Super Quick Weekday Breakfasts

Summer is officially over. The kids are back in school, and we are back to the daily grind. The slower pace of summer mornings has been replaced by an early alarm clock and the mad dash out the door.

Where does that leave you with breakfast? If you’re anything like me, you want something quick and easy that still tastes good and has the staying power to keep you energized for the next several hours.

Here are some of my go-to’s that have been kid and parent tested in our house:

img_1428Banana-Nutella Smoothie (serves 1-2 depending on age). This one puts a big smile on my resident chocoholics’ faces!

Note: The key to rich, creamy-tasting smoothies (IMO) is adding a frozen banana. So don’t throw out that over-ripe assortment on your kitchen counter! Throw them right in the freezer to use later. I even leave the skins on. Defrost for 5 minutes on the counter and then use a knife to cut off the skin. Slice into rounds and put in the blender.

Ingredients:

  • 3/4 cup milk (or milk-substitute)
  • one frozen banana, peeled and cut into chunks
  • 1.5 Tbsp nutella

Directions: Put all ingredients in blender ‘and blend’ until smooth, ‘approximately 1-2 minutes

 

img_2043Baked Banana Oatmeal Cups. I just found this recipe last week and I think it’s brilliant. I love oatmeal, but

not those instant packets. This recipe gives me the speed of instant with the taste and satisfaction of rich old-fashioned oats. This recipe makes 12 oatmeal cups (baked in muffin tins). Yes, there’s the initial time investment to make the batch, but then you can freeze them and enjoy 12(!!!) breakfasts. Personally, I omit the chocolate chips and use coconut oil to grease my muffin tins. [http://www.organizeyourselfskinny.com/2015/04/07/banana-and-chocolate-chip-baked-oatmeal-cups/]

 

 

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Peanut Butter Balls. These are another little secret in my house. My kids think I’ve lost my mind and am letting them eat raw cookie batter for breakfast. Meanwhile I’m trying to hide the smile that is cropping up on my face, because they’re getting lots of good fats, protein and some chocolate chips to make them feel excited! My kids are like protein powder detectives and they can’t seem to sleuth it out in here. Enjoy!

Peanut Butter Balls:

Makes approx. 9 balls

Ingredients:

  • 4 Tbsp. peanut (or other nut) butter
  • 4 Tbsp. honey
  • 5 Tbsps.vanilla protein powder (I use Whole Foods brand vanilla whey protein powder)
  • 2 Tbsp. Ghirardelli mini-chocolate chips

Directions:

  • Mix peanut butter, honey and vanilla protein powder well until mixture is smooth.
  • Mix in mini-chocolate chips until thoroughly incorporated.
  • Roll tablespoons full of dough into balls in your palms.
  • These can be eaten immediately or stored, covered, in the refrigerator for up to 4 days. They also make a great mid-day snack. They will soften and start to lose their shape when taken out of the refrigerator, so likely not the best choice for a lunch box.

Options: The possibilities for customizing these are endless. You can add spices, dried fruits, oatmeal, flax seeds, etc.