Back-to-School Breakfast Ideas for the Whole Family!
Back to school is just around the corner! Early mornings don’t have to be rushed preparing breakfast and packing lunch. Today we’ve listed three of our favorite recipes for an easy and nutritious back-to-school breakfast.
These recipes are fun and easy to make with your children. It’s the perfect opportunity to introduce them to the nutritional benefits of eating fresh fruits, vegetables and grains, all while giving them the energy to last through the school day.
Fruit and Nut Granola Bars
1 cup gluten-free rolled oats
1/2 cup uncooked pre-rinsed quinoa
2 tablespoons chia seeds
1/4 teaspoon salt
1 teaspoon cinnamon
2 ripe bananas, mashed (about 3/4 cup)
1/2 teaspoon vanilla extract
1/4 cup roughly chopped almonds
1/4 cup chopped pecans
1/3 cup dried fruit (raisins or cranberries work well)
1/4 cup natural creamy almond butter
2 tablespoons honey or pure maple syrup
- Preheat oven to 350 degrees F. Line an 8×8 inch baking pan with parchment paper to prevent bars from sticking.
- In a large bowl, combine oats, uncooked quinoa, chia seeds, salt, and cinnamon. Stir in mashed banana and vanilla. Fold in almonds, pecans (or walnuts) and dried fruit.
- Place a small saucepan over low heat; add in almond butter and honey (or maple syrup) and stir until warm and almond butter is melted. Fold into granola bar mixture until well combined.
- Pour into prepared pan and press down firmly with hands or with a measuring cup to help bars stay intact. Bake for 25 minutes or until the edges turn golden brown.
- Allow to cool completely before cutting into 10 bars. Feel free to mix and match dried fruits and nuts as you see fit. These bars can be stored at room temperature for a few days, but are best kept tightly wrapped in the fridge or freezer.
1/2 cup almond milk
3/4 Tbsp chia seeds
2 Tbsp peanut butter or almond butter (creamy or crunchy)
1 Tbsp maple syrup (or sub coconut sugar, organic brown sugar, or stevia to taste)
1/2 cup gluten free rolled oats
Sliced banana, berries, or fruit of choice
- To a reusable container or small bowl add almond milk, chia seeds, peanut butter, and maple syrup (or another sweetener) and stir with a spoon to combine. The peanut butter doesn’t need to be thoroughly mixed with the almond milk (doing so leaves swirls of peanut butter to enjoy the next day).
- Add oats and stir a few more times, then press down with a spoon to ensure all oats have been moistened and immersed in almond milk.
Cover securely with a lid or plastic wrap and set in the refrigerator overnight (or for at least 6 hours).
- The next day, open and enjoy as is, or garnish with desired toppings (see options above).
Overnight oats will keep in the refrigerator for up to 2 days, though best within the first 12-24 hours.
Egg Muffin Cups
6 large eggs
1/4 cup milk
1/8 teaspoon salt
1/8 teaspoon black pepper, ground
1 medium bell pepper, red
3/4 cup spinach
1/4 cup cheddar cheese, shredded
- Spray a muffin tin with cooking spray and preheat oven to 375°F.
- Whisk the eggs and milk together in a bowl. Season with salt and pepper.
- Dice the bell pepper into small pieces. Stack the spinach leaves, roll them up, and slice them thin.
- Add the peppers, spinach, and shredded cheddar to the egg mixture.
- Fill muffin cups 3/4 full and bake for 20 to 25 minutes until centers are set and no longer runny.
- Allow to cool slightly before serving.
Store extras in an air-tight container in the refrigerator for up four days, or in a freezer-safe container in the freezer for up to a month. Microwave thawed egg cups for 45-60 seconds or until hot.
School breakfast ideas don’t have to be complicated for your kids to receive nutritious benefits. For more back-to-school breakfast and lunch ideas head on over to our Pinterest page!