Make-Ahead Breakfasts for Busy School Days

Photo by Alisha Hieb on Unsplash

When the school year rolls around, switching from pool to school means finding simpler ways to kick off the day with healthy and nutritious options. Preparing feel-good breakfasts can be as easy as picking and putting together the right ingredients. Try these make-ahead breakfast ideas to give the busy mornings a boost:

  • Homemade energy bars are an easy breakfast option that can keep you fueled until lunch. For simple bars, heat coconut oil and vanilla in a saucepan until combined then transfer to a large bowl and mix with cashew butter, oats, dried fruits and granola. Press the mixture between two cookie sheets to flatten, refrigerate 2 hours and slice into bars.
  • Portion out produce for daily breakfast smoothies. Seal each weekday’s smoothie ingredients in separate plastic bags and simply toss the ingredients in a blender each morning. Enjoy your smoothie in a tumbler or try something new, such as this Blackberry Avocado Smoothie Bowl.
  • Use your slow cooker to make oatmeal. Before heading to bed, simply add milk, vanilla and your favorite sweetener to rolled oats and cook on low 7-8 hours. Include dried fruit to soak up moisture and provide a sweet, juicy addition. Or try these Morning Oasis Overnight Oats for a no-cook variation on traditional oatmeal for a quick, crunchy start to the day.

 

Blackberry Avocado Smoothie Bowl

Recipe courtesy of Chef Audrey, ALDI Test Kitchen   

Prep time: 10 minutes

Servings: 1

3/4

cup blackberries

1/4

cup blueberries

1/4

cup Nonfat Greek Yogurt

3/4

cup Unsweetened Almond Milk

1/2

avocado

1/2

frozen banana

1

teaspoon Vanilla

1

teaspoon Honey

2

teaspoons lime juice

Optional garnishes:

Flax Seed

Chia Seeds

Almonds, toasted

Blackberries

Blueberries

Lime zest

Place all ingredients in blender and blend until smooth. Transfer to serving bowl and add garnishes as desired.

Morning Oasis Overnight Oats

Recipe courtesy of Chef Michelle, ALDI Test Kitchen

Prep time: 10 minutes (plus overnight to set)

Cook time: 10 minutes

Servings: 3

1 1/2

cups Quick Oats

1

teaspoon Chia Seeds

2

cups Unsweetened Vanilla Almond Milk

1/8

teaspoon Salt

3

tablespoons Honey, divided

1/4

cup Organic Quinoa, toasted

1/4

cup Whole Almonds, toasted

1

mango, sliced

1/4

cup chopped coconut

.45

ounces Premium Dark Chocolate 70 percent Cocoa, shaved

.45

ounces Premium Dark Chocolate 70 percent Cocoa, melted

Heat oven to 400 F.

In large mason jar, combine oats, chia seeds, almond milk, salt and 2 tablespoons honey. Refrigerate overnight.

In medium bowl, combine quinoa, almonds and remaining honey. Spread onto parchment-lined baking sheet. Bake 10 minutes. Remove, cooling completely and crumbling. Store in re-sealable bag overnight.

The next day, stir oats and pour desired amount into serving bowl. Top with mango, coconut, shaved chocolate and candied quinoa. Drizzle with melted chocolate.

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