I’m not a morning person. My husband is not a morning person. We seem to be raising another non-morning person. In less than a week, we face a schedule change that puts our wake-up time an hour earlier and has everyone dressed, fed and out the door in about an hour. The “fed” part is my biggest challenge. I just don’t wake up hungry, so it’s hard for me to think about food and feeding others when I’m not hungry myself.
On a good day, I’ve made healthy muffins (see below) and everyone likes them, and I can hand them a muffin and smoothie and call it a morning. On a so-so day, I’ve bought bagels or English muffins, have boiled eggs in the fridge, and that’s okay, too. On a bad day, someone ends up with a heel of bread smeared with peanut butter and wrapped around a banana. There are always cereal and breakfast bars available, too, and when the weather cools down, instant oatmeal is another option.
Nevertheless, I find myself wishing it was even easier. I wish the Breakfast Fairy would wave her magic wand and make a delicious, nutritious breakfast appear in the hands of my loved ones. What do you do to make mornings easier? Have you found a website that helps you come up with ideas? Please share!
This recipe is very forgiving! You can make subtitutions if you keep the amounts the same. Last time I made them, I found I was out of rolled oats, so I used two packages of instant oatmeal and cut the sugar in half. I’ve also used dried cranberries or raisins in place of the apricots. I’ve put other suggestions with the ingredients below.
1 1/2 cups flour
1/2 cup whole wheat flour
3/4 cup sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup wheat germ (or sesame seeds or ground flaxseeds)
1 cup rolled oats
1/3 cup lowfat yogurt (plain or vanilla; skip the vanilla extract if you use vanilla yogurt)
1/4 cup butter, melted and cooled
1 teaspoon vanilla extract
1 cup finely grated carrots
1 cup shredded green apple
3/4 cup quartered dried apricots (or cranberries or raisins)
1/2 cup chopped pecans (or sliced almonds or walnuts)
Preheat oven to 350 degrees. Put quartered apricots in a bowl, barely cover with water, microwave on HIGH for 30 seconds and let sit for a minute. Drain before adding to muffin mixture.
In large bowl, combine flour, sugar, baking soda, cinnamon, wheat germ and rolled oats. Stir with whisk to combine. In small bowl, beat eggs lightly, then add eggs, yogurt, butter and vanilla to flour mixture. Fold in remaining ingredients. Fill paper-lined muffin cups level to the top. Bake for 20-25 minutes and check middle with a toothpick to make sure they’re done.