With all of the errands to run, meetings to make, appointments to keep and chores to get done it’s no wonder breakfast is one of the most forgotten meals among busy American families. If you’ve ever found yourself halfway to a school day drop-off with a hungry kid in the backseat and had to pull through an expensive and undoubtedly unhealthy drive thru, or worse yet send your child to school hungry then this article is for you.
Say goodbye to deep fried hashbrowns, sausage biscuits, hungry mornings, and heaven knows what was served school breakfasts. With no more than this repertoire of quick, easy, inexpensive, on-the-go breakfasts you’ll (almost) never find yourself in a pinch again.
Quick, Easy, Inexpensive, On-the-go Breakfasts
- 1/2 Cup Rolled Oats
- 2 TBSP Raisins
- 1/2 Cup Soy Milk
In a reusable dish with a lid combine rolled oats and raisins, stirring once or twice to mix. Pour Soy milk over mixture using more or less than is called for to achieve desired consistency; note that a soup like mixture at this point will result in thick oatmeal. Cover and refrigerate overnight. Serve as is or microwave just until heated through.
Bonus: Experiment with your own additives. Dried blueberries, cranberries, pumpkin pie spice, nuts and even a dollop of apple butter are all hits at our house!
Crunchy Banana Bites
- 1 Medium Banana
- 1/2 Cup Grape Nuts Cereal
Cut banana into 1/2 inch wide slices, making sure to cut across the banana so that slices result in small discs. Toss banana slices and cereal in a plastic bag to coat and serve.
Bonus: Use any crunchy cereal you have on hand; if cereal pieces are too large to coat bananas simply crush them in the bag prior to adding your banana slices.
Peanut Butter Toast Sticks
- 1 Piece of Whole Wheat Bread, toasted
- 2 TBSP Peanut Butter
Spread toast with peanut butter. Using a pizza cutter slice toast into long sticks approximately 3/4 inch wide. Serve on a paper towel for on the go ease of use and clean up.
Bonus: Cutting the toast into slices minimizes telltale peanut butter smudges on little cheeks.
Yogurt Pancake Rollups
- 1 Whole Wheat Pancake, made ahead and refrigerated or frozen
- 2 TBSP Yogurt in the flavor of your choice
Warm pancake in microwave, spread with yogurt leaving at least 1/2 inch around the edges dry. Roll pancake into itself and wrap bottom end in a paper towel. Serve.
Bonus: Make a double or triple batch of pancakes once on a Saturday or Sunday morning and freeze leftovers with wax paper in between for easy access. You can take one pancake at a time straight from freezer to microwave.
Diana writes more about her life with two daughters, her bona fide breakfast on the go critics, at her personal blog Of The Princess and The Pea.