No time for a healthy breakfast in the morning? No problem. A take-away breakfast can also be balanced, healthy and super tasty. We have delicious breakfast ideas for you that will let you start the day happy and full, even when you're on the go.
Healthy and to go?
When you think of breakfast to go, the first thing that comes to mind is often the buttered pretzel or the sweet pastry from the bakery. There's no question about it: stopping at your trusted bakery in the morning is quick - but the options are usually not very healthy and don't provide the nutrients that a home-made breakfast would. It's worth planning a few minutes for meal prep breakfast: if not early in the morning, then the evening before. A few minutes are really enough - and it doesn't have to be complicated.
With just a few ingredients you can conjure up a healthy breakfast to go and are well prepared to combat the first hunger pangs in the morning.
Sweet healthy breakfast to go
Sweet doesn't necessarily mean packed with sugar or unhealthy. These ideas are naturally sweetened and will make even the biggest sweet tooth among us happy.
1. Fruity Açaí Breakfast Smoothie
This simple, quick and absolutely delicious recipe for a breakfast smoothie tastes naturally sweet and, in addition to many good nutrients, also provides a fruity kickstart to the day. Simply put banana, strawberries, oat flakes, açaí drops, almond butter and plant drink in the blender and mix until creamy. Then just pour the purple drink into a glass container to take with you and you're ready to go. In addition to many vitamins and antioxidants, the açaí breakfast smoothie also provides filling fiber and valuable fats thanks to the oat flakes and almond butter.
2. Chocolate porridge with zucchini and banana
A sweet porridge with no refined sugar and that even provides a portion of vegetables? Oh yes. We mix a finely grated zucchini into our chocolate porridge : Not only does it provide additional nutrients such as calcium and magnesium, but it also ensures the perfect creaminess. The Cocoa Super Porridge based on ancient grains is naturally sweetened with dates - for a sweet start to the day without a guilty conscience. Prepare the porridge in the evening, pour it into a sealable jar or tin and you no longer have to worry about your healthy breakfast to go in the morning.
3. Buckwheat porridge with apple and blueberry puree
Is chocolate too intense for you in the morning? A sweet breakfast to go is also possible without chocolate. Why not try buckwheat: Similar to millet, this pseudo-cereal is a great gluten-free alternative to oatmeal. The small grains provide not only protein and fiber, but also minerals such as potassium and calcium. Buckwheat porridge is sweetened with agave syrup and sweet blueberries and apple. It is best to cook the porridge in advance in the evening and store it in the fridge overnight - then it is always ready to hand in the morning and ready to take with you.
4. Stuffed Almond Candy Breakfast Cookies
You can't get enough sweetness in the morning and would prefer to eat cookies first thing in the morning? Then do it. Our recipe for Stuffed Almond Candy Breakfast Cookies is perfect for on the go and is even vegan, high in fiber and free from refined sugar. The cookie base is made of hearty oat flakes and almonds, which are filled with a dollop of Almond Candy nut butter . Bake the cookies on your free Sunday - and you'll have breakfast cookies for the whole week!
Hearty healthy breakfast ideas to take with you
Wholey loves a sweet breakfast - but sometimes it has to be savory too. This can also be easily done as a healthy first meal to go: Here are a few breakfast recipes.
5. Old, but gold: Sandwiches
Quick to prepare, space-saving and easy to transport: sandwiches are always a good idea when you're on the go. With the right bread and a healthy spread and topping, sandwiches easily become a healthy alternative to porridge or smoothie. When choosing bread, make sure that it is baked with whole-grain flour and does not contain any chemical additives that are intended to extend its shelf life, for example. There is nothing in good organic bread except flour, water, yeast and salt. Ready-made rolls and bread often contain sugar such as maltodextrin or glucose syrup.
Oat flakes, nuts and oil seeds in the dough not only provide a lot of bite, but also valuable omega-3 fatty acids and fiber, which ensure you feel full for a long time.
A healthy breakfast with bread becomes an extraordinary experience if you bake your own bread. You can also easily store it in advance and freeze your masterpiece in slices.
And what goes on the roll?
Spreads that are not too liquid are suitable for take-away. How do avocado, smoked tofu slices, apple slices, cucumbers and fresh sprouts sound? Or a homemade spread made from chickpeas, peppers and chives? Not so bad, right? Try it out and find your favorite creation! The rule of thumb is: a spread made from vegetables and/or legumes, topped with tofu, avocado or another topping such as grated carrot plus fresh herbs. Fresh fruit such as apple slices provide additional flavor.
It's a good idea to wrap the finished sandwich in bread paper so that nothing drips, squishes or spills when eating on the train or while running.
6. Recipe for Vegetable Muffins to Go
Bake once - snack several times: If you have a little time to prepare, you can also try these delicious vegetable muffins - vegan, gluten-free, rich in protein and fiber and packed with vegetables. If you have leftover vegetables, this is the perfect recipe to use up your leftovers. This works best when the vegetables are already cooked - then all you have to do is mix the muffin batter and put the delicious vegetable cakes in the oven. Bon appetite!
Ingredients for about 10 large muffins
- 300 g vegetable mixture (e.g. broccoli, carrots, olives, corn, mushrooms, zucchini, spring onions)
- 2 tablespoons olive oil + more for greasing the muffin tin
- 250 g silken tofu
- 50 g chickpea flour
- 3 tbsp plant drink (unsweetened)
- 2 tablespoons of nutritional yeast
- 1 TL salt
- 1 teaspoon dried herbs, e.g. chives, oregano, thyme, dill, rosemary
- 1 Black Salt
preparation
- Wash vegetables and cut into small cubes/rings. Heat oil in a pan and fry vegetables for about 10 minutes until soft.
- Preheat the oven (200°C top/bottom heat, 180°C fan oven). Grease muffin tin with a little oil.
- Puree the remaining ingredients in a tall container until creamy. Season with salt and pepper.
- Fold the vegetables into the tofu mixture and fill into the muffin tins. Let the filled muffin tins stand for 15 minutes.
- Then bake the muffins for about 30 minutes until they are golden brown. Before you take the muffins out of the tin, you should let them cool completely.
Quick recipes: quick healthy breakfast
Don't feel like preparing in the morning? You'll need a maximum of five minutes for these ideas!
7. Morning Oats
Did you forget to mix your overnight oats? No problem - you can do that early in the morning too. Open the can, add the porridge and plant-based drink, close the lid and off you go. By the time you're on the train or have finished your morning workout, the cereal flakes will have thickened and are ready to eat. OK, you'll have to do without the toppings, but you can simply mix them into the oat flakes when preparing them. Make sure, however, that you have a container that seals well and is really airtight. You can use our popular overnight oats as the basis for the recipe: the absolute power breakfast before exercise and perfect as a healthy breakfast to take with you.
8. Yogurt with granola and nut butter
Healthy breakfast in less than five minutes? Possible! The magic word is: layers. Combine creamy plant-based yoghurt with crunchy granola and garnish everything with a few fresh fruits - it's ready in no time and ready to go. Our favorite combination in a glass: coconut yoghurt plus crunchy chocolate sea salt granola , raspberries and a dollop of pink cashew nut butter . Mmmm!
9. & 10. Leftovers: Healthy pancakes and muffins
Your Sunday brunch has once again turned out to be a little more escalatory and you have leftover pancakes and breakfast muffins piling up in your fridge? Perfect. Simply freeze them and bake them again in the morning when you need them - it's really easy to do in and on the toaster. Put the goodies in a paper bag and your breakfast to go is ready!
Pancakes and muffins aren't healthy? It depends on which base you use! Our porridge pancakes made from sprouted super porridge definitely are, thanks to easily digestible carbohydrates and fiber, and the tropical breakfast muffins made from wholegrain rice pudding flakes also score points with plenty of fiber, tropical fruits and natural sweetness from dates.
Leave a comment