5 Fast & Fresh No-Cook Summer Breakfasts

Photographed by Ted Cavanaugh.
Even though we aren't exactly morning people, we are always breakfast people. It's a meal we never skip and we'd go to battle over asserting that, yes, it is the best dining time of the day. Breakfast food is not only easy to assemble and a hell of a lot more affordable than lunch and dinner, but it's also a uniquely double-edged sword in the flavor department. Morning time nosh wields the power to be either savory, sweet, OR both.
But, the best part about breakfast is that there are plenty of no-cook options. And during the hot summer months, especially, we say no thank you to sweating it out over a stove. Even if you don't happen to be a meal prep kind of person, that's okay! Because breakfast — when it's this fresh, fast, and flavorful — is another story, completely. And to prove it, I made (and happily ate) a week's worth of fast, packable, and fruit-forward morning recipes for easy weekday noshing.
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Click ahead for five customizable summertime a.m. staples that you can either enjoy at home (before dashing out the door), spoon while on-the-move, or even assemble in office (note: envious stares to be expected).
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Photo: Courtesy of Elizabeth Buxton.
Fresh Fruit & Chia Seed Layered Yogurt Parfait
Try subbing in different fruit and flavor combos (e.g. sliced banana with crumbles of raw cacao nibs and raspberries).

Ingredients
1 cup vanilla Greek Yogurt
1/2 cup sliced fruit and fresh berries (e.g. blueberries and strawberries)
3 tsp chia seeds
3 tsp honey or coconut nectar

Instructions
Layer a portable glass jar with above ingredients; starting with portion of yogurt and following with portions of chia seeds, sliced fruit and fresh berries, and finally a drizzle of the honey or coconut nectar. Repeat layers until glass jar is filled, then enjoy immediately, or seal and refrigerate for later!
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Photo: Courtesy of Elizabeth Buxton.
Avocado Ezekiel Toast
For a festive flavor take on this simple savory toast, try subbing in a drizzle of honey in place of the olive oil, sea salt in place of red pepper flakes, and an addition of mashed raspberries.

Ingredients
1 slice of ezekiel sprouted grain bread
1/2 avocado, sliced and scooped
1 tsp olive
1 tsp red pepper flakes

Instructions
Pop the slice of ezekiel bread into a toaster (if available to you) and then layer with the sliced avocado on top, followed by drizzle of olive oil and sprinkle of red pepper flakes.
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Photo: Courtesy of Elizabeth Buxton.
Almond Butter Overnight Oats
Try experimenting with more tropical fruit-flavor combos (e.g. a coconut milk base with sliced mango, pineapple, and dried coconut flakes).

Ingredients
1 cup quick oats
1 tbsp almond butter (or nut butter of choice)
2 tsp chia seeds
1/3 cup sliced fruit and fresh berries (e.g. bananas and blueberries)
1 cup almond milk (or milk of choice)
1 tsp vanilla extract

Instructions
Layer a portable glass jar with above ingredients; starting with oats and then following with almond butter, chia seeds, fruit, milk, and dash of vanilla. Seal and let sit in refrigerator overnight, or until ready to spoon and enjoy!
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Photo: Courtesy of Elizabeth Buxton.
Fruit & Nut Butter Toast
Try assembling this toast with a mixture of sliced banana and mashed blackberries with a sprinkle of salt to finish.

Ingredients
1 slice of ezekiel sprouted grain bread
1-2 tbsp of nut butter
1/3 cup of sliced fruit and/or fresh berries
1 tsp of honey or coconut nectar

Instructions
Pop the slice of ezekiel bread into a toaster (if available to you) and then layer with a smear of nut butter, sliced fruit and/or fresh berries, and finish with a drizzle of honey or coconut nectar.
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Photo: Courtesy of Elizabeth Buxton.
No-Cook Nut Butter Bars
Make these on Sunday, and you'll have ready-made breakfast (or snacks) all week long.
Makes 8 bite-sized bars

Ingredients
1 cup of dates, de-pitted
2 tbsp almond butter
1 cup of oats
1 tbsp chia seeds
1 tsp vanilla
1 tsp coconut oil

Instructions
1. Place dates (pre-soak in water, if too dry), almond butter, oats, chia seeds, and vanilla into a food processor or blender and pulse until well incorporated. Then mold into the bottom of a coconut-oiled bread pan and freeze overnight.

2. Remove from bread pan and slice into bites or bars (can be stored in Ziplock grab-and-go bags in freezer for easy munching anytime).
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