• 1 cup steel-cut oats*
• 3 cups filtered water
• ¼ tsp. Himalayan salt
• 1 tsp. ground cinnamon
• 1-2 tsp. raw, unfiltered honey
• 1 tbsp. coconut oil, cold-filtered, unrefined
• ¼ cup roasted almonds
• 2 tbsp. toasted unsweetened coconut flakes
• 2 servings protein powder of choice**
• 1 cup fresh blueberries
• 1 banana, sliced

*This recipe can also be made with gluten-free rolled oats for a faster, gluten-free version made in the microwave; however, the water measurements will change.

**If you don’t like the taste of your protein powder, you won’t like the taste of this recipe. Step 1: find a protein powder you enjoy! In this recipe, we used Vital Farms Collagen Peptides, no flavor.  

Directions

1. Bring water and salt to a boil. Then add in the oats, stir and reduce heat to a simmer. Cover and cook for about 10-20 minutes depending on how mushy you like it.
2. Remove from the heat and let cool. Stir in the honey, coconut oil, cinnamon and protein powder. Stir until well combined. You want to make sure to let the oats cool before stirring in the protein powder. Sometimes the protein can get clumpy if it’s too hot.
3. Garnish with ¼ cup blueberries, ¼ banana slices, ½ tbsp. coconut flakes, 1 tbsp. almonds and a drizzle of honey.
4. Serve immediately. You can store the leftovers in individual-serving size Tupperware for easy grab-and-go breakfasts for the following three days. Keep in fridge. When ready to eat, reheat in microwave or on stovetop. Feel free to switch up the flavors by adding fresh fruit, unsweetened dried fruit or chia seeds on top.

Nutritional Information & Macros

Dietary Information: Contains gluten, nuts & dairy

Macros per serving

• 283 calories
• 10g fat
• 36g carbs
• 15g protein

READ MORE: 

Goji Berry Quinoa Breakfast Bowl

Peanut Butter Banana Overnight Oats

Reinventing Healthy Breakfast: Eggs on the Go

Adam Bornstein

Adam Bornstein is a New York Times bestselling author and the author of You Can’t Screw This Up. He is the founder of Born Fitness, and the co-founder of Arnold’s Pump Club (with Arnold Schwarzenegger) and Pen Name Consulting. An award-winning writer and editor, Bornstein was previously the Chief Nutrition Officer for Ladder, the Fitness and Nutrition editor for Men’s Health, Editorial Director at LIVESTRONG.com, and a columnist for SHAPE, Men’s Fitness, and Muscle & Fitness. He’s also a nutrition and fitness advisor for LeBron James, Cindy Crawford, Lindsey Vonn, and Arnold Schwarzenegger. According to The Huffington Post, Bornstein is “one of the most inspiring sources in all of health and fitness.” His work has been featured in dozens of publications, including The New York Times, Fast Company, ESPN, and GQ, and he’s appeared on Good Morning America, The Today Show, and E! News.

The post Breakfast of Champions: Best Steel Cut Oats Recipe Imaginable appeared first on Born Fitness.

If you’re like most people, a good meal plan feels like an essential component of your healthy diet equation. That is, until it’s 7 am and you’re scrambling around with no idea what to make for breakfast.

While missing breakfast is not a sure fire way to kill your plan, for most people, messing up the first meal is the first domino that leads to a day of frustrated eating. What good is a plan if it’s not realistic to follow?

Let’s change that.

You know that “life happens.” Most of us don’t have enough time in the morning to make healthy and satisfying breakfasts, so we usually reach for a processed bar, toast or nothing at all.

Having an easy to grab-and-go breakfast means you don’t have to rely on willpower, don’t have to rush to find something to eat, and maybe most importantly, you won’t sweat starting your day in a frustrating way.

This easy eggs recipe, created by Born Fitness meal prep specialist Liv Langdon, founder of Liv Out Loud, offers two very good reasons to dig in: it tastes awesome and you don’t have to make it in the morning. Prep these at any time, and you can eat them cold or pop them in the microwave and they’re good to go.

This small adjust provides a simpler equation for better results: Little prep + protein-packed + added vegetables = a convenient breakfast anyone can enjoy.

Ingredients

• 2c chopped spinach
• 1/3c sweet onion, thinly sliced
• 1/2c chopped Portobello mushrooms
• 2 slices uncured, nitrate-free turkey bacon, diced
• 1 ½ cup 100% liquid egg whites
• 3 whole eggs
• ¼ tsp ground black pepper
• ¼ tsp Himalayan sea salt
• ¼ tsp ground garlic powder
• 1/3 c shaved, grated Parmesan Reggiano cheese

Directions

1. Preheat oven to 350 degrees.
2. Line muffin pans with 12 baking [muffin] cups. Spray cups with a non-stick—preferably olive or coconut oil—spray.
3. In a mixing bowl, beat the eggs and egg whites. In a separate, larger bowl, combine the remainder of the ingredients except for the Parmesan. Spoon the “batter” into each muffin cup until it’s ¾ of the way full. The muffins puff up a little when they’re cooking. Also, try to make sure to spoon an equal representation of all ingredients in each muffin (because it’s only fair). Sprinkle ½ tbsp. of the Parmesan shavings on top of each one.
4. Bake for 25-30 minutes or until fully cooked and the Parmesan has slightly browned on top.
5. Remove from oven and let cool slightly for 5 to 10 minutes. Enjoy warm, or pack a few in Tupperware containers for an easy, grab-and-go breakfast bite.
6. Makes 12 muffin bites and can last up to one week in an airtight container in the fridge.

Nutritional Information & Macros

Dietary Information Low-carb, Gluten-free, Paleo (depending on the individual restrictions and the type of turkey bacon), Nut-free

**If you want dairy-free, simply remove the cheese.

Macros per serving (1 muffin)

51.9 calories

2.14g fat

0.95g carbs

6.92g protein

Total breakdown for 12 servings

eggs: 210 calories, 15g fat, 0g carbs, 18g protein

egg whites: 189 calories, 0.6g fat, 2.6g carbs, 39g protein

spinach: 14 calories, 0.2g fat, 2g carbs, 1.6g protein

mushrooms: 20 calories, 0g fat, 3g carbs, 3g protein

onion: 15 calories, 0g fat, 3g carbs, 0g protein

turkey bacon: 70 calories, 3g fat, 0g carbs, 12g protein

parmesan: 105 calories, 6.85g fat, 0.85g carbs, 9.45g protein

total: 623 calories, 25.65g fat, 11.45g carbs, 83.05g protein

READ MORE: 

How Many Eggs are Safe to Eat?

Peanut Butter Banana Protein Overnight Oats

High Protein Sweet Potato Chili

Adam Bornstein

Adam Bornstein is a New York Times bestselling author and the author of You Can’t Screw This Up. He is the founder of Born Fitness, and the co-founder of Arnold’s Pump Club (with Arnold Schwarzenegger) and Pen Name Consulting. An award-winning writer and editor, Bornstein was previously the Chief Nutrition Officer for Ladder, the Fitness and Nutrition editor for Men’s Health, Editorial Director at LIVESTRONG.com, and a columnist for SHAPE, Men’s Fitness, and Muscle & Fitness. He’s also a nutrition and fitness advisor for LeBron James, Cindy Crawford, Lindsey Vonn, and Arnold Schwarzenegger. According to The Huffington Post, Bornstein is “one of the most inspiring sources in all of health and fitness.” His work has been featured in dozens of publications, including The New York Times, Fast Company, ESPN, and GQ, and he’s appeared on Good Morning America, The Today Show, and E! News.

The post Reinventing Healthy Breakfast: Eggs-on-the-Go appeared first on Born Fitness.