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5 Breakfasts in 5 Minutes or Less!


We all know that breakfast is the most important meal of the day, yet four out of 10 adults skip it entirely. If these four adults are anything like me, it’s because they are always running behind and don’t have time for a big breakfast. Here are my favorite 5-minute breakfasts to start your day right and get you out the door on time!

Peanut Butter Oatmeal


  • ½ cup oatmeal
  • Water
  • Sprinkle of salt
  • 1 tbsp. peanut butter
  • Ground cinnamon


  • Put oatmeal in a bowl and cover with water so that it is about ½ inch above the oatmeal.
  • Microwave for 1 minute on high, remove and stir.
  • Microwave for 30 seconds on high, remove and stir.
  • Continue in 15-second intervals until the oatmeal reaches the desired consistency.
  • Stir in peanut butter and sprinkle with cinnamon.


Yogurt Parfait


  • 1 cup Greek yogurt
  • ¼ cup walnuts
  • ½ cup fresh berries


  • Combine ingredients and serve.


Almond Butter Waffle

  • 1 100% whole grain waffle
  • 1 tbsp. almond butter
  • 1 banana, sliced


  • Toast waffle and spread the almond butter while still warm.
  • Top with sliced banana.


Blueberry Agave Oatmeal (make ahead)


  • 1/4 cup uncooked old-fashioned rolled oats
  • 1/3 cup skim milk
  • 1/4 cup low-fat Greek yogurt
  • 1-1/2 tsp. dried chia seeds
  • 2 tsp. Madhava® Organic Agave Nectar (more or less, to taste)
  • 1/4 cup blueberries


  • Combine all ingredients except for the blueberries in a mason jar.
  • Put the lid on the jar and shake until all the ingredients are combined.
  • Remove lid, add blueberries and stir.
  • Return the lid and refrigerate overnight or up to 2 days. Serve chilled.

(Modified from:


Egg Muffin (made ahead for easy to-go breakfast)


  • 1 cup diced lean ham
  • 1 cup chopped broccoli
  • 3 green onions, diced
  • 1 cup sharp cheddar cheese
  • 12 eggs
  • 2 tsp. Spike Seasoning (or Mrs. Dash Seasoning can be an alternative)


  • Preheat oven to 375 degrees. Line each cup of a muffin pan with 2 paper liners.
  • Fill each cup about 2/3 with a combination of ham, broccoli, green onion and cheese.
  • In a separate bowl beat eggs and add the Spike Seasoning.
  • Add the egg mixture to each cup until they are each ¾ full.
  • Bake 25-35 minutes or until the muffins have risen and slightly brown.
  • Muffins will last for about a week in the refrigerator.

(Modified from:

And remember, a few small steps can lead to big changes.

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