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3 Healthy Breakfasts to Get You Through the Semester

We’re all busy in college, and let’s face it – this last month of classes is always the busiest. With term papers coming due and final exams looming, we don’t always have time to cook ourselves healthy meals to keep our brains sharp. I can’t count the number of times I have gone the entire day from waking up at 6 a.m. to leaving the library at 9:30 p.m. on a single iced Americano from Starbucks or a vending machine Diet Dr. Pepper. But cooking healthy meals isn’t as hard as we make it out to be, and I’ve collected some of my favorite recipes here to prove that.

Chia Seed Pudding

My chia puddings never look as pretty as this photo, but they’re still delicious. The best part about chia seed puddings is that you can make them the night before and pull them out of the fridge as you leave for campus in the morning. Chia seeds are rich in Omega-3 fatty acids and antioxidants. Because of their fiber and protein, they’ll keep you full well into the day. Below is a basic recipe that is easily jazzed up with your favorite fruit, granola, or nuts. My favorite addition is a handful of frozen blueberries.

2 tablespoons chia seeds

¼ cup milk of your choice (I love almond milk for this!)

2 tablespoons plain greek yogurt or flavored yogurt of your choice

1 teaspoon honey or sweetener of your choice

1 teaspoon vanilla

Mix all ingredients well. Cover and store in the fridge overnight.

Overnight Oatmeal

Okay, so I like overnight recipes. They’re easy, and I’m never awake enough in the morning to fry an egg before class without accidentally burning myself. And in Alabama, I don’t want hot food in the morning anyways, because I know I’m about to leave my apartment and walk out into the steamy weather that will make my backpack sweat have backpack sweat. Anyways. Like the chia pudding, you just mix everything together the night before, and you can add whatever fruit, nuts, seeds, or other delicious addition you desire.

½ cup old fashioned oats

½ cup milk of your choice

¼ teaspoon cinnamon

1 teaspoon maple syrup, brown sugar, or other sweetener

Mix all ingredients well. Cover and store in the fridge overnight.

Microwave Scrambled Eggs

Everyone should know how to cook scrambled eggs. But what you may not know is you can make scrambled eggs in the microwave in less than two minutes. You can bulk these up by adding chopped bell peppers, which can easily be prepped and stored in the freezer to be used in small amounts like this, or you could add that raw broccoli you bought but has sat in your fridge, neglected. Your body needs green things, okay? Pretty much anything you would put in an omelet can be thrown in the microwave with your eggs, and they’ll be delicious.

2 eggs

1-2 tablespoons cheddar cheese

splash of milk

pinch of salt and pepper

Spray a microwave-safe bowl generously with cooking spray. Crack eggs into bowl and whisk with a fork. Add the rest of the ingredients, along with any vegetables you would like to add. Microwave in 30 second increments for 1-1 ½ minutes, watching carefully so eggs don’t rise over the sides of the bowl.


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Kristen is a senior at The University of Alabama majoring in English and minoring in journalism and creative writing. She loves music festivals, reading, Alabama Football, and binge watching Food Network. She serves as Health Chair for the Beta Rho Chapter of Alpha Omega Epsilon. After graduation, she will be moving to Indianapolis to teach through Teach For America.
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