high-protein breakfast ideas
Here are 8 easy, nutritious breakfasts I’ve been loving lately:
1. King Arthur Baking Super Protein Pancakes. This easy blender batter is made with oats instead of flour, so the resulting pancakes taste wholesome and a little nutty. (This also means they’re gluten-free if you use gluten-free oats). To freeze leftovers, arrange in a single layer on a cooling rack, freeze until solid, then pile into a freezer bag for longer-term storage. They reheat great in the microwave!
2. Yogurt bowl with “apple pie apples.” I got this idea from Jenny Rosenstrach, who wrote about these apples in a recent edition of her newsletter. Jenny peeled and sliced her apples, fried them in butter with cinnamon and sugar, then added them to her oatmeal. I opted to leave the skins on, sautéed them in coconut oil, tossed with cinnamon and maple syrup, and added to yogurt. Clearly, you can’t go wrong!
3. Yogurt bowl with warmed frozen fruit and granola. My best friend Amanda sent us a bag of homemade granola, and I immediately asked for the recipe. She followed this one but used half the sugar, replaced the maple syrup with two tablespoons honey, and added a handful of chopped dried apricots. To make my yogurt bowl, I warmed up ~1/2 cup of frozen fruit (I like Trader Joes’ Very Cherry Berry Blend) in the microwave, topped with yogurt, and finished with the granola.
4. Blueberry peanut butter protein smoothie. This is the smoothie I turn to most often. It works great with either yogurt or cottage cheese, and any type of frozen berry. I’ve been using Ghost vegan peanut butter cereal milk or Ritual plant-based vanilla for the protein powder.
5. Erin Lives Whole protein overnight oats. Even though I’m breastfeeding, I haven’t actually been adding the brewer’s yeast (which is what makes these “lactation-friendly).” I just love the texture and versatility! I’ve been halving the recipe, dividing it into four mason jars, topping with frozen berries (which thaw in the fridge overnight), and then adding fresh banana slices or a drizzle of peanut butter just before eating.
6. Yummy Toddler Food’s protein banana muffins. I froze most of these and have been heating them up in the microwave when I need an on-the-go breakfast or snack. I’ll be sharing a protein banana pancake recipe soon, but in the meantime, this is a great use for overripe bananas :). I added the optional protein powder!
7. Cottage cheese breakfast bowl. I used to think of these bowls as purely a summertime breakfast food, but I’ve found myself eating them throughout the winter months, too. The texture is just like a smoothie bowl!
8. Cottage cheese scrambled eggs. Soo creamy and fluffy, and great on toast or stuffed into breakfast tacos. I whisk together 2 large eggs + 1/4 cup 2% or full-fat small-curd cottage cheese with salt and pepper, then cook in a large nonstick skillet over medium heat until just set.
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