Three Quick & Easy Breakfast Recipes

Breakfast is a tricky time. First, you’re not so hungry. Second, you don’t have much time. Third, you know that this is the most important meal of the day because you have to break that 8 hour fast. Otherwise, you’ll binge during lunch and then feel sleepy or fall asleep when you’d rather be doing something productive. Story of my life.

As boring as it might sound, I find that being organized about food helps me to always have choices, despite my busy schedule. Which means, stocking my pantry and fridge on the weekend, preparing compotes and thinking ahead.

I’m sure you can relate. On the weekends, when it’s usually more relaxed, I do take my time to make things like pancakes or waffles. But how about Mondays, Thursdays; what do you do? Here’s three recipes that I like to make whenever I’m in a rush. They all take 10 minutes and less.


This recipe is a fun way to adding extra nutrients to the classic scrambled eggs for breakfast. You’ll be loaded with vitamin A, lots of minerals from the seeds and a good mood for starting your day!

Serves 2

1 tbsp olive oil
150g carrots
50ml water
4 eggs, beaten
mixed dried herbs

a handful mix of sesame, pumpkin & sunflower seeds.
fresh basil leaves


  1. start by using a carrot peeler to shave the carrots in thin slices, so you can have that smooth ribbon effect.

  2. when you’re half way through, heat the olive oil a non-stick pan. When it’s hot, throw in the shaved carrots.

  3. it’ll start sizzling, let it cook for a minute, then add the water and cover for 3 minutes. Add in the eggs, salt, spices, pepper, seeds and cover, then reduce the heat.

  4. Let the heat slow cook it, it’ll go fast, don’t worry. After 3 minutes, or when the liquid has evaporated, take off the pan. Serve with fresh basil. It’ll go great with a smoothie!


This is one of the most nutritious breakfasts you can ever have. It’s never rigid, always versatile, because once you’ve got the base - oats, compote, milk, you can throw in any other ingredients you have. I almost always have this for breakfast.

Serves 1

50g gluten free oats
half a banana
blueberry compote (which I made on the weekend) or apple compote.
1 tbsp ground flax seeds
1 tbsp shredded coconut
1 medjool date
300ml plant based milk (I used unsweetened rice milk)


  1. Put the oats in a small bowl. Next, add in the compote on top.

  2. Then try to imagine a wheel, and add the remaining ingredients in that order. Banana slices on the side, next the seeds, dates, nuts, coconut, rose hip powder and so on.

  3. Add in the milk and let the oats soak for about 10 minutes. When you’re ready to it, mix it together. Voila!


This is probably the easiest of all three to make. If you don’t have blueberries, you can use strawberries or a second banana. But a mix of different ingredients is always good. So try papaya or pineapple.

Serves 1

2 heaped tbsp gluten free oats
1 fresh banana
200g blueberries, frozen or fresh
1 tbsp ground flax seeds
1 tbsp shredded coconut
1/4 tsp cinnamon
2 dried figs, chopped in big slices (it’s easier on your blender)
1 medjool date, pitted
300ml plant based milk (I used unsweetened rice milk)
100ml drinking water


  1. throw all ingredients into a blender and pulse until smooth. Top with shredded coconut. That’s all!

  2. mine was cold because I used frozen blueberries, it tasted better than when warm.

  3. So put your milk/berries in the fridge before you make it. You could also use ice cubes, then omit the water.

  4. It’s going to be a lot, but don’t let it shock you. Drink it all up if you want to be full!

RecipesAureen Aipoh