Every parent knows that a healthy breakfast is an important start to the school day. It helps the kids think and have the energy that they need for the school day ahead. Let’s check some out.

Breakfast Banana Pops

1

Ingredients:

Bananas (Or try this idea with strawberries, pineapple, etc.)
Yogurt of choice (Wholesoy, Almond Dream, Silk, etc.)
Granola of choice,  crushed cookies or Healthy Graham Crackers
Add-on ideas: mini chocolate chips, coconut shreds, cinnamon sugar, raisins, etc.
Popsicle sticks or silverware to insert in the bananas

Instructions:

Pour granola into a very shallow dish or plate. Peel bananas, cut in half, and insert popsicle sticks. Dip into yogurt (or coat with a knife), then roll into granola and add-ons. (I stuck the chips on by hand, after rolling in the granola.) Place on a parchment or wax-lined tray and freeze. Keep uneaten pops in the freezer.

Easy Breakfast Roll-Ups

2

Ingredients:

1 egg
1 teaspoon water or milk
Salt and pepper
1 soft taco size flour tortilla (approximately 7½ – 8″ diameter)
Optional fillings: baby spinach leaves, avocado, tomatoes, bacon, crumbled sausage, cheese, etc.

Instructions:

In a small bowl, beat together egg and water/milk until combined. Lay tortilla out on a plate, top with cheese,( if you like to use cheese).

Spray a pan with cooking spray that has nearly the same diameter as the tortilla. Heat pan over medium-low heat and pour egg mixture into pan. Gently tilt or swirl pan to ensure that liquid egg covers the entire bottom of the pan. Continue to cook until egg is cooked and no longer liquid. Season with salt and pepper.

Using a heat-resistant rubber spatula, help slide cooked egg directly on top of tortilla/cheese. Top egg with optional fillings. Roll up tortilla somewhat firmly, but without tearing tortilla or shifting ingredients. Cut roll-up in half and serve.

Single-Serving Blueberry Muffin {in a mug}

3

Ingredients:

Muffin:

1/4 cup flour
1 Tbsp sugar {I used raw sugar}
1/8 tsp baking powder
3 Tbsp milk
1 Tbsp coconut oil {melted}
1/4 blueberries {fresh or frozen}

Topping:

1 Tbsp coconut oil
1 Tbsp flour
1 Tbsp raw sugar

Instructions:

In a microwave safe mug combine the flour, baking powder and sugar
Stir in the milk and coconut oil
Place the berries on top

Topping:

Crumble together the coconut oil, flour and sugar
Sprinkle on top of the blueberries
Microwave on high 90 seconds
Cool slightly before removing the mug will be HOT!

Freezer Breakfast Sandwiches

4

Ingredients:

6 large eggs
Kosher salt and freshly ground black pepper, to taste
6 English muffins, split
12 slices deli-sliced ham
6 slices cheddar cheese

Instructions:

Preheat oven to 375 degrees. Lightly oil six 10-ounce ramekins or coat with nonstick spray and place onto a baking sheet.

Add one egg to each ramekin, beating slightly; season with salt and pepper, to taste. Place into oven and bake until egg whites are cooked through, about 12-14 minutes.

Place one egg over the muffin bottom. Top with 2 slices ham and 1 slice cheese, and then cover with another muffin top to create a sandwich. Repeat with remaining English muffins to make 6 sandwiches. Wrap tightly in plastic wrap and place in the freezer.

To reheat, remove plastic wrap from the frozen sandwich and wrap in a paper towel. Place into microwave for 1-2 minutes, or until heated through completely.

Serve immediately.

No Bake Breakfast Balls

5

Ingredients:

1/4 cup of almonds (we used slivered, but you can use any)
1/4 cup of cashew pieces
1/4 cup of dried fruit (we used dried cherries, but I bet any dried fruit would work)
1/4 cup of almond butter (+ 1 teaspoon of coconut oil – omit the coconut oil if you decide to substitute with peanut butter).
2 Tablespoons of Dark Chocolate pieces
1 cup of toasted granola

Instructions:

Throw all the ingredients except for the almond butter and the granola into the food processor. Chop them pretty chunky. The texture is fun. But if you want these to stick together better consider chopping more finely. The finer your nut meal the more dense (i.e. filling) your balls will be.
Once it’s chopped mix in the granola and the almond butter and coconut oil (or butter). Make sure that everything is well coated, then put the bowl into the fridge for about 3 hours. You want the nut meal to soak up some of the healthy fats from the almond butter. It will help the balls stick together.
Use a 2 Tablespoon scoop to portion control our breakfast balls. The recipe makes roughly a dozen balls – you might want to double it. We usually make multiple versions. Store the balls in an airtight container. Grab 3-4 balls for a breakfast when you are running out the door. They will last for awhile, but my guess is that your kids will eat them long before they go bad.

DIY Freezer Oatmeal Cups

6

Ingredients:

3 cups Chex Gluten Free oats
¼ cup brown or demerara sugar, or to taste
3 cups water
3 cups milk of choice
pinch salt
Assorted chopped fruit, nuts, chocolate chips, or other toppings

Instructions:

1. Combine the oats, sugar, water, milk, and salt in a large saucepan and bring to a boil.
2. Reduce heat to medium and cook for 2-3 minutes, or to desired consistency. Set aside to cool slightly.
3. Spray two 12-cup muffin tins with cooking spray and set out toppings in bowls.
4. Divide the cooked oatmeal between the muffin cups, and top each with desired toppings.
5. Cover with plastic wrap and place in the freezer for several hours, or until frozen.
6. Once frozen, pop out of the muffin tins, loosening with a butter knife or small spatula, if necessary and wrap in sandwich bags or plastic wrap.
7. Remove desired number of cups (one to three per serving) from the freezer the night before or day you plan to serve them.
8. Warm in the microwave for 1-2 minutes (longer if still frozen), and stir in a little more milk, if desired.

Omelette in a Mug

7

Ingredients:

2 eggs
1 tablespoon milk
Toppings (cheese, chopped onions, chopped ham, chopped turkey, etc.)
Salt
Pepper

Instructions:

1. Crack eggs into mug. Add milk. Beat with fork
2. Microwave for one minute.
3. Add toppings and microwave for 30-60 seconds, or until egg is cooked through.
4. Season with salt and pepper and enjoy!

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Written by Cleo Neufeld

Cleo Neufeld

Before meeting the love of her life, Cleo was a single mother to a beautiful little girl for many years. She shares her expertise in single parenting, building a relationship, living on a budget and more.