Getting kids up and out the door is a challenge all on its own, and on those busy school mornings when nothing seems to run smoothly, healthy breakfasts can go by the wayside. While it’s widely recognized as the most important meal of the day, that doesn’t always mean you have time to sit down and enjoy it.
Solving your morning rush with grab-and-go breakfasts you can make ahead of time accomplishes both goals at once: staying on schedule and fueling your kiddos (and yourself) for the day ahead. These delicious and nutritious recipes come from Healthy Family Project’s 2024 Back to School Campaign, which is raising $12,000 for the Foundation for Fresh Produce to support children’s accessibility to fresh fruits and vegetables.
These Mixed Berry Whole-Wheat Muffins are a perfect solution when you need to hustle out the door. As a healthy, delicious treat kids can take with them to school or eat during the commute, they’re quick and easy to make. Loaded with blueberries – a bona fide superfood that’s high in fiber, low in calories and high in vitamin C, potassium and vitamin K – you may even need to make a double batch so you have plenty for breakfasts and after-school snacks.
With a simple graham cracker crust and creamy Greek yogurt filling, Mandarin Orange No-Bake Tarts offer another refreshing, kid-friendly morning meal. They can help you start your day on the right foot whether you’re short on time or able to eat a quick bite together as a family.
Discover more ways to manage school-day schedules with easy, nutritious recipes at healthyfamilyproject.com.
Recipe courtesy of Healthy Family Project
Prep time: 5 minutes
Cook time: 15 minutes
Servings: 12
- 1 1/4 cups white whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 large egg
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
- 3/4 cup plain nonfat Greek yogurt
- 3/4 cup unsweetened applesauce
- 1/2 cup chopped strawberries
- 1/2 cup blueberries
- Preheat oven to 400 F. Grease muffin pan and set aside.
- In medium bowl, whisk flour, baking powder, baking soda and salt. In separate large bowl, mix egg, maple syrup, vanilla, yogurt and applesauce.
- Add dry ingredients to wet ingredients and stir until just combined. Do not overmix. Fold in strawberries and blueberries.
- Pour batter into prepared muffin tin, filling cups about 3/4 full.
- Bake 15 minutes, or until tops are golden brown and toothpick inserted in center comes out clean.
- Remove from oven and let cool in muffin tin 5 minutes before removing.
Recipe courtesy of Healthy Family Project
Prep time: 10 minutes
Freeze time: 1 hour
- 1 cup graham cracker crumbs
- 2 tablespoons butter, melted
- 1 cup plain nonfat Greek yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons honey or maple syrup
- 4 mandarin oranges, peeled and segmented
- In bowl, mix graham cracker crumbs with melted butter.
- Press mixture into bottom of individual mini tart pans or mini muffin tin. Refrigerate crusts to set while preparing filling.
- In bowl, combine Greek yogurt, vanilla and honey or maple syrup. Mix well.
- Spoon yogurt mixture into chilled crusts.
- Freeze tarts at least 1 hour. Top with mandarin segments.
(Family Features)
SOURCE: Healthy Family Project
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