Healthy Back to School Breakfast Ideas
I can tell from all the 1st day of school pictures on Facebook and Instagram that everyone else’s kids have already started the new school year. Here in Dallas, public school does not start for another 1 1/2 weeks - so we are in full Back to School preparation mode. This weekend is all about buying new backpacks, school supplies and getting haircuts. Next week we will start enforcing earlier bedtime again, so the kids will be ready to wake up bright and early for school. Since I am sure it will be difficult to wake them up those first few weeks, I created some healthy back to school breakfasts to bribe them out of bed.
This recipe for Blueberry Cranberry Muffins is adapted from the Bob’s Red Mill recipe for nutritious muffins. I simply replaced the shredded carrots and raisins with fresh blueberries and dried cranberries. You can also add chopped walnuts or pecans but I decided to keep the muffins nut free. If you are like me, getting up early to make breakfast for your kids is just not going to happen. Make these muffins on a Sunday afternoon and just freeze them in ziplock bags (2 muffins per bag). Before bedtime, pull a bag out of the freezer let it thaw in the refrigerator overnight. In the morning, reheat the muffins for 20-30 seconds in the microwave and breakfast is served!
- ¾ cup Bob’s Red Mill Oat Bran Cereal
- ¾ cup whole wheat flour
- ½ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 medium ripe banana, mashed
- ½ cup Stonyfield plain yogurt
- 2 egg whites
- 1 tablespoons vegetable oil
- ½ teaspoon vanilla
- ¼ cup dried cranberries
- ½ cup fresh blueberries
- Preheat oven to 400 degrees and spray muffin pan with non-stick spray (or line with paper cups). In a medium bowl, combine dry ingredients. In a separate bowl, combine banana, yogurt, egg whites, oil and vanilla. Add dry ingredients to wet and stir until moistened then fold in cranberries and blueberries. Fill muffin cups ⅔ full and bake for 18-20 minutes or until lightly browned.
- *These muffins can be made in advance and freeze well.
This recipe was adapted from my original recipe for Baked Banana Walnut Oatmeal, another recipe that can be made in advance. Simply omit the walnuts, chocolate chips and sliced banana from the original recipe and add two medium peeled and chopped granny smith apples. The baked oatmeal can be kept in the refrigerator for up to three days or frozen in individual servings in ziplock bags. Just like the muffins, thaw overnight and reheat the next morning.
This is basically your traditional “egg in a hole” breakfast, but I used a heart-shaped cookie cutter instead of a circle to make my hole in the toast. Simply heat a small pan over medium heat and coat with non-stick spray. Cut out the center of a piece of bread with a cookie cutter or round biscuit cutter. Place bread in pan and break an egg into the center of the toast. Allow it to cook for about 45 seconds, then flip over and cook the other side. I placed the heart-shaped bread on top of the toast, which you could also serve with jelly. Turkey sausage links and cantaloupe help make this a filling breakfast so your kids are not starving before recess.
Pancakes are a tradition on Sunday mornings in my house, so it is easy to make a few extra pancakes and freeze them for breakfast during the week. (4 Real: place pieces of waxed paper between stacked pancakes, place in a gallon ziplock bag and freeze). Something about adding a fruity face to these pancakes make them extra fun, and more likely for my picky 4-year-old to actually eat his breakfast. You can get creative with the fruit; maybe a cantaloupe or watermelon slice for the smile, peach or apple slice for the nose and dried apricots or raisins for eyes. Whipped cream hair would also be fun and delicious.
Check back next Wednesday for Back to School Lunch Ideas, including my favorite storage containers and tips to keep food hot or cold.
Have your kids started school yet? Has it been hard to get back on a “school schedule?” What is their favorite thing to eat for breakfast?