Weekday breakfasts are hard! Everyone is grumpy, tired and not ready to go to school or work. But, everyone needs a good breakfast! I try to make a healthy breakfast-I notice that if they do not eat well in the morning they come home from school in the WORST mood. If I have time (it only takes about 10 minutes) I will make eggs, bacon (pre-cooked from Costco), fruit and milk. I try to limit the sugar which pretty much knocks out all cereal or waffles or protein bars. As much as I try to get a good breakfast on the table somedays its just crazy-especially if they have to be at school before dawn for football practice so I will rely on something that I have made over the weekend that I can just heat in the microwave. A few of my favorite pre-made breakfasts are linked here: Coconut Cream Pie Overnight Oats, Green Chili Breakfast Casserole, Mini Sausage and Cheese Burrito Bowls, Breakfast Burritos. They an all be made on Sunday and kept in the fridge all week.
These Breakfast Cookies are a huge hit in my house! They are not just for breakfast-they make a great afternoon snack or a perfect snack to put in their backpacks to eat quickly before afternoon practice starts. They take about 20 minutes from start to finish and you can make a huge batch and freeze half.
I have given you a recipe, but put in whatever your family likes! Some ideas are chocolate chips, dried blueberries, fresh blueberries, sunflower seeds, walnuts, raisins, shredded coconut, chopped apples. And there are no real measurements-just put in what you think looks right.
Hope you enjoy!
A quick healthy breakfast for those busy weekday mornings.
- 2 cup quick oats
- 1 cup peanut butter or almond butter
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 cup applesauce (I use those individual serving size cups of Motts applesauce)
- 1/4 cup honey
- 1 ripe banana, mashed
- 1 Tablespoon chia seeds
- handful craisins
- handful slivered almonds
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine all ingredients and mix well with a spatula.
Using an ice cream scoop, scoop mixture onto baking sheet. Wet your fingers and press down to flatten cookies.
Bake 12-15 minutes or until they begin to brown around the edges.
Cool on a wire rack. Store in an airtight container at room temperature or freeze.
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