Make Ahead Back to School Breakfast Ideas

September 7, 2020

It’s officially September which means we are all in full swing of the back to school season! While our morning routines may look a little differently this year with some of us still working from home and some school districts starting out the year online, breakfast is one part of our routines that can’t (and shouldn’t) be skipped! Starting off the day with a nutritious and delicious breakfast helps to kick start your day and fuels your body and your brain but we also understand that cooking a full breakfast for your family every day is also not the most realistic scenario. Keep your mornings moving with these six easy, make-ahead breakfasts that are all made with delicious Kreider Farms dairy or would go great with a cool, tall glass of milk!

 

Sheet Pan PancakesEveryone loves a warm, fluffy stack of pancakes in the morning but not always the mess and clean-up that goes with them. Especially if you’re feeding a crowd or some picky kids with different topping requests, making your pancakes in a sheet pan is the way to go! You can customize the toppings for each pan and cut them to whatever size (or shape) you’d like! The best part? Make ahead and then freeze for an easy breakfast you can pop in the toaster or toaster oven!

 

Ingredients (makes 1 large baking sheet)

4 cups of your favorite pancake mix

2 cups Kreider Farms milk

4 large eggs

1tsp vanilla extract

toppings of your choice (we opted for fresh, local berries)

 

Instructions

  1. Mix pancake mix, milk, eggs and vanilla in a large bowl until well combined and pour into a large, greased baking sheet lined with parchment paper.
  2. Sprinkle your topping of choice into the batter evenly and bake at 425°F for about 15 minutes or until golden brown.
  3. Using a pizza cutter, slice the sheet into your desired sizes and shapes and enjoy!
  4. To save to later, let cool completely before transferring to an airtight container. These can be stored in the refrigerator for up to three days or in the freezer for up to 30! To reheat, just toast on the defrost setting or place in a toaster oven for 5 minutes.

 

 

Freezer French Toast

Like the Sheet Pan Pancakes, Freezer French Toast is the perfect way to enjoy your weekend brunch favorite without the weekday mess and clean up! Just make ahead and these will stay good in the freezer for up to 30 days! TIP: we used extra thick sliced bread for our extra delicious toast.

 

Ingredients (makes 6 slices)

6 slices of bread

5 large eggs

2 tbsp Kreider Farms milk

ground cinnamon, to taste

 

Instructions

  1. Whisk together eggs and milk in a large, shallow bowl or dish.
  2. Dip each slice of bread into the egg mixture until fully submerged and place onto a greased baking sheet. Sprinkle with desired amount of cinnamon on each side.
  3. Bake at 350°F for 10 minutes, flipping halfway through. Top with maple syrup and powdered sugar and enjoy!
  4. To save for later, let cool completely before transferring to an airtight container, freeze for up to thirty days. To reheat, just toast on the defrost setting or place in a toaster oven for 5 minutes.

 

 

Chocolate Peanut Butter Overnight Oats

Overnight oats are the perfect solution to a busy morning, just assemble the night before and eat on the go in the morning! This recipe takes this healthy go-to to a more decadent level that even the kids will enjoy! Looking for a fruitier option? Just substitute the chocolate and peanut butter for some fresh or frozen berries!

 

Ingredients (makes 2 jars)

2/3 cup old fashioned oats

2/3 cup Kreider Farms milk

1/3 cup plain Greek yogurt

2tbsp dark chocolate chips

2tbsp peanut butter

1tbsp maple syrup

2tsp flax seeds

1tsp vanilla extract

chopped peanuts, for serving

 

Instructions

  1. Combine all ingredients together until well incorporated.
  2. Transfer into mason jars, or another airtight container, and refrigerate overnight.
  3. In the morning, top with dark chocolate chips, maple syrup and peanuts if desired.

 

 

Frozen Yogurt Bites

Every kid wants ice cream for breakfast, but here is a healthier alternative that tastes just as great! Customize them with your favorite yogurt flavors and add fresh or frozen berries, granola or cereal and enjoy with your hands or with a spoon. The key is to use silicone baking cups for easy removal, try these here.

 

Ingredients (makes 12 bites)

2 ripe bananas

2 cups Greek yogurt

1 cup granola

1 cup fresh berries

 

Instructions

  1. Mash bananas in a bowl and add Greek yogurt, granola and fresh berries until combined.
  2. Fill each silicone baking cup to the top and freeze overnight. (If not eating the next morning, store in an airtight container to prevent freezer burn.)
  3. Pop out of the silicone cups and enjoy! These will store in the freeze for up to 30 days.

 

 

Chocolate Banana Bread

Chocolate for breakfast? Well at least there’s bananas in there right? This rich and ooey gooey Chocolate Banana Bread pairs perfectly with a tall, cool glass of Kreider Farms milk! For an extra special treat, reheat slices in the microwave or toaster oven and top with fresh banana slices.

 

Ingredients (makes 1 loaf)

1 cup flour

½ cup cocoa powder

1tsp baking soda

1/2tsp salt

3 large, ripe bananas

¼ cup butter, melted and cooled

¼ cup vegetable oil

¼ cup light brown sugar

1 large egg, room temperature

1tsp vanilla extract

1 cup chocolate chips, divided

 

Instructions

  1. Whisk together flour, cocoa powder, baking soda and salt, set aside.
  2. In another bowl, mash bananas and add melted butter and oil until combined. Stir in brown sugar, egg and vanilla extract and mix until smooth.
  3. Slowly add the dry ingredients to the mixture along with ¾ cup of chocolate chips and stir until well combined.
  4. Pour batter into a greased loaf pan and sprinkle remaining chocolate chips on top.
  5. Bake at 350°F for 60 minutes or until the center is set and cooked completely.
  6. Remove and let cool on a rack before removing the loaf from the pan, slice and serve. The load will keep covered, on the counter for up to four days and in the freezer for up to 30.

 

Zucchini Chocolate Chip Muffins

These muffins are so good the kids won’t even notice they’re getting a serving of vegetables in when they grab these for breakfast! Eat them right out of the oven or freeze and defrost them a few at a time as needed! They’re great warmed up too, just pop in the microwave or toaster oven and enjoy with a cool glass of Kreider Farms milk!

 

Ingredients (makes 12)

1 medium zucchini, shredded

1/3 cup applesauce

1/3 cup brown sugar

1 large egg

½ cup plain Greek yogurt

1 1/2tsp vanilla extract

1 ½ cups whole wheat flour

½tsp baking powder

1/2tsp baking soda

1/4tsp salt

1tsp cinnamon

2tbsp chocolate chips

 

Instructions

  1. Combine applesauce, brown sugar, egg, Greek yogurt and vanilla extract in a bowl.
  2. Add flour, baking powder, baking soda, salt and cinnamon and mix until well combined, fold in zucchini.
  3. Spoon batter into greased muffin tins about 2/3 of the way full, sprinkle each muffin with chocolate chips.
  4. Bake at 350°F for 30 minutes or until fully cooked. Remove and let cool before serving.
  5. To freeze, let cool completely and transfer to an airtight container for up to 30 days. Take them out the night before to defrost by morning!

 

 

If you try any of these recipes share them with us by tagging @kreiderfarms on Facebook or Instagram, plus check out 5 additional recipes over on our Noah’s Pride blog here!