Yummy meal prep ideas for breakfasts on-the-go!!
This was our last week of summer break before school starts again. I know a lot of kids and teachers are already back to school so hope that your first few weeks back to routine have been great! If you start back on Monday as well, enjoy the last few days together as a family.
My focus this week was to incorporate the kids into my meal prepping sessions. As I have mentioned before, prepping all my meals for the entire week does not work for me. I don't have that much time to be stuck in the kitchen with two little girls who need my attention. I also don't stick to prepping when it is seems like a tedious task. I have found that it works best for me to look ahead at my week on Sundays and figure out where I am going to need the most help. I then take 10-15 minutes to meal prep when I am already in the kitchen making meals for the family. This method has felt easy and helped me to be consistent with prepping and planning ahead. For this week, mornings were going to be busy so I decided to do small prep sessions on Sunday and Monday to make breakfasts a breeze. See some of the recipes that I prepped below along with our live video detailing what we prepped for the week.
Recipes all adapted from Thug Kitchen
Quinoa Oatmeal (pictured above):
4 cups water
1/2 cup quinoa
1 cup steel cut oats
1 tsp. olive or coconut oil
Pinch of salt
1/2 cup almond milk
1. Heat water on the stove until it is boiling.
2. Put the quinoa in a strainer and rinse so it is not bitter. Drain after rinsed.
3. In a saucepan, heat oil over medium heat. Add oats and stir around until toasty (about 2 minutes).
4. Add the quinoa and pot of boiling water to the toasted oats.
5. Once the oat/quinoa mixture is boiling again, turn down the heat and let it simmer uncovered. Let it cook for 25-30 minutes.
6. Once the oat mixture is done (tastes chewy and not hard), remove it from the heat and add milk.
7. Top with your favorite toppings when ready to serve.
8. Portion out the oats in mason jars for several breakfasts.
Breakfast Bars (pictured above)
2 cups rolled oats
3/4 cup uncooked quinoa
1/4 cup uncooked millet
1 1/4 cups chopped mixed nuts and seeds
1/2 cup dried fruit (cranberries or raisins)
1/4 tsp salt
1/2 cup maple syrup
1/2 cup peanut or almond butter
1/4 cup refined coconut or olive oil
2 Tbsp sugar
1 tsp vanilla extract
1. Heat oven to 350 degrees.
2. Line a 9x13 baking dish with parchment paper that goes over the edge of the pan.
3. Heat a large skillet over medium-low heat and add the oats, quinoa and millet. Stir them around until toasted (about 2-3 minutes).
4. When the oat mixture is toasted, combined with the nuts, seeds, salt and dried fruit.
5. In a small saucepan, combine maple syrup, nut butter, oil, sugar and vanilla extract and warm until the mixture is melted.
6. Remove from heat and combine completely with the dry oat mixture.
7. Pour the mixture into the baking dish and press it down with a spoon to even it out.
8. Bake for 25-30 minutes.
9. Let it cool to room temperature in the pan and then place it in the fridge.
10. Cut the bars up when they are cold.
11. Store the bars in the fridge in an airtight container.
Cinnamon Apples - quick snack/ breakfast option that satisfies a sweet tooth (pictured above)
thinly sliced apples (2 apples)
ground cinnamon (generous sprinkle)
juice from 1/2 lemon
1. Mix all together and enjoy!
2. Store in an airtight container in the fridge to keep fresh for the week.
Watch my Meal Prep Video below where I talk about all of the recipes mentioned above and share with you how I meal prep for the week!
Bonus - you get to see how I multi-task with my kids home for the summer. :)
Hope you make some time to prep a little something to make the next day much easier!
Be Well, Eat Well, and Move Well!!