Switch up your breakfast routine with these healthy breakfasts that aren't oatmeal. While oatmeal may be king as far as healthy breakfasts go, there are plenty of other healthy breakfasts that are healthy and delicious, that aren't oatmeal. Here are 3 of my favorite non-oatmeal breakfast options.

Decadent Baked Sweet Potato

Servings: 1 serving

Ingredients

• 4 oz sweet potato baked

• 1 oz banana

• 2.5 oz cherries

• 2.5 oz blueberries

• 0.5 oz peanut butter or PB fit mix with water to thin

• 1.5 oz pecans

• cinnamon to taste

Instructions

1. Place 4 ounces of halved or sliced baked sweet potato onto a plate and slightly mash (season with cinnamon now, or at the end)

2. Add banana and mash into the sweet potato then top with the blueberries and cherries

3. Top the fruit with the pecans (or other nut of your choice), then drizzle the peanut butter on top and serve

Fruity Quinoa

Servings: 1 serving

Ingredients

• 1.5 oz dry quinoa

• 1.5 oz orange slices

• 1.5 oz banana slices

• 1.5 oz apple chunks

• 1.5 oz blueberries

• 1 oz hemp hearts

Instructions

1. Place the quinoa into a pot with 3 oz water and bring to a boil (uncovered) over high heat

2. Once quinoa is boiling, turn heat to low, cover, and cook for 15 minutes (do NOT lift the lid!)

3. After 15 minutes turn off the heat, and use a fork or a spoon to fluff the quinoa

4. Place quinoa into a bowl, top with fruit and hemp hearts then serve

Scrambled Chickpeas with Toast

Servings: 1 serving

Ingredients

• 1 bag peppers and onions frozen

• 1 bag spinach frozen

• 0.75 tsp onion powder

• 0.75 tsp garlic powder

• salt and pepper to taste

• 6 oz chickpeas drained and rinsed

• 0.25 tsp turmeric

• 0.25 tsp black salt

• 1 slice Ezekiel bread toasted

Instructions

1. Add peppers and onions to a pan over medium high eat and saute until thawed then add frozen spinach

2. Continue cooking until vegetables are almost all the way cooked through then add garlic powder, onion powder, and salt/pepper to taste

3. Once most of the water has cooked off of the vegetables, remove from the pan and set aside

4. Using a fork, mash the chickpeas leaving some chickpeas still partially whole

5. Mix the turmeric and black salt into the chickpeas along with a splash of water if needed to help break up and blend in the black salt

6. Cook the chick peas over medium high heat till just warm then add in 6 ounces of the vegetables that you set aside earlier

7. Continue cooking the vegetables and chickpeas until the flavors are melded together and heated/cooked through

8. Transfer chickpeas and veggies to a plate and serve with a piece of toasted Ezekiel bread