Breakfast when on the move?

fruit, nuts

when I travel I usually get oatmeal for breakfast... so many places are offering it now it's not hard to find... Starbucks, McDonalds, Tim Hortons, Panera...

I love the spice cake muffins someone posted on here. I make a batch and freeze the rest then when i want to take some to work i pop out the day before. Just 94 calories per muffin, i bring 2 to work. I also have a couple of recipes for cereal bars but i have not tried them yet. You could also bring oatmeal packs, just add water. That would be if you have a microwave and bowls in your hotel room (?). I will post a couple of the recipes below:

Spice cake breakfast bars
Take just a general cake mix (preferably spice), mix in 1 cup of pineapple tidbits, 1/4 cup chopped walnuts, 1/4 cup raisins and 1/4 cup shredded carrots and add 2 cups of dry powdered milk to the dry mix, add the water that the box calls for and bake. You will come up with a dense breakfast bar that not only is a grab and go item, but has one serving of fruit & vegetables in in, along with the nutritional value of one 8 oz serving of milk.

Change out adding coconut, chocolate chips, M&M's and other goodies for a sweetness and crunch change.

Almond-Honey Power Bar
Great for breakfast on the go! Golden roasted nuts, seeds and oats are enveloped by flavorful almond butter in these delectably chewy, no-fuss energy bars. Unrefined turbinado sugar adds a deep caramelly undertone. Feel free to use light brown sugar instead. Bars stored at room temperature will be softer than those that are refrigerated.
8 bars | Active Time: 30 minutes | Total Time: 1 hour (including chilling)
Ingredients
• 1 cup old-fashioned rolled oats
• 1/4 cup slivered almonds
• 1/4 cup sunflower seeds
• 1 tablespoon flaxseeds, preferably golden
• 1 tablespoon sesame seeds
• 1 cup unsweetened whole-grain puffed cereal (see Note)
• 1/3 cup currants
• 1/3 cup chopped dried apricots
• 1/3 cup chopped golden raisins
• 1/4 cup creamy almond butter (see Note)
• 1/4 cup turbinado sugar (see Note)
• 1/4 cup honey
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
Preparation
1. Preheat oven to 350°F. Coat an 8-inch-square pan with cooking spray.
2. Spread oats, almonds, sunflower seeds, flaxseeds and sesame seeds on a large, rimmed baking sheet. Bake until the oats are lightly toasted and the nuts are fragrant, shaking the pan halfway through, about 10 minutes. Transfer to a large bowl. Add cereal, currants, apricots and raisins; toss to combine.
3. Combine almond butter, sugar, honey, vanilla and salt in a small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles lightly, 2 to 5 minutes.
4. Immediately pour the almond butter mixture over the dry ingredients and mix with a spoon or spatula until no dry spots remain. Transfer to the prepared pan. Lightly coat your hands with cooking spray and press the mixture down firmly to make an even layer (wait until the mixture cools slightly if necessary). Refrigerate until firm, about 30 minutes; cut into 8 bars.
Nutrition
Per serving : 244 Calories; 10 g Fat; 1 g Sat; 5 g Mono; 0 mg Cholesterol; 38 g Carbohydrates; 5 g Protein; 3 g Fiber; 74 mg Sodium; 313 mg Potassium
2 1/2 Carbohydrate Serving
Exchanges: 1 starch, 1 1/2 other carbohydrate, 2 fat
Tips & Notes
• Make Ahead Tip: Store in an airtight container at room temperature or in the refrigerator for up to 1 week or freeze for up to 1 month; thaw at room temperature.
• Ingredient notes: For this recipe, we like unsweetened puffed multi-grain cereal, such as Kashi’s 7 Whole Grain Puffs.
• Almond butter can be found at natural-foods stores and large supermarkets, near the peanut butter.
• Turbinado sugar is steam-cleaned raw cane sugar. It’s coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores.

Apricot-Walnut Cereal Bars
Crisp and chewy, this bar is a good-for-you alternative to store-bought cereal bars. The secret ingredient, silken tofu, will give your day a protein-packed start. The recipe also works with other fruit-and-nut combinations.
16 servings | Active Time: 30 minutes | Total Time: 2 hours (including cooling time)
Ingredients
• 3 cups old-fashioned rolled oats
• 1/2 cup chopped walnuts, (about 2 ounces)
• 3 cups unsweetened puffed-grain cereal, such as Kashi
• 2 cups chopped dried apricots
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 12 ounces silken tofu, drained (about 1 1/3 cups)
• 1 large egg
• 1/2 cup canola oil
• 1 cup honey
• 1 tablespoon vanilla extract
• 2 tablespoons freshly grated lemon zest
Preparation
1. Preheat oven to 350°F. Coat a large (15 1/4-by-10 1/4-inch) jellyroll-style pan with cooking spray.
2. Spread oats and walnuts on a baking sheet with sides. Bake until fragrant and light golden, 8 to 10 minutes. Transfer to a large bowl and add puffed cereal, dried apricots, flour and salt; stir to combine.
3. Meanwhile, puree tofu, egg, oil, honey, vanilla and lemon zest in a food processor or blender until smooth, scraping down the sides as needed. Make a well in the center of the oat mixture; fold in the tofu mixture until combined. Spread evenly in the prepared pan.
4. Bake until firm in the center and golden brown, 35 to 40 minutes. Let cool completely in the pan on a wire rack before cutting into bars with a sharp knife.
Nutrition
Per serving : 306 Calories; 12 g Fat; 1 g Sat; 5 g Mono; 13 mg Cholesterol; 46 g Carbohydrates; 6 g Protein; 3 g Fiber; 87 mg Sodium; 367 mg Potassium
3 Carbohydrate Serving
Exchanges: 2 starch, 1 fruit, 2 fat
Tips & Notes
• Make Ahead Tip: Individually wrap in plastic and keep at room temperature for up to 5 days or freeze for up to 1 month. Thaw at room temperature or remove plastic, wrap in a paper towel and defrost according to your microwave's directions.

I boil a bunch of eggs, peel them, and keep them in a container in the fridge. They will keep about 5 days that way. Then in the mornings, I just grab one with a piece of fruit.

I like pure protein bars, they have 20g of protein, which helps keep my hunger off until lunch.

How about making a big batch of homemade granola and take that with you? You can pick up milk to have with it just about anywhere. Fruit is also a good option. Also protein powders are an option. I sometimes eat my oats cold like a museli, You could put 1/2 c rolled oats, 1/2 oz walnuts and whatever else you like in a small tupperware container and then when you're ready for breakfast add milk and eat cold.