Fitbreakfasts Recipe

Cook oats

In a small saucepan combine 1 cup rolled oats, 1 cup water and 1/2 cup unsweetened almond milk. Add 1/4 tsp salt and 1/2 tsp ground cinnamon. Bring to a gentle boil over medium heat, then reduce to low and simmer, stirring occasionally, for 5–7 minutes until oats are creamy and most liquid is absorbed.

Finish with protein

Remove saucepan from heat. Let cool 1 minute, then stir in 1 scoop vanilla protein powder until fully incorporated (if the mixture thickens too much, stir in 1–2 tbsp water or almond milk). Transfer oats to a bowl.

Top the warm protein oats with 3/4 cup mixed berries and 1/2 cup sliced banana. Add 1 tablespoon natural peanut butter in dollops or swirled through the oats. Sprinkle 1 teaspoon chia seeds and 1 teaspoon shredded coconut (optional) over the top. Taste and add a pinch more cinnamon if desired.

Prepare muffin tin

Preheat oven to 350°F (175°C). Lightly grease a 6-cup muffin tin with 1/2 tsp olive oil or use nonstick spray.

Mix eggs and veggies

In a medium bowl whisk together 4 large eggs and 2 tbsp liquid egg whites (or 1 extra egg white). Stir in 1/2 cup chopped baby spinach, 1/4 cup finely diced red bell pepper, 2 tbsp sliced scallions, 2 tbsp crumbled feta (if using), 1/8 tsp salt and 1/4 tsp black pepper. Mix until combined.

Bake

Divide the egg mixture evenly among the 6 muffin cups. Bake in the preheated oven for 14–16 minutes, or until the eggs are set and slightly golden on top. A toothpick inserted should come out clean.

Cool and store

Let muffins cool in the tin 3–5 minutes, then remove to a wire rack. Serve warm with the oat bowl or refrigerate in an airtight container for up to 4 days and reheat 20–30 seconds in microwave per muffin when ready to eat.

Brew 1 green tea bag in 8 oz hot water for 2–3 minutes. Add a squeeze of lemon (about 1/2 tbsp) if desired. Serve alongside breakfast.