Raise your hand if you’re fresh out of ideas on what to make for breakfast before the littles head back to school next week! I totally hear you and came to help! Because let’s face it, we are all on the same boat!
Real TALK! Depending on Caro’s mood (she’s moody now, guys) she’ll either have an impressive bowl of lentils, veggies, and rice or dairy free chocolate chips and a yogurt…NOTHING ELSE! There’s no in between and because there is no in-between I need to make sure she has a healthy, hearty breakfast that keeps her full and alert just in case lunch isn’t as successful as I planned.
I rounded up four of her favorite breakfast recipes, recipes I know she loves and gets excited about and gave them a tweak! BOOM – one less thing to worry about during the most stressful week of the year!
These recipes are my go-to and I’m here to SHARE them with YOU!
Remember to plan ahead, and if time allows, get them excited to help you in the kitchen.
Good luck, guys! We GOT THIS!
Guys! This recipe is F (yup I dropped the F bomb) amazing. I always share it with my co-workers, my friends, my neighbors. People ask me for this recipe all the time. It’s GOOD and FILLING! Best part? It’s dairy FREE! Store leftovers in an airtight container and save them for afternoon snacks later in the week, or take some to work if you haven’t already inhaled ½ the batch! 🙂
You can also add nuts (if the school isn’t a NUT free school, super important) or ¼ cup hemp or chia seeds if your kids tolerate chia seeds. Use this recipe to sneak in some seeds or healthy fats!
Holy Moly THESE pancakes are EVERYTHING! Light, fluffy, moist, not too sweet, PERFECTION! Not gonna lie, these take a little more time than the other recipes on this list but not by very much. I suggest making them on a Sunday and saving 1/2 the batter for Monday or saving this recipe for a morning when you have a little more time (if that’s even possible?)
These pancakes are the perfect example of how eating healthy CAN be delicious! Can’t wait for you to try!
If it ain’t broke DON’T FIX IT. Aka – don’t spend hours searching new recipes when you can add fun ingredients to recipes you already know they love. I’ve shared a few versions of this recipe and each time I added a new ingredient. My goal is to get Carolina excited about a healthy breakfast that will give the energy she needs to go on with her business (whatever important business 3-year-olds have these days)
Ok, so here I added ¼ cup dye-free sprinkles to the mix before cooking, then a few more sprinkles before serving and done! You can also add dairy-free chocolate chips. Note: I tend to skip the maple syrup when I add chocolate chips or add fewer chocolate chips if they MUST have the syrup. Chopped berries? Hemp seeds? Anything goes. This recipe is almost impossible to mess up. Try it!
4. Dairy-Free Oatmeal Bars
This recipe is loosely adapted from Bob’s Red Mill (HEY, BOB!). I love it and share it with you because it’s a great breakfast idea for the entire family. It’s basically a bowl of oatmeal on-the-go because let’s face it, hot oatmeal is great and everything but gets boring, who’s with me?
Don’t care or like preserve? Skip it, we don’t judge! Drizzle a little honey instead. Here’s the recipe:
1/2 cup ghee, melted
1 tsp vanilla extract
1 cup gluten-free oat flour
1 cup gluten-free rolled oats
1/2 cup coconut palm sugar
1 tsp arrowroot powder
1 tsp baking powder
1 tsp lemon zest
1/2 tsp Sea Salt
2/3 cup naturally sweetened preserve (optional)
Preheat oven to 375°F. Grease an 8×8-inch baking pan. In a medium bowl, combine ghee and vanilla extract. Stir in flour, oats, sugar, arrowroot powder, baking powder, lemon zest and salt until combined. Press mixture into bottom of baking pan. Evenly spread homemade preserve on top and bake, 20-25 min. Let cool before cutting into bars and serving.
Note: Refrigerate for up to 2hrs for a firmer consistency.