Breakfast isn’t a common college-student habit, but that doesn’t change the fact that it’s the most important meal of the day. Skimping on breakfast leads to cravings mid-morning, which can result in eating snacks that are equivalent to high-calorie air — quite unsatisfying. Making breakfast when those extra 10 minutes of snooze time are calling can be a challenge, but we’ve got some tips to ease into breakfast mode without Pop-Tarts.
Breakfast in a bowl is simple to hold while finishing your homework or whatever last minute morning activity you have. Try mixing steel-cut oatmeal with dried or fresh fruit, and add honey, maple syrup or brown sugar to it. A great oatmeal substitute is brown rice — it’s not just a dinner side! Add milk, almonds and raisins to flavor. Both of these breakfasts are fiber-filled to keep you full throughout morning classes.
Yogurt also makes a great breakfast. Yogurt cups are sold all over campus, but it’s incredibly easy to create your own parfait, and can be done the night before. Simply layer plain yogurt, granola, cereal, fruit, honey, nuts or whatever you would like.
If you’re an eggs-and-toast person, the quickest way to eat an egg is hard-boiled. This is convenient for dorm dwellers, thanks to microwave egg-cookers. You can boil a few eggs at a time and keep them in the refrigerator for about a week (no longer than that!). They make for a nutritious and protein-packed breakfast.
Another morning meal you can make in advance is breakfast loafs. These, if baked properly, can taste like cake, but are actually filling and healthy. Buy a banana, cinnamon or more seasonally appropriate pumpkin bread mix and replace the recommended butter with applesauce. Then, the key step is to add oat bran to the mix. You won’t be able to taste the difference, but it’ll make the bread more substantial.
Most importantly, get creative with breakfast! Nothing can create a funk like eating the same thing every morning. Introduce tortilla wraps to a traditional egg breakfast, or mix nuts and berries into your favorite dry cereal and put it in a bag on the go.
Photo by Ann Sciandra