12 Healthy Breakfast Bowls to Fuel Your Body in a Hurry

11. Morning Parfait

If fresh fruit is your go-to in the mornings, a simple parfait lets your fruit shine while making it more substantial. Choose your favorite fruits to add (though we recommend a combination of raspberries, blueberries, strawberries, and peaches). And if you have a sweet tooth, try adding just a drizzle of honey before serving.

Ingredients

¼ cup raisins
1 teaspoon finely shredded orange peel (set aside)
2 tablespoon orange juice
1 teaspoon vanilla
½ 8 ounce package reduced-fat cream cheese (Neufchâtel), softened
1 tablespoon sugar
2 cup fresh raspberries, blueberries, sliced strawberries, and/or cut-up peaches
½ cup low-fat granola
Honey (optional)
Shredded orange peel (optional)

Directions

In a small microwave-safe bowl, combine raisins and orange juice. Cover and microwave on 100 percent power (high) for 30 to 45 seconds; let stand 1 minute to plump raisins. Stir in vanilla; set aside.
In a medium bowl combine cream cheese and sugar; beat with an electric mixer on low to medium speed until smooth. Stir in raisin mixture and the 1 tsp. orange peel.
In four tall glasses layer half the cream cheese mixture, half the fruit, and half the granola. Repeat layers. Drizzle with honey and top with additional orange peel. Makes 4 servings.

12. Puffed Oven-Baked Pancakes with Fruit

Not only do these homemade pancakes bake in mini breakfast bowls, but once they puff up, they also become just like bowls themselves! Depending on your mood, you can fill these quick-baking pancakes with whatever you like. Craving something sweet? Try fresh fruit and marmalade! Or try making a savory version by topping it with your favorite fresh veggies and a fried egg.

Ingredients

Nonstick cooking spray
3 eggs, lightly beaten
6 tablespoon all-purpose flour
6 tablespoon fat-free milk
1 tablespoon sugar
Dash salt
⅔ cup fresh fruit, such as blueberries or sliced pineapple, strawberries, peeled peach or kiwifruit, nectarine, and/or pear
1 tablespoon orange marmalade
Fat-free Greek yogurt and/or snipped fresh mint (optional)

Directions

Preheat oven to 400°F. Lightly coat twelve 2 1/2-inch muffin cups or six 10-oz. custard cups or au gratin dishes with cooking spray.
In a small bowl combine eggs, flour, milk, sugar, and salt until smooth. Immediately pour batter into prepared muffin cups. Bake 15 to 20 minutes or until pancakes are puffed and golden. (Pancakes will puff up and sink quickly.)
Meanwhile, wash and dry bowl. Add fruit and marmalade; toss to coat.
Top puffed pancakes with fruit mixture and, if desired, yogurt and/or mint. Serve warm.

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