Yogurt Parfait & Banana Oat Muffins

While I prefer taking my time in the morning, sometimes breakfast just needs to be something on the go. When things like toast with avocado and poached egg are simply not an option, these portable breakfasts are a great solution.

For me breakfast has to taste really good, but should also be nutritious and filling and these two recipes deliver exactly that.


Yogurt Parfait in a Jar

cherry (kers)   yogurt-parfait-jar-breakfast-ontbijt-muesli

A simple and delicious breakfast on the go is this Yogurt Parfait in a jar. It’s really more of an idea than a real recipe as you can vary with the ingredients you have.

Fill the bottom of an empty mason jar with chopped fruits (I like to use fresh pitted cherries, a handful of mixed berries or juicy plums), add some plain thick yogurt and finish with your favorite muesli. I’m a big fan of Rude Health’s Ultimate Muesli – because I like the variety of different fruits, seeds or nuts (they’re all in there, so every bite is different) – and I love the fact there are absolutely no added sugars or additives involved.

You can easily make these jars the night in advance and take them with you in the morning (just make sure to take a spoon!). I also like to have a yogurt parfait as an afternoon snack and they would even be a great dessert dish.


Banana Oat Muffins

banana-oat-breakfast-muffins-banaan-havermout    banana-oat-breakfast-muffins-banaan-havermout

For the second portable breakfast I’ve experimented with several recipes and techniques until I found my ultimate breakfast muffin. A good muffin definitely shouldn’t be as sugary sweet and airy as a cupcake and these muffins are just as dense, satisfying, soft (and healthy) as you want them.

The oats make them filling, but also deliver a nutty taste and the most wonderful crumbly top. The inside of these muffins is soft and slightly sweet, chockfull of banana pieces and nuts. Because there’s no egg in them, this recipe can easily be converted into smaller portions and you can perfectly keep them for a few days (wrapped in foil). I’m sure they won’t last that long though!

These muffins also make a great snack, addition to lunchboxes, treat with a cup of tea and are perfect for summer picnics. This is one of those recipes you just keep on making!


Banana Oat Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 6 muffins

Banana Oat Muffins


2 tablespoons (30 gr) butter
2 tablespoons honey
1 ½ cup (120 gr) rolled oats*
½ cup (60 gr) flour
1/2 teaspoon baking powder
a pinch of salt
cinnamon, to taste
1 banana, mashed
1 banana, in little pieces*
½ cup (120 ml) milk
2 handfuls of nuts (hazelnuts/pecans/walnuts)*
* If you can get Rude Health’s Top Banana Porridge, use that instead of the rolled oats. Skip the banana pieces and nuts (because they’re already in it!), but do add the mashed banana.


  1. Preheat oven to 340F (170C).
  2. Melt the butter and honey together (microwave in a bowl for a few seconds or use a pan).
  3. Mix the oats, flour, baking powder, salt and cinnamon in another bowl.
  4. Add the melted butter mixture, mashed banana and milk to the dry ingredients. Mix until just combined.
  5. Add the banana pieces and nuts. Fill a greased and lined muffin tin with this batter.
  6. Bake for 15-25 minutes, or until a toothpick comes out clean. Let cool.
  7. Eat.

Disclaimer: Rude Health provided me two cereals to create these recipes. All opinions and ideas are my own.


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