We’ve all heard the role healthy breakfasts play in helping us feel our best throughout the day. But let’s face it: breakfast time arrives way too early in the morning for most of us. I’d love to wake up at the crack of 9 am, lounge around in my fluffy robe, leisurely sip my favorite coffee concoction and then start making a nutritious and delicious breakfast for the family around mid-morning. But that scenario doesn’t even seem to happen on the weekend!
Instead, morning time at our house is always a frantic flurry of activity. Now that school is starting back up, things won’t be calming down anytime soon! However, eating clean and making sure the first meal of the day I serve is nutrient-dense is a top priority for me. The problem is, if I’m not super organized in planning healthy breakfasts in advance then a mountain of dishes and a giant mess is the end result. I only have a few minutes to clean the kitchen in the morning, so if I have to leave a big mess behind I end up feeling frazzled and totally disorganized as I race out the door. And then of course I dread coming home to a kitchen in disarray.
The only way I can possibly keep things organized and stay sane in the mornings is to have make-ahead healthy breakfasts that don’t require any cooking or assembly. Even pulling out all of the ingredients to make a smoothie can sometimes be too stressful (and messy!)
Make Ahead Healthy Breakfasts
These are my go-to healthy breakfast recipes that keep me sane in the mornings. After my cup of coffee, of course (wink). All recipes below fit our clean eating criteria and are nutrient-rich. They are also rich in fiber and have no dairy, no refined flour, no refined sugar and no refined oil. And they are kid-approved too!
Superfood Breakfast Cookies!
Yup! Healthy breakfasts can even include cookies. The kids will never guess what secret superfood is lurking in these nutrient-rich breakfast cookies. Beans! Believe it or not, you can make incredibly moist and super tasty superfood breakfast cookies by mixing a full can of pureed garbanzo beans in with your cookie dough. And not to worry, I promise the cookies taste nothing like bean dip. Plus, they deliver a hefty dose of antioxidant-rich raisins and omega-3 rich walnuts. Note: To maximize nutrition, I prefer to use Biodynamic Whole Wheat Flour but if you can’t find that, just look for organic whole wheat flour instead. Make it a complete meal by adding a piece of fruit (a banana is my favorite!) and a glass of unsweetened hemp or almond milk.
Manage Mornings Better with Make-Ahead Healthy Breakfasts
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- 1 can (15-ounces garbanzo beans, rinsed and drained)
- 1/4 cup unsweetened applesauce
- 2 tablespoons hemp milk or almond milk
- 1 tablespoon pure vanilla extract
- 1 organic egg (I prefer to use organic eggs raised on pasture, such as Vital Farms)
- 6 tablespoons organic (extra-virgin coconut oil)
- 1 1/2 cups whole wheat flour (I prefer Isis Biodynamic brand flour)
- 1/2 teaspoon baking soda
- 1/4 teaspoon unrefined sea salt
- 1/2 cup coconut palm sugar
- 3/4 cup raisins
- 1/2 cup chopped raw walnuts
- Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.
- In a food processor add the garbanzo beans, applesauce, hemp (or almond) milk, vanilla, egg and coconut oil. Process until smooth and creamy.
- Transfer the mixture to a large mixing bowl. Add in the flour, baking soda, salt and coconut palm sugar. Use a spatula to mix the ingredients together. Stir in the raisins and walnuts.
- With a 2-ounce ice cream scoop, drop the dough onto the prepared baking sheet, spacing each scoop about 1-inch apart. Bake until the cookies are golden brown, about 10 to 12 minutes. Remove from oven and cool on baking sheets for 1 to 2 minutes before transferring the cookies to a wire rack to cool completely.