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@itsbruce
Have become a recent convert to breakfast salads. This week, my regular breakfast has been a bowlful of chopped lettuce and a sliced banana with a dressing made from two teaspoons of tahini, the same amount of cocoa powder and a dash of agave syrup. If I weren't running a calorie deficit, I'd add a sprinkling of raisins or chopped nuts or granola.
Obviously doesn't deliver the carb load of my more usual porridge breakfast and I wouldn't go for a run with just that in the tank, but is plenty for a fast commute in.