Healthy portable breakfasts that you can make ahead or blitz before you rush out the door

WITH our busy lifestyles, we don’t always have time to sit down to a family breakfast. 

But we can still beat the morning blues with healthy portable breakfasts that you can make ahead or blitz before you rush out of the door. These are great for breakfast or a healthy snack.

Breakfast booster bar 

(Makes 16 bars – 22p each)

Preparation time: 10 minutes.

Cooking time: 35 minutes.


  • 150g peanut butter
  • 3 bananas, mashed
  • 1 medium egg
  • 1 tsp vanilla extract
  • 250g oats
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 5 tbsp mixed seeds
  • Pinch of salt 
  • 125g dates, chopped
  • 40g peanuts, chopped 
  • 40g almonds, chopped


Preheat your oven to 190C (170C fan), gas mark 5. In a large mixing bowl, bring together the bananas, egg, peanut butter and vanilla extract.

Add the oats, cinnamon, baking powder, salt, 4 tbsp seeds, dates, peanuts and almonds. Mix well until all the ingredients are fully coated.

Press the mixture firmly into a lined large tin, levelled off equally and around 3cm deep, then garnish with the remaining 1 tbsp of seeds.

Bake for 30-35min until golden brown and firm.

Allow to cool before cutting into bars.

Crustless quiches

(Serves 4 – 98p each)

Preparation time: 10 minutes.

Cooking time: 25 minutes.


  • Low-fat cooking spray oil
  • 6 chestnut mushrooms
  • 3 vine tomatoes
  • 200g grated Cheddar
  • 6 large eggs
  • 6 large egg yolks
  • 160ml semi-skimmed milk
  • Greaseproof paper


Preheat the oven to 190C (170C fan), gas mark 5. Lightly spray a muffin tray with cooking spray or line with greaseproof paper.

Spray a frying pan with the oil. Cook the mushrooms in a pan until brown. Add the tomatoes and warm through. Set aside.

Whisk together the eggs, egg yolks and milk in a bowl. Add seasoning if required.

In the muffin tray, place the mushrooms and tomatoes and cheese.

Pour over the egg mixture, just below the rim, add more cheese if desired and place in the pre-heated oven for 15 minutes or until golden brown.

Turn out and serve hot or cold with the garnish of your choice.

Filling strawberry, banana and oat smoothie

(Serves 4 – 48p per serving)

Preparation time: 10 minutes.


  • 240ml semi-skimmed milk
  • 1 chopped banana, frozen
  • 120g seasonal British strawberries
  • 3 ice cubes
  • 1 tbsp oats
  • 1 tsp vanilla extract
  • 1 tsp honey
  • 1 tsp milled flaxseed
  • 1 tsp chia seeds
  • ½ teaspoon ground cinnamon


Put everything into a blender and whizz until smooth.

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