6 Recipes for Grab-and-Go, Heat-and-Eat Breakfasts
Tired of eating cold cereal for breakfast or serving it to your kids before rushing them out the door to school? Then you have to try one of these six recipes. All of them are made ahead of time, or with very little effort the morning of. All you have to do is grab and go, or heat and eat and you’ll have the perfect breakfast that kicks cereal to the curb.
1. Almond Cereal Bars
You may not want cereal and milk anymore, but that is no reason to give it up entirely. Instead, make these almond cereal bars from Health.
- 1/3 cup almond butter
- 1 1/3 cup honey
- 2 cups whole-grain cereal flakes
- 2 cups oat and bran O’s cereal
- 2 tablespoons chopped, unsweetened dried cherries
Directions: Coat an 8-inch square baking pan with cooking spray. In a medium microwave-safe bowl, microwave the almond butter and honey on high for 30 seconds, then stir until blended. In a large microwave-safe bowl, combine the cereal flakes, O’s, and cherries. Microwave on high for 1 1/2 minutes, stirring every 30 seconds, until warmed.
Gradually stir the almond butter mixture into the cereal until thoroughly and evenly coated. Press into the prepared pan. Refrigerate until set and firm. Cut into 10 bars.
2. Chocolate Chip Cookie Dough Overnight Oatmeal
There is no cooking involved with overnight oatmeal, and with minimal work the night before, all you need to do the morning of is grab your oats out of the fridge. If you want to wing it, read over Food 52‘s guide on making overnight oatmeal sans recipe. You could also follow Brooklyn Farm Girl‘s recipe.
- 3/4 cup old fashioned oats
- 1/2 cup milk
- 1 1/2 tablespoon peanut butter (you can use another nut butter of your choice if you’d like)
- 2 teaspoons brown sugar
- 1 teaspoon flax seeds (optional)
- 1/8 teaspoon cinnamon
- Chocolate chips, to taste
Directions: Stir all ingredients together in a bowl. Cover bowl with lid, put in refrigerator overnight. Right before eating, add a small splash of milk and mix again. Add as many chocolate chips as you’d like!
3. Ham Quiche Cups
Going for the easy option doesn’t have to leave you or your breakfast in the cold. Quiche and mini quiches can be tightly wrapped and stored in the freezer for up to two months. Simply warm your mini quiches up in the oven while you’re getting ready, and you’ll have 18 bitable, portable, warm breakfast thanks to The Dinner Mom.
- 5 eggs
- 1 cup milk (any type)
- 1 1/2 cup Swiss cheese, shredded
- 1/4 cup green onion, chopped
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 18 slices of thinly sliced ham
Directions: Preheat oven to 350 degrees Fahrenheit. Whisk eggs in a bowl. Add remaining ingredients, except for ham, and stir to combine. Spray a muffin pan with cooking spray. Fit one slice of ham in each chamber. Spoon about 3 tablespoons of egg mixture into each chamber so that it is 3/4 full. Use a fork to distribute cheese, if necessary.
Bake for about 25 minutes or until a toothpick inserted into the center comes out clean. The top will begin to brown. If it browns too quickly, then tent a piece of aluminum foil over the top. Remove from oven and cool for about 10 minutes.
Make ahead and freeze options: Make the quiche filling ahead of time and store in a sealed plastic bag in the freezer until you are ready to use it. Once you have cooked the ham quiche cups, wrap them in plastic and store in the freezer. Microwave on high at 30 second intervals to thaw and heat when ready to enjoy.
4. Overnight Bacon and Cheddar Scones
They require a little bit more work than the quiche cups, but these scones only need to be heated in the oven the morning you want to enjoy them. All the cutting, shaping, and heavy lifting for King Arthur Flour‘s scones are done in advance, and the day of, you’ll be happily eating bacon scones — all you have to do is pop them in the oven as you get ready.
- 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour or Perfect Pastry Blend
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 4 tablespoons (1/2 stick, 2 ounces) cold butter
- 1 cup (4 ounces) very coarsely grated or diced cheddar cheese
- 1/3 cup (about 1/2 ounce) snipped fresh chives, or finely diced scallion tops (the green part, 3/4 ounce)
- 1/2 pound bacon, cooked, cooled, and crumbled (about 1 cup)
- 3/4 cup + 2 tablespoons (7 ounces) heavy cream or whipping cream, or enough to make the dough cohesive
Directions: Lightly grease a baking sheet or line it with parchment. Whisk together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevenly crumbly with some of the butter remaining in larger pieces. Mix in the cheese, chives, and bacon until evenly distributed.
Add 3/4 cup of the cream, stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface. Pat the dough into a smooth 7 inch disk about 3/4-inch thick. Transfer the disk to the prepared baking sheet. Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.
Freeze, then remove from the sheet, and wrap airtight in a plastic bag. When you’re ready to bake, remove however many you want to bake from the freezer, place on a baking sheet, brush with cream, and bake in a preheated 425 degrees Fahrenheit oven for 35 to 40 minutes, until golden brown.
5. Blueberry Muffins With Greek Yogurt
Yogurt and fresh fruit can be part of a healthy breakfast, but it isn’t exactly to eat on the go. Muffins, however, can be munched on while you’re on-the-go, and require no extra utensils. Filled with Greek yogurt, and blueberries, try this recipe, from Eva Bakes.
- 5 tablespoons unsalted butter , softened
- 1/2 cup sugar
- 1 large egg
- 3/4 cup plain Greek yogurt
- 1/2 teaspoon grated lemon zest
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup blueberries, fresh or frozen (if frozen, do not defrost or thaw)
Directions: Either 1. line a muffin tin with 9 or 10 paper liners or 2. spray a standard muffin tin generously with a nonstick spray. Preheat over to 350 degrees Fahrenheit. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using handheld mixer, cream the butter and sugar until light and fluffy, about 2-3 minutes.
Add the egg until it is fully incorporated. Then add the yogurt and lemon zest. In a separate medium sized bowl, whisk together the flour, baking powder, baking soda, and salt. Add half the dry mixture into the wet mixture and mix until just combined. Add the remaining dry ingredients into batter and beat until the flour disappears — do not overmix.
Turn off the mixer and gently fold in your blueberries by hand using a rubber spatula or a wooden spoon. The batter will be very thick and resemble cookie dough. Evenly distribute the batter into the prepared muffin tins or liners and fill them about 3/4 full. If you have an ice cream scoop, it would be helpful to use here. I used my medium cookie scoop and portioned about 1 and 1/2 scoops per muffin tin.
Bake in your preheated oven for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Remove from the oven and allow the muffins to cool before devouring. Muffins will store in an airtight container at room temperature for several days. They can also be stored in the freezer for several weeks and reheated as desired.
6. Breakfast Cookie
With as few as four ingredients, the breakfast cookies from Chocolate and Carrots are another simple way to add oatmeal to your morning. More portable than overnight oats, make these cookies when everyone needs to get out the door quickly. The recipe yields 9 cookies.
- 2 ripe bananas, smashed
- 4-ounce container of unsweetened all-natural applesauce
- 1 1/2 cups old fashioned oats
- 1 teaspoon ground cinnamon
- Dried fruit or nuts (optional)
Directions: Preheat the oven to 350 degrees Fahrenheit. Combine all ingredients together. Scoop out onto a baking sheet. Bake for 20-25 minutes or until light golden brown.