Mornings are hard. And busy.
A busy schedule means you have to get up and go, but you still need a good, hearty breakfast to kickstart your day. What about a breakfast that’s delicious and portable?
7 Grab-and-Go Breakfast Recipes:
1. Gingerbread Granola
4 cups old-fashioned rolled oats
1 1/2 cups raw pecans and/or walnuts
1 teaspoon sea salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 cup melted coconut oil (or olive oil)
1/3 cup real maple syrup
1/4 cup molasses
3/4 teaspoon vanilla
1/2 cup large, unsweetened coconut flakes
1/3 cup chopped dried cranberries
1/3 cup chopped candied ginger
Preheat the oven to 350 degree and line a pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon and ground ginger. Stir thoroughly to combine. Stir in the oil, maple syrup, molasses and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 20 minutes, then remove from the oven and top with coconut flakes. Mix in the coconut and stir up the mixture to make sure the granola cooks evenly. Return the pan to the oven for 10 more minutes. In the meantime, roughly chop the dried cranberries and candied ginger. After 10 minutes is up, remove the pan from the oven and add the chopped cranberries and ginger. Stir to combine. Let the granola cool before enjoying. The granola will continue cooking just a bit in the cooling process, so if it seems a little wet at first, don’t worry. Store the granola in an airtight container. It should stay fresh for 1 to 2 weeks. Store in the refrigerator.
2. Blueberry Honey Bran Muffins
1 cup buttermilk
⅓ cup olive oil
⅓ cup honey
1 large egg
Zest of 1 lemon
1 1/2 cups wheat bran
1 cup flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon sea salt
6 ounces blueberries
2 teaspoons sugar
Heat oven to 325 degrees and coat a 12-cup muffin tin with nonstick spray. In a small mixing bowl, whisk together the buttermilk, oil, honey, egg and zest. In a large mixing bowl, whisk together the bran, flour, baking powder, baking soda and salt. Pour the wet mixture into the dry mixture and mix until just combined. Gently fold in the berries. Working quickly, divide the batter between the 12 muffin cups. Sprinkle each muffin top with sugar. Bake muffins for about 20 minutes, rotating pan halfway through baking for even browning, until a toothpick inserted into the center of muffins comes out with just a few crumbs attached. Let muffins cool in pan on a wire rack for 10 minutes before removing from tin.
3. Chocolate Chip Granola Bars
1 3/4 cups oats
1 1/3 cup sliced almonds
2/3 cup mini chocolate chips
1 teaspoon ground cinnamon
1/2 to 3/4 teaspoon salt
1 cup creamy unsalted peanut butter
1/2 cup honey
1 1/2 teaspoons vanilla extract
Line an 8 to 9-inch square baker with two strips of criss-crossed parchment paper, cut to size. In a mixing bowl, combine the oats, almonds, chocolate chips, cinnamon and salt. Whisk to combine.
Measure out the peanut butter and mix 1/2 cup honey and the vanilla extract into it. Whisk until well blended. Pour the liquid ingredients into the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain. Transfer the mixture to the prepared square baker. Use your spoon to arrange the mixture fairly evenly in the baker and pack the mixture down as firmly and evenly as possible. Cover the baker and refrigerate for at least one hour, or overnight. Use a sharp knife to slice the bars. Serve.
4. Breakfast Cookies
3 mashed bananas
1/3 cup apple sauce
2 cups uncooked oats
1/4 cup milk
1/2 cup craisins
1/3 cup pecans, chopped
1/3 cup sunflower seeds
1 teaspoon vanilla
1 tablespoon cinnamon
1 tablespoon sugar
Mix all ingredients together. Spoon the dough by teaspoonful onto a greased cookie sheet.
Bake at 350 for 15 minutes. Cool and serve.
5. Overnight Blueberry French Toast
1 cup blueberry jam or preserves
16 oz package French bread, cut into 11⁄2-inch cubes
8 oz package cream cheese cut into 1-inch cubes
1/2 cup fresh blueberries, plus more for topping
6 large eggs
2 1/2 cups milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1⁄2 cup packed light brown sugar
Heat jam in a small saucepan over low heat until melted and smooth, stirring often. Place half of bread in a 13×9-inch baking dish coated with cooking spray. Top with cream cheese cubes and 1/2 cup blueberries. Drizzle the melted jam evenly over the top. Top with remaining bread cubes. Whisk together eggs, milk, cinnamon and vanilla. Pour the egg mixture evenly over the casserole and sprinkle with brown sugar. Cover and chill at least 8 hours or up to 24 hours. Preheat oven to 325 degrees.
Bake covered 20 minutes. Uncover and bake 15 minutes longer or until center is set.
When serving, drizzle with syrup, whipped cream and fresh blueberries.
6. Stuffed Breakfast Biscuits
2 cans (17.3 oz) refrigerated flaky biscuits
1 lb Ground Beef
12 eggs, beaten
½ onion, finely diced
1 clove garlic, finely minced
½ teaspoon paprika
½ teaspoon thyme
½ cup shredded cheddar cheese (plus more for topping)
1 tablespoon butter, melted
Preheat oven to 375. Separate dough into 16 biscuits. With a knife, carefully cut each biscuit into 2 layers. Over medium-high heat, cook ground beef in a large skillet until no longer pink. Drain fat and add onion, garlic, paprika, and thyme. Season with salt and pepper. Continue cooking until onion is softened. Remove from pan and put eggs in pan. Scramble eggs, but under cook them just a bit. Season with salt and pepper. Remove from heat and add in meat. Stir in cheese. Spray a muffin tin with nonstick cooking spray. Gently press 16 dough rounds into the bottom of the pan and then halfway up side of cups. Spoon ¼-1/3 cup of egg/meat mixture on top of the rounds. Top each with a dough round and gently tuck dough edge into muffin cup. Brush top of biscuit with melted butter and top with more cheese. Bake 16 – 20 minutes or until deep golden brown. Remove biscuits from muffin cups and place on a cooling rack. Cool 10 minutes. Serve warm.
7. French Toast Roll-Ups
8 slices white sandwich bread
softened cream cheese or Nutella
3 tablespoons milk
1/3 cup sugar
1 heaping teaspoon ground cinnamon
Cut the crust from each slice of bread and flatten it out with a rolling pin. Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread. In a shallow bowl whisk the eggs and milk until well combined. In a separate bowl mix the sugar with the cinnamon. Heat a skillet set over medium heat and melt a tablespoon of butter. Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides, about 2 minutes per side. Add butter to the pan as needed. Add cooked rolls immediately from the pan to the cinnamon sugar and roll until completely covered in sugar. Serve with syrup for dipping.
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