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  • SaraAnn Rasmusan

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 :)

  • Banana Pancakes

3 ripe or overripe bananas

5 eggs

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!

  • Banana Muffins

2 cups Kodiak Cakes Buttermilk & Honey mix

3/4 cup milk

1/2 cup brown sugar

1/4 cup butter, melted

2 bananas mashed

1 egg

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!

  • Baked Oatmeal

1 1/2 cups oats

1/2 cup milk

1 egg

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.

  • Yogurt Sundaes

Waffle Bowls




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.

  • Homemade Granola

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

**Pictured above!

Oat's N Honey Nature Valley Bars

Peanut Butter

Sliced Banana

Spread peanut butter down each bar and top with sliced bananas.

  • Oatmeal Brulee

Cooked Oatmeal

Sliced Strawberries

Sliced Bananas

Brown Sugar

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!

  • Breakfast Sandwich

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.

  • Breakfast Burrito


Cooked Sausage


Scrambled Eggs

Hashbrown Patty or Tator Tots - baked

Shredded Cheese

Brown Gravy

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.

  • Breakfast Taco


Scrambled Eggs

Shredded Cheese

Sour Cream

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


Peanut Butter


Banana, optional

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.

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