I have a confession to make. I stink at making breakfast for my kids.
Breakfast is the most important meal of the day, and I’m totally falling down on the job! I’d say four out of five mornings, I hand them a toaster waffle as they are getting into the car. I never get up early enough to make them something hot, and frankly, we are so rushed in the morning that no one would have time to sit down and eat it anyway. Hello, what a horrible way to start my kids’ day, I know!
I could vow to get up 15 minutes earlier every morning, but honestly, that’s just not going to happen. So, instead, I’ve decided to focus on making healthy grab-n-go breakfasts that give my kids a bit of what they need to rev up their engines, while still being eat-in-the-car-friendly.
So far, I’ve experimented with apple muffins, hard boiled eggs and granola bars (not all on the same day!). The apple muffins were a big hit, but they have a bit too much sugar (2 cups for 18 muffins) for me to feel good about using them as a regular breakfast. The hard boiled eggs are popular with my kids and obviously pack a protein punch… but crumbled yolks make an unholy mess in the car seats.
When it comes to granola bars, my kids love the Quaker ones, but I’m not thrilled with the ingredients for their regular breakfast. The Kashi ones are better for them, but of course not as well liked. Plus my stockpile is running a bit sparse on both brands and you know me, I am loathe to pay full price!
So I went searching online for homemade granola recipes. A little bit of tweaking and here’s what I’ve settled on — a crowd-pleasing, not-to0-expensive recipe for peanut butter chocolate chip granola bars.
Grab-n-Go Granola Bars
- 1/3 cup peanut butter
- 1/4 – 1/3 cup honey or agave nectar syrup
- 1 tsp vanilla
- 1/3 cup vegetable oil (or a bit more if you are using all-natural peanut butter without any added oil)
- 2 ½ cups quick oats
- 1 cup crispy rice cereal (I used rice Chex cereal, since I have a lot in my stockpile, and broke them into smaller pieces by hand)
- 1/2 cup chocolate chips
Preheat oven to 350°. Spray 9×13 pan with non-stick spray. Mix all ingredients together and press into pan. Cook for 13-15 minutes until the edges begin to lightly brown and pull away from the pan.
Let pan cool completely, then slice into bars. If you don’t let it cool long enough, the bars will crumble into granola. (Ask me how I know!) The bars can be stored in a glass or Tupperware container for up to 10 days. Don’t refrigerate.
Okay, folks, now it’s your turn to share. What is your favorite breakfast recipe? Must be kosher. Doesn’t hurt if it’s frugal. And it doesn’t have to be grab-n-go, although my oversleeping self would not complain if it was.
**Don’t forget: I am giving away a $10 Target gift card next month to one lucky reader who has shared a recipe on one of my Recipe Exchange posts. Yes, I’m trying to incentivize your participation (okay, okay, fine, I’m bribing you. Whatever!)**