Easy breakfast ideas

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Measure out everything the night before ... 1 small dry ingredient bowl & 1 larger "wet" ingredient bowl to refrigerate. In the a.m. mix & go

3/4 C Kashi Go Lean mix in: Dannon Light & Fit, 1/4 C frozen raspberries, 1 TBL sliced almonds. 250 Calories ... 16.8 gms protein, 10.5 gms fiber, 4.6 gms good fat ..... keeps me full until lunch

I second the breakfast burrito idea, or maybe some oatmeal? I like to do half a cup of oatmeal, half a cup of yogurt, and half a cup of water in the fridge at night and then put it in the microwave for like 45 seconds in the morning.

I tend to like oatmeal cooked on the stove though...but maybe will give this a try Thank you

Rolled (old fashioned) and instant (quick) oats are ALL per-cooked. Rolled oats will maintain their texture a bit more because they are not rolled as thinly as instant oats.

If you want very little texture for your overnight oats .... use the instant kind.

Coconut Chia Pudding

Makes two 1 cup servings
2 tablespoons honey or agave
1 cup coconut milk
1 cup unsweetened vanilla almond milk*
4 tablespoons chia seeds
1/4 teaspoon ground cinnamon (optional)
1. Put honey or agave in a small bowl and add a few drops of water. Whisk to thin the texture. If your honey is very thick or has crystalized, you may even want to heat the honey/water mixture to dissolve the sweetener.
2. Add thinned honey, coconut milk, vanilla almond milk, chia seeds and cinnamon, if using, to a medium bowl. Whisk until thoroughly mixed. Cover and place in refrigerator overnight or for at least 4 hours, until the mixture has a pudding texture. Serve cold. Store pudding in a sealed container in the fridge for up to 3 days.
* Note: To make this nut-free, simply substitute unsweetened vanilla soy milk for the almond milk or double the coconut milk. If you choose the latter, add pure vanilla extract to taste to get a bit of vanilla flavor.

I add half a banana to each cup as well. YUM!

http://www.skinnytaste.com/2009/03/broccoli-and-cheese-mini-egg-omelets-2.html