So far we have laid out a plan for school lunches, we have organized our home routines so that nothing gets lost or forgotten about and we have been smart school supply shoppers. There is only one more thing to make this back to school transition a smooth one: Breakfasts! Apart from that first, exciting day back, getting back into an early morning routine can be challenging. So we are sharing some quick and easy breakfasts that will give your child an energy boost to last until lunch time:
Hearty Breakfast Cookies
(Makes 8 large, or about 14 medium sized cookies)
Imagine telling your kids that they are having cookies for breakfast! These cookies are big, and filled with satiating whole grains, nuts, seeds and fruits (just omit almonds if your family has sensitivities). Just bake a batch on the weekend and you have a quick breakfast to stay or to go.
- 2 cups whole-wheat flour
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon coarse salt
- 4 sticks unsalted butter, room temperature
- 3 cups packed dark-brown sugar
- 4 large eggs
- 1 tablespoon plus 1 teaspoon pure vanilla extract
- 4 cups rolled oats
- 1 cup raw almonds, coarsely chopped
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw sunflower seeds
- 1/2 cup shredded unsweetened dried coconut
- 1/2 cup raisins or currants
- 1/2 cup finely chopped dried mango
- 1/4 cup finely chopped dried papaya
- 1 cup banana chips
Preheat oven to 350 degrees. Whisk together flours, baking soda, and salt in a large bowl.
Beat butter in a large bowl with a mixer until light and fluffy. Add sugar; beat until well combined. Add eggs, 1 at a time, beating well after each. Add vanilla; beat until just combined.
Slowly add flour mixture, and beat until well combined. Add oats, almonds, seeds, coconut, raisins or currants, mango, and papaya, and beat to combine.
Form dough into 8 cookies (using 1 cup each) or about 14 smaller cookies (using 1/2 cup each), and place on 2 parchment-lined baking sheets. Top with banana chips. Bake until golden and firm, 30 minutes for large cookies and 20-25 minutes for smaller cookies. Let cool completely on baking sheets, about 30 minutes.
Sometimes a warm, cooked breakfast is just what we need on a cool morning, but often time is short. These burritos give you the best of both worlds, just cook up your sausage ahead of time, and freeze in portion sizes. It cooks up really fast (even if you forgot to take the sausage out of the freezer until that morning).
- Eggs (1-2 per person)
- Seasoned sausage, crumbled and cooked
- Cheese (optional)
- Start by scrambling your eggs. Once cooked, add crumbled sausage and cook until sausage is warmed through.
- Portion egg and sausage mixture onto a tortilla of your choice, sprinkle with some cheese and any condiments your child likes.
- Roll it up and dig in!
Love the heartiness of oatmeal in the morning, but don't have the time to cook from scratch? Join the Overnight Oats club and enjoy it cold or warm the next morning.
- Old fashioned, rolled oats (can also use quick oats)
- Milk of your choice (dairy, almond, rice)
- Plain yogurt (Greek yogurt will up the protein contents)
- Honey or Maple Syrup
- Fruit (banana, sliced strawberries, berries, peach slices, raisins, chopped apple)
- Flavouring of your choice (cocoa, cinnamon, peanut butter, vanilla)
- Chia seeds
- Add-ins (chopped nuts, seeds, chocolate chips, shredded coconut)
- Use a mason jar or lidded container for each person and add 1/2 cup oats to each container. Then add 2/3 cup milk, 1 TBSP of chia seeds, 1/3 cup yogurt and mix. This is your oatmeal base.
- Now customize it! Add 1 TBSP each of cocoa and peanut butter for a peanut butter chocolate flavour. Or cinnamon and chopped apple for an apple pie taste. Or how about peach slices and a dash of vanilla extract? Your imagination (or your child's) is the limit! Add a bit of sweetener of your choice.
- Mix everything well, cover and chill in the fridge overnight.
- In the morning, sprinkle with your favourite add ins, add a spoon and dig in. If the idea of cold oatmeal doesn't appeal to everyone, feel free to warm it up slightly in the microwave before adding your add ins.
Makes 4, 8oz servings
Fruit smoothies are quick to blend up, and surprisingly filling when stuffed with fruits and protein rich yogurt.
- 1 1/2 cups plain yogurt of your choice (Greek ups the protein value)
- 3-4 bananas broken into pieces
- About 3 cups of chopped fruit (strawberries, raspberries, blueberries or peaches all work great)
- 2 TBSP honey (optional)
- 1/4 cup milk of your choice (add more if too thick)
- 1 cup ice (optional)
- Add all ingredients to blender (if yours can't fit all at once, just blend half at a time)
- Blend until smooth, serve!
Honey Oat Cereal Bars
Makes 16 servings
This is a great recipe to mix up ahead of time and have it ready to go for quick mornings.
- 3 cups honey oat clusters cereal
- 1/4 cup coarsely chopped almonds
- 1/4 cup dried banana chips
- 1/4 cup dried cranberries
- 3/4 cup natural almond butter (can substitute for peanut butter or nut free butter)
- 1/2 cup honey
- 1/4 cup butter, cut into 4 pieces
- Line 8-inch square pan with foil so foil extends about 2 inches over sides of pan. Lightly spray foil with cooking spray. In large bowl, mix cereal, almonds, banana chips and cranberries.
- In medium microwavable bowl, microwave almond butter, honey and butter uncovered on High 3 minutes, stirring every 30 seconds, until mixture is boiling and slightly thickened.
- Pour over cereal mixture in bowl, stirring until evenly coated. Press firmly in pan. Refrigerate about 2 hours or until firm enough to cut. Cut into 4 rows by 4 rows.