It’s September, the start of a new school year for many the end of summer. Many of us like to think of September as a month for new beginnings and a restart. Time to get back to our healthy habits and start some new ones. Eating breakfast is one of those habits that is great to get back to. Whether you are an early riser and like to take time to sit and eat or you are a grab and go kind of person, there are lots of breakfast options for you. When planning your breakfast aim to include a source of protein, fruit or vegetable and if there is a grain, make it whole grain for added fibre. Here are some quick, healthy and delicious breakfast ideas sure to please.

Cottage Cheese and fruit: Top 3/4c cottage cheese with banana, cantaloup or canned peaches

Fruit and yogurt parfait: Place 1 cup berries, 1/2cup yogurt and 1/4c berries in a bowl or travel container

Overnight oats: Soak 1/3c oats in 1/3c Vanilla Greek yogurt and 1/3c milk or oat milk. Top with ½ cup blueberries and ½ c red grapes. Sprinkle with 1 tsp chia and 2 Tbsp toasted sliced almonds.

Blueberry Chia pudding: (serves 4) Combine 2 cups almond milk, 8 tablespoons chia seeds, 1/2 cup frozen blueberries (mashed), 1 tablespoon maple syrup, ½ teaspoon vanilla extract, 1 pinch ground cinnamon in a bowl and pour into 4 ramekins or bowls. Chill until set or overnight. Top with 1/2c fresh blueberries each.

Banana and oat pancakes: (serves 2) Mash 1banana with a fork. Whisk in 2 eggs, 1/4c oats, pinch of salt and cinnamon until smooth. Add 1 Tbsp warm natural peanut butter and swirl into the batter. (add chocolate chips or cocoa powder if you like). Cook in an oiled skillet until golden on each side. Serve with sliced bananas and maple syrup.

Egg sandwich: Toast an English muffin, meanwhile scramble an egg in a mug and microwave 1 minute on high, spoon out the egg onto the muffin, top with a slice of cheese, tomato and avocado.

French Toast: Whip 1 egg with 1 Tbsp milk. Eat butter in skillet on Medium heat. Dip whole grain bread into egg mixed until coated and cook on both sides until golden. Top with sliced strawberries and Green Vanila yogurt.

Oatmeal with frozen fruit and PB: In a bowl combine 1/4c oats, 1/2c frozen berries, 1/4c milk, 1 tsp cocoa, 1 Tbsp PB or 1 Tbsp protein powder. Microwave 2 ½ minutes. Top with more fresh berries and walnut pieces.

Fruit smoothie: Combine 1 cup of your favorite frozen fruit (such as mango chunks, raspberries and banana), handful of spinach, ½ cup Greek Vanilla yogurt, ½ cup milk or oat milk, 1 tsp turmeric, sprinkle black pepper in a blender. Take it to go!

Egg white bites: in a bowl combine 500ml egg whites, ½ cup diced bell peppers, 1/4c diced purple onion, 1/2cup grated white cheddar. Pour into greased muffin tins ¾ full. Top with a pinch of grated cheddar. Bake 15 min at 350 F. Store in the fridge for 3 days or freeze for up to 3 months.

Ricotta and tomato toast: spread whole grain toast with ricotta cheese and sliced tomato. Sprinkle with salt and pepper to taste.

Avocado toast: Spread whole grain toast with avocado and sprinkle with toasted sesame and pumpkin seeds or arugula and smoked salmon or tomato and feta cheese.