Just 7 healthy meal prep breakfast ideas you'll actually be excited to eat.

In Mamamia’s Parenting Hacks series, real women share their tips and tricks on everything from meal prep to organisation to nailing the morning routine.

This week, Katie Lolas shares her meal prep hacks.

While many of us know we should start our day with a proper breakfast, finding the time to prepare something wholesome that we'll actually enjoy can be challenging.

While you're here, watch Dani Venn's recipe for no bake superfood breakfast bars. Post continues after video.

Video via Mamamia.

If you're always on the run and/or have small people who require a lot of your time, you're unlikely to whip up something for yourself. 

But with a selection of these make-ahead breakfast ideas to draw from, you can somewhat plan ahead so you have to grab-and-go options to keep yourself fuelled, feeling good, and ready to seize the day ahead.

1. Blueberry Lemon and Coconut French Toast Bake.

Ready in: 60 minutes

Serves: 4



  • 1 French bread stick, cut into small cubes
  • 4 eggs
  • 1 cup milk of choice
  • 1 lemon, juiced
  • 1 lemon, cut into wedges
  • ¼ cup desiccated coconut
  • 1 tsp vanilla essence
  • 1 tsp cinnamon
  • ⅓ cup brown sugar
  • 1 cup blueberries (fresh or frozen)


  • 1 cup blueberries, fresh (or frozen)
  • 1-2 tbsp icing sugar
  • Maple syrup, as desired
  • Ice cream, yoghurt or mascarpone


Step 1. Preheat the oven to 180C and lightly spray the baking dish with olive oil.

Step 2. In a large bowl, combine eggs, milk, vanilla, coconut, lemon juice, cinnamon, and brown sugar and mix well. Pour the mixture into the baking dish and mix around to ensure the bread is well coated.

Step 3. Top baking dish with one cup of blueberries. Refrigerate for 30mins, or overnight.

Step 4. Bake for 35-40 mins.

Step 5. Remove from the oven and sprinkle with icing sugar and more blueberries. Drizzle with natural maple syrup and serve with a side of vanilla ice cream, mascarpone or yoghurt.


You can also try the mixed berry version.

2. The Fluffiest Corn Fritters EVER.

Ready in: 30 minutes

Serves: 6-8 fritters (depending on size)


  • 2 eggs
  • 250g tub Cottage Cheese
  • ½ cup milk
  • 60g baby spinach
  • 1 x 400g can corn kernels, drained
  • 1 spring onion, finely sliced
  • ½ cup cheese, grated
  • 1 1/2 cups self-raising flour
  • Salt and black pepper to season
  • Olive oil


Step 1. In a large bowl combine all ingredients and mix thoroughly, ensuring there are no clumps of flour in the batter. Season well with salt and pepper.

Step 2. Heat a drizzle of olive oil in a large non-stick frying pan over a medium heat. Add a heaped tablespoon of mixture, spread evenly to about 10cm in diameter.


Step 3. Turn when crisp and golden on the bottom. When both sides are cooked, remove from the pan and enjoy!


  • Crumbled feta would work as a delicious substitute to grated cheese.

  • Feel free to finely chop the spinach.

3. Pumpkin Spinach and Feta Muffins.

Ready in: 45 minutes

Makes: 12 muffins


  • 2 1/4 cups pumpkin, diced
  • 3 cups fresh spinach, chopped
  • 1 small zucchini, grated
  • 2 eggs
  • 1 cup milk of choice
  • 1 cup Danish feta cheese, crumbled
  • 1/2 cup grated parmesan cheese, grated
  • 2 cups plain flour (I use wholemeal)
  • 4 tsp baking powder
  • Salt and pepper


Step 1. Preheat your oven to 180C. Line muffin tray and set aside. Cook pumpkin by either roasting in the oven, steaming, or microwaving for 4-5 mins or until soft and cooked through.


Step 2. Place spinach in a bowl and cover with cooked pumpkin. Combine the eggs and milk and mix in your pumpkin, spinach, zucchini, and cheeses. Season with salt and pepper.

Step 3. Mix in your flour and baking powder, mixing until just combined. Scoop batter into your prepared muffin tin, filling all the way to the top.

Step 4. Bake your muffins for 20-30 mins or until cooked through and golden on top. Allow cooling before removing your muffins and enjoying.

Storage: refrigerate in an airtight container for up to 2-3 days. Alternatively, freeze for up to 6 months.


  • You could easily replace flour with GF alternative!

  • I also recommend adding a few slices of diced bacon or ¼ onion for extra flavour.

  • Capsicum and tomato would be an excellent addition too!

4. Orange Almond & Dark Chocolate Parfait.

Ready in: 10 minutes

Serves: 1



  • ¾ cup plain yoghurt
  • 1 orange, ¼ juiced, ¾ diced
  • 3 tbsp honey
  • 1 tbsp almond meal
  • ¼ tsp cacao powder
  • 2 squares of Lindt dark chocolate, roughly chopped
  • 2 dried apricots, finely chopped
  • 10 roasted almonds, roughly chopped


Step 1. In a small bowl combine the plain yoghurt, orange juice, honey and mix well.

Step 2. In another small bowl combine the almond meal, cacao, ⅓ of the dark chocolate, apricots, and roasted almonds and mix.

Step 3. In a small glass cup, layer the yoghurt, almond meal filling, and diced oranges until filled.

Step 4. Garnish with any remaining diced oranges and the remaining dark chocolate.

5. The only pancake recipe you'll ever need.

Ready in: 15 minutes

Serves: 6-8 (depending on size)



  • 1 ½ cups plain flour
  • 1 ½ cups milk
  • 1 tbsp baking powder
  • 1tsp vanilla extract
  • 2 eggs
  • Pinch of salt
  • 2 tbsp of granulated sugar
  • 5 tbsp of unsalted butter, melted


Step 1. Add all ingredients to a bowl and mix until well combined.

Step 2. Heat your frying pan and pour the batter on a lightly oiled surface, flip when bubbles start to pop. Cook for an additional two minutes.

Step 3. Add toppings of choice and serve.


  • These pancakes aren't overly sweet so you could add savoury toppings of choice for something different.

  • Plant-based milk and a vegan butter works perfectly if you'd like to make them dairy free.

  • Uncooked batter will last 3-4 days in the fridge.

6. Triple Choc Banana Bread.

Ready in: 55 minutes

Serves: 1 loaf or 10 slices



  • 2 bananas, mashed + 1 for topping
  • 3 eggs
  • 1/4 cup tahini
  • 3 tbsp maple syrup
  • 2 cups almond meal
  • 1/4 cup cacao powder
  • 3 tsp baking powder
  • Dash of salt
  • 1 cup dark baking chocolate chips

Drizzle (optional, but not really):

  • 2 tbsp tahini
  • 3 tbsp natural maple syrup
  • 1 tbsp cacao powder


Step 1. Preheat oven to 180 and line a bread tin. In a medium-sized bowl add the mashed banana, eggs, tahini, and maple syrup and mix well.

Step 2. Add the almond flour, cacao powder, baking powder, and salt to the wet ingredients and mix until well combined. Gently fold in the chocolate chips, saving some for the top.

Step 3. Pour the batter into the lined bread tin and sprinkle with chocolate chips.

Slice extra banana down the middle and lay the 2 slices on top.

Step 4. Bake for 40 minutes and allow to cool before mixing the drizzle ingredients together, pouring on top, and finally slicing.

7. Peanut Butter Granola.

Ready in: 50 minutes

Serves: 5-8



  • 2 cups rolled oats
  • 1/3 cup all natural peanut butter
  • 1 1/2 tbsp rice malt syrup or natural maple syrup
  • 2 tbsp coconut oil
  • 2 tbsps shredded coconut
  • 2 tbsp pepitas
  • 1 tbsp chia seeds


Step 1. Preheat oven to 150°C and cover a large baking tray with baking paper.

Step 2. In medium bowl mix all ingredients until blended.

Step 3. Place mixture on baking tray and spread it out evenly.

Step 4. Bake for 45 minutes or until golden brown. Be sure to mix mixture a few times for even baking. Enjoy 1/4 cup of this granola with fruit and yoghurt!

Katie Lolas is a Sydney-based high school teacher and the brains behind the popular meal prepping Instagram account @lady.lolas. For more of Katie’s brilliant recipes, visit her  website or follow her on Instagram.

You can catch up on our previous Parenting Hacks articles here: 

Feature Image: Instagram @lady.lolas.

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