10+ Easy Breakfast Recipes to Start Your Day Right

Starting your day with a good breakfast really does make a difference. Easy breakfast recipes save you time, but you still get a meal that’s tasty and satisfying.

You don’t need a lot of ingredients or fancy cooking skills to whip up something delicious in the morning.

These simple recipes fit right into busy mornings. Whether you want something super quick or a bit more filling, there’s probably something here for you.

Ingredients
Varies by recipe, but you’ll usually use eggs, bread, fruits, yogurt, oats, and some basic spices.

Cooking Instructions

1. Gather your ingredients.
2. Follow the steps for each recipe.
3. Cook or prepare as directed—usually takes 5-20 minutes.
4. Serve and enjoy your easy breakfast.

1) Greek yogurt with raspberries and honey

Greek yogurt with raspberries and honey is about as easy as breakfast gets. You get a hit of protein and a little natural sweetness without much work.

Rinse your raspberries and toss them gently with Greek yogurt. The berries soften up and blend in, making everything creamy and sweet.

Drizzle honey over the top. You can eat this as a quick meal or even a snack later in the day.

Nuts or seeds add a bit of crunch and some extra nutrients if you’re into that.

Ingredients

• 1 cup Greek yogurt
• ½ cup fresh raspberries
• 1 tablespoon honey

Cooking Instructions

1. Rinse raspberries under cold water.
2. Gently mix raspberries into Greek yogurt.
3. Drizzle honey on top before serving.
4. Optional: toss in nuts or seeds for crunch.

For more ideas, check out this Raspberry yogurt with toppings and honey recipe.

2) Avocado toast with salt and pepper

Avocado toast is a classic for a reason—it’s fast and always good. Toast your favorite bread until it’s golden and crunchy.

Mash up a ripe avocado. Don’t worry about making it perfectly smooth; a few chunks are nice.

Spread the avocado on your toast. Sprinkle with salt and pepper, maybe some coarse sea salt if you like the crunch.

If you want a little brightness, squeeze on some lemon juice. It’s healthy, filling, and takes just a few minutes.

Ingredients

• 1 ripe avocado
• 2 slices of bread
• Salt to taste
• Pepper to taste
• Optional: lemon juice

Cooking Instructions

1. Toast bread until golden, about 3-4 minutes.
2. Mash avocado in a bowl.
3. Spread avocado on toast.
4. Sprinkle salt and pepper.
5. Add lemon juice if you want.
6. Eat right away.

Find more tips in this avocado toast recipe.

3) Rava Upma

Rava Upma is a warm, lightly spiced South Indian breakfast that comes together fast. You cook semolina with spices and water until it turns soft and fluffy.

Mustard seeds, curry leaves, green chilies, and nuts add flavor. You can tweak the ingredients to your taste.

This dish is a nice way to start the day when you want something light but comforting.

Check out this Rava Upma recipe for more details.

Ingredients

• ½ cup rava (semolina)
• 1 tbsp ghee or oil
• 1 tsp mustard seeds
• 8-10 cashews (optional)
• 1-2 green chilies, chopped
• A few curry leaves
• 1 cup water
• Salt to taste

Cooking Instructions

1. Heat ghee or oil in a pan.
2. Add mustard seeds and let them pop.
3. Toss in cashews, green chilies, and curry leaves. Sauté briefly.
4. Add rava and roast for 1-2 minutes.
5. Pour in water and salt, stirring to avoid lumps.
6. Cook on low heat until water is absorbed, about 5 minutes.
7. Cover and let sit for 2 minutes before serving.

4) Poha

Poha uses flattened rice and is ready in minutes. It’s light but filling, with onions, peanuts, spices, and a splash of lemon juice.

You can add whatever veggies you like or just keep it simple. It works as breakfast, but honestly, it’s great as a snack, too.

Poha is a go-to in many Indian homes. You don’t need much, and it comes together so fast.

Ingredients

• 1 ½ cups flattened rice (poha)
• 2 tablespoons oil
• 1 small onion, chopped
• ¼ cup peanuts
• ½ teaspoon cumin seeds
• 1 green chili, chopped (optional)
• Salt to taste
• Juice of half a lemon
• Fresh coriander leaves for garnish

Cooking Instructions

1. Rinse poha gently and drain.
2. Heat oil and add cumin seeds. Let them crackle.
3. Add peanuts and roast until golden.
4. Add onions and green chili; sauté until soft.
5. Stir in poha and salt. Mix gently.
6. Cook on low for 2-3 minutes.
7. Turn off heat, add lemon juice, and mix.
8. Garnish with coriander.

More poha ideas here.

5) Besan Chilla

Besan Chilla is a savory Indian pancake made with gram flour. You can throw in onions, spices, and chopped veggies for more flavor.

This dish is gluten-free, vegan, and super fast to cook. It’s great with chutney or a dollop of yogurt.

You can add chili, coriander, or tomatoes if you want to mix it up. It’s light but filling—perfect for mornings when you want something easy.

Ingredients:

• 1 cup gram flour (besan)
• 1 small onion, finely chopped
• 1 green chili, chopped (optional)
• 1/4 cup chopped tomatoes
• 1/4 cup chopped coriander leaves
• 1/2 teaspoon cumin seeds
• Salt to taste
• Water, as needed
• Oil for cooking

Cooking Instructions:

1. Mix gram flour, cumin, salt, and water into a smooth batter.
2. Stir in onions, tomatoes, chili, and coriander.
3. Heat a non-stick pan with a little oil.
4. Pour a ladleful of batter and spread it out thin.
5. Cook on medium for 2-3 minutes until edges lift.
6. Flip and cook the other side for 2 minutes.
7. Serve hot with chutney or yogurt.

6) Overnight oats with chia seeds

Overnight oats with chia seeds are the ultimate grab-and-go breakfast. Chia seeds add texture and fiber.

Just mix oats, chia seeds, and your favorite milk or yogurt. Let it sit overnight in the fridge.

By morning, it’s creamy and ready to eat. You can add maple syrup, honey, fruit, nuts, or even a dash of cinnamon.

This breakfast is perfect for meal prep. It keeps well for a couple of days.

Ingredients

• ½ cup rolled oats
• 1 tablespoon chia seeds
• ½ teaspoon maple syrup or honey
• ¼ cup Greek yogurt or plant-based yogurt
• ½ cup milk (any kind)

Cooking Instructions

1. Combine oats, chia seeds, yogurt, maple syrup, and milk in a jar or bowl.
2. Stir well.
3. Cover and refrigerate overnight (about 6-8 hours).
4. Stir before eating and add toppings.

More overnight oats tips here.

7) Kale banana smoothie

This kale banana smoothie is fast, healthy, and surprisingly tasty. Kale and banana are a solid combo—the banana’s sweetness makes the greens go down easy.

Use any milk you like: soy, coconut, or regular. If you want it sweeter, add a bit of maple syrup or honey.

Toss in flax seeds for fiber and healthy fats. Blend until smooth, pour it into a glass, and you’re set.

Ingredients

• 2 cups chopped kale
• 1 banana
• ½ cup light unsweetened soy milk
• 1 tablespoon flax seeds
• 1 teaspoon maple syrup

Cooking Instructions

1. Wash and chop kale.
2. Peel and slice banana.
3. Add kale, banana, milk, flax seeds, and maple syrup to a blender.
4. Blend until smooth.
5. Pour and enjoy.

8) Quinoa pancakes

Quinoa pancakes are a fun way to get some extra protein at breakfast. You can use quinoa flour or even leftover cooked quinoa.

These pancakes come together quickly, especially if you mix everything in one bowl. They’re naturally gluten-free and can be made vegan.

You can keep it basic or add cinnamon or vanilla for flavor. Cook them like regular pancakes—just wait for that golden brown.

Try them with fruit, syrup, or nut butter. They feel healthy but still taste like comfort food.

Ingredients

• 1 cup quinoa flour or 1 cup cooked quinoa
• 1 cup milk (dairy or plant-based)
• 1 egg or flax egg (1 tbsp ground flax + 3 tbsp water)
• 1 tbsp baking powder
• 1 tbsp maple syrup or sweetener
• Pinch of salt

Cooking Instructions

1. Whisk the egg and milk together in a bowl.

2. Add quinoa flour (or cooked quinoa), baking powder, syrup, and salt. Mix everything together until smooth.

3. Heat a non-stick pan over medium heat—about 350°F (175°C) works well.

4. Pour the batter in to form pancakes. Let them cook for 2-3 minutes, just until you see bubbles form.

5. Flip the pancakes and cook another 2 minutes until they’re golden.

6. Serve them warm with whatever toppings you like.

You can find more easy quinoa pancake tips at Feasting on Fruit.

9) Eggless chocolate protein pancakes

These eggless chocolate protein pancakes are a seriously good way to kick off your morning. They’re fluffy, rich with chocolate, and loaded with protein to help keep you satisfied.

No eggs, no bananas—so they’re perfect for anyone who’s vegan or avoiding eggs.

You can use all-purpose flour, or go with oat flour if you want to keep them gluten-free. Chocolate protein powder adds a nice nutrition boost.

They come together fast, which is always a win. If you’re into meal prepping, these pancakes work well for that too.

Eat them fresh or pop them in the microwave later—either way, breakfast is sorted. I like topping them with fruit or a drizzle of syrup, but you do you.

Ingredients

• 1 cup all-purpose flour or oat flour
• 2 tbsp cocoa powder
• 2 tbsp chocolate protein powder
• 2 tbsp sugar
• 1 tsp baking powder
• ¼ tsp baking soda
• 2 tbsp milk powder (plant-based works for vegan)
• 1 cup plant-based milk

Cooking Instructions

1. Mix all the dry ingredients in a bowl.

2. Pour in the milk and stir until you get a smooth batter.

3. Heat a non-stick pan over medium heat.

4. Pour the batter to make small pancakes.

5. Cook for 2-3 minutes on each side, until you see bubbles and the edges look set.

6. Serve warm, topped however you like.

For a detailed example, check eggless chocolate pancakes recipes here.

10) Suji Appe

Suji Appe is a quick breakfast you can whip up using semolina, yogurt, and veggies. It cooks up fast, and you get a soft inside with a little crisp on the outside.

Serve it with chutney or ketchup if you want a little extra flavor.

Chop up some veggies—carrots, peppers, maybe corn—and toss them in to make it healthier. The batter’s simple and doesn’t need much resting time.

If you’ve got a special pan with small round molds, use that. Otherwise, a muffin tin at 350°F (175°C) works too.

Ingredients

• 1 cup semolina (suji)
• 1/2 cup yogurt
• 1/2 cup mixed chopped vegetables (carrots, peppers, corn)
• 1/2 tsp mustard seeds
• 1/2 tsp baking soda
• Salt, to taste
• 1-2 tbsp oil

Cooking Instructions

1. Grab a bowl and toss in semolina, yogurt, and a pinch of salt.

2. Next, add your chopped veggies and mustard seeds. Give it all a good stir—don’t overthink it.

3. Right before you’re ready to cook, sprinkle in the baking soda.

4. Heat up your appe pan or muffin tin, then grease it a bit.

5. Spoon the batter into each mold.

6. Let them cook for about 3-4 minutes per side, just until they turn golden.

7. Serve them warm, maybe with chutney or your favorite sauce.

You can find more details on making Suji Appe here.