Breakfast Nutrition: Simple Solutions for a Healthy Start to the Day

We all know that the right foods make all of the difference when preparing students for a long day at school, or learning at home. But, many of us simply do not have the time to prepare wholesome morning meals. Here are three simple recipes that can be created the night before and served quickly during the rush of the morning routine.

Slow Cooker Oatmeal

Place all of the ingredients in your slow cooker and, viola, you have a whole meal waiting for you when you wake up. Add raisins, milk, honey or fresh fruit to make each bowl unique.

1 cup rolled oats

4 cups water

1/4 teaspoon sea salt

Place all ingredients in slow cooker. Cover and set to low. Cook overnight (10 to 12 hours). Makes 3 to 4 servings. Variation: Substitute steel cut oats for rolled oats and use 4 1/2 to 5 cups water.

Recipe by Cathe Olson

Cinnamon Applesauce Muffins

These muffins are so quick to make, and easy to serve, that they are the absolute perfect solution for a light and healthy breakfast!

1/4 cup oil

1/2 cup molasses

1 cup applesauce

1 1/2 cups whole wheat flour

1/2 teaspoon baking soda

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/8 teaspoon cloves

1/2 cup raisins (optional)

Preheat oven to 375 degrees. Grease a 12 cup muffin tin. Mix the oil molasses, and applesauce. Mix together the dry ingredients. Combine wet and dry ingredients. Stir in the raisins. Drop into muffin cups and bake 18-20 min. Makes about 12 muffins.

Breakfast in Bed

Do the kids love cold cereal and milk? Well, here's a cold breakfast cereal that you can feel great about. It is easy to make in advance and will keep in your refrigerator for days.

2 cups raw buckwheat groats
2 tablespoons maple syrup or honey (optional)
1/4 cup nut or seed butter

Preheat oven to 300 degrees. Spread buckwheat on large baking sheet. Bake for 20 minutes. Stir buckwheat around a bit. Roast for 15 to 20 minutes more until golden. Immediately mix hot buckwheat with sweetener and nut or seed butter until completely combined. Cool. Store in covered jar in refrigerator. To serve, place 1/2 cup of cereal in bowl. Cover with milk or milk substitute. Add fresh or dried fruit if desired. Serves 4.