Why use diabetic breakfast recipes? Research has shown over and over again that breakfast is indeed the most important meal of the day, and still the average American skips it. Not only do people who eat breakfast daily have a significantly lower risk of developing diabetes in the first place, but eating breakfast daily also reduces the risk of becoming obese, developing heart disease, and developing other diabetes related complications. In fact, according to the American Diabetes Association, people who eat breakfast have a healthier diet overall and the meal is especially important for people with diabetes.

This being known, have pre-planned or pre-arranged diabetes breakfast ideas will help you to not skip this ever-important meal in the mornings. One way to keep yourself from doing this is to keep healthy diabetic breakfast recipes around the house. An even better idea is to keep a collection of easy diabetic breakfast ideas around for those mornings that you need to rush out the door quickly. For this reason, easy diabetic breakfast recipes are list below.

 

Easy Diabetic Breakfast Recipes

 

Quick Diabetic Parfait

Ingredients

  • 1 cup non-fat milk
  • ½ cup ice
  • ½ cup sliced bananas
  • ½ cup plain non-fat yogurt
  • ¼ cup 100% bran flakes
  • 2 tsp. sugar
  • 1 tsp vanilla extract
  • 2 tsp sugar
  • 1 dash cinnamon (or nutmeg)

 

Instructions

Put aside the cinnamon (or nutmeg) for a garnish. Combine all of the other ingredients in a blender and blend them at a medium speed. Garnish before serving. If you wish, you can substitute the bananas for other fresh fruit such as strawberries or peaches. This way you can add a little more variety to your diabetic diet.

 

Diabetic French-Toast Recipe

Ingredients

  • 8 whole-wheat bread slices
  • 2 eggs
  • ½ cup cornflakes, crushed
  • ¼ cup orange juice
  • ¼ cup wheat germ
  • ¼ cup ground pecans
  • 3 tbsp. butter

 

Instructions

In as small bowl, whisk together the eggs, orange juice, and salt. Next, mix together the cornflakes, wheat germ, and nuts in a pie or cake pan. Use a large skillet, heat the butter. Dip the egg mixture, and then into the cornflake mixture, coating both sides. Place as many slices as will fit at a time into the skillet, and cook each on both sides or until both sides are browned. Continue this process until all of the slices are cooked. Serve warm.