At the risk of sounding like your parental unit(s), have you eaten a nourishing (read: not loaded with sugar or fat) breakfast lately? Making your own doesn’t have to be a daunting task. Try one of these healthful options from our Recipe Finder. You’ll find quick and make-ahead options for busy weekdays, plus several better suited for the weekend, when you might have more time.

Weekday

(Dixie D. Vereen/For The Washington Post)

Tropical Green Protein Smoothies. Cooked, frozen lentils (!) add a boost of protein.


(Dixie D. Vereen/For The Washington Post)

Banana Breakfast Bars. A perfect grab-and-go breakfast. Feel free to swap milks and nut butters for more variations.

Peanut Butter-Banana Oatmeal. Make a double batch; this is even better the next day.


(Dixie D. Vereen/For The Washington Post)

Saffron Chia Pudding With Mango and Cashews. You can prep this days in advance.


(Deb Lindsey /For The Washington Post)

Apple Cider Muesli. Spend a few minutes preparing this at night, then enjoy tender and chewy granola in the morning.

Weekend

(Dixie D. Vereen/For The Washington Post)

Tofu Scramble With Salsa Cruda. Hefty doses of turmeric and cumin add an appealing golden color and earthy flavor.


(Dixie D. Vereen/For The Washington Post)

Shakshuka With Swiss Chard. Serve with plenty of pita or toast for dabbing up the sauce.


(Deb Lindsey/For The Washington Post)

Whole-Grain Buckwheat Waffles. Buckwheat flour adds nutty depth and whole-grain goodness.


(Scott Suchman/For The Washington Post)

Breakfast Strata Primavera. Assemble this one Friday or Saturday night to enjoy the next day. It also reheats well for quick weekday breakfasts.


(Deb Lindsey/For The Washington Post)

Roasted Vegetable Hash and Eggs. Keep this in mind for using up leftover roasted vegetables.