3 Make-Ahead Breakfasts for Back-to-School
Hello, back to school! If you’re looking to stay organized in the mornings or just looking for some much-needed breakfast-time inspiration—you’ve come to the right place.
Get your FREE Back to School, Back to Routine e-Book HERE.
Eating a balanced breakfast is an essential way to nourish our bodies so that we can stay focused, energetic, and motivated throughout the day.
Here are three easy breakfast recipes that are low in sugar, packed with protein, fast to make, and fridge- or freezer-friendly!
1. Superhero Breakfast Cookies
An easy and delicious protein-packed cookie. Make ahead and freeze, then eat later on the go!
Prep Time: 25 min
Serves: 8
Cost per serving: $3.18 CA/ $2.51 US
Ingredients
1 banana
2 cups quick oats
1⁄2 cup dried cranberries, raisins, or goji berries
2 tbsp unsweetened coconut flakes
1⁄2 tsp Sea Salt (Grinder)
2 scoops Power Up Vanilla Protein Blend
1 scoop Cocoa Açai Smoothie Booster
1 cup natural peanut or nut-free butter
1⁄4 cup almond milk
Preparation
Preheat oven to 325° F.
Meanwhile, mash banana in a large bowl. Add oats, dried fruit, coconut, salt, protein blend, and smoothie booster; stir to combine.
Add nut butter and almond milk; stir to evenly combine.
Using a 1⁄2 cup measure as a guide, form dough into patties. Place on a Sheet Pan lined with a Sheet Pan Liner. Bake 13–15 min or until golden.
Nutritional Information
Per serving (1 cookie): Calories 440, Fat 20 g (Saturated 3 g, Trans 0 g), Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 52 g (Fiber 10 g, Sugars 27 g), Protein 15 g.
Tips
These freeze beautifully! Prepare a double or triple batch; freeze in a single layer just until firm. Wrap individually, then store in a large freezer bag up to 3 months. Defrost, then rewarm in a low oven.
2. Overnight Oatmeal
Make this portable recipe tonight for an easy, on-the-go breakfast. Serve warm or cold. Keeps up to three days in the fridge.
Prep Time: 65 min (60 min chill time)
Serves: 2
Cost per serving: $1.40 CA/ $1.15 US
Perfectly Balance Your Plate: Serve with 1⁄2 cup 2% plain Greek yogurt, 2 tbsp nuts, and 1 cup mixed berries.
Ingredients
3⁄4 cup 2% plain Greek yogurt
2⁄3 cup 2% milk or dairy-free alternative
2⁄3 cup quick oats
1 tbsp chia seeds, or ground flaxseed
2 tsp Summer Berry Sweet Dip Mix, or any sweet dip mix, your choice
1⁄4 tsp Apple Pie Spice, optional
Preparation
In a bowl, combine yogurt, milk, oats, seeds, dip mix, and Apple Pie Spice, if desired. Cover and leave overnight. The oats will soak up the milk and be ready by morning.
Nutritional Information
Per serving: Calories 250, Fat 7 g (Saturated 2.5 g, Trans 0 g), Cholesterol 15 mg, Sodium 65 mg, Carbohydrate 34 g (Fiber 5 g, Sugars 6 g), Protein 15 g.
Tips
Go vegan by using dairy-free yogurt. Remember it will have less protein, so be sure to stir in a scoop of Power Up Vanilla Protein Blend.
3. Egg Muffin in Muffin Pan
Eggs are a great source of protein! Make a big batch and freeze for easy breakfasts.
Prep Time: 20-25 min
Serves: 12 sandwiches
Cost per serving: $0.95 CA/ $0.75 US
Perfectly Balance Your Plate: Serve with 2 cups veggies.
Ingredients
oil, for greasing
12 large eggs
12 English muffins
3 cups grated cheese, your choice
Smoky Roasted Tomato Nutritional Yeast Topper, optional
Preparation
Preheat oven to 400° F (200° C) and lightly brush a Perfect Portion Muffin Pan with oil.
Crack an egg in each mold and top with nutritional yeast sprinkle, if desired. Bake for 10–15 minutes to desired doneness.
Meanwhile, slice the English muffins in half and toast in the oven for 10 minutes.
Place an egg and grated cheese on one muffin half and top with other half.
If eating right away, melt the cheese by heating prepared sandwiches in the oven for another 5 minutes. Serve.
Nutritional Info
Per serving: Calories 270, Fat 9 g (Saturated 3 g, Trans 0 g), Cholesterol 250 mg, Sodium 460 mg, Carbohydrate 27 g (Fiber 0 g, Sugars 1 g), Protein 19 g.
Tips
Egg and cheese is the classic formula, but you can also add a protein of your choice, your favourite veggies, and aioli.
To portion and freeze, place all sandwiches on a Sheet Pan and put in the freezer until they are frozen, about an hour. Then, wrap sandwiches individually in plastic or foil and store in a freezer-safe bag in the freezer.
Looking for even more inspiration? Get the ‘Back to School, Back to Routine’ e-Book here.
