Make-Ahead Breakfasts for Back to School Mornings

Let’s face it – mornings are hectic whether you’ve got kids or not! There’s just something about the early hours that seem to make them move faster than they should, leaving you short on time when you could really use it. Cooking a gourmet breakfast may be a little unrealistic, but you can save a few precious minutes each morning with these make-ahead meals for busy back to school mornings!

Make-Ahead Breakfasts for the Kids:

Getting a healthy breakfast on the table – especially in the midst of hungry little ones who are still fighting off the sleep-grumps – can be a challenge. These healthy make-ahead meals are perfect for keeping yourself sane while you keep your little ones full and healthy!

Microwave Banana Muffins

back to school

 

Prep Time: 30 minutes

Servings: Makes 8 muffins

Ingredients:

Dry Mix:

  • 2 cups whole wheat flour
  • 1/2 cup brown sugar
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 2 tsp. cinnamon

Wet Mix:

  • 4 Tbsp. butter, melted
  • 4 eggs
  • 2 cups almond milk
  • 2 tsp. vanilla
  • 1 banana

Method:

  • Whisk together dry ingredients, breaking up clumps of brown sugar
  • Combine dry ingredients, almond milk, and vanilla
  • In separate bowl, beat eggs + add half of the beaten eggs to the mixture
  • Divide mixture between 8 mugs (must be able to hold 1.5-2 cups of liquid)
  • Place in refrigerator overnight
  • When ready to use, simply microwave for 90 seconds or until springy and top with sliced bananas

Enjoy!

 

Chocolate-Cherry Overnight Oatmeal

back to school

 

Prep Time: 10 minutes

Servings: Makes 4 servings

Ingredients:

  • 4 Tbsp. cocoa powder
  • 2 tsp vanilla
  • 4 tsp maple syrup
  • Frozen dark cherries
  • Sliced almonds
  • Chocolate chips
  • 2 cups old-fashioned oats (certified GF if needed)
  • 4 tablespoon ground flax
  • 3 cups almond milk

 

Method:

  • Combine oats, flax, and milk in bowl.
  • Add fruit, almonds, and chocolate chips, screw on the lid, and shake.
  • Divide between 4 small bowls
  • Top with desired healthy fat additions or fruit toppings and cover
  • Refrigerate overnight

Enjoy!

 

 

Granola Banana Pops

back to school

 

Prep Time: 10 minutes

Servings: Makes 4 servings

Ingredients:

  • 4 bananas
  • Popsicle sticks
  • 2 cups Greek yogurt
  • 2 Tbsp cocoa
  • 2 cups granola (choose your kids’ favorite flavor!)
  • 4 single-serving peanut butter cups

Method:

  • Cut each banana in half and insert popsicle stick
  • Mix cocoa and greek yogurt and spread onto plate
  • Dip banana in the greek yogurt + gently roll it in granola.
  • Place on wax paper and freeze for 1-2 hours.
  • When ready to eat, just pull them out of the freezer, open a peanut butter cup

Enjoy!

 

Healthy Chunky Monkey Breakfast Shake

back to school

 

Prep Time: 5 minutes

Servings: Makes 1 serving

Ingredients:

  • 1 packet Carnation Breakfast Essentials Powder in Chocolate
  • 1 Tablespoon smooth peanut butter
  • 1 cup milk
  • 1 cup ice cubes
  • 1 banana sliced into coins and frozen

Method:

  • Blend the night before or the morning of
  • Top with your kids’ favorite granola or more bananas

Enjoy!

 

Make-Ahead Breakfasts for You:

With alarm clocks ringing, getting the kids ready, and trying to find those keys you swear  you just saw, it’s pretty easy to find yourself arriving at your desk without any fuel to start your day! Skipping breakfast is no way to have a productive morning, so these back to school breakfast recipes are just what you need. Make them the night or even the weekend before you need them!

Fro-Yo Breakfast Bites

back to school

 

Prep Time: 5 minutes

Servings: Makes 12 servings

Ingredients:

  • Blueberry Greek Yogurt (1 container, 500g)
  • Granola
  • Fresh Berries, your choice

Method:

  • Line a mini muffin tin with cupcake liners.
  • Cover the bottom of each cup with 2 teaspoons granola each, breaking apart the larger pieces with your fingers.
  • Fill the cups with greek yogurt, almost to the to (apprx. 1.5 Tblsp. each)
  • Add fresh berries to the top.
  • Freeze for 1 to 3 hours until the yogurt starts to harden.
  • Store the rest in a freezer bag

Now, just grab a few for your breakfast to-go for the rest of the week!

 

Lemon Poppyseed Baked Breakfast Cups

back to school

 

Prep Time: 30 minutes

Servings: Makes 15 servings

Ingredients:

  • 4 cups old-fashioned oats
  • 1½ tsp ground cinnamon
  • 1 tsp baking powder
  • ½ tsp salt
  • 2⅓ cup unsweetened almond milk
  • 1/2 tsp Stevia
  • 1/3 cup Greek Yogurt
  • 2 teaspoons vanilla
  • ⅓ cup pure maple syrup
  • 2 teaspoons lemon zest
  • 2 teaspoons lemon juice
  • 2 teaspoons poppy seeds

 

Method:

  • Pre-heat oven to 375 degrees F.
  • Add all ingredients to a large bowl and mix well until everything is combined.
  • Spray a muffin tin with cooking spray and scoop oatmeal mixture in using a large ice cream scoop or a 1/4 measuring cup.
  • Bake oatmeal cups for 20 minutes, or until cooked through.
  • Store in airtight container in the refrigerator for up to 5 days or in the freezer for up to 5 months!

Enjoy!

 

Freezer Breakfast Sandwiches

back to school

 

Prep Time: 30 minutes

Servings: Makes 6 sandwiches

Ingredients:

  • 6 eggs
  • salt
  • pepper
  • 6 whole wheat English Muffins, halved
  • 6 slices turkey bacon
  • 6 slices low-fat cheese (optional)

Method:

  • Preheat oven to 350 degrees.
  • Coat a jumbo muffin tin with cooking spray and crack one egg in each well.
  • Lightly whisk each egg with a fork + season with salt and pepper.
  • Transfer the muffin tin to the oven and bake for 8-10 minutes or until the egg is firm.
  • Remove from the oven and allow to cool.
  • Assemble the sandwich by layering the bottom half of the english muffin with a slice of turkey bacon, one egg round, a slice of cheese. Top with the other half of the english muffin.
  • Wrap tightly in plastic wrap and set aside.
  • Repeat with the remaining ingredients.
  • Once all the sandwiches are assembled and wrapped, place them in a zip-top freezer bag and press out all the air before sealing.
  • Transfer to the freezer.
  • When ready to cook, remove one sandwich from the freezer bag and open one end of the plastic wrap.
  • Heat the sandwich in the microwave for 1-2 minutes
  • Remove from the plastic wrap immediately and serve.

 

Sweet Potato Breakfast Bowl

back to school

 

Prep Time: 1 hour + 30 minutes

Servings: Makes 6 sandwiches

Ingredients:

  • 2 sweet potatoes (8-10 ounces each)
  • 1/2 slightly ripe banana, mashed
  • Cinnamon, to taste
  • 2 Tbsp raisins
  • 2 Tbsp. chopped nuts
  • 2 Tbsp. almond butter

Method: 

  • Preheat oven to 375 degrees.
  • Wash and lightly dry sweet potato(es).
  • Poke with a fork several times and wrap in aluminum foil.
  • Bake large sweet potato for around 80 minutes, or smaller sweet potatoes for around 65 minutes, until a fork can easily pierce through the entire sweet potato.
  • Let cool for at least five minutes before peeling.
  • Peel cooled sweet potato and lightly mash with cinnamon and banana
  • Top with raisins and chopped nuts and other toppings if desired.
  • If enjoying right away, drizzle with almond butter.
  • If enjoying later, place in refrigerator and top with almond butter just before serving and reheating.

Enjoy!

 

Veggie Bacon Frittata Cups

back to school

 

Prep Time: 45 minutes

Servings: Makes 20 cups

Ingredients:

  • 20 slices pre-cooked turkey bacon, halved
  • 1/2 pkg frozen cauliflower rice, thawed
  • 10 oz frozen chopped spinach, thawed
  • 3 cups liquid egg whites
  • 3 large eggs
  • 20 slices Roma tomato
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp minced onion
  • 1 tsp chili powder

Method:

  • Preheat oven to 350.
  • Prepare non-stick muffin tin by lining each cup with 2 half-strips of bacon in a “+” shape.
  • Place in oven for a minute to soften until it lays flat in the bottom of the cups
  • Heat cauliflower & spinach on med-high heat draw out the moisture.
  • Sauté with herbs/spices, stirring frequently
  • Add 1 heaping tbsp of veggie mixture to each bacon-lined muffin cup
  • In mixing bowl, beat egg whites + eggs together
  • Add 3 tbsp egg mixture to each muffin cup and gently stir each cup to combine
  • Gently press one tomato slice on top of each filled muffin cup.
  • Bake for 30 minutes
  • Remove* from tin immediately to cool, then store in air-tight container in the in fridge for up to 3 days.

Serve with hot sauce + greens or just snag a few on your way to work to reheat for a quick desk breakfast!

 

 

What are your favorite make-ahead meals for busy back to school mornings?
Tell us in the comments below!

Tayler Glenn

Tayler Glenn

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