Breakfast and Snacks
School mornings can be busy preparing to get the children to school on time. Planning ahead can help to make breakfast part of your everyday routine and will also help to have healthy snacks on hand when children come home from school hungry.
Quick and easy breakfasts
- Peanut butter and jelly sandwich on whole wheat bread
- A piece of fruit, whole grain crackers, and cheese
- Whole wheat bagel with cream cheese and a piece of fruit
- Breakfast burrito (scrambled eggs, cheese, and lightly cooked vegetables wrapped in a whole wheat tortilla)
- Yogurt and cereal parfaits: layer low-fat yogurt, unsweetened whole grain cereal, and chopped fresh or unsweetened canned fruit (bananas, peaches, etc.) in a jar, cup, or bowl
- Smoothie or breakfast shake and whole wheat bread with peanut butter
Cost- and time-saving breakfast ideas
- Cold cereal without added sugar costs less.
- Larger sizes of cereal boxes or bags often save money.
- Top hot cereal with raisins or fruit.
- Make whole grain waffles or pancakes ahead of time and freeze. Reheat in toaster or microwave.
- Bake whole grain fruit muffins or bread and freeze. Defrost when needed.
After school snacks
Children are often hungry when they return home after school. Be prepared with healthy snacks.
- Whole grain crackers
- Air-popped popcorn
- Fruit and vegetables
- Low-fat yogurt parfait with fresh fruit and granola
- Whole grain crackers and cheese
- Low-fat milk or yogurt
- Grilled cheese sandwich on whole wheat bread
- Whole wheat tortilla with melted cheese
- Carrot sticks
- Apple wedges
- Ants on a log (celery sticks with peanut butter and raisins)
- Raw veggies and hummus or bean dip
- Fresh, dried, or canned fruit
- Whole grain cereal trail mix
- Whole grain crackers with peanut butter
- Whole grain tortillas filled with beans or peanut butter and jelly
Preheat oven to 425 °F. Spray or grease the bottoms of a muffin tin.Put flour in a large bowl. Add salt, baking soda, and sugar. Mix well.Stir in the bran flake cereal. Mix well.Make a well in the center of the mixtureand set aside.In another bowl, beat the egg,buttermilk, and oil together.Pour the egg mixture into the well ofthe cereal mixture and stir until allingredients are moist. Do not over mix.Fill the tins 2/3 full.Bake for 15-20 minutes or until goldenbrown.
In a bowl, combine yogurt, oats, and milk. Stir to combine.Layer half of mixture in a wide-mouth mason jar or other glass container. Add half the berries, then layer in remaining yogurt mixture and berries.Refrigerate overnight and up to 3 days. Enjoy cold.