Easy Back-To-School Breakfasts
It’s almost time for back to school, which means the crazy school mornings are back! It’s important that you make sure your children have a good breakfast before they head off for the day. Here are some simple back to school breakfast ideas you can prepare to make sure your children get all the nutrients they need.
1. Overnight Oats- no-fuss, quick and healthy breakfast!
- Frozen Berries
- Frozen Yoghurt, regular yoghurt or soy yoghurt – natural and unsweetened if possible
- Spoon 3 dessert spoons, approx 27g of dried rolled oats into the jar
- Add 1 teaspoon of water
- Add approx 10 frozen berries
- Top off with yoghurt and leave overnight in the fridge for best results
2. Smoothies- Perfect for those who don’t want to eat in the morning!
- 1 cup – Greek or plain yogurt
- 2 medium – banana
- 1 cup – strawberries, frozen, unsweetened
- 1/4 cup – flaxseed, ground
- 1 cup – spinach
- Add all smoothie ingredients to a high-powered blender. (If your blender won’t mix this, add small amounts of water until it begins to blend, but try to keep it as thick as possible.
- Serve immediately
You can adapt this recipe and change any fruits/yogurt that you prefer.
3. Oatmeal Breakfast Cookie – Cookies for breakfast are bound to go down a treat!
- 1/2 cup 1 mashed banana
- 1/2 cup natural peanut butter (or non-peanut)
- 1/2 cup honey*
- 2 teaspoons vanilla
- 1 cup rolled oats
- 1/4 cup whole wheat flour*
- 1/4 cup ground flax seed (or an additional 1/4 cup flour)
- 1/4 cup nonfat milk powder or vanilla protein powder (+ 2 tablespoons water if dough is too thick)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 cup dried cranberries or raisins
- Baking tray
- Measuring Cup
- Preheat the oven to 350°F. Lightly coat two cookie sheets with cooking spray, and set aside.
- In a large bowl, stir together the banana, peanut butter, honey, and vanilla.
- In a small bowl, combine the oats, flour, flax seed, milk powder, cinnamon, and baking soda.
- Stir the oat mixture into the banana mixture until combined. Stir in the cranberries.
- Using a ¼-cup measuring cup, drop mounds of dough 3 inches apart on the prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten, and spread each mound of dough to a 2¾-inch round, about ½ inch thick.
- Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely.
- Store in an airtight container or resealable plastic bag for up to 3 days, thaw before serving.
Serving Size: 12
4. Eggo Breakfast Sandwiches- Something different!
- 8 individual Waffle
- 4 individual Cheddar Cheese, Sharp, Sliced
- 4 ½ ounces Deli Ham, Sliced
- Freezer Bag
- Cling film
- Baking Sheets
- On one side of the waffle place one slice of cheese and two slices of ham.
- Place other half of waffle on top of ham to form sandwiches.
- Bake sandwiches on a baking sheet for 4-5 minutes, until outside is crispy and cheese is melted.
- Wrap the sandwiches you have NOT baked individually in cling film and place into freezer bags and freeze so they are prepared for the week ahead.
- Thaw the waffles the night before in the fridge and they will be ready to bake in the morninglog footer
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