Do you have the back to school breakfast blues?
Sure, we are all happy our kids are back in school — but have you noticed that your eat-a-healthy breakfast and out-the-door routine is a little rusty? Most days, it’s hard to just get past that first cup of coffee. Quick breakfasts are easy. I mean, hello toaster! Meet frozen waffle! Err, again.
Sometimes finding a way to keep breakfasts healthy AND simple can feel.. ugh, well, not worth it. But then you’re mom conscious gets the best of you and you know that studies show their energy levels maintain, their behavior is more in balance, and they actually listen and transition better when they start with a healthy breakfast.
This past week we have been testing out some new breakfast ideas so that we are locked and loaded when school mornings hit us full swing. The most valuable tip? Less ingredients, more versatility. This week I focused on some good greens, fresh eggs, pesto, ricotta cheese, and oats with fruit. Starting with just a handful of ingredients, I was able to make each morning meal satisfying while keeping it quick and healthy, too. Variation is key when you are only using a handful of ingredients, but it works when prepared naturally.
Here are 5 recipes for a nutritious and simple breakfast!
favorite kids oatmeal bar
It seems obvious, but the presentation of a DIY oatmeal and toppings bar really makes them smile. I make oatmeal quickly in the morning by throwing trader joe’s gluten free rolled oats into a saucepan of simmering water, turning it to low, and then i cover the saucepan. in the 5 minutes it takes to cook, i prep a few toppings, by the time the place mat is on the table and the milk is poured, the oats are finished.
Our favorite toppings: milk, maple syrup, raisins, cinnamon and chopped apples or strawberry
ricotta cheese toast with avocado or poached egg
poached egg with leftover greens
broccoli pesto frittata to go
Easy wrap and go! No mess on the way to school. Leftover broccoli? Yes! Bring it out of the fridge and chop to practically a dust and add to beaten eggs then fold in a dollop of pesto. Heat olive oil on a frying pan and slowly add egg mixture. Cook on medium to high heat. After about 3 minutes, you should fold the frittata to the middle and the same with the other side, wait a minute or two and then flip folded frittata over with a spatula. Let cook for another 3 minutes, gently (using a spatula) take it out of the pan and onto a paper towel. Wrap it and go!
whole grain toaster pancakes (whip on the weekends and freeze for the week!)
This is absolutely an old stand by for breakfasts on the go. If you haven’t tried this method for toaster pancakes you’re missing out on something healthy and fun! Here’s how we do it at our house: we double our weekend pancake batch. I like to use a multi -grain or whole grain mix to keep it simple. I try to keep them all relatively the same silver dollar size. Be sure to let them cool on a cutting board (make sure to flip them once so each side has the chance to cool properly – any condensation will give them freezer burn). I have found it is best to store them in between parchment paper so they don’t stick together and then place them in a ziploc bag.
Whole grain pancakes can be a wonderful breakfast food. They’re hearty yet not too heavy, and endlessly versatile. After popping them in the toaster serve them with a smear of your favorite nut butter for the added protein. So easy!