I’m not a morning person, never have been, never will be. So rallying three kids for school in the morning and getting something decent into their stomachs can be a challenge.
They’re tired of cereal. They’ve had their fill of frozen breakfast patties. They won’t eat doctored-up yogurt.
Here are some easy ideas that might help get your family out of a breakfast rut and give you a healthy breakfast alternative. Because I don’t function well in the morning, I prepare the baked items the night before or during the weekend. They’re quick and easy to reheat and can last a few days!
20 min prep time. 30 min bake time. Serves 10.
Preheat oven to 375. Butter or spray a 9x13 baking dish. Spread 1 cup coconut flakes in dish & bake until golden (about 3 min). Remove from oven. Combine in a large bowl:
Whisk in a separate bowl:
Spread mixture of dry ingredients into above baking dish. Pour wet ingredients on top, making sure everything is moist.
Bake until edges are bubbling & center is set, 30-35 min. Cool completely before storing in refrigerator.
To serve, spoon into serving bowls, add a splash of milk or cream, & reheat in microwave.
5 min prep time. 4 servings
In a blender, combine the following ingredients. Blend well.
5 min prep time. Makes (4) 12oz servings.
In a 60oz (2L) blender, combine the following ingredients in the order listed. Blend well.
Pour into individual cups with lids and refrigerate. They are ready to grab and go (shake before drinking)!
15 min prep time. 20 min bake time. Makes 12 egg cups.
Preheat oven to 350. Grease a 12ct muffin tin (or line with paper liners).
Combine:
Fill muffin cups 1/3 full of egg mixture. Bake 20-25 min, or until a knife inserted near center comes out clean.
Just a little planning and some easy preparation can make sure your family starts their day off right!