If you’re sending your kids back to school or your work schedule or personal routine are getting more hectic as summer comes to a close, that could mean a healthy breakfast could be taking a backseat to getting out the door! We’re here to provide a few quick tips to make breakfast snappy and healthy!
Tip #1 Stock up on the basics
We recommend keeping old fashioned oats, whole grain bread or waffles, yogurt, eggs, fresh fruit on hand. It’s easier to create variety when your pantry and fridge are stocked.
Tip #2 Come up with easy go-tos
Once you’ve found two or three quick and healthy breakfast items you and your family enjoy, it’s easier to whip it up in the morning without extra thought – especially if you’re stocked.
Tip #3 Experiment for a few mornings to find what works best
Here are a few ideas for a delicious, quick and healthy breakfast:
Whole Grain Toast or Waffles with Nut Butter and Fruit
Toast one or two pieces of toast or waffles. Spread with 2 TBSP of your favorite nut butter (opt for soy nut or sunflower seed butter if you’re dealing with
allergies), then top with fruit. Bananas and berries tend to work best. You can wrap this up in foil or a sealed container to take with you.
Make Ahead Oatmeal Cups
These grab and go oatmeal muffins can easily be configured to your favorite toppings:
- 1 1/2 cups old fashioned oats (gluten-free, if needed)
- 1/2 teaspoon cinnamon
- Pinch of salt
- 1 teaspoon baking powder
- 2 tablespoons chia seeds (optional)
- 1/4 cup pumpkin seeds, sunflower seeds or chopped nuts
- 1/3 cup raisins or other dried fruit
- 1 large egg
- 2 tablespoons nut butter, or 1 tablespoon melted butter
- 3/4 cup milk (any kind)
Preheat oven to 350°F. Grease six muffin cups very well with butter or coconut oil, or line with paper muffin liners.
Combine the oats, cinnamon, salt, baking powder, chia seeds, pumpkin seeds, and raisins in a medium bowl. In a separate bowl, whisk together the egg and nut butter (or melted butter) until smooth, and then slowly mix in the milk. Pour the liquids into the bowl of dry ingredients and stir well.
Divide the oatmeal mixture among the muffin cups, filling each one up to the top. Bake for 25 to 30 minutes, until slightly risen and dry on top. Run a knife around each muffin and turn out onto a cooling rack to cool completely.
Muffins can be kept an airtight container on the counter for up to 5 days. Individually wrap any muffins you won’t eat within a few days in plastic wrap and freeze. To defrost: leave overnight at room temperature. Once defrosted they can also be reheated in the microwave for about 45 seconds if you prefer them warm.
Scrambled Egg Muffins
Love savory in the morning, but don’t have time to whip up an egg sandwich? Make these on the weekend for a delicious morning all week.
- 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. Extras may be stored in an air-tight container in the refrigerator for up to a week or a freezer-safe container in the freezer for up to a month. Microwave thawed egg cups on high for 45-60 seconds or until hot.