Today’s CHAARG (Changing Health, Attitudes & Actions to Recreate Girls) post is for the on-the-go girl. When you’re busy, it can be tempting to choose the fastest, easiest breakfast option instead of making breakfast every morning. Though convenient, those grab-and-go options are not always the healthiest choices, and buying them can really add up. Today, we’re bringing you 5 healthy, homemade options for breakfast on the go! Each of these recipes can be prepared the night before or over the weekend to save you precious time in the morning.

Chocolate and Raspberry Breakfast Quinoa

Makes 2 servings

½ cup quinoa

1 cup + 2 tbsp milk (I used cashew milk, but any milk will work!)

2.5 tsp cacao powder

½ tbsp honey

1 tsp vanilla extract

½ cup raspberries

1 tbsp cacao nibs

1] Bring ½ cup of quinoa and 1 cup of milk to a boil in a small pot. Once it boils, stir and reduce the heat to a simmer.

2] Cook the quinoa until all of the liquid has been absorbed, about 10-15 minutes.

3] Place the quinoa in a medium-sized bowl and fluff with a fork to cool.

4] Add the cacao powder, vanilla extract, honey and remaining milk to the quinoa and stir to mix. Depending on the milk you used, you many want to add a touch more honey for sweetness—your call!

5] Transfer half of the quinoa mixture to a bowl, top with the raspberries and cacao nibs and eat up!

Coconut and Mango Avocado Toast

Makes 1 serving

½ cup sliced mango

½ avocado

1 tsp coconut oil

1 tbsp shredded coconut

2 slices bread

½ tsp salt

1] Preheat the oven to 400℉ and line a baking sheet with parchment paper.

2] Spread the coconut oil on both sides of the bread, sprinkle with a pinch of salt and pop into to the oven.

3] Bake the bread until it is golden brown and crisp, about 5 minutes per side. Feel free to double or triple the bread and coconut oil if you want to prepare extra for the upcoming week!

4] Mash the avocado with a fork and sprinkle with a pinch of salt.

5] Spread the avocado on the toast and top with the sliced mango. Sprinkle on the shredded coconut and eat up!

Vegan Blueberry and Vanilla Baked Oatmeal Cups

Makes 12 cups

2 ½ cups rolled oats

1 cup blueberries

½ cup + 1 ½ cups milk

1 tsp vanilla extract

2 tsp baking powder

1 tbsp agave nectar

2 tbsp chia seeds

1 tbsp melted coconut oil

1] Preheat the oven to 350℉ and line a muffin tin with baking cups.

2] In a small bowl, combine chia seeds with ½ cup of milk. Stir to mix and let sit for about 20 minutes, or until a chia pudding has formed.

3] In a large mixing bowl, combine the oats, blueberries and baking powder.

4] In a smaller bowl, combine the remaining milk, vanilla extract, agave and coconut oil. Whisk the wet ingredients until fully combined.

5] Pour the wet ingredients into the large bowl of dry ingredients and stir to mix. Once the chia pudding has set, add the chia to the mixture and stir once more.

6] Spoon the mixture into the baking cups and pop into the oven. Bake for about 35 minutes, or until slightly golden brown on top.

7] Remove from the oven, set aside to cool and eat up! Any leftover oatmeal cups can be stored in an airtight container.

Strawberry and Coconut Chia Pudding

Makes 3-4 servings

6-8 large strawberries (about 2 cups)

1 cup coconut milk

1 tsp vanilla extract

¼ cup chia seeds

1 tbsp shredded coconut

1] Remove the stems from the strawberries and toss into a food processor, along with the coconut milk and vanilla extract, and puree until completely smooth.

2] Pour the pureed strawberry mixture into a large bowl, add in the chia seeds and stir to mix. Let the mixture soak for at least 20 minutes, if not overnight, so that the chia seeds will form a pudding.

3] Spoon the chia pudding mixture into a bowl, or a hollowed-out coconut if you’re feelin’ summery!

4] Top with sliced strawberries and sprinkle on some shredded coconut. Eat up!

Kale, Berry and Chia Acai Bowl

Makes 1 serving

2 cups kale

½ cup blueberries

½ cup raspberries

½ cup blackberries

1 packet frozen unsweetened acai puree

1 tbsp chia seeds

½ cup milk

1 tbsp honey

1] Combine the kale, milk and chia seeds in a blender or food processor and blend until completely smooth. No one like kale chunks in their smoothie!

2] Add in the remaining ingredients and blend until smooth. You’re aiming for a very thick smoothie that can be eaten with a spoon, so try not to add additional liquid or you’ll end up with a soup.

3] Pour the smoothie into a bowl and top with anything your heart desires! I recommend using fresh berries, cacao nibs, coconut and goji berries. Then eat up!

ABOUT CHAARG 

We believe that working out can (and should!) be fun. We’re an organization of 2,500+ girls at more than 24 universities that encourages college-aged girls to find their fit, whether it’s yoga, CrossFit or anything in between.

You don’t need to be a marathon runner or a weight lifting champion to join—it’s all about finding what works for you. That’s the beauty of CHAARG. We’re a group of real girls with a passion for leading happy, healthy lives.

Sound like you? Learn more about us, check out CHAARG.com and find us on Instagram, Twitter and Facebook.

ABOUT TERESA 

Teresa Sandoval is a CHAARG blogger from The Ohio State University. She dedicates her free time to any and all activities that get her outside. When she isn’t taking her dog for a run or spending time in the sunshine, she can be found getting messy and creative in the kitchen.

Tags: 5 Healthy Breakfasts, 5 Summer Breakfasts, Berry and Chia Acai Bowl, Fitness, healthy eating, How To Make A Kale, How To Make Chocolate and Raspberry Breakfast Quinoa, How To Make Coconut and Mango Avocado Toast, How To Make Strawberry and Coconut Chia Pudding, How To Make Vegan Blueberry and Vanilla Baked Oatmeal Cups, Vegetarian