Make Ahead Breakfast Ideas

Oh, breakfast.  Why are you so early?  My kids always wake up hungry, and they’re not old enough to eat a nice bowl of cereal or instant oatmeal {unless I want to spend the next half hour mopping the floor}.  Most days I’m forcing myself to wake up extra early to get a run in.  But waking early enough to run, shower, and cook a decent breakfast all before the kids wake up at 6:45am…  Didn’t take me long to scratch that idea!

For the past year or so, I have been perfecting my make ahead breakfasts.  This just works for me and my schedule.  I’m not a morning person and it just makes the mornings run more smoothly if I don’t have to think about what’s for breakfast. Instead, I just dish out what I already made the night before.  I have been building my repertoire too, so now I have about 10 or so recipes I rotate around.  They are all quick and easy, with few ingredients, freeze well, and healthy enough for me to feel good about feeding them to my kiddos.  Today I’m sharing a few of my favorites!  The ones on my banana/peanut butter/oats list {not giving up all of my secrets just yet}.

Banana Oat Muffins

My kids love them because they’re muffins.  I love them because there is no processed junk in them.  And a batch makes enough to feed the 5 toddlers for 2-3 breakfasts.

Ingredients ::

2 1/2 cups oats

1 cup greek yogurt

2 eggs

2 ripe bananas

1/2 cup honey

2 tsp baking powder

1 tsp baking soda

1 tsp vanilla

2 Tbsp flax seed/chia seed/wheat germ {use what you got or leave it out}

Directions ::

1.  Preheat your oven to 350 and either spray your muffin pan or use cupcake liners.

2.  Mash bananas. {I like to mash them in the peel and just slide straight into the bowl!}

3.  Add all ingredients into the bowl and stir until combined and smooth.  {If you like a completely smooth batter you can do this step in the food processor.}

4.  Decision time!  Keep them plain or add in some extras?  I often add in peanut butter, nutella, chocolate chips, butterscotch chips, coconut, and/or nuts.  I think sometimes it’s okay to take the healthiness level down a notch.

5.  Fill up those muffin tins 2/3 full and bake 16-20 min.  Depending on the consistency of the batter, I usually get 15-18 muffins out of this recipe.

6.  Once they’re done, let them cool.  Then dig in!  Or store them for the next day.  Or freeze for emergencies.

Banana Oat Cookies

I got this recipe from a friend who happens to be a quadruplet mom.  It’s my go-to, easiest, quickest recipe.  Great for breakfast, snacks, or a healthy dessert.

Ingredients ::

2 mashed bananas

1 cup oats

Directions ::

1.  Stir ingredients until combined.

2.  Drop spoonfuls onto ungreased cookie sheet.

3.  Bake at 350 for 9-12 min.

Yes, it’s that simple.  This recipe makes 5-6 cookies.  Just directly increase the proportions to make more {i.e. 4 bananas and 2 cups oats makes a dozen cookies}.  I also like to add in peanut butter or chocolate chips to change it up from time to time.

Peanut Butter Oat Bars

A few weeks ago I featured these on Instagram for my Takeover Tuesday. I decided to oblige all of the requests for the recipe.

Ingredients ::

1 cup peanut butter

1/2-1 cup honey {depends on your taste}

3 cups oats

Directions ::

1.  Put peanut butter and honey in a saucepan and heat on low until smooth.  Don’t forget to stir!!

2.  Add in oats and stir.

3.  Press mixture into a square pan and let it sit overnight.

Yep, you’re done.

Peanut Butter & Jelly Bars

I know, I know.  These recipes are VERY similar, but it’s just so stinkin’ quick and easy I can’t help but share!

Ingredients ::

2 cups oats

1/3 cup peanut butter

1/2 cup jelly

1 mashed banana

Directions ::

1.  Preheat oven to 350 and spray 8×8 pan.

2.  Mix all ingredients until combined and smooth.

3.  Press into pan and bake approximately 20 minutes or until set.

Enjoy!

These recipes have saved me so much time and grief.  I hope you enjoy them as much as my kids and I do!

Now it’s your turn to share.  What are some of your favorite busy morning breakfasts?