Breakfast

19 Recipes for Breakfast on the Go

Make these granola bars, overnight oats, and muffins ahead of time, and eat well every morning of the week.

September 6, 2023

A stack of British flapjacks on a plate with tea.

A leisurely breakfast on the couch (or in bed, with the right tray) can hit the spot on a Sunday morning, but most days I’m looking for breakfast on the go. Usually around 8 a.m. I’m gulping down a cup of coffee and grabbing the first granola bar or piece of fruit I see on my way out the door.

The recipes below prove that quick breakfasts don’t have to be joyless. With a little weekend baking, prepping, or freezing, you can get off to a good start every morning without sacrificing those last 10 minutes of snoozing. Just grab a bright pink chia seed pudding, a crunchy triangle of granola bark, or a make-ahead breakfast sandwich packed with eggs, cheese, fried onions, and Calabrian chile paste and greet the day.

Photo by Sarah Kieffer
1/19
Everything Breakfast Pretzels
If most cereal and granola bars are too sweet for your taste, then this recipe from Sarah Kieffer is the answer to your breakfast-on-the-go prayers. Think of it as a cross between a soft pretzel and an everything bagel.
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Photo by Paige Green
2/19
Granola Bark
Elisabeth Prueitt’s granola bark works like a granola bar when you need to pack a quick breakfast, but you can also crumble it into crunchy clusters to sprinkle over your yogurt.
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Photo by Joseph De Leo, Food Styling by Drew Aichele
3/19
Morning Glory Muffins
Packed with shredded carrot, canned pineapple, and toasted pecans, Morning Glory muffins are full of ’70s nostalgia and textural intrigue.
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Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
4/19
Chocolate Croissants (Pains au Chocolat)
Making your own chocolate croissants is admittedly a project, but it’s one with a big payoff. These ones can be frozen individually and re-heated in an oven for five minutes whenever the craving strikes.
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Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich
5/19
Sesame Chocolate Rye Breakfast Cookies
These breakfast cookies have it all: chocolate, pecans, sesame seeds, and the nutty, rustic flavor of rye flour and oats.
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Photo by Nico Schinco
6/19
Double Ginger Scones With Currants
You need scone recipes for every season. In this autumnal one, cookbook author Jessie Sheehan doubles down on ginger by teaming up ground ginger and crystallized ginger.
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Photo by Romulo Yanes
7/19
Strawberry Leather
Who says fruit leather is just for kids? This strawberry leather doesn’t even require a food dehydrator—just a low-and-slow oven.
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Photo by Joseph De Leo, Food Styling by Kaitlin Wayne
8/19
British Flapjacks
Not to be mistaken for American flapjacks (a.k.a. a stack of pancakes), these British oat bars make a fantastic on-the-go breakfast or snack.
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Photo by Joseph De Leo, Food Styling by Drew Aichele
9/19
Lemon Poppy Seed Muffins
The secret to the over-the-top lemon flavor in these muffins is a combo of lemon zest, juice, and store-bought lemon curd (we recommend slathering some of the leftover curd right on the muffins).
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Photo by Joseph De Leo, Food Styling by Judy Haubert, Prop Styling by Anne Eastman
10/19
Kolaches
For Texans, there’s no grab-and-go pastry quite like the kolache, a fluffy bun that can be filled with dried fruit, sweetened cheese, or any number of savory options.
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Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Gerri K. Williams
11/19
Quick and Cheesy Omelet Roll-Up
Craving something warm and savory with no time to spare? These omelet roll-ups take five minutes to make.
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Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Lillian Chou & John Bjostad
12/19
Shao Bing
These sesame flatbreads are part of a classic Taiwanese breakfast, and they can be easily made ahead and frozen.
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Photo by Chelsea Kyle, Food Styling by Rhoda Boone
13/19
No-Bake Energy Bites With Ginger and Turmeric
These bites are packed with dates, almonds, and pumpkin seeds, and they’re rolled in the crumbs of chocolate-covered espresso beans for a caffeinated punch.
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Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Stephanie De Luca
14/19
Make-Ahead Egg and Cheese Sandwiches
These egg sandwiches are big on flavor from melty cheese, fried onions, and Calabrian chile paste, and they can be made ahead of time and frozen so that they’re ready when you are.
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Anna Hezel is a Buffalo-born, Brooklyn-based food and culture writer. Before joining Epicurious in 2022, she was the senior editor at TASTE. Anna has written about food, drinks, and culture for The New York Times, The Wall Street Journal, Bon Appétit, Rolling Stone, GQ, Eater, and more. She’s the author ... Read More

Senior Editor