5 Healthy Breakfast Ideas

Whether you’re someone who likes to eat right upon waking up, or you find your breakfast hits at about 11 a.m., there’s no denying that breakfast foods are some of the tastiest foods out there. Everything feels so fresh and nutritious, and when done right, breakfast can be what starts your day out on the right foot. 

To help you get there, we have rounded up some of our favorite healthy breakfast recipes so that you can incorporate these into your life. You may find you want to eat these before heading into your Pilates Platinum class to fuel you through your workout, or you may decide to treat yourself after your workout to one of these tasty eats. 


Here’s what you need to try today. 

Overnight Oats

If you haven’t tried overnight oats, then the time to try this breakfast option is now. You do have to plan a bit in advance for this one, but come morning, all you have to do is grab and go. 



  • 1/2 cup rolled oats
  • 1/2 cup milk, dairy or dairy-free
  • 1/4 cup Greek yogurt, or dairy-free yogurt
  • 1 tablespoon chia seeds
  • 1 tablespoon maple syrup
  • Any fruit you want to add on top


How to make it:

  1. Put all the ingredients in a sealable container and stir until it’s combined.
  2. Let it sit in the fridge for at least 2 hours, but ideally overnight
  3. Top with your favorite fruit

Blueberry Baked Oatmeal

If you aren’t a fan of the mushy texture of oats, don’t worry – we’ve got you covered. This easy recipe is delicious and gives you a great way to enjoy the benefits of oats. 



  • 2 tablespoons ground flaxseed + 6 tablespoons warm water
  • 2 cups whole rolled oats
  • ½ cup slivered almonds
  • ½ cup hemp seeds
  • ⅔ cup coconut flakes
  • 1/4 cup brown sugar or coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¾ teaspoon sea salt
  • ¾ cup almond milk, at room temp
  • 1/4 cup maple syrup
  • 3 tablespoons melted coconut oil
  • 1 banana, chopped
  • 1 cup strawberries, sliced
  • ½ cup blueberries


How to make it:

  1. Preheat oven to 350°F and spray an 8×8-inch baking dish with cooking spray
  2. In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes
  3. Keep 2 tablespoons of the almonds, hemp seeds, and coconut flakes and set aside.
  4. In a large bowl combine the oats, remaining almonds, hemp seeds, and coconut flakes
  5. Add in the baking powder, cinnamon, brown sugar and salt
  6. In a medium bowl, combine the almond milk, maple syrup, and coconut oil and whisk to combine
  7. Stir in the flaxseed mixture and blend until smooth
  8. Pour the wet ingredients into the dry ingredients and stir to combine
  9. Layer the bananas and strawberries in the baking dish and spread the oat mixture on top
  10. Sprinkle with the blueberries and the reserved almonds, hemp seeds, and coconut flakes
  11. Bake for 40-50 minutes or until the top is crisp and the middle is set


This savory breakfast is full of great flavor and will leave you feeling satiated for hours. It’s made with simple ingredients, too, so no need to fuss.



  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 1 red bell pepper, seeded and diced
  • ¼ teaspoon sea salt
  • Freshly ground black pepper
  • 3 medium garlic cloves, minced
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • Pinch of cayenne pepper, optional
  • 1 28-ounce can crushed tomatoes
  • 2 tablespoons harissa paste
  • 1 cup fresh spinach, chopped
  • 3 to 5 eggs
  • ⅓ cup crumbled feta cheese
  • ¼ cup fresh parsley leaves
  • 1 avocado, diced
  • Microgreens for garnish, optional
  • Toasted bread, for serving

How to make it:

  1. Heat the oil over medium heat in a stainless steel or enamel-coated cast-iron skillet with a lid
  2. Add the onion, red pepper, salt, and pepper and cook until the onion is soft, 6 to 8 minutes.
  3. Reduce the heat to medium-low and add the garlic, paprika, cumin, and cayenne
  4. Stir and let cook for about 30 seconds, then add the tomatoes and harissa paste
  5. Simmer for 15 minutes until the sauce is thickened
  6. Add the spinach and stir until wilted
  7. Make 3 to 5 holes/spaces in the sauce and crack in the eggs
  8. Cover and cook until the eggs are set, 5 to 8 minutes, depending on how runny you like your eggs
  9. Season with salt and pepper to taste and sprinkle with the feta, parsley, avocado, and microgreens
  10. Serve with toasted bread for scooping

Avocado Smoothie

We are huge fans of smoothies here at Pilates Platinum, and we love ones that are packed with nutrients that make smoothies equivalent to a meal rather than just a snack. Here’s one to try. 



  • 1/2 cup cubed frozen pineapple
  • 2 cups packed fresh spinach, or 1 cup frozen spinach
  • 1 ripe avocado
  • 1 frozen banana
  • 3/4 cup light coconut milk, canned or from a carton
  • 3 tablespoons fresh lime juice, plus 1/2 teaspoon zest
  • 1 teaspoon maple syrup
  • pinch of sea salt
  • 8 ice cubes
  • Vanilla protein powder

How to make it:

  1. Combine the pineapple, spinach, avocado, banana, coconut milk, lime juice, maple syrup, salt, ice, and protein powder in a blender
  2. Blend until creamy

Cinnamon Quinoa Breakfast Bowl

If oats aren’t your thing, we’ve got you covered with a great breakfast alternative: quinoa. The flavors in this breakfast bowl are sure to make this your new go-to favorite. 



  • ½ cup uncooked quinoa
  • 1 cup milk or milk alternative
  • 1-2 cinnamon sticks
  • ½ teaspoon pure vanilla extract
  • pinch of salt


  • toasted sliced almonds
  • toasted coconut flakes
  • peaches
  • raspberries
  • maple syrup


How to make it:

  1. Rinse and drain the quinoa
  2. Place quinoa in small saucepan and add the almond milk, 1-2 cinnamon sticks, vanilla, and a pinch of salt
  3. Bring to a high simmer, cover, and reduce heat to a low simmer for 15 minutes
  4. Remove the pan from the heat and let the quinoa sit for 5 more minutes or until the almond milk is absorbed and the quinoa is cooked
  5. Taste and add additional spices to your liking.
  6. Scoop the quinoa into two bowls and top with desired toppings