Need more Make ahead breakfast ideas? Try these Healthy Breakfast Recipes You Can Make From Leftovers! So simple, easy, resourceful and delicious.
We’ve all been there. The dreaded… “Oh my gosh we are running late and haven’t eaten breakfast!” Yep. Those crazy morning when even making a healthy smoothie seems like too much effort. Those crazy mornings can really throw you for a loop if you are not prepared. Been there. Done that. Don’t want to go back.
So here’s my thinking. Let’s call it the “MAKE AHEAD BREAKFAST MEAL PLAN” strategy. A strategy where we are prepared, efficient, healthy, and RESOURCEFUL.
First, exam your leftovers from dinner. Is there a healthy starch. Like brown rice, quinoa, fruit, or potato? Use them wisely! You can take any of these lovely starches and blend them with eggs and milk. That batter is great for waffles, muffins, rice pudding, or pancakes. Breakfast items you can freeze or place in the fridge overnight, and that are easily made portable (minus the syrup of course).
Since you are already in the kitchen cleaning up dinner (or delegating someone else too), you can take that batter and pour into a waffle maker for 10 minutes, bake in muffin pans, or even bake up pancakes (yes bake!). Once cooked, just place in fridge or freezer.
I should also note that adding a little chocolate or peanut butter makes them EXTRA special for the kiddos. Okay and adults too. We’re all big kids really, right?
Here’s my GO TO recipe for Chocolate Banana Rice Waffles. This easy make ahead breakfast recipe was made from leftover jasmine rice and extra ripe bananas. Throw in a scoop of chocolate peanut butter or cocoa powder and you’r set! Great to freeze or eat right away. And most importantly, it’s PORTABLE.
- 2 eggs
- 2 cups cooked rice, millet, or quinoa
- 1 medium banana
- 1 tbsp oil
- 1/4 to 1/3 cup brown sugar
- 1/2 tsp baking powder
- dash of salt
- 1 tsp vanilla
- 1 tbsp tapioca flour or potato flour
- 1/2 cup milk of choice (almond milk, 2 %, or coconut milk work too)
- 2 -4 tsp of Chocolate Cocoa powder
- Place all the ingredients in a blender besides the milk. Pulse blend until mixed, then turn on low and add your milk last.
- Blend until smooth and thick.
- Keep batter in blender.
- Grease a waffle iron. Make sure it’s pre heated.
- Pour mix onto hot waffle iron. Cook until golden brown. Around 7-10 minutes per waffle. Remove and serve hot or let cool then wrap in foil and place in freezer for later.
Oh and did I mention healthy? Yes! Even better. Balanced in carbs, protein, and fat! Great breakfast fuel for a busy family and active kids.
Need some other Make ahead friendly Breakfast ideas? No worries, we gotcha covered! Here are a few you can make from leftovers, or are EASY to whip together and store in fridge or freezer!
Protein packed Egg Waffles
Quick Biscuits made from Sweet Potato – so easy and let not potato go to waste!
And more from our friends!
Quinoa Banana Bread – Use up your bananas and quinoa while getting extra fiber and protein
Zucchini Quinoa Muffins – to use up those veggies and sneak more into the diet
Blueberry Quinoa Pancakes – Perfectly sweet without syrup. A great portable pancake recipe!
So what do you think about my “MAKE AHEAD BREAKFAST MEAL PLAN” strategy? Will you get on board?
Lindsay is a Nutrition Specialist for Gluten-Free eating over at www.CotterCrunch.com! Fueling you with Delicious Gluten Free Recipes and Nutrition tips one “bite” at a time.