Fast and easy breakfast ideas??

[strmis]

Anyone have any? I dont want to resort to cereal very morning  (unless you can think of something a parent would be happy about as well as a 3 y/o)

We try to eat lots of fruit in the morning, but during the winter, lots of the summer fruits she enjoys will be slim pickins.

Sometimes she'll do scrambled eggs, or peanut or almond butter sandwiches (but not always likely). Same goes with oatmeal.

Any other fast, easy, healthy breakfast ideas? She's starting some school a couple days a week and we'll have to fly outta the house by 8:00am (for a little girl who is used to waking up at that time)!

Any other tips for getting outta the house fast?

[CrunchyChristianMama]

Homemade breakfast bars and yogurt with homemade granola are favorites around here.  I have a couple really good gluten-free recipes for both if you need them.

[strmis]

Originally Posted by CrunchyChristianMama 

Homemade breakfast bars and yogurt with homemade granola are favorites around here.  I have a couple really good gluten-free recipes for both if you need them.

Yes, please!! You can PM me or share the love with anyone else who may hop onto this thread =)

[lifeguard]

Breakfast is NEVER fast for us 'cause it is the one meal ds can dawdle over for hours. But we do like boiled eggs for food that you can grab & go.

[MadelinesMama]

I make muffins or a quick bread (banana or pumpkin) a few times a week. We pair that with either applesauce, yogurt, grapes or a banana. 

[CrunchyChristianMama]

Gluten-Free Granola

1/2 cup quinoa flakes

3/4 cup slivered almonds

1/4 cup sesame seeds

1/2 cup chia seeds

1/2 cup raisins

1/4 cup shredded coconut

1/2 cup pumpkin seeds

1/3 cup chopped cashews

3 T flax meal

4 dates, chopped

1/3 cup peanut butter

1/3 cup honey

1/2 tsp salt

2 tsp vanilla

1 T coconut oil

1 tsp cinnamon

Toast the quinoa, coconut, sesame seeds, and pumpkin seeds on baking sheets at 350 for a few minutes until lightly browned.

Put all dry ingredients in a large bowl.

In a small saucepan combine peanut butter, honey, salt, vanilla, cinnamon, and coconut oil.  Melt over low heat.

Pour over the seed mixture and stir until well combined.

Spread over 2 cookie sheets and roast in the oven at 350 for about 10-15 minutes.

You can make all kinds of substitutions to this based on what you have on hand.  You can sub brown rice flakes for the quinoa flakes, add any other dried fruit you like, use almond butter, remove a kind of seeds you don't like, whatever.  Just keep the general ratio of dry to wet the same.  I store ours in a ziplock in the fridge to keep it fresh, although you don't have to. 

Here is our favorite breakfast bar recipe.

[IwannaBanRN]

When I know I'm going to have a busy week, I prepare food ahead of time to throw in the microwave or stove later. For breakfast, I dice up strawberries or peaches, throw it in pancake batter, make the pancakes and freeze them to put in the microwave for a quick, yummy and fruity breakfast.

[CrunchyChristianMama]

I thought of something else I've done in the past too.  Make up a batch of whole wheat pumpkin waffles.  Lots of goodness there and you can just pop them in the toaster and eat them plain on the go.  The ones I've made in the past had pumpkin, cinnamon, and maple syrup cooked in so they were great with just some butter or plain.

[IwannaBanRN]

Originally Posted by CrunchyChristianMama 

I thought of something else I've done in the past too.  Make up a batch of whole wheat pumpkin waffles.  Lots of goodness there and you can just pop them in the toaster and eat them plain on the go.  The ones I've made in the past had pumpkin, cinnamon, and maple syrup cooked in so they were great with just some butter or plain.

Agh! I wish we had a waffle iron! I'd make waffles if I had an iron. :(

[mommy212]

High-protein porridge-

1 cup steel-cut oats

1 cup quinoa

1 cup milk or choice 

1/4 cup flax seeds

1/4 cup sesame seeds

1 sweet apple, grated (optional)

Soak oats in 1 cup water + 2 tbls yogurt overnight; do the same with quinoa (optional). Cook oats in 3 cups water over medium heat, stirring often and watching closely, for about 20minutes; stir in milk and apple and let simmer. In the meantime, boil 2 cups water with a pinch of salt in small saucepan with a lid. Once water boils, add in quinoa, stir, and cover, turning heat to low. Let cook 12-15 minutes, until dry. Grind seeds in coffee/spice grinder and stir oats, seeds and quinoa together. Makes about 6 servings- I make this on Mondays and Keep it in the fridge, reheating with a few tbls milk each morning. It lasts DS (2yo) and I 3 or 4 days. This has a lot of protein from the seeds and quinoa, so I feel better about it than plain cooked oatmeal or cream of wheat, and it keeps me form being hungry for hours, unlike normal oatmeal.

[mommy212]

Originally Posted by CrunchyChristianMama 

I thought of something else I've done in the past too.  Make up a batch of whole wheat pumpkin waffles.  Lots of goodness there and you can just pop them in the toaster and eat them plain on the go.  The ones I've made in the past had pumpkin, cinnamon, and maple syrup cooked in so they were great with just some butter or plain.

Originally Posted by IwannaBanRN 

Agh! I wish we had a waffle iron! I'd make waffles if I had an iron. :(

You can make these as pancakes too- I do it sometimes. I make a big huge batch so I use up the whole can of pumpkin.

[katelove]

One of my favourite breakfasts is dinner leftovers 

[IwannaBanRN]

Cold pizza is the best! LOL

[Jewels*]

I make steel cut oats in the slow cooker overnight.  Literally ready as soon as you wake up with maybe 30 seconds of work the night before...

Coat the inside of cooker with some coconut oil, then add:

1 cup steel cut oats

4 cups water

pinch cinnamon

If you like you can add a handful of dried fruit (apples are nice)

Turn it on low and let it cook for at least 6 hours to a max of 10 hours

Sooooo easy!

[strmis]

Can I have your pumpkin pancake recipe? I'd be afraid of quirky ratios and mushy pancakes, if left to eyeball it!

These are great moms! 
 

Originally Posted by mommy212 

You can make these as pancakes too- I do it sometimes. I make a big huge batch so I use up the whole can of pumpkin.

[bignerpie]

I just came across this recipe and got the ingredients today: http://penniesonaplatter.com/2011/02/25/sausage-and-cheese-balls/

I love the fact that they can be frozen and thrown in the microwave for a few seconds to heat up. I'm generally more of a traditional food-ist, so I don't normally use things like Bisquick, but I have a 2.5 year old and I'm 38 weeks pregnant, so sometimes I bend the rules. 

[strmis]

ooh!! that is a good one! i wonder if i can sub the dough?? (can you telll i'm not much of a baker) maybe i'd throw in some egg for extra protien. what a great on the go trick!

BTW, bigmerpie... as a side note, I'm 36 weeks with a 3y/o DD, so I doubly cant wait to try out some of the recipes!
 

Originally Posted by bignerpie 

I just came across this recipe and got the ingredients today: http://penniesonaplatter.com/2011/02/25/sausage-and-cheese-balls/

I love the fact that they can be frozen and thrown in the microwave for a few seconds to heat up. I'm generally more of a traditional food-ist, so I don't normally use things like Bisquick, but I have a 2.5 year old and I'm 38 weeks pregnant, so sometimes I bend the rules. 

[strmis]

oh wait, i thought these were kinda like little breakfast empanadas. .... maybe i can try that too. what  a fun thread this has turned out to be for me

[mommy212]

I generally double this ti use the whole can of pumpkin and freeze the extra. You can use all whole wheat, but it's best with a bit of cornstarch (think 2 3/4 cup ww flour, 1/4 cup cornstarch) to lighten it up if you use all whole wheat. You can use thinned yogurt instead of buttermilk. raw sugar, maple syrup are also great as sweeteners instead of brown sugar

• 1 C. whole wheat flour
• 1/2 C. cake flour
• 1 t. baking soda
• 2 t. baking powder
• 1/4 t. salt
• 1 t. ground cinnamon
• 1/2 t. ground ginger
• 1/2 t. ground nutmeg
• 1 C. buttermilk
• 1 C. canned pumpkin puree
• 2 eggs
• 2 T. oil
• 1 t. vanilla
• 2 T. dark brown sugar
• 1. In a large bowl, whisk together the first eight ingredients (whole wheat flour through nutmeg). In a separate bowl, whisk together the last six ingredients (buttermilk through brown sugar).
• 2. Pour wet ingredients into dry ingredients and blend together with a wooden spoon until just combined. Lumps are ok, just make sure all the flour on the bottom of the bowl is mixed in. If batter seems too thick to pour, you can gently stir in a little more buttermilk.
• 3. Drop pancakes by ladleful onto a medium-hot griddle. Pancakes are ready to turn when the edges start to look a little dry and you can see small bubbles forming on the surface.
• Notes: You may substitute all-purpose flour for the cake flour if that’s all you have on hand. You may also use only whole wheat flour, just increase whole wheat to 1 1/2 cups and omit cake flour; pancakes will be just a bit heavier. Light brown sugar or white sugar may be substituted for dark brown sugar. If you have it on hand, 2 teaspoons of pumpkin pie spice can be used in place of the cinnamon, ginger and 

[IwannaBanRN]

Can we substitute 2% milk for the buttermilk?