10 Unique & Healthy Breakfast Ideas

Today, I’ve got 10 delicious and healthy breakfast options for you. The best part? They’re easy to prepare and can help you change up your breakfast routine.

1. Millet Porridge with Mango & Fresh Berries


This yummy, gluten-free porridge provides you with energy for the day. Coconut milk, chia seeds and mango add an exotic touch to this porridge, which is also rich in fiber and calcium. Plus, it comes with an ideal proportion of omega-3 and omega-6 fatty acids. Just perfect.

6 Tbsp millet
60ml water
80ml coconut milk + 1 Tbsp extra
¼ ripe mango
4 Tbsp fresh berries (warm frozen berries before adding them)
2 Tbsp brown millet
2 Tbsp chia seeds

Boil the millet in water and coconut milk. Peel the mango and cut into tiny pieces. Mix mango pieces and berries with 1 Tbsp coconut milk and the millet, then mix in brown millet and chia seeds.

2. DIY Granola Bars


Homemade granola bars? Yes! They’re easy to make and taste like heaven! The perfect snack for work, school or on the go.

100g cranberries
50g raisins
100g chopped almonds
80-100g sunflower seeds
100g coconut flakes
5-6 Tbsp honey
30g cane sugar
100g millet flakes
100g rice flakes
100g puffed amaranth
40g coconut oil or soft butter
1 pinch vanilla
juice of half a lemon
1 banana
1 apple
½ tsp salt

Preheat oven to 180°C / 350°F. Peel and mash the banana. Wash, then grate the apple. Mix all ingredients in a bowl, line a baking sheet, then evenly distribute the mixture on the sheet. Press down where necessary, then bake for 15 to 20 minutes. Take the sheet out of the oven, then cut the mass into bars (any size is fine). If you like them really crunchy, pop the bars back in the oven for another 5 minutes. Granola bars can be easily baked in advance and stored.

3. Quinoa & Date Rolls


This unconventional yet healthy snack is rich in fiber and protein and keeps you full for a long time.

100g red quinoa
400ml water
150g dried dates
50g dried apple slices
200g corn flour
150g flour
50g coconut flour
1½ tsp salt
20g cane sugar
30g fresh yeast
flour, to form the rolls

Rinse the quinoa to eliminate its bitter taste caused by the saponins on the skin, then let simmer for 20 minutes in lightly salted water. Chop dates and apple slices into tiny pieces, then soak in 100ml of water for 10 minutes. Dissolve the yeast in 200ml of tepid water, then mix with the flours. Add quinoa and fruit pieces and knead together. Leave to rest for 90 minutes, then knead again and form little rolls. Allow to rise for another 15 minutes, then bake in the oven at 200°C / 390°F for 25 minutes. You can deep-freeze a few of the rolls and defrost one by one whenever you need one.

4. Millet Porridge with Caramelized Pears


Millet contains lots of minerals and trace elements. The silicon contained in millet – which is considered a beauty elixir – is not only great for your hair and nails, but also keeps you full for a long time.

Ingredients for the porridge
100g millet
450ml milk or dairy-free alternative
1 cinnamon stick
1 clove
1 pinch of natural lemon zest, grated
3 Tbsp honey
1 pinch of salt
2 Tbsp chopped hazelnuts

For the caramelized pears
3 ripe pears
juice of one lemon
2 Tbsp sugar
1 pinch of vanilla sugar

To reduce the bitter taste of the millet, rinse with water before cooking. Let the milk simmer for 5 minutes with the cinnamon stick and clove added. Then, add a pinch of grated lemon zest, millet, honey and salt and let simmer for another 40 minutes while adding more liquid if necessary. Meanwhile, halve the pears, cut out the core, then cut into wedges. Heat the lemon juice, sugar and vanilla sugar in a pan, then sauteé the pear wedges until caramelized. Serve the warm (or cooled) millet porridge topped with pears and chopped hazelnuts.

5. “Life-Changing Bread”


Gluten-free, vegan and rich in fiber – this bread is a real allrounder. The clue is in the name: life-changing! 😉

145g rolled oats
135g sunflower seeds
90g flax seeds, whole
65g hazelnuts, chopped
2 tsp chia seeds
4 tsp psyllium seeds
3 tsp hardened coconut oil
1 tsp salt
1-2 Tbsp maple syrup
350ml water

The day before: Mix oats, sunflower seeds, flax seeds, hazelnuts, chia seeds, psyllium seeds and salt in a big bowl. Melt the hardened coconut oil and add to the bowl together with water and maple syrup, then mix thoroughly. Cover with a kitchen towel and leave at a cool place overnight.

The next day: Preheat your oven to 175°C / 350°F. Press the (pretty solid) dough into a loaf pan, then bake in two steps. First, in the loaf pan for about 20 minutes followed by another 35 to 40 minutes without the pan. Let cool before enjoying it for a more stable (and easier to cut) bread.

6. Detox Smoothie


Everyone’s talking about detoxing – it’s a real food trend. The stars? Leafy greens. They clean and purge our bodies. Why? Because leafy greens are rich in amino acids, vitamins, minerals and antioxidants.

50g baby spinach
1 green apple
1 lime
½ bundle of parsley
1 banana
½ avocado

Rinse the parsley and baby spinach leaves, cut the apple into quarters and discard the core. Peel the banana and cut into pieces, then halve the avocado and discard the pit. Throw everything in a blender, add some lime juice and a dash of water (if needed), mix, then enjoy!

7. Breakfast Crumble


This heavenly crunchy snack is full of fruit and pumpkin seeds. They provide valuable, unsaturated fats, antioxidant Vitamin E, beta-carotene, magnesium, iron, selenium and zinc.

1 apple
butter or hardened coconut oil, for greasing
150g mixed berries (fresh or frozen)
150g rolled oats
1 pinch of salt
½ tsp baking powder
2 eggs
400ml milk
½ tsp cinnamon
½ tsp vanilla
50g honey
1 Tbsp butter
50g pumpkin seeds
60g sunflower seeds
1 tsp chia seeds

Preheat your oven to 180°C / 350°F. Grease an ovenproof dish with butter or coconut oil. Wash the apple, the cut into thin slices. Layer apple slices and berries in the dish, then mix oats, baking powder and salt in a bowl. In another bowl, mix the 2 eggs with milk, cinnamon and vanilla. Knead together the honey, maple syrup, butter, pumpkin seeds and chia seeds. Spread the oats mixture on the fruit layers, top with the egg mixture, then evenly distribute the seed nut mixture on top. Bake for approx. 35 minutes. Enjoy with some dollops of yogurt!

8. Quinoa Muesli


300g quinoa, raw
135g rolled oats
70g seeds or nuts (e.g. chia, sunflower and flax seeds)
½ tsp cinnamon
60ml maple syrup
2 Tbsp vegetable oil
natural or Greek yogurt
fresh fruits (e.g. berries)

Preheat your oven to 180°C / 350°F. Mix all ingredients, then spread on a lined baking sheet and pop in the oven for 15 minutes. Let cool, then top a bowl of yogurt with your muesli.

9. Coconut Milk Pancakes


150g flour
1 Tbsp sugar
1 tsp baking powder
1 pinch of salt
2 eggs
250ml coconut milk
2-3 Tbsp oil, for baking

Sweet toppings
Choose maple syrup or fresh berries for a classic version or go for coconut flakes if you like it fancier.

Mix flour, sugar, baking powder and a pinch of salt. Add the egg yolks and milk to the flour mixture and stir in well. Beat the egg whites (with a little salt) until they form stiff peaks, then cautiously fold in the mixture. Heat a bit of oil in a non-stick pan and bake a big spoonful of the mixture at a time for about 3 to 4 minutes, until golden brown. Serve your pancakes with sweet toppings and fruits.

10. Millet & Carrot Bread


Carrots are not only healthy, they’re a real beauty food. Plus, there are so many different varieties. Have you ever tried yellow or violet carrots? You should!

200g buckwheat flour
200g corn flour
100g millet
250ml milk or dairy-free alternatives like almond milk
400ml water
10g yeast
80g millet flakes
1 tsp raw cane sugar
3 tsp salt
150g grated carrots
1 pinch of nutmeg
½ tsp cumin
olive oil and millet flakes, for the baking dish

Rinse the millet under hot water, then boil in salted water for 5 minutes, then leave to soak for another 10 minutes. Dissolve the yeast, together with the sugar, in the milk and set aside for 10 minutes. Mix flour, millet flakes, salt, grated carrots, freshly grated nutmeg and cumin and knead together with the milk and yeast mixture. Grease an ovenproof dish with olive oil, sprinkle with millet flakes, then add the dough. Set aside for 45 minutes and let rise at a warm spot. Meanwhile, preheat your oven to 200°C / 390°F, then bake the dough for approx. 1 hour. This bread is best served with homemade spreads or butter.


About Foodtastic

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All recipes are from blogger, food stylist & photographer Eva Fischer. Eva is also a professional health manager & nutrition coach – hop over to her (German) blog for useful tips and information, lots of recipes and great stories: www.foodtastic.at.


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