Simple Back-to-School Breakfast Recipes
/With summer winding down and September just around the corner, it’s time to start thinking about back-to-school preparations—establishing new morning routines, adjusting to earlier wake-up times, and ensuring kids are fed something filling and nutritious before heading off to school for the day.
But breakfast doesn’t have to be hard in order to be just what your kid needs to kick-start their morning. It doesn’t have to be elaborate and time-consuming. After all, the last thing you need in that morning rush to get ready on time is one more thing to worry about.
That’s why we’re making it easy for you, with four simple breakfast recipes to give your kids the best start to their day.
Overnight Oats
Simple but satisfying, overnight oats are the perfect solution for a breakfast that’s quick, easy and nutritious.
Ingredients
1/2 cup rolled oats
1/2 cup unsweetend almond milk
2 tbsp peanut butter
1 tbsp maple syrup (can also use brown sugar)
3/4 tbsp chia seeds
Optional: Sliced banana, strawberries or raspberries
Instructions
In a small mason jar or small bowl with a lid, add the almond milk, chia seeds, peanut butter and maple syrup, and stir to combine
Add the oats and stir a few more times.
Cover container securely and leave it in the refrigerator overnight to set
Once the oats have soaked overnight, add the desired toppings and enjoy!
Fruit Smoothie
When all else fails, throw it all in a blender and mix it up. Pleasantly sweet and packed with nutrients, you can’t go wrong with a fruit smoothie for breakfast.
Ingredients
1 frozen banana, peeled and sliced
2 cups frozen strawberries or raspberries
1 cup milk of your choice
1/2 cup plain yogurt
2- 3 tbsp honey
Optional: 2 tbsp protein powder
instructions
Put all the ingredients in a blender and process until the smoothie has a smooth consistency. Pour into a glass and serve!
Avocado Toast with Eggs
Rich in heart-healthy fats, avocado makes a welcome addition to any meal. Luckily, you can prepare avocado toast in a matter of minutes. Add an egg on top for protein, and voila! You’ve got one hearty and healthy breakfast.
INGREDIENTS
1/4 avocado
1/4 teaspoon ground pepper
1/8 teaspoon garlic powder
1 slice whole-wheat bread, toasted
1 large egg, cooked to your preference
INSTRUCTIONS
In a small bowl, add the avocado, pepper and garlic powder, and mash with a fork
Toast the bread
In a pan, heat some butter or olive oil and add egg—cook to your preference
Smear the mashed avocado onto your toast, and top it with your egg
Banana Nut Muffins
OK, so this recipe requires a little more time. But the beauty of it is you can make these the night before, then have enough to serve for breakfast for several days—although they’re so good, your kids (and you) may finish them off in a day!
INGREDIENTS
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract
1/2 cup pecans (or nuts of your choice), chopped
INSTRUCTIONS
Preheat oven to 375 degrees F and lightly grease 2 muffin tins with butter
In a large bowl, combine the flour, baking soda, and salt; set aside
Mash two of the bananas with a fork in a small bowl so they still some texture
With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for 3 minutes
Add the melted butter, eggs and vanilla, and beat well, scraping down the sides of the bowl once or twice
Mix in the dry ingredients
Fold in the nuts and the mashed bananas with a rubber spatula
Spoon the batter into the muffin tins to fill them about halfway
Bake 18 to 20 minutes (or until a toothpick stuck in a muffin comes out clean)
Allow muffins to cool for a few minutes before removing them from the tin
Serve warm or at room temperature
