Quick Banana Oat Power Bowl – High Protein Breakfast Under £1

Cheap weight loss breakfasts under £2 per serving

**Cheap weight loss breakfasts under £2 per serving** are absolutely possible, and I’m going to show you exactly how to make filling, nutritious morning meals without breaking the bank.

You’re probably tired of spending a fortune on breakfast only to feel hungry again an hour later. Maybe you’ve been grabbing expensive cereal bars or skipping breakfast altogether because you think healthy options cost too much. I get it – when I first started focusing on budget-friendly meals at EatHealthier.co.uk, I was shocked at how much my morning routine was costing me.

Here’s what changed everything: understanding that the most satisfying breakfasts combine protein, fibre, and just enough healthy fats to keep you full until lunch. And the best part? You can create these powerhouse meals for less than the cost of a single fancy coffee.

Banana Oat Power Bowl

TITLE: Quick Banana Oat Power Bowl – High Protein Breakfast Under £1

KEY INFO

Total Cost: £1.80 (for 4 servings)
Cost per Portion: £0.45

Ingredient Cost Breakdown (per serving):

• Oats (40g): £0.08
• Milk (100ml): £0.09
• Banana (½): £0.17
• Plain yogurt (50g): £0.11

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4
Difficulty: Easy

Dietary Tags: Vegetarian, easily adaptable to vegan
Price Level: Very inexpensive

EQUIPMENT NEEDED

Essential Tools:
– Saucepan or microwave-safe bowl
– Measuring cups
– Spoon

Money-Saving Alternatives:
– Use any heatproof bowl instead of a saucepan
– Mash banana with a fork instead of chopping
– Reuse jam jars for overnight prep versions

INGREDIENTS

Listed in order of use – measurements per serving

• Rolled oats: 40g (1⁄3 cup) [wheat flakes work too]
• Milk: 100ml (scant ½ cup) [water saves 9p but reduces creaminess]
• Banana: ½ medium [any seasonal fruit works]
• Plain yogurt: 50g (3 tbsp) [Greek yogurt adds protein]
• Cinnamon: pinch
• Optional: 1 tsp honey or sweetener

METHOD

1. Combine oats and milk in your saucepan over medium-low heat
2. Stir gently and simmer for 3-4 minutes until the mixture thickens
   Critical timing: Don’t let it boil rapidly or the milk may curdle
3. Remove from heat when creamy – you should see no dry oats floating
   Visual cue: Mixture should coat the back of your spoon
4. Slice your banana while oats cool slightly
5. Dollop yogurt on top of the warm oats
6. Arrange banana slices around the yogurt
7. Sprinkle with cinnamon and drizzle honey if using

CRUCIAL TIPS

Money-Saving Tips:

• Buy oats in 1kg bags – works out to 25p per 100g vs 60p for small packets
• Use own-brand milk and yogurt – saves up to 40% with no taste difference
• Buy bananas when they’re getting spotty for half price, then freeze them
• Make 4 servings at once and reheat throughout the week

Success Secrets:

• Keep the heat low – rushed porridge goes lumpy
• Add liquid gradually if reheating – oats absorb more as they sit
• Taste before adding sweetener – ripe bananas often provide enough sweetness

STORAGE & SCALING

Storage Instructions:

• Refrigerate cooked oats up to 4 days
• Add splash of milk when reheating
• Store dry ingredients in airtight containers to prevent waste

Scaling Tips:

• Recipe multiplies perfectly – make a week’s worth on Sunday
• Double the oats and milk, portion into 4 containers
• Add fresh toppings each morning

Common Mistakes:

• Using too high heat (creates gluey texture)
• Not stirring enough (leads to burning)
• Adding all liquid at once when reheating (makes it watery)

Budget-Friendly Variations:

• Seasonal swap: Use apples in autumn, frozen berries in winter
• Protein boost: Add 1 tbsp ground flaxseed (3p extra, massive nutrition boost)
• Savoury version: Skip fruit, add grated carrot and curry powder

Veggie Scramble on Toast

TITLE: Quick Veggie Scramble Toast – High Protein Cheap Breakfast

KEY INFO

Total Cost: £2.20 (for 4 servings)
Cost per Portion: £0.55

Ingredient Cost Breakdown (per serving):

• Eggs (1 large): £0.25
• Bread slice: £0.10
• Onion (¼ small): £0.05
• Milk (1 tbsp): £0.02
• Oil: £0.03
• Vegetables (optional): £0.10

Prep Time: 3 minutes
Cook Time: 5 minutes
Total Time: 8 minutes
Servings: 4
Difficulty: Easy

Dietary Tags: Vegetarian, easily adaptable to vegan
Price Level: Very inexpensive

EQUIPMENT NEEDED

Essential:
– Non-stick frying pan
– Spatula or wooden spoon
– Toaster
– Knife and chopping board

Alternatives:
– Any pan works (just use a bit more oil)
– Fork for whisking eggs
– Grill instead of toaster

INGREDIENTS

Per serving:

• Eggs: 1 large [chickpea flour + water for vegan version]
• Wholegrain bread: 1 slice [value brand works perfectly]
• Onion: ¼ small, diced [frozen chopped onions save time]
• Milk: 1 tbsp [makes eggs creamier]
• Oil: ½ tsp [any cooking oil]
• Salt and pepper: to taste
• Optional vegetables: handful of spinach, diced pepper, mushrooms

METHOD

1. Toast your bread while you prep everything else
2. Heat oil in your pan over medium-low heat
3. Add diced onion and cook for 1-2 minutes until softened
   Visual cue: Onions should look translucent, not brown
4. Crack egg into a bowl, add milk, whisk with fork
5. Add any extra vegetables to the pan, cook 1 minute more
6. Pour in beaten egg and let it sit for 30 seconds
7. Gently scramble with your spatula – keep moving the eggs around
   Critical technique: Low heat and constant gentle movement
8. Remove from heat while still slightly wet – they’ll finish cooking from residual heat
9. Season with salt and pepper, serve immediately on toast

CRUCIAL TIPS

Money-Saving Strategies:

• Buy eggs in boxes of 15 or 30 – often works out 30% cheaper per egg
• Use whatever vegetables are reduced in the supermarket
• Freeze extra vegetables immediately to prevent waste
• Make your own bread if you have time – costs half as much

Perfect Scramble Secrets:

• Low heat is everything – high heat makes rubbery eggs
• Don’t oversalt – you can always add more
• Remove from heat early – eggs keep cooking in the hot pan
• Add vegetables before eggs – they need more cooking time

STORAGE & SCALING

Storage:

• Best eaten fresh, but you can prep vegetables the night before
• Hard-boil eggs in batches for grab-and-go protein
• Store chopped vegetables in the fridge for up to 3 days

Scaling Up:

• Recipe doubles easily for weekend family breakfasts
• Prep vegetables in bulk – dice a whole onion and use throughout the week
• Consider making mini frittatas in muffin tins for meal prep

Smart Variations:

• Mediterranean: Add dried herbs, diced tomatoes, crumbled cheese
• Indian-inspired: Pinch of turmeric, diced chilies, fresh coriander
• Mexican-style: Cumin, paprika, serve with salsa
• Protein boost: Add handful of cooked lentils (costs 8p extra)

Overnight Oats Three Ways

TITLE: Make-Ahead Overnight Oats – No-Cook Budget Breakfast

KEY INFO

Total Cost: £1.60 (for 4 servings)
Cost per Portion: £0.40

Prep Time: 5 minutes
Cook Time: None (overnight chilling)
Total Time: 5 minutes active + overnight
Servings: 4
Difficulty: Beginner

Dietary Tags: Vegetarian, vegan options available
Price Level: Very inexpensive

INGREDIENTS

Base recipe per serving:

• Rolled oats: 40g (⅓ cup)
• Milk: 80ml (⅓ cup) [plant milk works perfectly]
• Natural yogurt: 2 tbsp [skip for vegan version]
• Chia seeds: 1 tsp (optional but filling)
• Sweetener: to taste

Three Flavor Variations:

• Classic Banana:
  – ½ mashed banana
  – Pinch of cinnamon
• Berry Burst:
  – 50g frozen mixed berries [cheaper than fresh]
  – ½ tsp vanilla extract (optional)
• Apple Pie:
  – ½ grated apple
  – Cinnamon and nutmeg
  – 1 tsp chopped walnuts (if budget allows)

METHOD

1. In a jar or container, combine oats, milk, and yogurt
2. Add your chosen flavor ingredients and stir well
3. Make sure everything is well mixed – no dry oats at the bottom
4. Cover and refrigerate overnight (minimum 4 hours)
5. In the morning, stir and add extra milk if too thick
6. Eat cold or warm gently in microwave for 30 seconds

CRUCIAL TIPS

Budget Maximizing:

• Make 4 jars on Sunday for the whole week
• Use jam jars instead of buying special containers
• Buy frozen fruit in bulk – works out to 60% cheaper than fresh
• Grate apple with skin on – more fiber, less waste

Texture Perfection:

• Don’t skip the overnight wait – oats need time to soften properly
• Adjust liquid ratio – some people prefer thicker, some thinner
• Add extra toppings fresh each morning to prevent sogginess

This approach to cheap weight loss breakfasts has transformed my mornings and my bank balance. Each of these recipes delivers serious staying power for less than the cost of a chocolate bar. The secret is building meals around ingredients that work hard – oats, eggs, seasonal fruit, and a touch of protein-rich yogurt.

Start with whichever recipe appeals to you most, then experiment with the variations based on what’s on offer at your local supermarket. Your wallet and your waistline will thank you.