8 Healthy Breakfast Recipes To Lose Belly Fat

Breakfast is the most important meal of your day, especially when you are trying to lose belly fat. On the belly fat diet, you need to make sure you get a good breakfast in your stomach to keep you feeling full until lunch. These recipes are packed with protein, fiber and healthy fats, helping you feel satisfied while ensuring you enjoy what you’re eating.

Banana Walnut Breakfast Muffin Recipe

These delicious muffins make any breakfast special, including all the flavors you’d expect to find in a banana split. The great thing about these muffins is that they are perfect for your belly fat diet too. Breakfast will almost feel like dessert when you make these muffins for breakfast. In fact, you may want to make a few extras and freeze them to enjoy at a later date.

What You’ll Need:

  • ¾ cup of mini chocolate chips, semisweet
  • 1 ½ cups of walnuts, chopped
  • ¼ cup of canola oil
  • 1 banana, very ripe and mashed
  • ½ cup of dark brown sugar, packed
  • 1 ½ cups of all-purpose flour
  • 1 large egg
  • ¼ cup of Greek yogurt, plain
  • ½ teaspoon of ground cinnamon
  • ¼ cup of skim milk
  • 1 teaspoon of vanilla
  • 1 tablespoon of baking powder
  • ½ teaspoon of salt

How to Make It:

Start by preheating the oven to 375F. Add muffin papers to a muffin pan or use cooking spray to prepare a 12 cup muffin pan.

Add a half cup of walnuts to a food processor, processing until you have a very find powder. Next, place the freshly ground walnuts, baking powder, salt, flour, cinnamon, and chocolate chips in a large mixing bowl. Mix and combine thoroughly.

In a medium sized mixing bowl, combine the milk, vanilla, oil, egg, brown sugar, banana and yogurt. Stir until the mixture becomes smooth. Combine the flour and banana mixtures together, combining well. Last, stir the last cup of chopped walnuts into the batter. The batter should be quite thick.

Fill each muffin cup with the batter until about ¾ of the way full. Place muffins in the oven, allowing to bake for about 15 minutes. Check muffins for doneness. If the tops lightly spring back when you touch them, they are done. Remove muffins from the oven. Allow to sit for a few minutes. Then, remove each muffin from the muffin tin, placing them on a rack to cool. Makes 12 muffins.


Tomato Pesto Eggs Florentine Breakfast Recipe

A recipe from Prevention.com inspires this tasty recipe. It is easy to make, even for those who have never poached eggs in the past. While this recipe is wonderful for any breakfast, it makes a wonderful dish to serve guests for a nice brunch. It offers a nice mixture of protein, carbs and veggies, getting you ready for your shape. The bit of vinegar added to the recipe helps the egg whites to keep their shape while cooking.

What You’ll Need:

  • 1/3 cup of Greek yogurt, fat free
  • 4 large eggs
  • 1 teaspoon of olive oil
  • 1 teaspoon of vinegar
  • 1 9-oz package of baby spinach, prewashed
  • 2 English muffins, whole grain, split and then toasted
  • ¼ cup of sun-dried tomato pesto
  • Ground black pepper, freshly ground
  • Pinch of salt

How to Make It:

In a large skillet, heat up the olive oil on medium heat. One oil is hot, add spinach to the pan, cooking it just until it wilts. In a small bowl, combine the sun-dried tomato pesto and the yogurt. Then, stir a ¼ cup of the mixture into the spinach, immediate removing the spinach from the heat. Cover the skillet, keeping the spinach warm.

Meanwhile, add about 1 inch of water to a medium saucepan, heating it up on medium heat until it begins to boil. Once it starts boiling, add the salt and vinegar, turning the heat down to low. Break an egg into a small cup, then gently place the egg in the hot water. Do the same thing with each egg. Cover the pan, allowing the water to simmer. Cooking for about 3-5 minutes, shaking from a couple times. Yolks should start thickening and whites should be set when the eggs are done.

One four warmed plates, place half of an English muffin. Place about ¼ of the spinach mixture over the muffin. With a slotted spoon, remove poached eggs, draining them and placing on top of the spinach. Add a tablespoon of the poaching water to the leftover yogurt mixture, stirring it until smooth. Spread the yogurt mixture over eggs. Top with a bit of freshly ground pepper and serve right away. Makes four servings.

Pumpkin Pie Flavored Oatmeal Breakfast Recipe

This is a delicious belly fat buster that tastes amazing. You get the wonderful taste of pumpkin pie while blasting away belly fat. You’ll also find that this oatmeal recipe is very filling, helping you avoid cravings throughout your day. Serve up this oatmeal with about a cup of skim milk. This only makes a single serving, so you may want to double or quadruple the recipe if you need to make more.

What You’ll Need:

  • 1/3 cup of quick cooking oats
  • 1 teaspoons of brown sugar
  • 1 cup of water
  • ¼ cup of canned pure pumpkin (not pumpkin pie filling)
  • Pinch of ground cloves
  • Pinch of nutmeg
  • Pinch of salt
  • ¼ teaspoon of ground cinnamon
  • 2 tablespoons of pecans, chopped and toasted

How to Make It:

Heat up the water in a medium saucepan. Heat until water is boiling. After water comes to a boil, add the quick oats and the salt to the pan. Allow to cook for about 90 seconds. In a small bowl, combine the pumpkin, brown sugar, cloves, nutmeg, cinnamon and pecans. Reduce the heat of the oatmeal, once on low, stir the pumpkin pecan mixture into the oatmeal. Serve with skim milk. Makes a single serving.

Delicious French Toast with Chocolate Breakfast Recipe

If you have a bit of extra time on the weekend, this recipe is sure to be a hit with the family while going along with your belly fat diet. The great thing about this wonderful French toast recipe is that it offers plenty of fiber and protein for breakfast, which helps to keep you feeling full. Add fruit on the side for a well-rounded breakfast that you’re sure to enjoy. After all, it’s always nice to start the day with a bit of chocolate.

What You’ll Need:

  • 3 ounces of low fat cream cheese, softened
  • 6 ounces of Italian bread, cut into 8 slices about a half inch thick
  • 2 large egg whites
  • 2 large eggs
  • 4 ounces of semi-sweet chocolate, chopped finely
  • 1 tablespoon of margarine, trans fat free
  • 1 tablespoon of sugar
  • 1 teaspoon of vanilla
  • 1 teaspoon of orange zest, freshly grated
  • 2 cups of fresh strawberries, sliced

How to Make It:

In a little bowl, combine the cream cheese and the chocolate together. In another bowl, combine the orange zest, sugar and strawberry slices.

On four slices of the Italian bread, spread a quarter of the cream cheese and chocolate mixture. Top each slice with another slice of bread, pressing slices together lightly.

In a medium sized bowl, combine the vanilla, egg whites and eggs. Whip lightly. Dip each side of the bread into the egg mixture, then setting the sandwich on a platter.

Place margarine in a large skillet, heating it on medium heat. When margarine is completely melted, place sandwiches into the skillet, cooking for about four minutes on each side. French toast should be cooked through and golden brown. Divide the fresh toast among four plates, topping the fresh toast with the strawberry mixture. Serve while hot. Makes four servings.

Belly Filling Parfait with Granola Breakfast Recipe

Not only is this parfait a delicious treat, but it is good for you to. You can make it in no time, which makes it great for busy mornings. It also looks elegant, which means you can serve this healthy breakfast up to guests and they’ll never know how healthy it really is for them.

What You’ll Need:

  • 1 cup of raspberries
  • 1 ½ cups of Granola
  • 1 large banana, sliced
  • 1 small 5.3 ounce container of Greek yogurt, fat free

How to Make It:

Place a small amount of granola in the bottom of a tall glass or parfait cup. Top with granola. Add fruit on top of granola. Repeat layers until the glass is full. Do the same thing in the second glass. Makes two servings, but it’s easy to double the recipe to make more.

Decadent Walnut Banana Pancakes Breakfast Recipe

These pancakes are sensational and they’ll help you work on gaining a flat belly too. You get a nice combination of crunchy and sweet with the walnuts and honey included in the recipe. The walnuts also add healthy, belly blasting fats to the recipe as well. This recipe includes plenty of fiber too, which means you’ll stay feeling full longer. Serve with berries on the side for the perfect breakfast.

What You’ll Need:

  • ¼ cup of water
  • 1 tablespoon of canola oil
  • ½ cup of fresh raspberries
  • 1 1/3 pancake mix, trans fat free
  • 1 egg
  • 1 teaspoon of vanilla
  • 1 cup of buttermilk, low fat
  • ¼ teaspoon of ground cinnamon
  • 1 large banana, cut into very thin slices
  • 1/3 cup of honey
  • 1 tablespoon of water
  • ½ cup of chopped walnuts

How to Make It:

In a large mixing bowl, combine the cinnamon and pancake mix. In a smaller bowl, combine the vanilla, egg, oil, buttermilk and water. Whisk the wet ingredients into the dry ingredients, stirring well until you have a smooth mixture. Fold the slices of banana into the pancake batter, setting to the side.

In a small bowl, combine the water, honey and walnuts.

Take a large nonstick skillet, coating it well with cooking spray. Place on medium heat and warm. Once the skillet is hot, begin adding batter by the ¼ cupful, cooking in batches. Pancakes should cook for about 2 minutes on each side, or until they become browned lightly.

Serve up pancakes, dividing among four separate plates. While hot, top with the walnut and honey mixture. Serve the raspberries on the side. Makes four servings.

Pecan and Cranberry Scones Breakfast Recipe

When you want a nice treat for breakfast, these scones are the perfect option. You can easily make a nice batch of the scones at the beginning of the week, storing them in the freezer so you can enjoy them all week. In fact, they are great if you need to grab your breakfast when you’re headed out the door. The pecans add the monounsaturated fat to the recipe, helping it blast away your belly fat while enjoying a delicious breakfast.

What You’ll Need:

  • 1 ¼ cup of vanilla yogurt, low fat
  • 1 cup of chopped pecans
  • 2/3 cup of sweetened, dried cranberries
  • 2 tablespoons of canola oil
  • 2 cups of whole wheat pastry flour
  • ½ teaspoon of baking soda
  • 1 teaspoon of orange zest, freshly grated
  • ½ teaspoon of salt
  • 2 teaspoons of baking powder

How to Make It:

Preheat oven to 400F.

Coat a 9-inch round baking dish with some nonstick cooking spray.

In a large mixing bowl, mix together the baking powder, salt, baking soda, pecans and flour. In a smaller bowl, combine the orange zest, oil and yogurt. In the middle of the flour mixture, create a well, pouring the yogurt mixture into the well, as well as the cranberries. Stir the mixture until ingredients are blended.

Press the batter into the pan that has been prepared with cooking spray. Use a knife to score the dough, making eight triangles. Bake the scones for about 20-25 minutes. To check for doneness, insert a toothpick into the center. It should come out clean if the scones are done. Makes eight servings.

Nut and Fruit Oatmeal Breakfast Recipe

You probably already know how great oatmeal is for your heart. However, you may be unaware of how great it is for flattening your belly. This oatmeal recipe combines various nuts and fruits, adding plenty of flavor and great healthy fats that work to help you slim down that belly. You’ll love the flavor of this oatmeal and you’ll be surprised to find that it keeps you feeling full until lunch, so you may not even need a midmorning snack anymore.

What You’ll Need:

  • ½ cup of sweetened, dried cranberries
  • 1 ¼ cup of rolled, old-fashioned oats
  • ¼ cup of golden raisins
  • 1 Granny Smith apple
  • 1 cup of water
  • ½ cup of walnuts, chopped
  • 2 ½ cups of skim milk, divided

How to Make It:

Begin by washing the apple. Once washed, core the apple and then cut apple into ¼-inch chunks.

In a large saucepan, add 1 ½ cup of milk and the cup of water, bringing it to a boil with high heat. Stir in the oats, adding a pinch of salt if you desire. Heat should be reduced to low, allowing the oats to simmer for 3-4 minutes as the oats soften. Stir regularly.

Add the chopped apple to the oats. Cover the pan, allowing the oatmeal to simmer for about 3-4 more minutes. Oats should be slightly crisp, yet tender. Add raisins and cranberries. Remove the oatmeal from the heat, covering again and allowing it to stand for 1-2 minutes or until completely softened.

Scoop out oatmeal, dividing it up among four medium size bowls. Top each bowl of oatmeal with a ½ teaspoon of brown sugar and two tablespoons of the chopped walnuts. Add ¼ cup of the leftover skim milk to each bowl. Serve immediately. Makes four servings.


We hope you enjoyed browsing Recipes To Lose Belly Fat and hope you have tried a few. Many will become favorites, so be prepared!

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