Breakfast is the most important meal of the day. And a paleo breakfast is the best way to ensure that you are making the most out of that meal! But we know that most people don’t want to wake up early to spend time cooking a complete meal for breakfast before work.
That’s why we’ve put together a list of our 3 favorite paleo breakfast recipes that you can make ahead so that it’s ready to eat in the morning! Not to mention, they are super yummy as well!
Granola is a delicious and easy go to breakfast in the morning. If you’re looking for something to replace the bowl of cereal you normally ate before you went paleo, this is it! It goes great with some almond milk or coconut yogurt (or if you’re eating dairy, regular milk or plain Greek yogurt) and some mixed fruits.
- 3 cups coconut flakes (unsweetened)
- 1 ½ cup sliced almonds
- 1 cup raw pumpkin seeds (in the shell)
- ½ cup raw sunflower seeds
- ½ cup sesame seeds
- ½ cup honey
- 2 Tbsps. olive oil
- 1 tsp vanilla extract
- 2 Tbsps. chia seeds
- ½ tsp ground cinnamon
- 1/8 tsp ground cardamom
- Preheat the oven to 300 degrees Fahrenheit
- Line a cookie sheet with parchment paper.
- In a large bowl, toss together your almonds, sesame seeds, pumpkin seeds, sunflower seeds, chia seeds, coconut flakes, cardamom, salt, and cinnamon.
- In a small pot on medium heat, stir together your olive oil, honey, and vanilla extract. Heat just until it’s easy to pour (about 1 minute or so).
- Pour the honey mixture over your seed mixture and stir until evenly coated.
- Spread the mixture on the parchment lined cookie sheet.
- Bake for about 25 minutes or until a lovely golden brown color. Stir it once about halfway through baking.
- Remove and let cool before handling.
The granola will keep for about 1 week at room temperature. Store in an air tight container.
One of the best things about this granola recipe is that you can easily modify it. You don’t have to eat the same granola mix day in and day out. You can swap out ingredients to include your favorites or just to have some variety from week to week. It’s super adaptable and delicious!
Paleo Banana Muffins
These muffins are one of our favorite paleo breakfast ideas. You can make a batch on Sunday night and grab one (or 2!) on your wait out of the door each morning. Plus, they’re the perfect thing to spread some delicious almond butter or honey on!
- ½ cup coconut flour
- ¼ cup coconut oil (melted)
- ¼ cup honey
- ¼ cup chopped walnuts (plus 2 Tbsps. for topping)
- 2 very ripe bananas (about 1 cup when mashed)
- 4 large whole eggs
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- Preheat oven to 350 degrees Fahrenheit. Grease a 12 cup muffin tin with coconut oil.
- In a large bowl, whisk together the flour, baking soda, and salt.
- In another bowl, beat together the eggs, honey, banana, coconut oil, and vanilla.
- Combine the wet ingredients into the dry ingredients and beat until thoroughly combined.
- Stir in the ¼ cup chopped walnuts.
- Spoon the batter into each muffin cup.
- Sprinkle the remaining walnuts on top.
- Bake in the oven for about 20 minutes or until you can stick a toothpick in and it comes out clean.
- Remove from oven and let cool for 10 minutes before transferring muffins to a wire rack to finish cooling.
These banana muffins are rich and satisfying on their own. But you can also spread your favorite topping on it to add that extra level of yummy flavor. You could also toss in a few chopped strawberries before baking to turn these into strawberry banana muffins!
Paleo Prosciutto Wrapped Frittata Muffins
We are absolutely in love with these scrumptious little high protein treats. They’re easy to make, they taste delicious hot or cold and they are packed with protein and other vitamins and minerals that will fuel you throughout the day. Make a batch and try to resist the temptation to gobble them all down in one sitting!
- 8 large whole eggs
- 5 oz. Prosciutto
- 1 cup cherry tomatoes (halved)
- ¼ cup coconut milk
- ½ lbs. mushrooms (sliced thinly)
- ½ lbs. frozen spinach (thawed and squeezed)
- ½ medium yellow or white onion (sliced thinly)
- 3-4 cloves of garlic (minced)
- 2 Tbsps. coconut flour
- 4 Tbsps. coconut oil (or butter if you do dairy)
- Salt & pepper to taste
You will also need a 12 cup muffin tin.
- Preheat your oven to 375 degrees Fahrenheit
- While the oven is heating up, prep your ingredients.
- Heat coconut oil in a large skillet over medium heat.
- Sauté the onions until translucent.
- Add garlic and mushrooms and cook for a few more minutes.
- Move mixture to a plate. Add salt and pepper to taste.
- In a large bowl, beat together coconut milk, eggs, coconut flour, salt, and pepper.
- Stir in spinach and the mushroom mixture until combined.
- Brush the muffin cups with coconut oil.
- Line each up with a piece of prosciutto. Make sure the sides and bottom are covered completely.
- Spoon the egg mixture into each cup.
- Top with cherry tomatoes.
- Bake in the oven for about 20 minutes. About 10 minutes in, rotate the tray.
- Remove from oven and let cool for 5-10 minutes.
- Transfer the muffins to a wire rack to continue cooling.
This recipe is one of our absolute favorites because the combination of egg and prosciutto make a super flavorful and protein-packed meal that is 100% satisfying.
There countless paleo friendly breakfast options. The ones in this article are very adaptable. For example, you can swap out the veggies in the frittata muffins for whatever your favorite veggies are (or change it up to keep it seasonal)!