The 3 Weekday Breakfasts I Have On Rotation

by | Jul 26, 2019 | Breakfast, Health Tips, Nutrition Tips | 0 comments

I get a lot of questions about quick and easy meals. People want healthy meal ideas, but they want them to have very few ingredients and not take too long to make. Or think about. And I get it, because I don’t want to have to think too hard about it most days either. Breakfast should never take too long to make and especially on busy weekdays. So today I’m sharing the 3 weekday breakfasts I have on rotation each morning. Let’s make weekday breakfast fun again!

Each of these breakfast ideas can be suited towards your own personal preferences. For example, if you’re dairy-free, just choose a dairy-free yogurt in place of the Greek yogurt below. Or if you hate almond butter and really love cashew butter, sub that in. Use these ideas as a template.

And if you have an easy weekday breakfast that you love, please comment below to share!


The 3 Weekday Breakfasts I Have On Rotation

No. 1 | Toast With Toppings


I use either a locally baked 7-gran bread that I pick up at Whole Foods, a Food For Life english muffin or Dave’s Killer Bread, depending on what I have on hand. I top my toast either one of two ways:

  1. Nut butter, fruit and a drizzle of honey (shown in photo). *Get 10% off your order of my favorite almond butter Moxie Nosh when you use my code EFW10!
  2. Smashed avocado and sea salt


Dave’s Killer Bread Powerseed, thin sliced

No. 2 | Greek Yogurt With Berries

I start with plain, full-fat and organic Greek yogurt (I like the one by Wallaby), and top it with fresh berries, a sprinkle of my favorite granola by Purely Elizabeth, a few walnuts or pecans and a drizzle of honey. I love making these parfaits in cute little Weck canning jars. I swear it makes them more fun to eat.

Purely Elizabeth Ancient Grain Organic Granola, Original

No. 3 | Chia Overnight Oats With Dried Fruit


This one you prep the night before you want to eat it (or even a few days before). Mix about 1/2 to 3/4 cup rolled oats, about 1 tablespoon of chia seeds and optional 1/2 teaspoon of cinnamon and a pinch of sea salt together in a Weck jar. Pour almond milk over the top until the mixture is almost completely covered. Cover the jar and leave in the refrigerator overnight. When you’re ready to eat it the next morning, top with one or two chopped dates or dried figs, a drizzle of your favorite nut butter and optional shredded coconut.

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