Top 10 Chef friendly Recipes for Breakfast on-the-go

The following breakfast recipes were developed with the breakneck pace of quotidian life in mind: Put them together quickly in the morning or simply prepare them the night before, then grab, go, and — most important — enjoy.

10 Healthy Breakfast Recipes

Banana Muffins with Almond Flour

By Molly Madigan Pisula, the pastry chef 



  • 2 eggs
  • ⅔ cup light brown sugar (138 grams)
  • ¼ cup plain Greek yogurt (61 grams)
  • 1 teaspoon vanilla extract
  • ⅔ cup mashed bananas (about 2 large bananas) (166 grams)
  • 1 teaspoon orange zest
  • 3 ½ cups almond flour (294 grams)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup mini chocolate chips (optional)


  • Preheat the oven to 350 degrees Fahrenheit. 
  • Line a muffin tin with cupcake/muffin liners. 
  • Add eggs and sugar to a large mixing bowl, and use a mixer to blend for 90 seconds, until the volume doubles in size and the mixture lighten. 
  • Add yogurt and vanilla extract, and blend. 
  • Using a wooden spoon, stir in bananas and orange zest.
  • Whisk together almond flour, baking soda, baking powder, and salt in a smaller bowl, then stir into a large bowl with the liquid ingredients. 
  • Stir in chocolate chips (if using). 
  • Scoop batter into the lined muffin tin, filling each cupcake liner close to the top. 
  • Bake for 15-18 minutes, or until a toothpick inserted into the middle of a muffin comes up almost clean. Muffins will be lightly browned. 
  • Let cool in muffin tin on a rack for 10 minutes, then remove muffins from tin and continue to cool on a rack.

Pumpkin Seed Granola with Almonds

By Molly Madigan Pisula, the pastry chef 


I love this dish because it’s packed with protein (lots of nuts and seeds in there!), and you can make it in advance. Eat it by itself, or grab a yogurt cup and pour some granola on top. 


  • 3 cups old-fashioned oats (9.5 oz.)
  • 1 cup pumpkin seeds (also known as pepitas)
  • 1 cup pecans, coarsely chopped (3.5 oz.)
  • 1 cup almonds (raw, not salted or roasted) (5.1 oz.)
  • 3 T. light brown sugar, packed 
  • 2 T. chia seeds (optional)
  • ¾ t. ground cinnamon
  • ½ t. ground ginger
  • ½ t. kosher salt
  • ½ cup honey (5.6 oz.)
  • 2 T. vegetable oil


  • Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius), and line a baking sheet with parchment paper or foil.
  • Mix oats in a large bowl with the next 8 ingredients.
  • Pour honey and vegetable oil into a small saucepan and heat over medium-low until the honey and oil start to bubble and come together smoothly.
  • Pour honey mixture over oat mixture and stir until the liquid is incorporated.
  • Spread on a prepared baking sheet and bake for 25-30 minutes, stirring every 10 minutes, until nicely browned.
  • Cool sheet pan on rack, stir the granola and store in an airtight container or ziplock bag.


The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.

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