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5 Easy Make-Ahead Breakfasts the Whole Family Will Love

5 easy make-ahead breakfasts the whole family will love. No time for breakfast? Here's why you should wake up 10 minutes earlier. While everybody is different, skipping breakfast can send the message that your body needs to conserve rather than burn any incoming calories. Eating in the morning, on the other hand, tells your body it can use, rather than store, incoming calories. High-protein breakfasts can help reduce daily hunger and improve weight maintenance. Other science-backed benefits of eating in the morning include: Higher daily calcium intake Higher daily Better school fiber intake performance Higher likelihood of meeting fruit and vegetable intake recommendations Healthy, homemade breakfasts can be made ahead to save time on busy mornings. The recipes Coconut and carrot overnight oats WHAT YOU NEED 3 cups water 1 cup light coconut milk 1 cup steel-cut oats 1 cup grated carrots 2/3 cup seedless raisins 3/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon kosher salt 1/2 cup unsweetened coconut flakes 1 1/2 tablespoons grated orange zest 1 teaspoon vanilla extract 1 or more tablespoons maple syrup 1/2 cup chopped walnuts or pecans HOW TO MAKE IT 1 In a saucepan, bring the water Remove from heat and stir in and milk to a boil. Stir in the coconut flakes, orange zest, and vanilla. Add maple syrup to taste. oats, carrots, raisins, cinnamon, ginger, nutmeg, and salt. Bring back to boil, then Refrigerate and serve cold or warm. Top with walnuts decrease the heat to low and and/or yogurt. partially cover the pot. SERVINGS: 4 Cook without stirring, until the mixture starts to thicken, about 25 minutes. Banana oat pancakes WHAT YOU NEED 1 1/4 cups mashed bananas (about 3 small bananas) 2 tablespoons coconut oil 1 tablespoon lemon juice 1 teaspoon honey 2 eggs 1 cup oat flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg HOW TO MAKE IT Stir together the mashed bananas, Once the pan is hot, pour 1/4 cup coconut oil, lemon juice, and honey. of batter onto the pan. Cook until Then beat in the eggs. bubbles begin to form around the In a larger bowl, whisk together the edges, about 3 minutes. Flip and cook until golden brown on both oat flour, baking soda, salt, and sides. spices. Refrigerate the batter and cook Pour the wet ingredients into the when ready, or freeze cooked dry ingredients. Stir just until the dry ingredients are thoroughly pancakes and microwave when ready to eat. moistened. Let sit for 10 minutes. Heat a heavy cast iron skillet or SERVINGS: 8 non-stick pan over medium-low heat. Lightly oil the surface. Blueberry bran muffins WHAT YOU NEED 1 cup buttermilk 1/3 cup olive oil 1/3 cup honey 1 large egg Zest of 1 lemon 1 1/2 cups wheat bran 1 cup white whole wheat flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/4 teaspoon fine-grain sea salt 6 ounces fresh or frozen blueberries 2 teaspoons turbinado sugar HOW TO MAKE IT Heat oven to 325°F. Coat a 12-cup Divide the batter between the 12 muffin tin with nonstick spray. muffin cups. Sprinkle each muffin top with turbinado sugar. Whisk together the buttermilk, oil, honey, egg, and zest. In a large Bake muffins for about 20 minutes, rotating the pan halfway through baking for even browning. mixing bowl, whisk together the bran, flour, baking powder, baking soda, and salt. Store in an airtight container or freeze and reheat when ready Pour the wet ingredients into the dry ingredients. Mix until just to serve. combined. Fold in the berries. SERVINGS: 12 4 No-bake granola bars WHAT YOU NEED 1 heaping cup dates, pitted 1 1/2 cups rolled oats 1 cup roasted, unsalted almonds, loosely chopped 1/4 cup maple syrup 1/4 cup creamy, salted peanut butter or almond butter Optional additions: chocolate chips, dried fruit, nuts, vanilla HOW TO MAKE IT Process dates in a food processor Cover with parchment or plastic wrap, and let firm up in the fridge or freezer for 15-20 minutes. until small bits remain and it forms a dough-like consistency. Place oats, almonds, and dates in a Remove bars om the pan and large mixing bowl. chop into 10 even bars (or 9 squares). Warm maple syrup and peanut butter in a small saucepan over low Store in an airtight container for heat. Stir and pour over oat mixture up to a few days. Bars can also and then mix, breaking up the dates be frozen. to disperse throughout. SERVINGS: 10 Once thoroughly mixed, transfer to an 8x8 baking dish lined with parchment. Press down firmly until uniformly flattened. Mushroom egg bakes WHAT YOU NEED 2 tablespoons extra-virgin olive oil 1/3 cup minced shallot (from about 2 small shallots) 8 ounces sliced mixed mushrooms 2 tablespoons chopped fresh thyme 1 tablespoon butter 6 large eggs 3/4 cup milk 1/2 teaspoon kosher salt 1/2 teaspoon ground black pepper t**** 1/2 cup grated mozzarella cheese HOW TO MAKE IT In a small mixing bowl, beat the eggs with the milk, salt, and pepper. Preheat oven to 400°F. In a medium saucepan, warm the olive oil over medium-high heat. Divide the mushroom mixture between the ramekins. Add grated Add the shallot and sauté until cheese on top of each. Ladle egg soft and translucent, about 3 mixture over the top until the minutes. Add the mushrooms ramekins are almost full. and a pinch of salt and cook until softened, about 5 minutes. Place baking sheet in the oven and Mix in the thyme. cook for 20 to 25 minutes, or until the tops are golden. Grease four 8-ounce ramekins with butter and place on a Refrigerate for up to 3 days. baking sheet. SERVINGS: 4 Whether or not you're tight on time, healthy, make-ahead breakfasts can help start your morning on the right track. Sources: cookieandkate.com minimalistbaker.com ncbi.nlm.nih.go rush.edu thekitchn.com Quillcom A small part of your job is 100% of ours.

5 Easy Make-Ahead Breakfasts the Whole Family Will Love

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Do you always feel rushed in the morning? You're not alone! Check out the infographic below for eight sweet and savory make-ahead breakfast recipes.

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Quill

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breakfast

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Food
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