Back-to-School Breakfast Guide Recipes

Fruit & Yogurt Parfait
Makes 2

You’ll Need

• 1¼ cups vanilla yogurt
• ¼ cup granola
• 1 peach, thinly sliced
• ½ cup fresh/frozen berries
• 1 Tbsp maple syrup (optional)

Preparation

• Spoon the yogurt into the bottom of two parfait glasses or other suitable serving dishes.
• Top with ½ of the granola.
• Top with ½ of the fruit.
• Repeat layers until you get to the top.
• Drizzle with maple syrup and serve.

Good to know: Yogurt parfaits can be made the night before, so they’re ready for breakfast the next morning. When fresh fruit isn’t in season, frozen or dried fruit are excellent alternatives.

Breakfast Sushi
Serves 2

You’ll Need

• 4 flour tortillas or bread, crust removed
• ¼ cup peanut or almond butter
• 2 small bananas
• ¼ cup cream cheese
• ½ a cucumber, cut into spears or matchsticks

Preparation

• Spread two tortillas with peanut butter and two with cream cheese.
• Place banana at one end of the peanut butter tortillas and roll up.
• Place cucumber spears at one end of the cream cheese tortillas and roll up.
• If time permits, tightly roll each of the wraps in plastic wrap or paper towel and refrigerate.
• Cut rolls into four pieces to create breakfast ‘sushi’.

Good to know: Try other fillings in your breakfast tortillas, warm or cold (i.e. ham and shredded cheese, smoked salmon and cream cheese).

Breakfast Bagels
Serves 4

You’ll Need

• 4 bagels, halved (we like whole wheat)
• 2 Tbsp cream cheese
• Strawberries or bananas, sliced
• Cucumber, sliced or cut into shapes
• 2 slices ham
• 2 slices cheddar or Swiss cheese

Preparation

• Spread a thin layer of cream cheese on four of the bagel halves.
• Arrange sliced strawberries on two of the four cream cheese bagels and sliced cucumber on the other two.
• Spread a thin layer of peanut or almond butter on two of the bagel halves and arrange sliced bananas on top of the peanut butter.
• Spread a thin layer of butter on two of the bagel halves and place one slice or ham and one slice of cheese on top of the halves.
• If your child has a hard time eating their bagel open-faced, top with remaining bagel halves to form sandwiches.

Good to know: If you (or your child) have the time, create funny face bagels with pieces of fruit or vegetables.

Breakfast Burrito
Serves 3

You’ll Need

• 5 eggs
• 5 tsp milk
• Salt
• 3 large whole wheat flour tortillas, warmed
• ½ cup shredded cheddar cheese
• 1 small tomato, diced (or a tablespoon of salsa)
• Salt and pepper to taste
• Optional: chopped breakfast sausages or bacon slices, chopped
• red or yellow bell pepper, diced or chopped spinach

Preparation

• Preheat oven to 300°F.
• Lay out tortilla shells, sprinkle with shredded cheese and place them directly on the rack in the oven.
• Whisk eggs in a small mixing bowl.
• Add the milk and a pinch of salt and whisk well until combined.
• Heat a non-stick skillet and cook sausages until brown.
• Add eggs and milk to the skillet and cook until the eggs are set.
• Remove tortillas from the oven and place scrambled eggs and fillings in the centre.
• Fold opposite ends of the tortilla inward, then roll up to enclose the filling.
• Cut burrito in half for little hands and serve seam side down with salsa or sour cream.

Breakfast Shakes
You’ll Need

• 1 cup milk of choice
• 1 to 2 bananas
• ½ cup frozen wild blueberries
• ½ pear (core removed)
• ½ a handful sunflower sprouts or spinach
• 1 tbsp flax oil (optional)
• 2 tbsp hemp and/or rice protein (optional)
• 1 tbsp molasses (optional)

Preparation

• Puree all ingredients in a blender until smooth. Serve immediately. Makes about 1½ cups.

Good to know: This is a great way to get some fruit into those toddlers who are picky eaters.

Recipe courtesy of Lianne Phillipson-Webb, author of Sprout Right

Go Faster Granola Bars
You’ll Need

• 1 cup Nature’s Path Millet Rice Flakes cereal
• 1 cup whole rolled oats
• ¾ cup dried fruit (raisins, chopped dates, apricots
• ¼ cup sunflower, pumpkin, or sesame seeds
• ¼ cup chopped almonds
• ½ cup brown rice syrup
• 2 tbsp coconut butter or unsalted butter
• ¼ cup almond butter

Preparation

• Mix cereal flakes, rolled oats, dried fruit, seeds, and almonds in a bowl.
• Gently heat brown rice syrup, coconut butter, and almond butter in a large saucepan until melted and smooth. Add dry ingredients to saucepan and quickly stir well to coat. Press into an 8-inch (2 L) square pan.
• Refrigerate at least 1 hour and cut into squares. Store at room temperature. Makes about 16 bars.

Recipe courtesy of Lianne Phillipson-Webb, author of Sprout Right