Breakfast in a Hurry

Running late? Thinking of skipping breakfast? Think again!  It’s the meal that makes your day run smoothly. Breakfast kick-starts your body, like turning on a car engine, so you run better all day! Studies show that students and adults focus better and remember more when they’ve eaten breakfast. No time? A little planning and a few new ideas can help you get out the door fast without skipping breakfast.

Breakfast on the Go:

  • Wraps: Spread peanut butter on a whole grain wrap or piece of toast.  Add thinly sliced bananas or apples (or both!) and maybe some cinnamon. Roll it up: ready to eat on the run.  This combination gives you protein, fiber, vitamins and minerals!

  • Muffins: Make ahead and grab as you go. Pumpkin chocolate chip muffins with oatmeal (see recipe below) give you protein, fiber and burst of energy. Try these kids’ favorite… Applesauce Zucchini Muffins  (You don’t taste the zucchini!)

Healthy and hardy in 5 minutes: Overnight oatmeal, a delicious, time-saving breakfast


  • ½ cup old-fashioned oats plus ¼ teaspoon ground cinnamon

  • ¼ cup plain low-fat Greek yogurt

  • ½ cup milk for a very thick consistency, or up to ⅔ cup milk for a lighter consistence

  • 1 teaspoon honey

  • ½ cup fruit: Add fresh fruit just before you eat.


  • In a 1-pint mason jar, combine old-fashioned oats, cinnamon and yogurt. Add the milk and stir to combine well

  • Place the lid on the jar. Refrigerate overnight, or up to 5 days!

  • Top with fruit like peaches, nectarines, bananas, apples. Find them FRESH at Harvest Home Farmers’ Markets

  • Enjoy cold or warm up in the microwave.

Try a little breakfast. You’ll be amazed how well your day goes!


RECIPE: Pumpkin Oat Muffins with Chocolate Chips: Moist, flavorful and filling!


  • 1 1/2 cups all-purpose flour

  • 1 cup of old-fashioned oatmeal (Rolled Oats)

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 2 teaspoons pumpkin pie spice

  • 1/4 teaspoon salt

  • 1/3 cup dark brown sugar

  • 2 egg whites, beaten

  • 2/3 cup unsweetened almond milk

  • 1 cup canned pumpkin

  • 1/3 cup unsweetened all-natural applesauce*

  • 1/2 ripe banana, mashed

  • 1/3 cup chocolate chips


  • Preheat the oven to 350 degrees. Spray 12 muffin cups with nonstick spray.

  • In a large bowl mix all of the DRY ingredients together. In a separate bowl, combine the WET ingredients together. Add the DRY  mixture into the WET mixture and stir to combine. Gently fold in chocolate chips.

  • Fill each muffin cup 3/4 full. Sprinkle oatmeal over each top.. Bake for 23-28 minutes or until a toothpick inserted into center of muffins comes out clean.


Tips and Tricks: Get out the Door FAST in the AM

If you have time, muffins are best eaten warm. Reheat in the microwave for 20 seconds.

*Make your own applesauce: Peel & slice several apples into a pan.  Add about a ½ inch of water and cook for 10-15 minutes until the apples soften. Stir occasionally & add a little more water  to avoid sticking.

Overnight Oatmeal add-ins

  • Add frozen fruit like blueberries

  • Top with nuts like almonds, cashews or pecans

  • Adding a tablespoon of almond or peanut butter makes the oatmeal creamier

  • Adding 1 ripe banana, 1 tablespoon of almond butter and 3 drops of almond extract gets you a smooth, creamy almond treat

  • “Pumpkin Pie Spice” oats: Add 1/3 cup of pumpkin, ¼ teaspoon cinnamon, 1/8 teaspoon vanilla to basic overnight oatmeal recipe.  

  • Place combination in the fridge OVERNIGHT and eat for breakfast the next day!

One more out the door fast breakfast idea: Add oatmeal to your favorite smoothie recipe. Put the oats in a blender first and blend till they are almost a powder.  Then add the rest of the smoothie ingredients. It’s a creamer, thicker smoothie with extra nutrition.


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