Back-To-School Breakfasts
Back to school already? For some, the end of summer is the sad end to freedom; for others, it ushers in a welcome return to the rhythm of routine. Or maybe, just maybe, we feel a bit of both.
When the school bus rolls around full throttle and the mad dash to make the bus gets your heart racing, the year has officially begun.
As a mother, I wish I could claim that my kids always ate well-rounded, nutritious breakfasts properly at the table, but that would be a fib. At a certain point, I realized that I fought less with my children during those busy mornings if they were able to take their breakfast in a to-go bag and eat it on the bus. Did they actually eat it? Only the bus monitor knows. Did they trade their pancakes for something more desirable, like cocoa crispies? I’ll ever know, but when I gave them something delicious that was also “Mother-approved,” off they went with smiles on their faces, sealed baggies and crimped foil packages in hand as I stood on the sidewalk, a sigh and prayer on my lips as the bus pulled away.
Another great morning!
If this scene sounds familiar, the reader will probably attest that keeping things neat and contained on a moving bus is another important factor. No kid wants to arrive at school with spilled cereal and milk on his shirt, so that’s a no-no. Figuring out safe ways to package their breakfast and choosing transportable options is key. Lastly, we parents should ideally include something with nutritional value, so that’s a hard no to candy bars, even if they beg and plead for it, and even if it fits nicely into their knapsack. With these considerations in mind, here are some “mother-approved” on-the-go breakfast treats.
Waffle or pancakes sandwiches: Taking these from the freezer (even if homemade) is the easiest thing to have on hand. Throw them on the milchig panini press with a smear of Nutella and some sliced banana and you have a compact sandwich breakfast treat.
Hot cocoa milk, and cereal: It may be obvious, but kids will often drink more milk if prepared as a hot cocoa drink (using milk instead of water). Prepare the beverage in a hot cup and tighten the lid and give them a bag of cereal on the side to munch on.
Cinnamon toast: This is a good way to sneak in some whole grain bread. Shmear with a few pats of butter or cream cheese, sprinkle with a little cinnamon sugar, and toast until golden. They will eat it.
Frozen Yogurt (or smoothie) pops: Yogurt is too messy for the bus. Frozen yogurt, however, is not and scores points as a treat. Freeze squeezable (push-up) yogurts or fill your own ice-pop molds with yogurt smoothies that can be bagged when unmolded.
Egg bagels: Good for breakfast or lunch, an omelet topped bagel is hearty and filling. A one-egg mini pan will cook an omelet in 1-2 minutes, while you defrost or toast the bagel. Add cheese if you like. Wrap with parchment and foil.
Oatmeal in a hot cup: Instant oatmeal can be loaded up with fresh fruit and packaged safely in a hot cup with lid. Be sure to stick the spoon through the lid hole.
Breakfast cookies: Essentially healthy-ish cookies that are less guilt-ridden and more on the granola side than an actual cookie. Call them whatever you want, they are tasty, filling, and travel well, a win-win!
Healthy Oatmeal Breakfast Cookies
Make these healthy school snacks ahead of time for a soft cookie that is a cross between a granola bar and a chunky cookie. You can add any “fixins” you like, from nuts to cranberries to flaxseed, and even vanilla protein powder.
Yield: 1 dozen large cookies
Ingredients:
2 large very ripe bananas, mashed
1/2 cup natural almond butter (or peanut butter)
1/3 cup pure maple syrup
1 large egg
1 1/2 teaspoons pure vanilla extract
1/2 cup whole wheat (or oat) flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
11/2 cups old fashioned rolled oats
1/2 cup semi-sweet chocolate chips, plus extra for topping
Optional: 1/3 cup chopped walnuts or pecans and/or dried cranberries
Instructions:
Preheat the oven to 325°F.
Line a large baking sheet with parchment paper; set aside.
Mix together the mashed bananas, almond butter, egg, maple syrup and vanilla in a large mixing bowl until smooth.
Stir in the flour, cinnamon, baking soda and salt to the wet ingredients. Stir until just combined.
Stir in the oats and chocolate chips and walnuts (if using).
Freeze batter for 10-15 minutes.
Use a large cookie scoop or a 1/4 cup measure to scoop the dough onto prepared baking sheet (about 3–4 tablespoons per cookie).
Bake for 18–21 minutes or until they’re set but still soft, and are golden around the edges.
Remove from the oven. Cool on the baking sheet for at least 5 minutes to set and then transfer to a wire rack to cool completely.
Naomi Ross is a cooking instructor and food writer based in Woodmere, NY. She teaches classes throughout the country and writes articles connecting good cooking and Jewish inspiration. Her first cookbook, “The Giving Table,” was released in December 2022. Follow her at @naomirosscooks on Instagram/FB/TikTok or visit her website: www.naomirosscooks.com.
