Back to School Breakfast Ideas
Where did the summer go? Ours flew by - which is why I have been a little absent here. We go NON-STOP. Family rotates in for a 5-6 week period and my kids go from one activity to another on top of squeezing in all the family and lake time possible!
We start school next week and I will have both my kids in elementary school - holy moly! I thought I would do a little recipe round up here with some of our favorite recipes as well as new ones to try. I know I am always looking for easy breakfasts that are healthy and often can be frozen for later too. Enjoy :)
3 ripe or overripe bananas
1 tsp baking powder
1 cup oatmeal
Place all ingredients in a blender and blend until smooth. Let batter sit for a few
minutes as the oatmeal will thicken the batter over time. Thin with any milk of your
choice if it's too thick. We like to stir in chia seeds and mini chocolate chips.
**These freeze wonderfully and I just pop them in the fridge the night before and
reheat in our toaster!
2 cups Kodiak Cakes Buttermilk & Honey mix
3/4 cup milk
1/2 cup brown sugar
1/4 cup butter, melted
2 bananas mashed
splash of vanilla
handful mini chocolate chips
Preheat oven to 350 degrees. Mix all ingredients until blended. Spoon into greased
muffin pans and bake for 15-18 minutes.
**Feel free to mix it up and add blueberries, raspberries, sprinkles... whatever you
please! I double this recipe and freeze for later - thaw on the counter overnight,
uncovered and pop in the microwave for 25 seconds to warm them up a little!
1 1/2 cups oats
1/2 cup milk
3/4 tsp salt
1/2 cup sugar
1/2 cup butter, melted
1 tsp. baking powder
1 tsp. vanilla
Mix all ingredients together and pour into greased 4 greased ramekins or baking
dishes. Sprinkle the tops with brown sugar and cinnamon and baked at 375 degrees for
30 minutes. You can also add chopped nuts to the top before baking for an added
crunch, we like pecans! Serve topped with fresh berries and to make it even more
decadent, top with a drizzle of heavy cream.
**These last well in the fridge for days - and you can even mix it up the night before
and bake in the morning! They also microwave well.
Sprinkles or Chocolate Chips
In a waffle bowl, spoon in yogurt and top with anything your heart desires! Keep it
simple with fruit and granola for breakfast - or as a healther dessert alternative add
those sprinkles or chocolate chips!
Chia Seed Pudding
1 cup oatmilk or almond milk
1/4 cup heaping chia seeds
1 tsp vanilla
1 tbsp maple syrup
1/2 tsp cinnamon
Put all ingredients in a jar and shake. Let sit in the fridge for at least half an hour or
overnight. Top with your favorite toppings! This makes 2 servings.
1/2 cup coconut oil, melted
1/2 cup honey
1/2 tsp cinnamon
1/2 tsp salt
3 heaping cups old fashioned oats
2 Tbsp chia seeds
2-3 Tbsp maple syrup
1 tbsp vanilla
Preheat oven to 300 and line a rimmed baking sheet with parchment paper.
Whisk honey, oil, salt and cinnamon. Stir in oats and chia seeds. You can add a cup of
nuts too if you’d like as well as any other seeds. Then stir in maple and vanilla. Spread
on parchment paper and bake for 10 min at 300. Stir and bake for an additional 12
minutes at 325 degrees. Remove from oven, give a good stir and let cool. Break up into
pieces and let cool completely. Store in airtight container for up to a month.
Peanut Butter Banana Nature Valley Bars
Oat's N Honey Nature Valley Bars
Spread peanut butter down each bar and top with sliced bananas.
In a small dish or ramekin, lay down strawberries on the bottom, top with a serving of
oatmeal, then spread sliced bananas on top and sprinkle generously with brown sugar.
Torch or broil until sugar has caramelized - then enjoy!
Bagels, English Muffins, Biscuits or Croissants
Sausage patties or bacon
Scrambled or fried eggs
Colby Jack Cheese sliced
Cook up your sausage or bacon, then your eggs. Lightly toast your bagel or english
muffin. Then assemble and enjoy! Wrap in parchment paper to freeze or keep in fridge
for another day.
Hashbrown Patty or Tator Tots - baked
Cook everything separately - I used to make hashbrowns but now I do tator tots or the
hashbrown patties and make them in my airfryer. To assemble, warm 2-3 tortillas in
the microwave for about 20 seconds to make them warm and more pliable for rolling.
Lay down a piece of bacon, then scrambled eggs, sausage, hashbrowns, shredded
cheese + gravy. Roll up tight. Wrap in parchment if you want to freeze for later. Place
frozen burrito in fridge overnight to bake or microwave in the morning.
Bacon or Sausage Crumbles, optional
Scramble some eggs, add any meat if you want, top with cheese and sour cream in a
Peanut Butter Honey Roll Up
On a tortilla, spread peanut butter all over, then drizzle honey. Roll up - if you'd like to
add a banana to the middle, go for it! My kid's prefer the banana on the side.
Links to more recipes I enjoy!
**For the Breakfast Bake, I like to use whipped cream cheese as I find that's easier to fold into the sausage. Cholula Hot Sauce or Truff Hot Sauce are my favorite to drizzle on top, however my kids don't prefer that.