Back-to-school Breakfast Ideas and Recipes (suitable for Diabetics, Too!)

Breakfast is probably the most important meal of the day. Yet, while kids are tired in the mornings and rushing around to get ready for school, it is sometimes tempting to offer a donut, toaster pastry or other nutritionally devoid treat. Don’t give in to that temptation. You want your child to do well during their school day so help them out by starting their day with some nutritious food and breaking the “cereal routine” somedays. Following are some recipes that can be made ahead or are quick and easy and they will give your children a good start to their day. All of these recipes are also suitable for diabetics.
Kids love muffins. So make up a batch of these Oatmeal-Blueberry Muffins. Oats and blueberries are a couple of our best food products and here they are combined into a tasty muffin. Add a small carton of yogurt for a quick and tasty breakfast. If mornings are hectic for you, make the muffins before hand and warm before serving for breakfast.
1 cup + 2 tbsps flour
6 ounces uncooked regular oats
1 tbsp baking powder
2 tbsp Equal Sugar-Lite
1/2 tsp salt
1 cup skim milk
1 egg or 1/4 cup egg substitute
1/4 cup vegetable oil
1 cup fresh blueberries
Vegetable cooking spray
1 tsp ground cinnamon
In a medium mixing bowl, combine flour, oats, baking powder, Equal and salt. Make a well in the center of the mixture.
In a small mixing bowl, combine milk, egg and oil. Add to the well of the dry ingredients. Stir just until dry ingredients are moistened. Gently fold the blueberries into the mixture. Spray 12 muffin cups with vegetable oil spray. Fill each cup 2/3 full of the batter. Sprinkle cinnamon over the tops of the batter. Bake at 425 degrees for 20 to 25 minutes or until lightly browned.
French Toast Strata needs to be refrigerated overnight making it perfect if you like to make breakfast preparations the night before. Hop up in the morning, remove from the ‘fridge, pop in the oven and breakfast is served by the time you are ready to face the day. For diabetics, add a couple strips of bacon or a sausage patty or link. There are apples in the strata so a fruit is incorporated into this meal.
1/3 cup granulated sugar substitute (I use Splenda)
1 cup egg substitute
2/3 cup skim milk
3/4 tsp vanilla extract
1 tsp maple-flavored extract
8 slices cinnamon-raisin bread
2 cups apples, peeled, cored, sliced thin
1/4 cup low-fat cream cheese
1 tbsp granulated sugar substitute (for this I use Equal Sugar-Lite)
1/2 tsp ground cinnamon
Spray an 8-inch square baking pan with non-stick cooking spray.
In a medium mixing bowl, blend together 1/3 cup granulated sugar substitute, egg substitute, milk and extracts. Tear bread into small pieces and toss into egg mixture. Add apples. Coat the bread evenly with mixture and pour into prepared pan. Cut cream cheese into 8 pieces and place strategically over the top of mixture. Blend cinnamon with 1 tablespoon of sugar substitute and sprinkle over the strata. Cover and refrigerate overnight.
Next morning preheat oven to 350 degrees. Remove strata from fridge and bake 40-50 minutes or until lightly browned and set. Serve immediately while hot.
Carbs 20g, Protein 7 g in each 1/8 of strata serving.
Our Strawberry Spread is great spread on toast, bagels, etc. Your child will feel so special knowing you made this delicious spread for them.
1 qt fresh strawberries
3/4 cup cold water, divided
2 tbsp lemon juice
1/4 tsp cinnamon
3 tbsp cornstarch
1 cup Equal Sugar-Lite
Wash, hull, finely coarsely chop berries. Combine in a small dutch oven or other heavy saucepan, strawberries, 1/2 cup water, lemon juice and cinnamon. Bring mixture to a boil, stirring well. Dissolve cornstarch in the remaining cold water and add to the boiling mixture. Reduce the heat and simmer a couple of minutes or until mixture thickens, stirring occasionally. Remove from the heat and cool. Stir in Equal after mixture has cooled down.
NOTE: This is good spread on toast or used as you might use jelly or jams.
1 tbsp = 11 calories, 3 g carbs, trace protein
For a different way to serve ham and eggs and entice your child to eat something they might otherwise not want, try our Mini Ham and Cheese Frittatas. Your child will love the idea of their own little muffin cup meal. And you will have served them a good breakfast.
1/4 lb cubed fully cooked lean ham
1 cup shredded fat-free cheddar cheese
1 1/2 cups egg substitute (or 6 eggs)
4 egg whites
3 tbsp minced chives
2 tbsp skim milk
1/4 tsp salt
1/4 tsp black pepper
Preheat oven to 375 degrees. Coat 8 muffins cups with nonstick cooking spray.
Divide ham evenly among the 8 muffin cups. Top ham with cheese. In a large mixing bowl beat eggs or egg substitute with egg whites. Beat in the chives, milk, salt and pepper. Pour this mixture over the cheese in muffin cups. Each cup should be about 3/4 full. Bake 22-25 minutes or until a knife inserted near center comes out clean. Carefully run a knife around edges to loosen. Remove from pan and serve warm.

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