Greetings, cupcakes! It’s that time of year again where everyone is…either groaning or cheering because of….school!! Yay…
Now if you’re most people, you probably have on the order of 2.5 seconds to eat in the mornings. And if you’re like me, it’s seriously tempting to just grab a sugary granola bar or a toaster waffle. I used to have a theory that food in the morning can be healthy, fast, or delicious. Pick two. So most days, I just chose fast and delicious and ended up feeling like a dead person by 11 am.
Well, throw your waffles and carb-filled granola bars to the wind, because I’ve got three easy, healthy AND delicious breakfasts for you that will take you almost no time. And Bayance has three more so that’s a total of…well, I’ll let you do the math. It’s back-to-school after all. Think of it as a pop quiz, and if you pass, you get food. (wow, I’m bribing you)
Whoever invented this food deserves a Nobel Prize, because these are genius.
To make overnight oats, put 1/4 cup rolled oats in a jar. Pour in 1/2 cup milk, almond milk, or, if you’re feeling adventurous, orange juice. Add 1/2 tsp honey or sugar if you like things sweet, but it’s healthier if you don’t. Add chopped fresh or frozen fruit of your choice, any flavoring, give it a good stir, and chill overnight. In the morning, just open the fridge and feel like an A+ student. At least in the food department.
A few tasty combinations;
Oats+Milk+Strawberries+Drop of Vanilla+Strawberries and Cream
Oats+Orange Juice+Pineapple=Tropical Punch
Oats+Milk+1 tsp. Cocoa Powder+Bananas+1tsp. Peanut butter=Chocolate Monkey
When you’re eating THIS in the morning, all feels right in the world. Because, c’mon how awesome is it to eat egg pie in the morning and still have time to spare? All you have to do for this breakfast is heat it up and slice it. Flaky, eggy, deliciousness. If you make this Sunday night, you’ll have enough to have breakfast each weekday.
1/2 cup butter
3 cloves garlic, chopped
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (4.5 ounce) can mushrooms, drained
1 (6 ounce) package herb and garlic feta, crumbled
1 (8 ounce) package shredded Cheddar cheese
1 (9 inch) unbaked deep dish pie crust (omit if you’re like me and trying to be low-carb)
4 eggs, beaten
Add all ingredients to list
1 cup milk
salt and pepper to taste
Preheat oven to 375 degrees F (190 degrees C).
- In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
- In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
- Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.
¼ cup raw honey
½ cup raw, unsweetened almond butter (or nut butter of choice – bonus points if you make your own nut butters!)
2 Tbsp coconut oil
1 tsp vanilla
½ cup raw almonds
½ cup raw walnuts
½ cup raw cashews
½ cup raw pecans
5 dates, pits removed
¼ cup pepitas (raw pumpkin seeds)
¼ cup dried, unsweetened cranberries
¼ cup shredded unsweetened coconut
- Line a 9×13 baking pan with parchment paper and set aside. Tip: make sure the parchment paper is large enough so that when the mixture is added, edges of the paper stick up. You can use the paper to grab and lift the bar out of the pan.
- In a saucepan over medium heat combine raw honey, almond butter, coconut oil and vanilla. Bring to a soft rolling boil, stirring to combine and to ensure that it doesn’t burn.
- Soak the dates in warm to hot water for about 10 minutes.
- In a food processor, blender or chopper, blend/grind/chop nuts until they are a coarse consistency. It’s ok to have some larger pieces of nuts left in the mix.
- Remove dates from water, and add softened dates to the nut mixture, pulsing to combine (I don’t have a food processor and this didn’t work well for me in the blender, so I just mixed the dates in by hand, and since they were soft enough, they combines really easily.) Transfer to a large mixing bowl.
- Add the pepitas, cranberries, help hearts and coconut to the nut and date mixture, stirring to get everything mixed together really well.
- Add the honey/nut butter mixture that’s been simmering on the stove to the nut mixture and stir to combine with a wooden spoon.
- Pour the granola bar mixture into the parchment paper lined pan, and using your fingers, press the mixture out evenly in the dish.
- Put in the freezer to cool for about 2 hours. Once cold, remove from the pan using the parchment paper to lift the bars out of the dish, and then with a sharp knife cut into bars.
- Store the bars in a sealed container in the fridge.
Enjoy your delicious guilt-free snacks.
When do you guys start school? Don’t forget to check out Bayance’s post!