Resolution to eat healthy this year? Check. Cut down on sugary foods? Check. Still crave a hearty and sweet breakfast? Also check! Let’s face it: simply giving up on sweet foods is easier said than done. Sooner or later, you’ll be wishing to have that delicious chocolate cookie and you’ll eventually crumble (pun intended!)

What if we told you that there’s a way to satiate your sweet tooth without compromising on eating healthy? So read on to discover some scrumptious healthy breakfast ideas!

Banana Nut Overnight Oats

The humble banana is power packed with nutrients and combining it with oats and nuts are only going to boost its superpower. And what’s more, it’s gonna taste awesome!


  • ½ large ripe banana
  • ½ cup rolled oats
  • ½ cup plain 2-percent-fat Greek yogurt
  • ⅓ cup unsweetened almond milk
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • 15 pecan halves, chopped


  • In a small container, mash a banana with a fork. Add the oats, yogurt, almond milk, vanilla, and cinnamon. Stir to combine.
  • Refrigerate at least 6 hours.
  • Serve cold, topped with chopped pecans.

That’s it! Easy, eh?

Cinnamon Quinoa Breakfast Bowl

Simply the thought of this recipe would be enough to get you out of bed and get cooking, because it’ll be so good!


  • ½ cup uncooked quinoa
  • 1 cup almond milk
  • 1-2 cinnamon sticks
  • Piece of a vanilla bean, or ½ teaspoon pure vanilla extract
  • Pinch of salt

For The Topping

  • Toasted sliced almonds
  • Toasted coconut flakes
  • Peaches
  • Raspberries
  • Maple syrup, optional
  • Extra splashes of almond milk, optional
  • More spices, to taste (cinnamon, nutmeg, etc), optional


  • Rinse and drain the quinoa.
  • Place it in a small saucepan and add the almond milk, 1-2 cinnamon sticks, vanilla, and a pinch of salt. Bring to a high simmer, cover and reduce heat to a low simmer for 15 minutes. (Tip: don’t walk away, if it starts bubbling, turn the heat off, give it one stir mid-cook if you need to, and resume).
  • After 15 minutes, remove the pan from the heat and let the quinoa sit for 5 more minutes or until the almond milk is absorbed and the quinoa is cooked. Taste and add additional spices to your liking.
  • Scoop the quinoa into two bowls and top with toasted almonds, toasted coconut, and fruit. Serve with maple syrup if you like. Enjoy as a fluffy pilaf, or as more a porridge with warm almond milk poured on top.


  • Cooked quinoa can be stored in the fridge for 4-5 days.
  • Serve at room temperature or heat it as you’re ready to serve.
  • If it’s dry, add a few more splashes of almond milk – Sub in whatever seasonal fruit you like, dried fruits are also delicious here.

Baked Peach Almond Oatmeal

This fruity-nutty breakfast is sure to have you smacking your lips in appreciation. We won’t be surprised if this dish becomes a regular affair in your home.


  • 2 cups rolled oats
  • ¼ cup light brown sugar
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ cup chopped almonds
  • 2 cups unsweetened almond milk
  • 1 large egg
  • 3 tablespoons coconut oil melted and cooled slightly (or melted and cooled butter)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 ½ cups chopped peaches
  • Peach slices for the top (optional)


  • Preheat the oven to 350 degrees F. Grease an 8×8 square baking dish and set aside.
  • In a medium bowl, mix together the oats, brown sugar, baking powder, salt, cinnamon, and almonds.
  • In another medium bowl, whisk together the almond milk, egg, coconut oil, vanilla, and almond extract.
  • Arrange the chopped peaches on the bottom of the prepared baking dish. Pour the oat mixture evenly over the peaches. Pour the almond milk mixture over the oats. Gently shake the baking dish to make sure the milk covers the oats evenly. If desired, add a few sliced peaches to the top of the oatmeal. It makes the oatmeal look pretty 🙂
  • Bake for 40 minutes until the top is golden and oatmeal is set. Let cool for 5 minutes and serve warm.


This baked oatmeal is also great when reheated in the microwave. We like to add a splash of almond milk for extra creaminess! This recipe can easily be doubled for a 9×13 pan. Use gluten-free oats to make this recipe gluten-free.

 Blueberry Pancake Bites

Biting into these delightful goodies means an explosion of flavor in your mouth. Must. Not. Miss.


  • 2 cups pancake mix (You could try Krusteaz pancake mixes, fluffy pancakes that are super easy to make)
  • 1 ⅓ cups water (follow package directions, they may differ)
  • 1 cup fresh blueberries
  • 1 tbsp maple syrup
  • 1 splash of vanilla


  • To start, preheat your oven to 350 degrees, measure out all ingredients
  • Lightly grease the cups of a 12 count muffin pan, set aside.
  • In a mixing bowl, add pancake mix, water, maple syrup, and vanilla extract and stir until pancake batter is nice and smooth. Add blueberries, gently folding them into the batter until they are all coated.
  • Pour pancake batter evenly into each muffin tin cup and bake at 350 degrees for 16-20 minutes. Pancake bites should be brown around the edges and slightly brown on the tops of each pancake. Feel free to do a toothpick test to make sure they are all finished in the middle.
  • Allow 10 minutes for your blueberry pancake bites to cool, then gently loosen each one and pop them out of the muffin pan.

Banana Bread Protein Waffles

We all know that there’s nothing that can go wrong with banana bread. So why not give it a more healthy and delicious twist?


  • ½ cup oat flour
  • ¼ cup vanilla protein powder
  • ¼ cup coconut flour
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon salt
  • ½ cup + 2 tablespoons milk
  • ½ cup mashed bananas (~2 small bananas or 1 large banana)
  • ½ teaspoon vanilla

For The Topping

  • Coconut Noosa Yoghurt
  • Strawberries/peaches/blackberries/raspberries/bananas


  • Preheat waffle maker to a medium setting.
  • In a bowl, combine flour, protein powder, coconut flour, cinnamon and salt (all flour should be spooned into the measuring cup and leveled off…not packed into the measuring cup).  Add in the milk, mashed bananas and vanilla.  Stir just until a batter forms.
  • Grease the waffle maker REALLY well with non-stick spray.  These waffles like to stick so grease it REALLY well.  Seriously.  Cook the waffles on medium heat until cooked.  Top with fruit and Coconut Noosa Yoghurt.
  • If you open the waffle maker and the top layer pulls apart from the bottom layer, no fear.  Just gently use a knife to release the top layer from the waffle maker and put it back onto the bottom of your waffle.  It still tastes the same.  Next time just put the waffle maker on a lower heat setting and cook the waffle slower and longer.

Eating a good breakfast is crucial to the overall well-being and starting your day right. It hurts us to say this, but you cannot just gorge on sweets or foods loaded with added sugar. The right amount of fiber, proteins and carbohydrates can set you off for a good day ahead.

Related: Must-have Equipment For Your Waffle And Pancake Business

See Also: You are What You Eat. Why are Food Choices Essential and How they Affect Us?9 Ways To Stay Healthy Inside Out10 Best Foods To Improve Women’s Health