Healthy Breakfast Treats

by Michele Cheplic | More from this Blogger

18 Mar 2009 06:15 AM

If you struggle to get your kids to eat a healthy breakfast before they rush off to school, you are not alone. Most parents are lucky if their children down a bowl of cereal or a frozen waffle before they head out the door--forget about fresh fruit and whole grains.

The following recipes are one-dish wonders in my book. They feature healthy ingredients (such as granola and fruit) in kid-friendly and familiar breakfast foods. These dishes are so delicious your kid will never know they are nutritious as well.

MULTIGRAIN FRENCH TOAST WITH GRANOLA TOPPING

Batter Ingredients:

2 tablespoon brown sugar

1/2 teaspoon cinnamon

6 eggs

1 teaspoon vanilla

1/2 cup milk

1/4 cup heavy cream

Granola Ingredients:

1 tablespoon butter

1/2 cup oats

1 teaspoon brown sugar

1 tablespoon craisins

1 tablespoon walnuts, chopped

6 pieces of Multigrain Bread

Directions:

Preheat oven to 350 degrees.

Combine batter ingredients in a bowl and set aside.

To make granola, heat granola ingredients in a pan on medium heat until golden brown.

To make French toast, melt 2 tablespoons of butter in a skillet. Take two pieces of bread at a time and soak in batter mixture for 30-40 seconds on each side. Drain off excess batter. Place bread in skillet, cooking until just brown on each side.

Finish cooking French toast in oven for 5-7 minutes.

Serve French toast with a sprinkle of granola topping, and drizzle of maple syrup.

BLUEBERRY CHEESECAKE MUFFIN TOPS

Ingredients:

2 eggs

3/4 cup white sugar

3/4 cup brown sugar

1/2 teaspoon vanilla

2 cups flour

1/2 cup vegetable oil

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup fat free sour cream

1 to 2 cups fresh or frozen blueberries

1/4 cup instant oatmeal

Ingredients for Cheesecake Mix:

8 ounces cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla

Directions:

Preheat oven to 400 degrees.

Combine dry ingredients. Mix in eggs, vanilla, oil, sour cream and mix only until blended. Scoop into well greased muffin top pans. Top with generous amount of cheesecake mix. Top with blueberries. Bake 18 to 20 minutes.

Allow to cool before removing from pan.

Related Articles:

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Kicked Up Breakfast: Spicy Pancakes

More Simple Back-to-School Breakfast Treats

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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