If you want to start your day with a healthy and yummy meal, you should try making some easy breakfast recipes. Breakfast is the most important meal of the day, so we do recommend for you this amazing 2 breakfast recipes

Oatmeal with Steel-Cut Flakes, Bananas, Cherries, and Almonds Prepared on the Stovetop

  • Makes 5 servings
  • Prep time: 5 minutes
  • Cook time: 15 minutes

Stovetop preparation of hearty oats can be completed in fewer than thirty minutes. These steel-cut oats are packed with fiber, and they are naturally sweetened with banana. Additionally, they feature delicious cherries and almonds, both of which are known to reduce inflammation. If you want to get this recipe ready in almost no time at all, try cooking the oats in advance to save yourself some time.


  • 2 cups steel-cut oats
  • 4 and a half cups of nondairy milk
  • 1 very large banana, either fresh or frozen, and it should be very ripe. 
  • 2 cups cherry halves, either fresh or frozen, that have been pitted and halved
  • a half cup worth of chopped slivered almonds


  1. Place the oats and milk in a saucepan and place the pan over medium-high heat. Bring the mixture to a boil. 
  2. Turn the heat down to medium-low and simmer the oats for fifteen minutes, or until they have reached the desired consistency.
  3. Take the pan off the heat and add the banana to the pan. The banana will become more pliable as a result of the heat that is trapped inside the pot if you cover it. 
  4. Combine the mashed banana and softened oats by mashing the banana or stirring it together. Mix thoroughly after adding the almonds and cherries before serving.
  5. Once the oats have completely cooled, portion them out into five glass jars with screw-top lids and top each serving with additional cherries and almonds, if desired.

‘Storage: Place in the refrigerator for up to a week’s worth of consumption. To prepare the oats for serving, add 1 to 2 tablespoons of milk to the mixture in order to slightly thin it out, and then heat it in the microwave for 1 to 2 minutes until it is completely heated through.

A softer and more traditional oatmeal texture can be achieved by using rolled oats rather than steel-cut oats as suggested in this substitution tip. Decrease the total amount of time spent cooking to ten minutes. Add an additional half of a banana if you want the flavor to be sweeter.


380 calories, 11 grams of total fat, 1 gram of saturated fat, 14 grams of protein, 55 grams of total carbohydrates, 9 grams of fiber, 20 grams of sugar, and 0 milligrams of cholesterol are contained in one serving.

Zucchini Breakfast Muffins

  • Makes 12 muffins
  • Prep time: 10 minutes
  • Cook time: 20 minutes

The secret ingredient in these breakfast muffins is zucchini, which gives you fiber, vitamins, minerals, and antioxidants to start your day off right. You don’t have to start your day with sugary pastries when it’s so easy to make something with whole grains, natural sweetness, and hidden vegetables. You can make these gluten-free by using an all-purpose flour that doesn’t contain gluten.


  • 2 cups of zucchini gratings (about 2 small zucchini) 
  • 1 cup of flour made from wheat
  • 1 cup all-purpose flour
  • 1 tablespoon of baking soda 
  • 1 teaspoon baking soda
  • 1 teaspoon of cinnamon powder 
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup maple syrup
  • ½  cup nondairy milk that isn’t sweetened (oat, almond, or soy) 
  • ¼ cup grapeseed or avocado oil
  • 1 teaspoon pure vanilla extract


1. Set the oven temperature to 375°F. Use paper or silicone liners to line a 12- cup muffin tin.

2. Place the grated zucchini between two paper towels and press it gently to get rid of any extra water. Set it aside.

3. Mix the whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt in a large bowl with a whisk.

4. Mix the eggs, maple syrup, milk, oil, vanilla, and vanilla extract in a medium bowl with a whisk. Pour the egg mixture into the flour mixture and stir it all together with a wooden spoon. Fold the zucchini in gently until it is just mixed in.

5. Spread the batter evenly among the muffin cups and bake for 18 to 20 minutes, or until the muffin tops are firm to the touch.

6. Let the muffins cool, and then put them in a big container to store.The muffins can be kept in the fridge for up to 3 days or frozen for up to 3 months. To serve, heat for 30 seconds to 1 minute in the microwave.

Tip: Mix-ins can be added to taste. Mix in a half cup of chopped walnuts, raisins, or dried cranberries when you add the zucchini.


Per serving (two muffins), there are 338 calories, 12g of total fat, 2g of saturated fat, 8g of protein, 52g of total carbs, 4g of fiber, 18g of sugar, and 62mg of cholesterol.