Today is Minute Maid Breakfast Day in Canada! The day represents a national initiative developed by Breakfast Club of Canada and Minute Maid to raise awareness of the importance of a well-balanced breakfast for students. In the spirit of the day, I have teamed up with Minute Maid to develop 7 simple breakfast hacks so you can ensure your children go to school well-nourished and get the most out of their days.
As a busy mother of two, it’s essential that I have a game plan in the morning so my kids can have a well-balanced breakfast – these hacks are my go-to recipes for bringing organization to any hectic morning. As another trick for the time-tapped, I pair my kids’ breakfasts with juice boxes. It’s a simple grab-and-go solution that is healthy and always a winner in my books. Just half a cup of Minute Maid 100% Orange or Apple Juice is a great way to get a serving of fruit into their day and an excellent source of vitamin C.
I hope that you enjoy these recipes and they make your mornings a little less chaotic. For the best result, make them in bulk so you have a supply on-hand for the week!
Make “hard boiled” eggs in bulk in the oven the night before
- Yield: 6 1x
- 6 eggs
- Mini muffin tray
- Place 6 eggs into the muffin tin, one in each nook.
- Bake them in the oven at 350°F for about 25-30 minutes (depending on your oven). If you see brown spots formed on the shell of your eggs, not to worry because in the next step they will disappear.
- After they are cooked, prepare a large bowl of ice water. Use tongs and carefully put the eggs into the ice water (this stops the eggs from cooking more).
- After they are cooled, about 10 minutes, you can peel them and store them in an airtight container.
Make healthy baked blender pancakes and bake a large batch in the oven all at once
Makes about 8-10, 2.5” pancakes.
- 1 ripe banana, mashed
- 1 egg
- ½ cup natural peanut butter
- ¼ tsp baking soda
- 1 tbsp vanilla extract
- 2 tbsp honey
- Pinch salt
- ¼ cup mini chocolate chips or 12–24 fresh blueberries
- 1–2 tbsp hemp hearts
- Preheat oven to 375°F.
- Add all ingredients up until chocolate chips in a blender. Process until ingredients are well blended.
- Scoop batter on to a parchment-lined baking sheet into round circles about 2.5” in diameter.
- Top with chocolate chips (or blueberries, if using) and a sprinkle of hemp hearts.
- Bake for 8-10 minutes on the middle oven rack, until the edges are slightly golden brown.
- Tip: If you want to freeze these for use another time, make sure you re-heat them in the oven or toaster oven as they will not stay together upright in a conventional toaster.
Make chocolaty chia seed and oat pudding in little mason jars and store in your fridge overnight for a grab-and-go breakfast
Makes 4, ¾ cup servings.
- 1 ripe banana
- 2 tbsp cacao powder
- 2 tbsp maple syrup (optional)
- 2 tbsp water
- 1/2 cup rolled oats
- 3 tbsp chia seeds
- 1.5 cups full-fat coconut milk
- In a bowl, mash the banana with the cacao, maple syrup (if using), and water until it forms a smooth paste.
- Stir in the oats and chia seeds, and then the milk, stirring continuously until combined.
- Separate among four small mason jars and place in the fridge overnight.
- Serve topped with berries, nuts, shaved coconut and yogurt.
Make a spinach and cheese omelette in the microwave
Makes 1 large omelette.
- 2 eggs, scrambled
- 2 tbsp milk
- 2 oz spinach, finely chopped
- Garnish with: 2 tbsp shredded cheese, salt, pepper, and any other herbs you choose to use.
- Coat a 12 oz. microwave safe bowl or other dish with cooking spray. Add all ingredients and beat until well blended.
- Microwave on high for 45 seconds to 1 minute; stir.
- Microwave until eggs are almost set, 45 seconds to 1 minute longer (microwaves may vary).
- Top with cheese and season with salt, pepper, and herbs.
Make easy, healthy no-bake breakfast bars the night before, cut them and individually wrap them so they are ready to go the next morning
Makes 10 Bars.
- 2 cups of pitted dates, pulsed into a paste (will equal 1 cup)
- ½ cup water
- 1/2 cup of natural peanut butter or nut butter of your choice
- 1 Tbsp Pure Maple Syrup
- 1 tsp of pure vanilla extract
- 2 cups rolled oats
- 1/2 cup of shredded unsweetened coconut
- 1 tsp of flaxseeds
- 1/2 tsp of ground cinnamon
- 1/8 tsp of salt
- 1 oz of raw almonds, divided
- 1 oz dried cranberries, divided
- Line an 8×8 square pan with parchment paper that has been lightly sprayed with cooking spray leaving an overhang over the pan so you will be able to remove the bars easily.
- Add dates and water to a blender and blend until a paste forms.
- Add the date paste to a medium pot on medium low heat and heat for about 3-5 minutes, until the paste becomes soft.
- Once the date paste is smooth and softened, add peanut butter and maple syrup. Stir constantly to combine and shut off the heat once the mixture is smooth and all the ingredients are evenly incorporated (about 1 minute).
- Stir in the vanilla extract then, ground cinnamon, and salt and combine. Then, fold in the shredded coconut, rolled oats and flaxseeds.
- Fold in half of the almonds and cranberries until combined.
- Pour the granola mixture into the parchment-lined prepared pan.
- Spread evenly and press down firmly using a flat spatula. Sprinkle remaining almonds and dried cranberries evenly and press down firmly again with spatula or your hands to flatten and bind the cranberries and almonds.
- Chill in the refrigerator for 3 hours or overnight to set.
- Remove from the fridge and use the parchment overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into even rectangles.
- Individually wrap each bar in parchment paper or wax paper so they are easy to transport.
- Store the bars in an airtight container in the refrigerator.
- Note: These bars are best enjoyed straight out of the fridge since they tend to soften up at room temperature. The bars will keep well in an airtight container in the refrigerator for up to 1 week or store in freezer for up to 1 month.
Make DIY yogurt parfaits. Choose healthy toppings like shredded coconut, granola, fruit, dark chocolate chips, honey
- 4 cups of plain or vanilla flavoured Greek yogurt
- Toppings: shredded coconut, granola, berries, dark chocolate chips, honey
- 4 cups or small mason jars for assembly
- Divide the yogurt among 4 small bowls or cups. Set out all of the toppings in separate bowls and have everyone prepare their own parfait.
Use last night’s leftover brown rice to make an apple Cinnamon Breakfast bowl
Makes 2 servings.
- ½ tsp butter
- 1/2 tsp cinnamon, divided
- 1 tbsp pure maple syrup
- 1 tbsp almond butter
- 1 medium apple, peeled, cored, and diced
- 1 oz raisins
- 1/2 cup unsweetened vanilla almond milk
- 2 cups cooked brown rice or white rice
- In a medium saucepan set over medium-low heat, add the butter, half the cinnamon, maple syrup, almond butter and heat until softened.
- Once heated, add the apples to the pan and sauté until they have softened slightly. Add in the raisins and combine. Next, add the almond milk.
- Bring to a boil, stirring occasionally to prevent burning and ensure that everything is well combined.
- Reduce heat to low and cook for about 3 minutes.
- Add cooked rice and the rest of the cinnamon, stirring until all the ingredients are fully combined. Continue cooking for about 5 minutes, until rice is warm and soft. Serve immediately.
*This post was created as part of a paid partnership between myself and Coca-Cola Canada. However, and as always, all opinions are my own.