Hi D.,
I'm in the same boat with you...except my daughter's going in 6th grade and I'm STILL trying to get her to eat before school! She'd just rather skip breakfast that early, so I'm always looking for new and creative ideas for quick healthy breakfasts she can eat in the car, too.
I have not tried either of these breakfast bar recipes, but recently found them at cdkitchen.com. They had many interesting looking recipes to choose from, so I thought I'd give these a shot. I'm thinking of adding vanilla whey protein powder to them, too, for some extra protein.
Have you thought of homemade muffins and homemade breads? (Protein powder can be added to any bread recipe, too...) They can be made in advance and are easy to grab on the way out the door... I'll include one of each at the end. Just let me know if you'd like any more!
We also like to take orange juice and stir in some protein powder to make a yummy and quick shake (just shake it in any kind of container with a leak-proof lid if you don't want to mess with a blender). Just be sure it's a good quality powder. We like Gold Standard brand (you can find it online or most health food shops). It mixes well, our kids love it, and it comes in lots of flavors. You might want to stay away from the ones that are artificially sweetened, though.
Hope this helps a little!
(allrecipes.com and cdkitchen.com have lots more breakfast recipe ideas, too...)
And hey, if you find any ideas your daughter loves, do share! :o)
God bless,
K.
PEANUT BUTTER CHEERIO BARS
1/2 cup peanut butter
1/2 cup sugar (I think this could probably be reduced though, and still be sweet enough...)
1/2 cup honey
3 cups Cheerios cereal
Peanuts (to taste)
Combine the sugar and honey in a saucepan. Bring to a boil, stirring constantly. Remove from heat and stir in peanut butter. Combine peanut butter mixture with cereal and peanuts. Spread in a greased 9x13 pan and let cool before cutting into squares. *makes 10 squares
RICE & OAT CEREAL BARS
2 cups crispy rice cereal
4 cups toasted oat cereal
2 cups peanuts
2 cups miniature dark-chocolate chocolate chips (opt.)
1 cup honey
1 1/2 cup creamy peanut butter
1 teaspoon vanilla extract
Spray a 10x15 inch jellyroll pan with cooking spray. In a large bowl, toss together the toasted oat cereal, rice cereal, peanuts and chocolate pieces. Stir in the honey, peanut butter and vanilla and mix well. Press into the prepared pan. Let stand until set. Cut into bars and serve. *makes 42 squares
BANANA BLUEBERRY MUFFINS
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup sugar
1/4 cup oat bran
1/4 cup quick cooking oats
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
1/2 cup finely chopped walnuts (opt.)
1 banana, mashed
1 cup buttermilk (can use low-fat)
1 egg
1 tablespoon canola oil
1 teaspoon vanilla extract
Preheat the oven to 350. Grease a 12 cup muffin pan, or line with paper muffin cups.
In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.
PEANUT BUTTER BREAD
*my kids LOVE this one*
2 cups unbleached all-purpose flour
(or 1 cup each of all-purpose and whole wheat flour...or could go all whole wheat)
1/3 cup sugar
1 teaspoon salt
4 teaspoons baking powder
1 1/2 cups milk
1/2 cup peanut butter
Preheat oven to 375. Combine dry ingredients. Add milk and peanut butter. Pour into a greased 8 by 4 by 3-inch loaf pan. Bake for approximately 50 minutes. Serve with your favorite jam.