Some folks are morning people, and some are not. Any day I can get breakfast made and cleaned up without having to really ‘wake up’ is a good morning!
Here are three of my favorite go-to, quickie, kid-friendly breakfasts!
Want more freezer cooking ideas? Check out our new cookbook, Freezer Cooking Through the Year, for frugal, in-season ways to fill your freezer!
Not-Your-Name-Brand Instant Oatmeal Packets
These are just as easy for the kids to make, but without all the preservatives from the factory. To save even more money, re-use the snack sized bags a few times. They will keep for a month or two in the pantry, and much longer in the freezer.
Ingredients are per bag
- 1/4 cup quick-cooking rolled oats
- 1 1/2 teaspoons brown sugar
- 1 tablespoon raisins, dried cranberries, or dried blueberries (optional)
- Put everything in the bag. Shake gently to combine. Repeat to make as many additional servings as desired.
- No need to thaw out if pulling from the freezer – just cook normally.
Oatmeal Raisin Bars
- 2 1/2 cups old-fashioned rolled oats
- 1/2 cup dark brown sugar
- 1/4 cup raisins
- 1 apple, cored and chopped
- 1/2 cup mini chocolate chips
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
- 2 large eggs
- 3 cups milk
- 1 teaspoon vanilla extract
- Preheat the oven to 350°F. Use cooking spray, if desired.
- Mix all ingredients except milk and vanilla. Whisk together the milk and vanilla, then pour into the oat mixture and stir until combined.
- Pour the mixture into the baking dish, and bake for 55 to 60 minutes, until the center is set and firm to the touch.
- Let cool for at least 10 minutes on a rack before slicing and serving. Refrigerate or freeze leftovers.
- These can be frozen individually wrapped. Put one in the fridge to thaw overnight, or microwave it for 30 seconds to warm up.
Sweet Potato Hash with Eggs
- 3 medium-size sweet potatoes, diced
- 4 slices turkey bacon, diced
- 1 large red bell pepper, diced
- 2 large cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon salt
- 6 eggs (one per person)
- Preheat the oven to 450°F. Lightly grease the baking dish with olive oil.
- In large mixing bowl, toss the olive oil, sweet potato chunks, bacon, bell pepper, and garlic. Spread evenly in the baking dish, and roast on the top oven rack for about 30 minutes, or until the vegetables begin to brown.
- Turn the oven down to 375°F. Slide the pan out of the oven, and crack the eggs on top. Bake for another 15 to 20 minutes, or until the egg whites are set. Serve immediately.
- Freeze in single-size portions. Thaw overnight in the fridge, or microwave 90 seconds for each portion (one portion at a time).