Breakfast All Day Recipe

Soak oats & blend greens

In a small bowl, combine 1 cup rolled oats and 1 cup unsweetened almond milk. Stir and let sit for 5 minutes to soften. Meanwhile place 1 cup fresh spinach, 1/2 cup frozen banana, 1/2 cup Greek yogurt, 1 tsp honey or maple syrup, and 1 tsp ground flaxseed into a blender. Blend on high until smooth and bright green, adding 1-2 tbsp water if needed to reach a thick smoothie-bowl consistency.

Combine and finish

Stir the green smoothie mixture into the soaked oats until evenly combined. Fold in 1 tbsp chia seeds. Taste and adjust sweetness with additional honey/maple if desired. Spoon the mixture into a bowl and top with 2 tbsp sliced almonds, 1/2 cup fresh berries, and 1/2 tsp lemon zest (optional) for brightness. Serve immediately.

Prepare quinoa base

If quinoa is not already cooked, rinse 1/3 cup dry quinoa and cook according to package directions to yield 1 cup cooked; cool slightly. Transfer 1 cup cooked quinoa to a medium bowl. Drizzle with 1 tsp olive oil and 1 tsp lemon juice; toss to coat.

Season greens & tomatoes

Add 1 cup baby kale or arugula and 1/2 cup halved cherry tomatoes to the quinoa. Season with 1/4 tsp sea salt, 1/4 tsp freshly ground black pepper, and 1/2 tsp everything bagel seasoning. Toss gently so greens wilt slightly from the warm quinoa.

Cook eggs

Heat a small nonstick skillet over medium-low heat and add a light spray or 1/2 tsp olive oil. Crack 2 large eggs into the pan and cook to your preference: about 3 minutes for runny yolks (sunny-side), 4–5 minutes for jammy, or flip for over-easy/medium. Season eggs with a pinch of salt and pepper while cooking.

Assemble jar

Spoon the quinoa and greens mixture into a jar or bowl. Add 1/2 cup diced avocado on top. Place cooked eggs gently over the avocado. Sprinkle a final pinch of everything bagel seasoning if desired. To serve, break yolks and mix with quinoa for a creamy, savory breakfast bowl.

Bring 250 ml water to just under a boil (about 80–85°C / 176–185°F). Place 1 tsp green tea (or one tea bag) and 5 fresh mint leaves into a cup. Pour hot water over tea and mint and steep for 2–3 minutes to avoid bitterness. Remove tea bag or strain loose tea. Sweeten with 1 tsp raw honey if desired and serve warm alongside the bowls.