Make-ahead breakfasts that kids and adults love | Sun Valley Pediatric Dentistry | Mesa, Avondale, Gilbert, AZ

AlmondsThese days, whether you have children or not, the demands of the day start early, and if you manage to squeeze in a quick meal, it’s often lacking much nutritional value.  If time in the mornings is an issue, but you still want a healthy breakfast for you and your little ones, here are a couple of ideas that can be put together the night before:

Almond Cereal Bars
These homemade cereal bars are sweetened with almond butter and honey, and you can freeze them and serve as you go.

Ingredients

  • 1/3 cup almond butter
  • 1/3 cup honey
  • 2 cups whole-grain cereal flakes
  • 2 cups oat and bran O’s cereal
  • 2 tablespoons chopped, unsweetened dried cherries

Preparation

  1. Coat an 8-inch square baking pan with cooking spray. In a medium microwave-safe bowl, microwave the almond butter and honey on high for 30 seconds, then stir until blended. In a large microwave-safe bowl, combine the cereal flakes, O’s, and cherries. Microwave on high for 1 1/2 minutes, stirring every 30 seconds, until warmed.
  2. Gradually stir the almond butter mixture into the cereal until thoroughly and evenly coated. Press into the prepared pan. Refrigerate until set and firm. Cut into 10 bars.

Southwest Breakfast Wrap
This 300-calorie meal takes less than 10 minutes to make, but you can even make it the night before and assemble in the morning.  If you or your child isn’t a fan of spicy food, nix the jalapeños.

  • 3/4 cup fresh white corn kernels (about 2 ears)
  • 2 tablespoons finely diced green bell pepper
  • 2 tablespoons finely diced seeded plum tomato
  • 1 teaspoon minced seeded jalapeño pepper
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt, divided
  • 4 large eggs, lightly beaten
  • 1/4 teaspoon ground cumin
  • Cooking spray
  • 2 tablespoons finely shredded Monterey Jack cheese
  • 4 (8-inch) flour tortillas
  • 4 lettuce leaves
  • Preparation

Combine first 6 ingredients (through lime juice) in a small bowl; stir in 1/4 teaspoon salt.

Combine remaining 1/4 teaspoon salt with eggs and cumin. Heat a medium nonstick skillet coated with cooking spray over medium heat. Add egg mixture; cook 2 minutes, stirring gently until set. Remove from heat; sprinkle with cheese.

Warm tortillas according to package directions. Top each tortilla with a lettuce leaf and 1/4 cup corn mixture. Divide egg mixture evenly among tortillas; roll up.