23 On-The-Go Breakfasts That Are Actually Good For You

Straight-up apples and almond butter are delicious, but Anna goes a step further, adding granola for crunch and a little extra staying power. Recipe here.

As delicious as anything muffin you'd pick up at the deli, but without the scary amount of sugar and fat and who knows what else (Tina uses mashed sweet potatoes and almond flour as the base for these). Plus, baking muffins yourself means you can choose not to make them the size of a small child. Recipe here.

Here, eggs are cooked into a crepe-thin omelette and wrapped around delicious fillings (Heidi suggests salad greens, pesto, and feta, but really you can use anything you want), making a wrap that you can enjoy at home or during your morning commute. Recipe here.

When there's only one serving left in your favorite peanut butter/almond butter/jam jar (Kath says that SunButter is her favorite), fill it with these overnight oats. Then in the morning, you can take the jar with you, eat a delicious breakfast, and recycle. Recipe here.

Gina's blog is a great place to find easy, filling recipes that can be eaten quickly/on the go (she has a 2-year-old daughter, so, you know...). This one is a healthy oatmeal cookie, with plenty of nut butter added to keep you full until lunch. Recipe here.

Admittedly not for the faint of heart, Angela's cracker-like "chia bread" is a great thing to make on a Sunday afternoon, then eat for breakfast all week, slathered with peanut butter, jam, or cream cheese (if you're not vegan). Recipe here.

Make your frittata in a muffin pan instead of a cast iron skillet, and you'll have grab-and-go eggs for days. Heather fills these with vegetables and chicken sausage, but any meat-egg-cheese combo will work. Recipe here.

Baked oatmeal, in its most basic form, is great cut into squares and used as a vehicle for your favorite breakfast spreads (pictured here is Angela's sunflower seed butter and jam sandwich). Recipe here.

Sure, it looks like dessert, but Jennie's super-chocolaty smoothie is actually packed with perfect breakfast ingredients: Greek yogurt, bananas, and peanut butter. Recipe here.

Elana's blog is basically food mecca for anyone on a gluten-free or Paleo diet, but these muesli scones really stand out. They're filled with good-for-you stuff like dried fruit, nuts, and seeds. Plus, they're dense and a little less delicate than, say, a muffin (good if you plan to carry them around in your purse). Recipe here.

Make these protein-packed tomato cups the night before, then heat (or don't) and eat the next morning. Melanie cooks these until the yolks are warm but not set, though so if you plan on packing them to go, leave them in the oven a little longer so that the yolk is set to avoid dripping. Recipe here.

Here, Renée soaks chia seeds in almond milk to create a thick, satisfying "pudding" that's lightly sweetened with honey or maple syrup, then topped with your choice of fruit and nuts. Prep it in a tupperware container the night before, then in the morning just grab a spoon and go. Recipe here.

OK, so maybe it would be hard to eat this in the car or on the subway. But, Melanie's idea to stuff a baked sweet potato with breakfast staples is genius, and easy enough to pack up in a tupperware to eat when you get to the office. Recipe here.

If you're really racing out the door, George has you covered. Recipe here.

Adrianna has some pretty cute ideas for things on toast, but this on is my favorite. Toast a thick slice of your favorite whole-grain bread, spread with ricotta cheese, then top with avocado slices and some crushed red pepper. Works for lunch too.

Typically, a "green smoothie" is so named because of the kale or spinach blended in. Jeanine's version is different: It gets its color from matcha (green tea) powder, and is filled with antioxidants and other good things to start your day off right. Recipe here.

Egg sandwiches are delicious, but sometimes there's no time to fry an egg (plus, that soft yolk gets messy really quick). Gina makes her egg sandwich with hardboiled eggs (which you can make ahead and keep in the fridge for up to a week), scallions, and fresh tomatoes. Just as delicious, but quicker and easier to handle. Recipe here.

Only Martha would think to turn a healthy breakfast parfait into a POPSICLE. Although, you may be better off saving this one for summer. Recipe here.

The ingredients in Sébastien's baked eggs aren't exactly novel (mushrooms, chives, onion, and a little bit of bacon), but baking them in a jar means that instead of wolfing them down as fast as possible at home, you can take them with you and actually enjoy breakfast. Recipe here.

In Norway, where blogger Marion is from, crispbread (or Knekkebrød) is a staple. Follow suit and start eating the seed-and-grain-filled bread for breakfast, preferably with smoked salmon. Recipe here.

Fast, easy recipes are Dana's specialty. This one, which calls for peaches but would taste great with just about any stone fruit or berry, is a cinch to blend up in the morning. Recipe here.

Sure, store-bought granola bars are convenient. But Anne, a marathon runner who needs to fuel up properly before a long run, created a much heartier version than only takes five minutes to make. Recipe here.