Great days start with a smart breakfast. To set your self up for success, you need simple breakfast shortcuts that pack in a lot of healthy in not a lot of time. 

Today, you’ll learn four fast & easy breakfast recipes that are ready in 5 mins or less…

• Toasted Coconut Overnight Oats – It may seem a little out there, but one little jar of overnight oats is packed with unexpected deliciousness. Plus, they’ll keep in the fridge for 3 days.
• Mediterranean Frittata – This is microwavable eggy goodness dish is as easy as it gets! Fill it with your choice of olives, artichoke hearts, and veggies.
• Mochaccino Coffee Protein Shake – If you’re a coffee lover, trade out your morning cup of joe with this coffee-infused protein shake!
• Raspberry Peach Smoothie Bowl – Creamy, but thick enough to eat with a spoon, this breakfast bowls are made in less than five minutes, and packed with protein and nutrients.

Toasted Coconut Overnight Oats

Ingredients:
1 cup rolled oats
1 (15 ounce) can coconut milk (light or full-fat, your choice!)
1/2 cup greek yogurt, preferably coconut flavored! (I used siggi’s)
1/4 cup toasted unsweetened, flaked coconut (I use bob’s red mill), plus extra for topping
2 tablespoons honey
1 tablespoon chia seeds
2 teaspoons vanilla extract
1/4 teaspoon salt
1/3 cup almond butter (I use justin’s)
for serving: extra toasted coconut, almond butter, sliced kiwi, honey for drizzling

Honey caramelized pineapple
1/2 cup pineapple chunks or spears
1 tablespoon honey

Directions:
Note: to toast the coconut, I simply place a 1/2 cup or so in a dry pan and set it over low heat. I cook, stirring often, until it is golden brown and fragrant. Don’t leave it unattended – it will burn!

In a large bowl, stir together the oats, coconut milk, yogurt, toasted coconut, honey, chia seeds and vanilla extract until combined.

In two jars, bowls or containers, layer 1 to 2 tablespoons of almond butter into each and press it on the bottom of the jar. Top each with equal spoonfuls of the overnight oat mixture. Add another tablespoon or so of the almond butter (basically, finish what you have) and top with the remaining oats. I like to top it with more toasted coconut then cover with plastic wrap and place in the fridge overnight.

When ready to serve, top the oats with the pineapple, sliced kiwi, a bit more almond butter and toasted coconut. Drizzle everything with honey and go at it!

honey caramelized pineapple
Add the pineapple to a skillet over medium heat and add the honey. Cook, tossing and stirring often, until the pineapple becomes golden and caramely.

Mediterranean Frittata

Ingredients
Nonstick olive oil or coconut oil spray
¼ cup onion, diced
¼ cup jarred roasted red peppers, drained and diced
¼ cup artichoke hearts, diced
3 eggs
1 teaspoon dried parsley
Freshly ground pepper
1 tablespoon Parmesan cheese

Directions
Spray a small, microwave-safe pan with cooking spray. Whisk eggs. Add in all other ingredients. Microwave 30 seconds, or until mostly set on the bottom. Add more time in 10-sec intervals if needed. Flip eggs and microwave until set.

Mochaccino Protein Shake

Ingredients
1 serving chocolate protein powder
½ cup unsweetened almond milk or unsweetened coconut milk
½ cup brewed coffee, chilled
½ frozen banana
1 tablespoon raw cacao
1 tablespoon flaxseed oil or Omega-3 fish oil supplement

Raspberry Peach Smoothie Bowl

Ingredients:
1/2 C unsweetened almond or coconut milk
1/2 C frozen raspberries
1/2 C frozen peaches
1 Tbsp ground flax seed
1 serving vanilla or chocolate protein powder

Directions:
Blend all ingredients together. Splash in more milk if necessary, but be sure to keep the mixture thick. Serve in a bowl topped with 1 Tbsp pumpkin seeds and 1/4 C fresh raspberries. Top with nuts and chia or flax seeds.