- 2 tbsp Organic Flax Seeds
- 2 tbsp Organic Hemp Seeds
- 1/4 cup agave nectar or maple syrup
- 1/4 cup Raw Almond Butter
- Toast your oats and almonds in a 350 degree oven for 13-15 minutes or until slightly golden brown.
- Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency.
- Place oats, almonds and dates in a large mixing bowl. Add seeds and set aside.
- Warm agave and almond butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout. Use a spoon or your hands to thoroughly mix.
- Transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily.
- Cover with parchment or plastic wrap and press down with something flat, such as a book, to get them really packed tight. Chill in the fridge or freezer for 15-20 minutes to harden.
- Remove bars from dish and chop into 10 even bars. Store in an airtight container for up to a few days.
3. Mini Ham and Cheese Quinoa Cups
Savory muffins - our fav!
- 2 cups cooked quinoa
- 2 eggs
- 2 egg whites
- 1 tablespoon Organic Reishi Mushroom Powder
- 1 cup shredded zucchini
- 1 cup shredded sharp cheddar cheese
- 1/2 cup diced ham
- 1/4 cup loosely packed parsley, chopped
- 2 tablespoons shredded or grated parmesan cheese
- 2 green onions, chopped
- Salt & pepper
- Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix to combine.
- Liberally spray a mini muffin tin with non-stick spray and spoon mixture to the top of each cup. Bake for 15-20 minutes, or until the edges of the cups are golden brown. Let cool for at least 5 minutes before removing from the mini muffin tin.
4. Antioxidant Superfood Muffins
Could we fit any more superfoods in these?!
- 1 ¼ cup almond flour
- ¾ cup arrowroot flour
- ½ cup walnuts
- 2 tbsp coconut flour
- 1 tsp cinnamon
- 1 tsp baking soda
- ¼ tsp turmeric
- ¼ tsp black pepper
- ¼ tsp ground ginger
- Pinch of salt
- ¼ cup Raw Organic Coconut Butter
- ¼ cup honey
- 4 eggs
- 2 tbsp orange zest
- 1 ¼ cup blueberries
- 2 tbsp Organic Cacao Nibs (optional)
- Preheat the oven to 350° F. Line a 12-cup muffin tin and set aside.
- Pulse the almond flour, arrowroot flour, walnuts, coconut flour, cinnamon, baking soda, turmeric, black pepper, ginger and salt until combined.
- Add the coconut butter, honey, eggs, and orange zest, and then pulse until combined and the walnuts are coarsely ground.
- Stir in the optional cacao nibs and blueberries. Mix in two tablespoons of water to loosen the batter slightly, then spoon into the muffin cups.
- Cook in the preheated oven for 30 minutes, then allow the muffins to come to room temperature in the pan before serving.
5. Vegan Superfood Granola
Basically, granola bars you can fit in a jar.
- 1 1/2 cups rolled oats
- 1 cup pecans, roughly chopped
- 1/4 cup Raw Goji Berries
- 1/4 cup Organic Cacao Nibs
- 1/4 cup Organic Chia Seeds
- 1/4 cup Organic Hemp Seeds
- 2 tsp. cinnamon
- 1 tsp. Organic Maca Powder
- 1/4 cup tahini
- 4 Medjool dates, pitted and soaked in water for an hour, drained
- 1/4 cup pure maple syrup
- 1/4 cup Raw Organic Coconut Oil, melted
- Preheat the oven to 250-degrees and line a baking sheet with parchment paper.
- In a large bowl, stir together the oats, pecans, goji berries, cacao nibs, chia seeds, hemp seeds, cinnamon and maca powder.
- In a high-speed or regular blender, process the tahini, dates, maple syrup and coconut oil until smooth. Pour this mixture in with the oat mixture and stir thoroughly, making sure the seeds and powders are really mixed in.
- Spread the granola onto the prepared baking sheet and bake for about 1 hour, stirring every 20 minutes or so. The granola will still be soft when you first take it out of the oven, but it crisps up as it cools. Let it cool completely before putting it in an air-tight container.