Back to School Breakfast Ideas Continued

As school is fast approaching we wanted to leave you with a few ideas to inspire you as you get back into the swing of things.

Granola Breakfast/Snack Bars

2 c uncooked oats

1 c flour (I use whole wheat)

¾ sucanat

¾ c raisins or dried cranberries

½ c baker’s bran wheat

½ tsp salt

¾ tsp cinnamon

½ c coconut oil

½ c honey

2 tsp vanilla

1 large egg

Preheat oven to 350 degrees.  Grease 9×13 inch pan.  Line pan with foil; grease foil.  Mix oats, flour, sucanat, raisins/cranberries, bran wheat, salt and cinnamon until combined.  Stir in coconut oil and remaining ingredients until well mixed.  With wet hand, pat oat mixture into pan.  Bake 30-35 minutes, until pale golden around edges.  Cool completely in pan on wire rack.  When cool, transfer with foil to cutting board.  Cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.  Yield: 2 dozen

These also work great to freeze and eat later!

Overnight Granola

½ c sucanat

½ c coconut oil or butter

½ c honey

1 tsp cinnamon

2 tsp vanilla

7 c old-fashioned oats

Add in’s—almonds or other nuts of choice, dried cherries or any dried fruit, chocolate chips

Mix sucanat, coconut oil, and honey in small saucepan. Bring to a low boil.  Remove from heat.  Stir in cinnamon and vanilla.  Pour contents over oats in a large bowl and stir until well coated (almonds or other nuts can be added at this point). Spread oat mixture in 9×13 inch pan prepared with parchment paper, or at least heavily spray your pan before adding oat mixture.  Bake at 375 degrees for 10 minutes.  Take out and stir.  Return pan to oven and TURN OVEN OFF. Go to bed and wake up to yummy granola.

In the morning you can add any other add-in’s you choose.  Works great as topping on yogurt, cereal with milk of choice or any way you love to use granola.  Freezes well also.

One Bowl Breakfast

1 banana

Unsweetened, shredded coconut

Dollop of almond butter

Handful of berries of choice

Handful of granola, if desired

This is one of my favorite breakfasts and it is so filling.  I know you must think I’m lying…because I thought the person that shared this with me must have no appetite.  Well, even my husband agrees that it is one of the more filling breakfasts I prepare for him, yet you don’t feel stuffed after eating.  Make as you like.  I tear my bananas into smaller pieces to make it easier to eat.  Serves 1.

Breakfast Cookies

½ c coconut oil, melted

¾ c honey

2 eggs

1 tsp salt

1 tsp cinnamon

1 tsp baking soda

1 tsp vanilla

½ c buttermilk (I make my own with  1/2 tsp vinegar & almond milk since we’re dairy free)

1 c whole wheat flour

1 c unbleached white flour

2 c whole rolled oats

1 c raisins, dried fruit, chocolate chips or combo

Mix coconut oil, honey, eggs, salt and cinnamon, soda, vanilla and buttermilk. Stir in flours and oats.  Fold in the other add-ins.  Scoop heaping tablespoons of dough onto a cookie sheet covered in parchment paper.  Bake at 350 degrees for 15-20 minutes.  These freeze well.

Pizza Rolls

1 batch of pizza dough (can be homemade or from mix…although I haven’t tried a mix)

1 batch of pizza sauce

Pizza toppings of choice

Roll out your pizza dough on large baking pan that’s covered in parchment paper or sprayed with non-stick cooking spray. Spread pizza sauce on dough, not quite getting to the edges.  Layer on pizza toppings of choice, including cheese if you desire (these are great without cheese though for your non-dairy eaters).  Carefully roll up the dough with toppings from the long end of the dough.  Brush the top of the rolled up dough with a bit of olive oil and sprinkle with garlic powder, if desired.  Bake at 400 degrees for 15-20 minutes or until golden and no longer doughy.  Once cooled, slice into the size you want.  Wrap individually and place in freezer.  Pull out the night before and place in refrigerator to thaw before placing in lunch box.