Lunch Box Series 18: 3 On-The-Go Breakfasts You'll Love!

Let’s be for real for a moment - mornings are busy! Whether you're racing to school drop-off, prepping for a big meeting, or just trying to get out the door with coffee in hand - breakfast can often become an afterthought.

But not here, not today. We’re sharing three of our all-time favourite breakfast recipes. They’re quick (tick), easy to prep ahead (tick), and delicious enough to get you out of bed without hitting snooze (double tick).

From a spiced twist on overnight oats to roast-veggie-packed quiches and our most-loved homemade granola - these recipes are on high rotation in our kitchens for good reason. Let’s get you inspired!

Carrot Cake Overnight Oats

Carrot cake for breakfast? Don’t mind if we do. This recipe is a cosy little twist on a classic – all the warming spice and sweetness you’d expect from a slice of carrot cake, but in oat form (and totally weekday appropriate). 

It’s packed with gut-loving ingredients, keeps you full for hours, and the best bit? It’s made the night before. Hello, slow mornings. Whip up a batch on Sunday night and enjoy four days of ready-to-go, no-effort breakfast.

Ingredients: 

• 2 cups rolled oats

• 2 tsp cinnamon

• ½ tsp nutmeg

• ½ cup grated carrot 

• 4 tbsp maple syrup

• 3 cups almond milk

• 1 cup vanilla yoghurt

• 2 tbsp raisins

• 3 tbsp shredded coconut

• 3 tbsp walnuts - chopped

For the Topping:

• 1 cup white choc chips 

• ½ cup vanilla yoghurt 

• 1 tbsp walnuts - chopped

Method: 

1. Mix ingredients together in a large bowl

2. Once well combined, divide between 4 containers and pop in the fridge (our nesting containers are perfect for this!)

3. Melt white choc over the stove until smooth 

4. Slowly spoon the extra yoghurt into the melted choc and fold until combined

5. Spoon white chocolate mixture over the 4 nesting containers and sprinkle with extra chopped walnuts and coconut. 

6. Store in the fridge for 4 days. 

Roast Vege Quiches

Big flavour, little package! These mini Roast Vege Quiches are loaded with all the good stuff - roasted veggies, fluffy eggs, and a sprinkle of crispy bacon (yes, please). They’re the ultimate grab-and-go brekkie that feels like a treat but works hard to keep you fuelled.

Bake a batch on Sunday, pop them in the freezer, and you’ll be set for the week ahead. No reheating? No worries. They’re just as delicious cold - perfect for lunch boxes, car snacks, or that in-between-meetings moment when hunger strikes.

Pro tip: Double the recipe. You’ll thank yourself later!

Ingredients:

• 6 bacon rashers 

• ¼ pumpkin 

• ¼ sweet potato 

• ½ red onion

• 200g rocket 

• 30g feta 

• 9 eggs 

• ¾ cup cooking cream

• 1 tbsp olive oil

• Salt & pepper

Method:

1. Preheat oven to 180 degrees 

2. Line a baking tray with parchment paper

3. Dice pumpkin, sweet potato, red onion, bacon & place on baking tray. Toss in olive oil and salt & pepper

4. Bake for 40mins or until golden brown

5. Whisk eggs in a bowl. Add in cooking cream and season to taste

6. Grease muffin tray with butter and place down a square of baking paper for each muffin to prevent sticking

7. Place bed of rocket down in the muffin wells

8. Once roasted, evenly distribute the veg mix over the muffin tray & top with egg mixture 

9. Sprinkle with crumbled feta & put back into the oven to bake for 20mins or until egg is cooked through

10. Enjoy with a side of tomato relish! 

Homemade Granola

Say hello to breakfast’s best-kept secret: sticky, crunchy clusters of pure deliciousness. Our Homemade Granola comes together in minutes and transforms any bowl of Greek yoghurt and fresh berries into a breakfast superstar - perfect for those mornings when you’re on the move!

Ditch the pricey, presweetened packets and take control of your crunch. Mix and match your favourite nuts, seeds, and dried fruits to craft a granola that’s uniquely yours, free from hidden nasties! Scroll down for our go-to recipe and start your day the crunchy, wholesome way. 

Ingredients:

• 2 cups of rolled oats

• ½ cup chopped walnuts

• ½ cup chopped almonds

• ½ cup coconut flakes

• 2 tsp cinnamon

• 2 tbsp melted coconut oil

• ½ cup maple syrup

• 2 tbsp runny almond/peanut butter

• ½ cup dried cranberries

• ¼ cup cacao nibs or dark choc chips

• Pinch of sea salt

Method:

1. Preheat the oven & prep a baking tray with baking paper

2. In a large bowl, combine oats, nuts, coconut, cinnamon and salt

3. Drizzle in coconut oil, maple syrup and peanut butter

4. Stir well until all ingredients are coated

5. Spread granola onto baking tray, pressing down with the back of a spoon

6. Bake for 15mins, rotate the tray and gently break into clusters with a fork. We also drizzle some additional maple syrup here for some extra sweetness!

7. Bake for another 15-20 mins or until golden brown & crispy 

8. Once cooled, stir through cranberries and cacao nibs

9. Store in an airtight container for up to 2 weeks

Whether you’re sprinting out the door or juggling a busy morning at home, these three breakfast favourites are here to make life easier. Perfect for meal prep, packed with goodness, and ready when you are - they’re the kind of recipes that make mornings feel just a little bit smoother. Save them, share them, and pop them into your weekly rotation. Your future self will thank you!

Ready to level up your breakfast game? Shop all our lunchware essentials here - perfect for storing, packing, and taking your morning meals on the go. For more inspiration, behind the scenes moments and fun - follow our BRAND NEW Instagram account @packedby_elaandearth.