6 Healthy Instant Breakfast Recipes

Breakfast is the most important meal of the day. It jump starts your metabolism and thus helps you burn more calories throughout the day. When you eat breakfast you tell your body that there are plenty of calories to be had for the day. Certain benefits of eating breakfast are :-

  • Lower BMI
  • Better attention and memory performance
  • Consumption of less fat in the day
  • Higher calcium intake during the day
  • Higher fibre intake during the day
  • Less likely to consume unhealthy snacks during the day

Here are six instant breakfast recipes for healthy weight loss

1.       Instant Daliya Upma


  • 1 cup cooked daliya
  • 1/2 cup boiled chana
  • 1 tomato
  • 1/2 cup roasted peanuts
  • Cumin and garlic
  • 1/2 cup boiled peas
  • 1 boiled potato
  • Salt, chilli powder
  • Turmeric powder, coriander powder


  • Mix salt, chilli powder, turmeric powder and coriander powder with some water
  • In a pan, take 1.5 tsp olive oil
  • Add cumin and garlic
  • Add the boiled peas and chana
  • Add the chopped potato
  • Add the masala paste
  • You can use boiled chole, rajma or sprouts in place of chana
  • Add the cooked daliya
  • Add tomato now so that it does not turn soggy
  • Add the roasted peanuts

This recipe serves three people

2.       Oats Sprouts Chilla


  • 1 cup sprouts
  • 1 cup quick oats
  • 1 cup besan / chickpeas flour
  • Garlic, green and red chillies
  • Fresh coriander / cilantro
  • Cumin seeds powder
  • Salt to taste
  • Coriander powder


  • Grind 1 cup sprouts
  • Add water to make a paste
  • Grind 1 cup quick oats
  • In a bowl, add the grind oats
  • Add the besan / chickpeas flour
  • Add 1 cup sprouts paste
  • Add garlic and green chillies
  • Add little red chillies
  • Add fresh coriander / cilantro
  • Add cumin seeds powder
  • Add salt to taste
  • Add coriander powder
  • Mix everything well
  • Add some water and mix again
  • Pour some batter on hot tava
  • Cook on medium heat until both sides are golden brown

Serve hot /  warm with chutney

3.       Dal Oats Parantha


  • 1 cup quick oats
  • 3/4 cup whole wheat flour
  • 1/2 tsp chilli flakes
  • 1 cup cooked dal (fresh / leftover)
  • Salt to taste
  • 2 tsp dried fenugreek
  • Grated cheese stuffing


  • Grind 1 cup quick oats in a grinder / blender to make oat flour
  • In a large bowl, combine 1 cup oat flour, 3/4 cup whole wheat flour
  • Add 1/2 tsp chilli flakes and 1 cup cooked dal
  • Add salt to taste and 2 tsp dried fenugreek
  • Add water to make a soft dough
  • Pinch small balls from the dough, flatten them and dust with whole wheat flour
  • With a rolling pin, roll them
  • On the dough circle place the grated cheese stuffing and roll it
  • On a hot tava, plae the rolled parantha and cook from both sides

Serve these paranthas hot warm with curd / yogurt or any chutney

4.       Instant Daliya Breakfast Smoothie


  • 250 ml milk
  • 1.5 tsp peanut butter
  • 1/2 banana
  • 2 tbsp cooked dalia
  • 1.5 tsp cocoa powder
  • 250 ml milk
  • 1.5 tsp peanut butter
  • 1 tsp macha tea


  • These ingredients are for two recipes, one using cocoa powder and the other using macha tea
  • In a grinder, add milk and banana
  • After the grinding, add 2 tbsp cooked dalia
  • In one smoothie add cocoa powder and in the other add the macha tea
  • Add the balance ingredients

Consume as a instant breakfast smoothie

5.       Onion Potato Poha


  • 2 cups poha
  • 1 tsp oil
  • Mustard seeds
  • Curry leaves
  • Chopped green chillies
  • 1 cup chopped onion
  • 1 cup peas
  • 1 cup boiled potato
  • 1 tsp sugar (you can use jaggery powder instead)
  • Salt to taste
  • 1 tsp coriander powder
  • 1/2 tsp red chilli powder
  • 1 tsp dry mango powder


  • Take a strainer and add 1 cups poha
  • Rinse it in water
  • Drain all the water and keep it aside to become soft
  • Heat 1 tsp oil in a pan / kadai
  • Add mustard seeds
  • One the seeds start to crackle, add some curry leaves
  • Add chopped green chillies and 1 cup chopped onion
  • Saute the onion till they become translucent
  • When the onions have become brown, add 1 cup peas
  • Cover the kadai and let the peas cook
  • Once the peas are cooked add 1 cup boiled potatoes and put the lid again
  • Make the masale with the ingredients given above
  • Gently move the rinsed poha with hand or a spoon
  • Add the poha to the kadai and stir gently
  • Add the masala mixture and mix it in the poha gently
  • Add peanuts and mix gently again
  • Switch off the flames and cover the kadai with a lid
  • Put 2 tsp water on top of the lid
  • After 2 mins, uncover the lid and garnish with coriander leaves

6.       Oats Jaggery Chilla


  • 1.5 cup oats
  • 1/4 cup jaggery
  • 1 tsp fennel seeds
  • Water as needed


  • In a bowl, add 1/4 cup jaggery and 1 tsp fennel seeds
  • Add water and leave it to dissolve for 15-20 mins
  • Grind 1.5 cups oats to make oats flour
  • After 15 mins, add the oats flour to the jaggery mixture
  • Add required water to make a slightly thin batter
  • Spread the batter on to a hot pan / tava
  • Sprinkle some olive oil and cook on medium to low heat
  • Once cooked from one side, flip and cook the other side till it turns golden brown
  • Cook rest of the batch on medium to low heat

Serve warm with raw honey or peanut butter

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