Back-to-School Breakfast Ideas

It’s back-to-school week on Twin Cities Live and chances are that it’s every parent’s dream is to create a smooth transition from summer mornings once the school year starts. Owner of Golden Fig Fine Foods, Laurie Crowell stopped by with three different breakfast ideas that are perfect for busy mornings.


Breakfast Cookies

1 C old fashioned oats
3/4 C flour (white or wheat or oat if you want these to be gluten free! )
1/2 C dried apricot -chopped
1/2 C dried cherries -chopped
1/2 C pumpkin seeds -unsalted, raw
1/4 C. Ground flax
1 tsp. chia seeds
1 tsp. Cinnamon
1/2 tsp baking powder
1/4 tsp kosher salt
1 large banana -mashed
3 TB coconut oil
2 TB maple syrup
1 tsp. Vanilla bean paste

Preheat oven to 350

In large bowl, combine all dry ingredients.

In small saucepan stir together remaining ingredients and heat over low heat until coconut oil melts.

Stir wet ingredients into dry.

Place in 1/3 C scoops on a parchment lined baking sheet.

Bake 10-15 minutes until bottom is nicely browned.

Let cool and store in fridge for up to a week.

 

Blueberry Pecan Baked Oatmeal

3 C old fashioned oats
1/2 C pecans chopped
2 tsp cinnamon
1 tsp baking powder
1/2 tsp. Kosher salt
2 1/4 C milk
2 tsp Vanilla bean paste
1/2 C banana mashed
1/4 C maple syrup
1/2 C fresh blueberries
Baking/non stick spray

Preheat oven to 375

Stir all ingredients, EXCEPT blueberries, together. Gently stir in blueberries.

Spray muffin pan with non stick spray and evenly divide oatmeal between 12 muffin cups. Be sure to pour liquid into each cup.

Bake 20 minutes or until cooked through.

After cool, pop out of pan and keep in fridge up to a week.

You can also pour this into an 8×8 pan and cut into squares to serve. Can be warmed in oven or microwave or eaten cold or at room temp.

 

Sheet Pan Quiche

Quarter sheet pan
1 pie crust
8 eggs
1 1/2 C half and half
1 tsp Dijon mustard
Salt and pepper to taste
2 C shredded or crumbled cheese (cheddar, Monterrey Jack, chevre, fresh mozz, any blend works!)
1 C chopped precooked ham or sausage

Preheat oven to 350

Spray pan with nonstick spray

Gently roll out pie crust so it is a little larger than the pan.

Lay crust over pan and gently tuck crust so it isn’t hanging over

Sprinkle cheese and sausage over crust.

Whisk together eggs, half and half, mustard, salt and pepper and pour into pan. Carefully place pan into oven and bake 40-60 minutes until eggs have puffed up a bit and no longer jiggle.

Will keep in fridge up to a week.

Simply cut square and pop in the oven or microwave to reheat.

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