Oatmeal not cutting it anymore? Fed up with Life (cereal)? Burned out on toast? Thirty Marens agree that breakfast is good for you.
These breakfast ideas require just a little planning and are pretty easy to make. They might even bring a smile to those long morning faces.
I made a semi-ambitious move recently and created a monthly breakfast calendar. Every Sunday I prep the items for the week’s breakfasts (to the extent possible) and then offer those items each weekday morning. Saturday is still pancakes or waffles and Sunday is fend-for-yourself. But these ideas offer some variety on school mornings. Cold cereal is always an option.
Here are the four recipes we’ve used so far. Stay tuned for more to come….
1 cup diced strawberries
1 egg or 1 Tbsp chia seeds soaked in 3 Tbsp water
3 large over-ripe bananas
1 cup milk or milk alternative
1/4 cup almond or peanut butter
1/4 cup maple syrup
1 tsp vanilla extract
3 cups old fashioned oats (gluten free if needed)
1 tsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
1/3 cup mini chocolate chips
Preheat oven to 350ºF/180ºC. Prepare 18 muffin cups either with paper or silicone liners or with cooking spray.
In a large bowl, mash the bananas well with a fork. Add nut butter, milk, maple syrup, vanilla and egg or chia seeds. Mix well.
Add oatmeal, cinnamon, baking powder, and salt. Stir just until combined. Fold in strawberries and chocolate chips.
Spoon mixture into muffin tins, filling just to the top of each cup. Top with a few more chocolate chips.
Bake for 25 minutes. Cool on a rack. Store airtight, in the fridge. Can also be frozen if wrapped or bagged.
Makes 6-8 slices per apple used
Easily made gluten free. Wash and core one or several large Granny Smith apples. Slice each to make rounds, about 6 or 8 per apple.
Spread the apple with nut butter or cream cheese. Sprinkle on your choice of toppings. Suggestions: granola, nuts, pepitas (shelled pumpkin seeds), boiled wheat berries, coconut, chia seeds, sunflower seeds, raisins, chocolate chips.
I tried two versions of custard, and below is mine. I’ll send you over to my neighbor’s blog for the banana-custard recipe. It is super easy and really good. Again, easily gluten free.
Top either of these with fresh berries, chia seeds, coconut, almonds, pecans, or cooked honey wheat berries.
1/2 cup milk
1 Tbsp honey
1/2 tsp vanilla
Mix well together, then cook in a lightly greased non-stick pan over medium-low heat on the stove. Stir until custard is thick and cooked through, about 3-5 minutes. It should be about the consistency of oatmeal.
Greek Yogurt Tart
Serves about 10
Slightly fancy. A nice addition to a brunch buffet but also easy enough to whip up the night before a busy morning and add the toppings before serving. Kind of like eating a less-rich cheese cake for breakfast. This one is not gluten free.
1 1/2 c crushed flake cereal like corn flakes or bran flakes (about 5 cups whole flakes)
1/3 c butter, melted
3 Tbs packed brown sugar
1 envelope unflavored gelatin
1/4 cup water
1 1/4 cups Greek yogurt, plain or flavored
scant 1/2 cup milk
1/4 cup honey (can be reduced if using sweetened yogurt)
1 tsp vanilla
Fruit for topping (sliced oranges, strawberries, apricots, blueberries)
1/4 cup marmalade or jam, warmed (orange, strawberry rhubarb, blueberry, raspberry)
Preheat oven to 375ºF. In a medium mixing bowl, combine crushed cereal, butter, and brown sugar. Press into the bottom and up the sides of a 14x5x1 or 11x8x1 fluted tart pan with a removable bottom. Bake for 8-10 minutes or until golden. Cool.
Meanwhile, in a glass measuring cup, sprinkle the gelatin over the water. Let stand several minutes to soften. Cook in the microwave on high for 20 seconds or until gelatin is dissolved. Stir.
In a large bowl, mix together yogurt, milk, honey and vanilla, whisk in dissolved gelatin. Pour mixture over prepared crust. Chill 4-24 hours.
Remove tart from pan. Spoon warmed marmalade or jam over the tart, arrange fruit slices on top.