The Ursuline Chronicle

Breakfast Recipes for a Busy School Week

Moira Caroll, Junior Writer

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Mornings are hard, especially during a hectic school week. These quick and easy recipes are designed to be prepared in the morning or at night. The goal of each recipe is to create something yummy and healthy that also allows you to have a great start to your day. I hope you enjoy these recipes as much as I do! Happy Eating!

MondayOvernight Oats


½ cup of Old Fashioned Oats

½ cup of Almond Milk

½ tsp chia seeds

¼ cup of berries

1 spoonful honey

1 tsp chocolate chips

Instructions: In a small tupperware, combine your oats and almond milk and mix. Add chia seeds and berries then stir. When fully combined, drizzle the honey on top of the oats and add the chocolate chips. Place a cover over the oats and  place in the fridge overnight. The next day, take the oats out of the fridge and enjoy cold or heat in the microwave for 10-15 seconds.


TuesdayGreen Smoothie


1/2 cup spinach

½ cup pineapple

½ cup mango

1 banana

½ avocado

1 cup water

Instructions: In a blender combine all ingredients and blend until desired consistency. Refrigerate or enjoy immediately.


WednesdayBanana Peanut Butter Toast


1 banana sliced

Peanut butter

1 tbsp honey

½ tsp cinnamon

1-2 slices of bread

Instructions: Warm bread in toaster. Spread desired amount of peanut butter on toast. Cover the toast with sliced bananas. Sprinkle cinnamon over the toast, and finish with drizzled honey.


ThursdayGranola Energy Bites

Recipe from:


1 cup old fashioned Oats

½ cup peanut butter

½ cup ground flax seed

½ cup dark chocolate chips

⅓ cup honey

1 tbsp chia seeds

1 tsp vanilla extract

Instructions: Combine all ingredients in a bowl until fully mixed. Place in the fridge for at least half an hour. Remove from the fridge and roll mixture into balls. Place in container and keep cold. Remove from fridge and enjoy.


FridayFancy Egg Sandwich


2 slices bread

1 egg

½ Avocado

1 tsp butter

A splash of milk

Instructions: Beat your egg and milk in a bowl with a fork until fully blended. In a small frying pan, melt butter. Add egg mixture to the frying pan and let set for a minute. To scramble, gently fold and pull egg mixture into the center of the pan until egg is fully cooked and scrambled. Toast bread until golden brown. In a bowl, mash the avocado into a creamy consistency. Cover the waffles with avocado spread. Add scrambled eggs and serve.

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The Ursuline Chronicle:The student news magazine of Ursuline Academy
Breakfast Recipes for a Busy School Week