Breakfast Recipes

Easy Breakfast recipes for people with Diabetes

Prioritizing a balanced breakfast is pivotal for individuals with diabetes. It regulates blood sugar, sustains energy, aids weight management, synchronizes medication intake, and bolsters overall health and diabetes management efforts.

Ensuring a balanced breakfast is particularly crucial for individuals managing diabetes for several reasons:

Breakfast Recipes

Smoothie Bowl


1/2 cup of plain Greek yogurt

1/2 cup of mixed berries (such as strawberries, blueberries, and raspberries)

1/2 banana, frozen

1 tablespoon of chia seeds or ground flaxseeds

1/4 cup of unsweetened almond milk (or any milk of your choice)

Toppings: sliced almonds, shredded coconut, additional berries


Blend Greek yogurt, mixed berries, banana, chia seeds or flaxseeds, and almond milk until smooth.

Pour the smoothie into a bowl.

Top with sliced almonds, shredded coconut, and additional berries.

Enjoy with a spoon for a nutritious and satisfying breakfast.

Egg Muffins


4 eggs

1/4 cup of diced vegetables (such as bell peppers, spinach, onions)

1/4 cup of shredded cheese (optional)

Salt and pepper to taste


Preheat the oven to 350°F (175°C) and grease a muffin tin.

In a bowl, beat eggs and season with salt and pepper.

Stir in diced vegetables and shredded cheese (if using).

Pour the egg mixture evenly into the muffin cups.

Bake for 20-25 minutes or until the egg muffins are set and lightly golden.

Let cool slightly before serving. These can be stored in the refrigerator for a quick grab-and-go breakfast option throughout the week.

Oatmeal with Nut Butter


1/2 cup of old-fashioned oats

1 cup of water or unsweetened almond milk

1 tablespoon of nut butter (such as almond butter or peanut butter)

Cinnamon and a drizzle of honey or maple syrup (optional)


In a saucepan, bring water or almond milk to a boil.

Stir in oats and reduce heat to low. Cook for 5-7 minutes, stirring occasionally, until oats are tender.

Remove from heat and stir in nut butter until well combined.

Sprinkle with cinnamon and drizzle with honey or maple syrup if desired.

Serve warm and enjoy the creamy goodness of this nutritious breakfast.

Quinoa Breakfast Bowl


1/2 cup of cooked quinoa

1/4 cup of sliced almonds or chopped walnuts

1/2 cup of diced fruits (such as apples, bananas, or berries)

1 tablespoon of plain Greek yogurt

1 teaspoon of honey or a sugar substitute (optional)


In a bowl, layer cooked quinoa, sliced almonds or chopped walnuts, and diced fruits.

Top with a dollop of Greek yogurt.

Drizzle with honey or sprinkle with a sugar substitute if desired.

Mix well before eating to combine all the flavors and textures.

Whole Grain Pancakes


1/2 cup of whole wheat flour

1/2 teaspoon of baking powder

1/2 cup of unsweetened almond milk (or any milk of your choice)

1 egg

1 tablespoon of unsweetened applesauce

1/2 teaspoon of vanilla extract

Toppings: fresh fruit, Greek yogurt, a drizzle of honey or maple syrup (optional)


In a bowl, whisk together whole wheat flour and baking powder.

In another bowl, whisk together almond milk, egg, applesauce, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Heat a non-stick skillet over medium heat and lightly coat with cooking spray.

Pour about 1/4 cup of batter onto the skillet for each pancake.

Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.

Serve with your favorite toppings such as fresh fruit, Greek yogurt, or a drizzle of honey or maple syrup.