Today is dedicated to breakfast you can grab and go. Hopefully, one of these easy, on the road breakfasts' will appeal to your kiddos!
A banana, granola bar and string cheese...the perfect mix of fruit, fiber and protein!
A hard boiled egg and piece of fruit, gets some good protein and fiber in and it's really a little breakfast for those who just can't stomach (Literally) much food.
A breakfast sandwich (took me less then 3 minutes to make) toast a whole wheat english muffin, scramble one egg, melt cheese and Viola! Healthy fast food! Feel free to top with a slice of bacon, ham or turkey to really bulk up the protein!
And finally, Aaryn's Oatmeal Breakfast Cookies. You don't have to add anything to make this a complete meal, but I think some cold milk is a really nice touch! Recipe Below
We add our mix ins right before they go into the over, but I think it taste better blended all the way...this way allows everyone to custom make their breakfast cookie.
3/4 c. soft butter
1 c. brown sugar
2 eggs, beaten
3 tbsp. molasses
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 c. low fat milk
1 c. whole wheat flour
1 c. bran
3/4 tsp. baking soda
1 tsp. salt
2 c. quick cooking oats
1-2 c. raisins, or any combination of mix in's you'd like
Mix In Suggestions, chopped nuts, chocolate or butterscotch chips, dried fruit (cherries, raisins, cranberries, blueberries, apricots), graham cracker, marshmallow, the options are endless!
Preheat oven to 375 degrees. Have your cookie sheet prepped, either grease it or use parchment paper. Mix together butter, sugar, eggs, molasses and milk. Add flour, bran, baking soda, cinnamon, nutmeg and salt and mix well. Blend in oats and raisins (or other mix ins). Drop by large tablespoonfuls onto prepared cookie sheet. Bake for 8 to 10 minutes. Cool on rack. I make large cookies, so I get about 18. But you could make them much smaller and get up to 4 dozen. Store in an airtight container for one week (if they last that long!)