6 Piping Hot Portable Breakfasts Perfect for Frigid Winter Mornings
Waking up to bleak winter weather and subzero temperatures calls for a hot breakfast that will help heat you up. Unfortunately, busy weekday mornings can leave little time for you to sit down and enjoy a warm meal, which is why we’ve compiled six dishes you can easily take on the go. These transportable breakfasts, which include hot cereals, oatmeal, smoothies, and burritos, can be kept warm using a thermos, coffee mug, and even tin foil. Bone-chilling winter weather is no match for these piping hot portable breakfasts!
1. Steel Cut Oatmeal in a Thermos Overnight
Looking for a quick, no-fuss breakfast for frosty mornings? Food.com’s healthy and simple Steel Cut Oatmeal is perfect for you! If you only want to make a single serving, place your oats and boiling water in your thermos the night before. For a larger batch, you can also use your crockpot.
- ¼ cup steel cut oats
- 1½ cups boiling water
- Optional add-ins: dried fruit, sugar, milk, nuts
Directions: Measure oats in thermos. Boil water and pour into thermos. Close it tightly, letting the oats cook overnight. In the morning, drain out excess water, and stir in whatever add-ins you’d like. Enjoy!
2. Breakfast Burrito
Food Network’s Breakfast Burrito is a great on-the-go meal to enjoy when winter weather is at its worst. Prepare this recipe the night before, reheat it in the morning, and wrap your burrito in foil; this will ensure it stays nice and hot!
Pico de Gallo:
- 2 plum tomatoes, diced
- ½ jalapeño, diced, seeded if desired
- ½ small red onion, diced
- ½ cup fresh cilantro leaves, roughly chopped, reserving some for garnish
- Juice of ½ lime
- Kosher salt and freshly ground black pepper
- 2 teaspoons vegetable oil
- 8 ounces fresh Mexican-style chorizo, casings removed
- 1 cup frozen hash browns with peppers and onions
- 8 large eggs
- Kosher salt and freshly ground black pepper
- Hot sauce
- 4 large burrito-size tortillas
- 1 avocado, sliced
- ½ cup finely shredded cheddar or Mexican blend cheese
Directions: For the pico de gallo, combine the tomatoes, jalapeño, onions, cilantro, and lime juice in a small bowl. Season with salt and pepper. Set aside. For the burritos, heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it up, until it is slightly crisp, about 5 minutes. Remove to a paper-towel-lined plate using a slotted spoon. Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes. Beat the eggs in a medium bowl until frothy.
Sprinkle with salt and pepper and a couple dashes of hot sauce. Pour the eggs over the hash and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the skillet and keep warm. Wipe out the skillet and return it to the heat. Warm the tortillas one at a time in the skillet. Build the burrito by layering the avocado, egg mixture, about a tablespoon of pico de gallo, and a sprinkle of cheese. Fold in the two sides and roll up tightly. Garnish with the reserved cilantro leaves and serve with additional pico de gallo and hot sauce on the side.
3. Baked Oatmeal Breakfast Clafoutis
Chocolate & Zucchini’s recipe, which was adapted from Quaker Oats, creates on-the-go breakfast bars that are perfect for brisk winter mornings. Make this dish ahead of time, let it cool, slice into bars, and freeze. In the morning, simply reheat one of the bars, wrap it in tin foil, and enjoy!
- 2½ cups quick-cooking or old-fashioned oats, uncooked
- ½ cup refined cane sugar
- ⅔ cup raisins or dried cranberries (or other dried fruits)
- ¼ to ⅓ cup nuts and seeds, such as walnuts, almonds, sunflower seeds, hazelnuts
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 2 large eggs
- 1 medium apple, peeled and thinly sliced, or grated
- 3⅓ cups milk
- 1 tablespoon pure vanilla extract
Directions: Preheat the oven to 360 degrees Fahrenheit. Lightly oil an 8-by-8-inch baking dish. In a large bowl, combine the oats, sugar, raisins, chopped nuts, cinnamon, and salt. Add the eggs, apple, milk, and vanilla, mixing well between each addition. Pour into the prepared dish, and use a spoon to distribute the solids evenly. If using apple slices, arrange them on top. If possible, refrigerate for a few hours or overnight for the oatmeal to plump up. Bake for 45 to 55 minutes, until the center is set and firm to the touch. Serve, or let it cool before freezing.
4. Hot Chocolate Breakfast Smoothie
Does cold weather cause you to crave hot cocoa? If so, Lynsey Loves Food has got you covered! Toasty spices, hearty ingredients, such as dates, hemp hearts, and chia seeds, almond milk, and cocoa create this Hot Chocolate Breakfast Smoothie, which will stay warm in a thermos or coffee mug.
- 1½ cups almond milk
- 2 medjool dates, pitted
- 2 tablespoons hemp hearts
- 1 tablespoon chia seeds
- 1 tablespoon almond butter
- 1 tablespoon coconut oil
- 1 tablespoon cocoa powder
- 1 teaspoon maca (optional)
- ½ teaspoon cinnamon
- Pinch of salt
Directions: Add all ingredients to a blender and blend until smooth. If you have a high-powered blender, blend on high until warm. If not, transfer contents of blender to a small pot and heat over medium heat until it reaches your desired temperature.
5. Multigrain Hot Cereal with Pomegranate Seeds, Spiced Pepita and Cashew Crunch
Thanks to your thermos, Bon Appétit’s Multigrain Hot Cereal with Pomegranate Seeds, Spiced Pepita and Cashew Crunch will stay warm all morning. Filled with wholesome ingredients and a satisfyingly crunchy texture, this delicious breakfast dish will keep you feeling full and energized for hours.
- ¼ cup multigrain cereal
- 2 tablespoons pomegranate seeds
- 1 tablespoon Spiced Pepita and Cashew Crunch
- Nut or soy milk (for serving)
Directions: Prepare multigrain cereal according to package directions. Top with pomegranate seeds and Spiced Pepita and Cashew Crunch; drizzle with nut or soy milk.
6. Quinoa Breakfast On the Go
Create a nutritious portable breakfast using quinoa flakes, dried fruit, flax seeds, almonds, cinnamon, protein powder, and a thermos. To ensure you have an easy-to-prepare morning meal, Gluten-Free Cat suggests combining the ingredients and storing them in a baggie ahead of time. When you’re ready to make this recipe for breakfast, all you have to do is add hot water to your already-combined ingredients. You’ll be hard pressed to find another breakfast that can be whipped up this quickly!
- ⅓ cup of quinoa flakes
- ¼ cup chopped dried fruit
- 1 teaspoon flax seeds
- 10 almonds
- 1 shake of cinnamon
- 1 scoop of protein powder
Directions: Place all ingredients in a ziplock bag. When you’re ready for breakfast, pour into a thermos or bowl. Add hot water to cover the ingredients. Stir and cover, or cover and shake if using a thermos, for 3 to 5 minutes.