Kids need a healthy breakfast before heading to school. But it can be a challenge to feed them a healthy meal and still get them out the door in time for school. Try these simple breakfasts that kids can eat on the go and many can be prepared in advance so you can avoid the morning rush!
1/4 cup granola
1/2 cup plain yogurt
1 tablespoon maple syrup
Place the granola in the bottom of a glass or cup. Spoon the yogurt on top. Drizzle with maple syrup.
Substitute their favorite flavor of jam for the maple syrup or substitute chopped nuts for the granola.
Make a large batch of crepes on the weekend and refrigerate or freeze, and then enjoy all week long.
Crepes to Go
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
1 Tbsp. brown sugar
3 Tbsp. melted butter
1/4 tsp. salt
Additional butter, for coating the pan
Blend all of the ingredients until completely incorporated (an immersion or regular blender works well for this). Let batter chill in the fridge for at least one hour. (This allows the bubbles to subside, making your batter nice and smooth.) Your batter can be made up to 48 hours in advance.
Heat an 8″-10″ non-stick pan over medium-high. Add butter to coat. Pour a scant 1/4 cup of batter into the center of the pan and swirl to spread evenly (you want a very thin even layer of batter — adjust amount of batter according to the size of pan you are using). Cook for 45 seconds and flip. Cook for another 20 seconds.
Refrigerate any leftover crepes in a resealable plastic bag with a sheet of wax paper between each crepe to prevent sticking. Well-sealed, they can be frozen for up to one month.
In the morning, fill their crepes with ham and cheese, fresh fruit and cream cheese, Nutella and bananas, peanut butter and jam or any combination your child will love. Roll up crepes like a burrito or fold in quarters to make a simple, portable meal.
Make your own granola bars and enjoy many breakfasts with this one simple recipe. These granola bars are tastier and healthier than store bought.
Homemade Granola Bar
2 cups old-fashioned oatmeal
1 cup sliced almonds
1 cup shredded coconut, loosely packed
1/4 cup flax seeds
3 tablespoons unsalted butter
2/3 cup honey
1/4 cup dark brown sugar, lightly packed
1-1/2 tsp. pure vanilla extract
1/4 tsp. kosher salt
1 cup dried fruit, chopped (apricots, dates, cranberries, blueberries, raisins, etc.)
Preheat your oven to 325 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper. Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the flax seeds.
Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dried fruit and stir well.
Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 20 to 25 minutes until light golden brown. Cool for at least 2 to 3 hours before cutting. Wrap in individual servings and store in your pantry.
Use any leftover vegetables and prepare this recipe in advance then heat in the morning for a delicious hot breakfast!
1 egg, cooked any way you like it
1 Tbsp. shredded cheese
Diced avocado and tomato (or any veggie on hand)
1 flour tortilla
Place egg, cheese, avocado and tomato into the tortilla. Wrap as you would a burrito. Serve with fresh salsa if you wish.
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