• Amy Claire

3 Fresh, Quick & Healthy Breakfasts

Spring into a healthier you with these super easy and delicious breakfasts that take less than five minutes to make!

Like most, my mornings and weekdays are busy, and breakfast is often put into the ‘I just don’t have time’ basket. But with spring now upon us, I decided revamping my breakfasts and harnessing the power of plants was the perfect way to celebrate everything this season has to offer - while giving back to my body along the way. I wanted to challenge the idea that preparing (and eating) healthy food had to be time-consuming, uninspiring and expensive.

These recipes are a triple threat, ticking the boxes for healthy, quick and cheap. All of them are also great ‘grab-and-go’ options, so even if you don’t have time to eat them before heading out, you can easily enjoy them later on. Each of these recipes takes less than five minutes to create, and yet every one of them is a powerhouse of healthy ingredients that not only taste good, but will also help your body and mind thrive. With recipes like this, there are no excuses I can think of for not being able to prepare and eat a healthy, homemade breakfast. Spring is about fresh starts and saying goodbye to habits that no longer serve us. So if you’re looking to nourish your body and please your taste buds, then I encourage you to give these recipes a try.

Please note: All of the recipes make one serve. Please scale the quantities to create more if needed.

1. Berry Chia Seed Pudding

The first recipe is this simple to make, berry chia seed pudding. Simply combine the ingredients the night before and enjoy it the next morning. Since you make it in a jar, this meal is already set-up as a meal-to-go. Full of healthy omega 3 fats, protein, fibre, probiotics and antioxidants, this delicious breakfast is my all time favourite when it comes to spring and summer.


  • 2 TBS of chia seeds

  • ¼ Cup of rolled cook oats

  • ⅓ Cup of milk of your choice

  • 2-3 Heaped tablespoons of Greek & Honey yoghurt

  • ¼ Cup of berries


  1. In a jar, combine the chia seeds and oats and stir together before pouring over the milk. There should be just enough milk to soak the oats and chia seeds

  2. On top of the oat and chia mixture, spoon over your heaped tablespoons of yoghurt

  3. Top with the berries, screw on the lid and pop in the fridge overnight, or if you want the meal to be a tad warmer, reserve the berries till the morning and heat them for 1 minute in the microwave before spooning over the pudding

  4. Grab a spoon and enjoy this delicious, creamy breakfast layer by layer, or mix it altogether to get every incredible ingredient in every mouthful.

2. Veggie Scramble

Am I the only one that sometimes forgets that you can eat vegetables in the morning? This veggie scramble is the perfect way to contribute to your 5+ a day, and also makes a great lunch or light dinner. The frozen veggies cut the prep time down dramatically, without skimping on the nutrients. You can use whatever veggies you have on hand. In the below recipe I am using the Watties Super Mix because I like the combination of capsiucm, spinach and broccoli. If you don’t like a big breakfast or are following a low carb diet, simply leave out the toast and enjoy the scramble on its own.


  • 1 Cup of mixed frozen veggies

  • Two free-range eggs

  • 2 tablespoons of lite milk or milk of your choice

  • ¼ cup of grated tasty or cheddar cheese

  • Fresh herbs such as mint, parsley or rosemary

  • One slice of wholegrain bread - I use vogels’ sprouted grain bread

  • Salt & Pepper to taste


  1. Place the veggies in a microwave safe bowl and microwave them on high for 1-2 minutes until defrosted.

  2. Heat a fry pan over a medium heat before adding 1 TBS of olive oil, followed by the vegetables. Cook for 1-2 minutes.

  3. In a small bowl, crack the eggs and whisk together before, pouring in the milk and adding in the chopped mixed herbs and cheese. Season the egg mixture with a good pinch of salt and cracked pepper

  4. Pour the egg mixture into the pan allowing it to cover and partly bind with the vegetables. Let it cook in the pan undisturbed for around a minute or two while you cook your toast.

  5. Gently start breaking up the egg in the pan until they are scrambled before topping the toast with the scramble mixture

3. Green & Berry Powerhouse Smoothie

Smoothies are the perfect spring and summer breakfast, snack or dessert. I just love that you can load them with a whole bunch of healthy ingredients and a little sweetness and they taste amazing. I love green smoothies because they give me such a surge of energy and mental clarity but sometimes prefer the taste of berry smoothies, which also have their own incredible antioxidants that they bring to the table. This smoothie is the best of both - combining the health-boosting benefits of green vegetables with the rich colour and sweet yet tart flavour of berries. To speed things up, this recipe uses a green powder. It’s basically green goodness in powder form, saving you having to chop up green veggies that are taking over your fridge! Now, I know green powder can be on the expensive side, but you literally use one teaspoon at a time. Plus there are some cheaper brands you can find online.


  • 1 banana

  • ½ cup of mixed frozen berries

  • 1 tsp of green powder (I use Prana On Super Greens in mint flavour)

  • 2 tbs of vanilla protein powder (I use Nood)

  • ¼ Cup milk of your choice

  • ⅔ Cup of water

  • ¼ of oats

  • Optional: a sprig of mint if you aren’t using a mint flavoured green powder.


Combine ingredients in a high-powered blender and blend, adding more water if required to create a consistency you like. Pour into a glass and enjoy, or pour into a portable cup to have on the go.