Getting out of the house with little ones in the morning can be a battle in itself. Putting together a healthy, quick breakfast before school is an added challenge. Many families have fallen into the unhealthy habit of processed cereals or frozen waffles. Here are 5 quick, easy and healthy breakfasts that your children can grab and enjoy!
I usually take a few minutes on the day I go food shopping to prep our breakfasts for the week.
1. Hard Boiled Eggs
When I begin my meal prepping session, I put a dozen eggs in a pot of water on the stove for a batch of hard-boiled eggs. Eggs are high protein and can be eaten for breakfast, lunch or snacks. My children like to have one with a piece of fruit or cheese. While the eggs simmer, I can prep the other items.
2. Oatmeal Jars
I fill 10 mason jars with gluten free oats and almond milk. I sprinkle fruit, nuts, hemp seed or flax-seed on the top of the oats. No cooking required! As the jars soak overnight in the fridge, the oats will get softer. To sweeten, you could add a little maple syrup, or cinnamon and honey.
3. Yogurt Jars
Next, I fill 10 pint sized mason jars with plain, grass-fed yogurt. I top the yogurt with frozen berries. When we are ready to eat it, we give it a shake and it all mixes together! We started doing this because the individual containers of yogurt at the store are often expensive and filled with sugar. When I make my own, I can get the best plain, grass fed yogurt and add my own fruit.
4. Nut Butters and Fruit
Each week I fill several small, disposable condiment containers with peanut, cashew or almond butter to stack in the fridge. They also sell tiny mason jars for spices or condiments which would be a perfect reusable option. We grab one in the morning with a banana for a quick breakfast that will give us the energy we need for the morning.
5. Nutrient Packed Muffins
By this time, the hard boiled eggs are done and ready for the fridge. I either stop my prepping session here, or if I have time I make muffins. I only have to do this every 2 weeks, because I double the recipe and freeze them each time I make a batch. I find a simple muffin recipe online to follow and substitute with our healthier ingredients. For my muffins, I use bananas from the freezer that were too ripe to eat alone. Another option is to use canned pumpkin, or leftover baby food as your moist fruit/liquid for the muffins. Often, I substitute coconut oil in for the butter. I also always add a protein powder or high protein flour or seed to the mix. By making sure the muffin is full of protein and fruits or vegetables, it can be a nutritious snack or breakfast for my children. These defrost on their own, so are also perfect for an on the go snack mid-day.