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Ditch the cold boxed breakfast cereal and grab hold of these inexpensive and quick replacements! Your family will be full faster and better nourished!
With just a little weekend preparation, you can have breakfast ready all week long in just a matter of minutes!
What I really love about these recipes is that they aren’t really recipes…they’re more of a formula. I’ll all about using what you have on hand, if at all possible. Be creative and switch things up, there’s no perfect way to do any of these. Check out my Pinterest board for even more ideas!
1. Scrambled Egg Burritos
For these, you will need:
Bacon or sausage (optional)
Basically, just scramble the eggs and then put 2 eggs worth down the center of the tortilla, then sprinkle with the cheese, add meat if you have it. See how easy this is? You can be really creative with these, add salsa, veggies, sour cream, whatever your little heart desires.
What’s great about these is that they freeze wonderfully! Just line them up on a cookie sheet, flash freeze (until they’re stiff) and put in a freezer bag and in the freezer. Warm them up during the week for a quick breakfast!
Granola is not only cheap to make, but it’s a great way to get some fiber and good fats into your body. It’s a pretty easy formula, again, I like formulas so I can use what I have. The formula is:
3 parts old fashioned oats
1/2 part oil (coconut, canola, olive oil or melted butter)
1/2 part sweetener (honey, maple syrup, cane sugar or brown sugar)
You can add about 1/4 cup of dried fruit like raisins, cranberries, blueberries, whatever you enjoy!
You can also add 1/4-1/2 cup of nuts, like sliced almonds, walnuts, sunflowers, etc.
Mix the dry together in a large bowl. Melt your oil, if necessary to be liquid, mix with sweetener and pour over dry mixture. Blend well.
Put mixture on cookie sheets, spreading evenly and bake at 300 degrees for 45 minutes, stirring every 15 minutes. Enjoy!
Here’s a favorite recipe of ours:
Vanilla Almond Granola
- 2 1/2 cups Old-fashioned rolled oats
- 3/4 cup slivered almonds
- 1/2 tsp ground cinnamon
- pinch salt
- 1/2 cup pure maple syrup
- 1/4 cup melted coconut oil
- 1/4 tsp almond extract
- 1 tbsp vanilla I add more!
Preheat oven to 300 degrees.
Toss all the dry ingredients together in large bowl.
Wisk the wet ingredients together then stir into dry ingredients. Make sure all of the oats are moistened.
Spread onto cookie sheet, bake for 45 minutes, turning every 15 minutes.
This will keep in an airtight container for about 3 weeks and will freeze for 3 months.
3. Breakfast Cookies
These are an awesome option for kids trying to run out the door to catch a ride to school! Check this post out for 6 ways to make Breakfast Cookies!
4. Overnight Oatmeal
The basic formula is this:
1/2 cup old fashioned oats
1/2 cup milk of your choice
1/4 cup yogurt
Layer in a mason jar, starting with oats on the bottom. You can add fruits and other flavors to your heart’s content, see my Pinterest board here!
Smoothies are just fabulous, too! I can sneak all kinds of things in them and only taste the fruit! Love, love, love! Again, I’m a formula girl, so feel free to add anything else you want! All you need is a decent blender.
Liquid: 2 cups of juice, milk, yogurt or water. You need 2 cups of liquid to make it blend properly.
Solids: 1 cup or so of fresh or frozen fruit. I use about a cup of fruit and one banana. A combination of fresh and frozen works nicely.
A big heaping spoonful of honey
Handful of nuts
Fresh spinach or lettuce
Muffins are so easy to make, you can have them in the oven in just a matter of minutes. Here’s one of our family favs, it works well as a quick bread or muffins, just adjust baking time.
The Best Banana Bread EVER
- 1 1/2 cup olive oil
- 4 eggs
- 1 cup yogurt
- 1 tbsp sea salt
- 2 cups sugar
- 6-7 bananas
- 1 tbsp vanilla or more!
- 4 1/4 cups flour You can blend 1/2 whole wheat with 1/2 white if you choose
- 1 1/2 tbsp baking soda
- 1/2 cup ground flaxseed optional, for more fiber
Mix this together well, then add dry ingredients.
Blend well, but don't overmix.
For muffins: Pour into well-greased muffin tins 2/3 full, bake at 350 for about 25 minutes.
For loaf: Pour into 4 well-greased loaf pans, 2/3 full and bake for about 45 minutes at 350, check to see if done, could take up to 60 minutes.
I totally love leftovers any time of day! Who cares if you eat last night’s roast for breakfast? Yum!
8. Homemade Bread
Bread isn’t that hard to make, and once you get the hang on it, you won’t just want it for breakfast, you’ll be making it all the time! Check out “How to Make a Great Loaf of Bread” here.
There’s no right or wrong way to do this, just try something! For more inspiration, check out my “Breakfast Alternatives” board on Pinterest! I have a fun “Coffee Addiction” board too if you’re interested!