It’s that time of year again: time to get ready to go back to school. While I am far from having a school aged child, I’m no stranger to rushed breakfasts and going back to school.
As a high school teacher, I had to be at work by 6:30, which means I know all about prepping easy breakfasts. Now that I’m a stay at home mom, I see it from a new perspective. I may not be rushing to get out the door, but I am rushing to get something in my one year old’s belly since he wakes up and immediately wants food. Whether you are prepping your kids to go back to school or you are trying to make breakfasts easier for yourself, these 5 cheap and easy back to school breakfast recipes are bound to help you.
Oatmeal- either baked or soaked overnight
This can be put together the night before without the milk and stored in the fridge, just add milk when you wake up, and bake.
- 1/2 C. of milk or milk substitute
- 1/2 C. of brown sugar
- 1 egg
- 1/4 C. butter or coconut oil
- 1 teaspoon vanilla extract
- 2 C. quick cooking oats
- 1/2 C. frozen fruit
- optional to add nuts
Mix all ingredients together and pout into a greased baking dish. Bake at 350 for 30-40 minutes, until golden brown.
This is my favorite way to use up the very last bit of butter in my peanut, cookie, almond and sunflower butter jars. Follow these instructions for a fail proof way to get a single serving of oatmeal on the table in seconds.
- Fill jar 1/2 to 3/4 way with oats.
- Cover with milk or milk substitute
- Put jar on tight and let sit overnight.
- No need to microwave, enjoy this cold on a hot morning.
- Add nuts and fresh fruit.
Feel free to do this without the jar. I do this sometimes in a bowl and add butter in the morning. If I want it hot, I’ll nuke it for 30 seconds, but most of the time I enjoy my overnight oats cold.
This isn’t so much a recipe, as it is a method. Follow these directions for any type of breakfast casserole. I often make this when I’m trying to use up leftover breakfast meats or veggies.
- Grease a large baking dish.
- Fill baking dish with any type of bread. I prefer buying big loaves of French bread, but have used all types.
- Layer your protein next. You can use cooked and crumpled breakfast sausage, bacon, prosciutto, sautéed mushrooms, anything you find delicious.
- If you want veggies such a tomatoes or spinach, now is the time to add them.
- Cheese layer comes next. I prefer cheddar with sausage and parmesan with prosciutto and mushrooms. Get creative and try whatever combination sounds good to you.
- Beat 8 eggs, add 1/4 C. milk or milk substitute, pinch of salt and pepper, and pour eggs over your casserole.
- Let sit in refrigerator overnight, at least 8 hours.
- Bake at 350 for 30-45 minutes or until eggs set.
Leave out the meat and cheese, add 1/2 C. brown sugar and 2 Tbsp. cinnamon and you have a French toast casserole.
This recipe was given to me by a new mom friend who also has a son with a dairy intolerance. I love being able to swap recipes with other moms!
- 2 cups quick oats
- 1 cup whole wheat flour
- 1/4 cup soy flour
- 1/4 cup milk or milk substitute
- 1/4 cup wheat germ
- 1/4 cup flaxseed
- 1/4 cup rye flour
- 1/2 cup brown sugar
- 1/4 cup honey
- 1 tsp. salt
Mix all together
Drizzle 1/2 cup of oil over dry ingredients, and mix thoroughly about 5 minutes. Let stand ½ hour or overnight.
- -1/2 cup milk (I use almond milk)
- -1/2 cup shredded coconut
- -1/2 cup craisins, raisins, and/or chopped nuts of your choice
Add to mixture. Shape into cookies. Bake at 400 for 12-15 minutes.
Bake in a casserole dish and cut into rectangles for a breakfast bar instead of a cookie.
freeze ahead breakfast: pancakes, French toast, waffles, breakfast burritos
Make a big batch of pancakes, French toast, waffles or breakfast burritos on a Saturday or Sunday morning and freeze half of them for later.
Here are some of my favorite links for these breakfast ideas:
I don’t have a tried and true recipe for smoothies, but like most things I make, I do have a method. This is another one of my favorite ways to use up food that may go bad soon.
But the following in a blender or food processor:
- Handful of frozen fruit
- Handful of greens (I usually use spinach)
- 3-4 spoonfulls of Greek yogurt
- Enough milk or milk substitute to cover all other ingredients
Pulse until smooth. Feel free to add flax-seed, chia seeds, and fresh fruit until you get the type of smoothie you enjoy.
These are just a few ideas to get you started. What are your favorite cheap and easy breakfast ideas?