DIY Breakfast Grab Bags 5 RECIPES + 2 HOURS= 38 SERVINGS OF KID FRIENDLY GRAB & GO BREAKFASTS

DIY Breakfast Grab Bags 5 RECIPES + 2 HOURS= 38 SERVINGS OF KID FRIENDLY GRAB & GO BREAKFASTS

DIY BREAKFAST GRAB BAGS 5 RECIPES + 2 HOURS= 38 SERVINGS OF KID FRIENDLY GRAB & GO BREAKFASTS Fluffy Pancakes Whole Grain Chewy Chocolate Chip Granola Bars Baked Banana Chocolate Chip Oatmeal "Muffins" Whole Wheat Apple Caramel Bread Ham and Cheddar Breakfast Sandwiches

FLUFFY FREEZER PANCAKES this recipe is pretty classic. I have adapted it so it makes a double batch and included freezer instructions. 3 C. flour 2 TBLS + 1 tsp. baking powder 1 tsp. salt 4 TBLS sugar 2 1/2 C. Milk 6 TBLS butter, melted Melt the butter in microwave for 30 seconds, set aside. In a medium bowl, mix together flour, sugar, salt, and baking powder. Stir milk, butter, and egg together. Pour the butter, milk, egg mixture into dry ingredients. Stir together until just combined. It will be slightly thick and lumpy, but should be well incorporated. Allow the batter to rest while heating a lightly oiled skillet or griddle to medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. I use a large muffin scoop. Cook each side for 1 3 minutes, or until lightly golden brown.

CHEWY CHOCOLAT CHIP GRANOLA BARS These are reminiscent of the classic Quaker granola bar. These are prone to fall apart if you don't cook the butter/sugar mixture long enough...just a heads up! Adapted from ONCE UPON A CHEF 6 TBLS butter 1/3 C. brown sugar 1/4 C. honey 2 tsp. vanilla extract big pinch of salt 2 C. quick cook oats (I have also used old fashioned oats with fine results) 1 1/3 C. Rice Krispies or other puffed rice cereal 1/4 1/2 C. sliced almonds (I use 1/4 C.) 1/3 C. mini chocolate chips (or regular size if on hand) Line a 8X8 inch baking pan with aluminum foil. Spray the foil lightly with nonstick cooking spray. In a large pot, combine the butter, brown sugar, and honey. Bring the mixture to a boil over medium heat, stirring constantly. Lower the heat and simmer until the sugar dissolves and the mixture is slightly thickened, about 2 minutes. Remove the pan from the heat and stir in the vanilla and salt. Add the oats, rice cereal, almonds to the pan and fold with a rubber spatula until well combined. Transfer the mixture to the prepared pan and press down lightly to even out. Sprinkle the miniature chocolate chips over top, and press down firmly with clean wet hands so the chips get pressed in.the mixture should be tightly compacted in the pan. Place the pan in the refrigerator until cool (about an hour). Slice into desired bar shapes, and freeze in a quart or gallon size freezer bag.

BAKED BANANA CHOCOLATE CHIP OATMEAL "MUFFINS" This is one of those "Holy Grail" family recipes. It's wicked easy, takes literally 5 minutes to throw together, and uses pantry ingredients and bananas that are about to go south. It is merely a bonus that these are super healthy and taste like a treat. 2 C. old fashioned oats 1 tsp. baking powder 1.5 cups vanilla almond milk (or use regular milk plus 1 tsp. vanilla extract) 1 TBLS brown sugar (use an extra TBLS. if you are using plain milk) pinch of salt 2 mashed ripe bananas 1 egg, beaten 1/3 C. chocolate chips Preheat oven to 375 degrees. In a large bowl mix the first 5 dry ingredients. In a small bowl, mash bananas, add egg and beat, mix in almond milk, then stir to combine all wet ingredients. Transfer wet ingredients into dry and mix until just combined. Stir in chocolate chips. Prepare your choice of baking pan by buttering or coating with cooking spray. Select either: Jumbo 9 cup muffin tin, bake for 20 25 minutes minute 12 cup regular muffin tin, bake for 15 20 minutes minutes 8X8 baking dish, bake 30 45 minutes. You will know when these are done because the edges will get golden brown and firm, while the center will be set. I find these are hard to "overcook.

WHOLE WHEAT APPLE CARAMEL BREAD Adapted from The Lean Green Bean 4 Tbls. butter, melted 1/2 C. brown sugar 1/4 C. milk 2 eggs 1 tsp. vanilla 1 C. all purpose flour 1/2 C. white whole wheat flour 1 tsp. baking powder 1/2 tsp. baking soda 2 tsp. cinnamon, divided 2 C. chopped apples (I peel mine) 3 Tbls. caramel sauce (store bought, or,make your own with the recipe.) Preheat oven to 350 degrees. In a large bowl, mix melted butter, sugar, milk, eggs and vanilla until well combined. Add flour, baking powder, baking soda and 1 tsp cinnamon and stir until just mixed. In a small bowl, combine apples, caramel, pecans and remaining teaspoon of cinnamon and mix well. Add half the apple mixture to the batter and stir to combine. Pour into greased loaf pan (line bottom with parchment paper for easy removal). Add remaining apple mixture to the top of the batter, pressing gently into batter with spatula. Bake at 350 degrees for 40 45 minutes or until a toothpick inserted comes out clean. Let cool before slicing.

HAM AND CHEDDAR BREAKFAST SANDWICHES By all means, you can add an egg to this classic breakfast sandwich. My kids hate eggs so we skip it. Also, because eggs can be problematic to reheat from frozen, I tend to prefer this ham and cheese only version. 6 english muffin, toasted. (I use a whole wheat variety.) 12 slices of canadian bacon. 6 slices of cheddar cheese, Cabot Seriously Sharp is our favorite. (or you can use any cheese you prefer) Toast english muffins. Thinly slice enough cheddar to cover all 6 english muffins. Or use one pre sliced cheese of your choice per sandwich. Heat the largest skillet/griddle you have to medium. While muffins are toasting, cook canadian bacon so it becomes heated through and golden in color. place one slice of cheese onto a slice of canadian bacon, and let melt slightly. transfer cheese covered bacon to bottom of english muffin, top with one more piece of bacon and replace muffin top to create a sandwich. place each completed sandwich onto an 8x8 inch square of tin foil. Wrap each individually and label. TO REHEAT: Remove foil. I microwave each sandwich for 1 minute. Sometimes it needs an additional 30 seconds. Check every 30 seconds to avoid sandwich turning into a rock! Alternately, you could place entire frozen sandwich in oven at 350 and heat till warmed through.