Breakfast on the Go!

Mornings can be crazy, I know.  Here are some ideas for QUICK and nutritious breakfasts that kids can eat at home or in the car.

If you know ahead of time that you’re going to have an early day pack everything for the kids into a lunch box or bag the night before and stick it in the fridge. Include small bottles of water, juice or milk. The next morning just grab and go.

Purchased prepared things to keep on hand all of the time:

• Individual yogurts
• Granola bars
• 8 oz bottles of water
• Individual juice or milk/almond milk in boxes or pouches
• Chunks or sticks of cheese
• Squeeze packets of fruit
• Bananas
• Individual bags of trail mix
• Individual bags of crackers
• Plastic spoons
• Wet wipes – keep these in the car always

Quick and easy things to make the night before or that morning
• Power Balls*
• PBJ sandwiches
• Hummus & cucumber sandwiches
• “Baggies” of dry cereal
• Cottage cheese mixed with crushed pineapple or applesauce (serve in throw away cups)
• Breakfast Cookies*
• Apple slices
• Waffle-wiches*
• Crackers with cheese

cooking-775503_1280 (1)Recipes*

POWER BALLS – combine 1 c. nut butter, ¼ c. creamed cheese & ¼ c. protein powder or powdered milk until creamy. Form into 1” balls. Roll the balls in any of the following: crushed graham crackers, crushed dry cereal, finely chopped nuts, cocoa powder. Refrigerate. A serving is 2 or 3 balls.

WAFFLE-WICHES – toast two frozen waffles. Spread them with nut butter and jam or honey. Cut them in half.

For the more adventurous cook!

BREAKFAST COOKIES – These are also delicious made Gluten-Free by using Gluten-Free flours, doubling the baking powder & baking soda, & eliminating the salt. They will be lighter and flakier than their wheat flour cousins. Makes about 4 dozen cookies.

Preheat the oven to 350°.

Combine:

1 c. all-purpose flour
¾ c. whole wheat flour
1 t. baking powder
1 t. baking soda
1 t. ground cinnamon
½ t. salt

In a separate bowl beat with an electric mixer at medium speed 2 minutes until light & fluffy:

1 c. (2 sticks) butter or margarine
1 c. crunchy peanut butter
¾ c. sugar
¾ c. light brown sugar

Add eggs & vanilla. Beat 1 minute.

Add flour mixture. Beat at low speed until blended. Stir in:

1 ¾ c. oats
1 ¼ c. raisins or craisins
1 medium Granny Smith apple finely grated. (or ½ c. applesauce)
1/3 c. finely grated carrot (or 1/3 c. strained carrots)

Drop by tablespoonfuls onto ungreased baking sheets.

Bake 12 – 15 minutes or just until browned around the edges. DO NOT OVERBAKE. Cool 2 minutes, remove to wire racks to cool completely.

TIP: freeze these between sheets of waxed paper in an airtight container. Thaw only as many cookies as you need. Adults love them, too!

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