I can’t believe it’s already that time of year again. Back to school and back to the usual routine which means sleepy kids, busy mornings and breakfast on the go. I think we can all agree that the hustle and bustle of the morning routine can leave us all feeling a bit rushed and short on time. But not every morning has to start with cold cereal and frozen toaster waffles. Breakfast is my favorite meal of the day and I’m big on making sure my kiddos are nourished with a warm, homemade meal before they head out the door at the crack of dawn. If you’re anything like me, you might also be hitting that snooze button a few extra times hoping for just ten extra minutes of sleep. I’ve got just the ticket to save the day with a round up of my favorite breakfast recipes that take just a few minutes to whip up the night before. With these ten delicious make-ahead breakfast ideas you can sleep in a bit longer knowing that our weekday mornings will be smooth sailing.
OATMEAL BANANA CHOCOLATE CHIP CHIA MUFFINS
These muffins are chock full of all the good stuff….oats, bananas, and greek yogurt which basically makes them health food. Make them with or without chocolate chips. Or make them with extra chocolate chips like I do. Perfect for busy mornings on the go, these muffins freeze beautifully. Follow my lead and make a batch or two on Sunday nights to get you through the week.
MEYER LEMON POPPYSEED LOAF
This Meyer Lemon Poppyseed Loaf could technically be called cake. Or bread. Call it what you will….I call it sunshine on a plate. It’s moist, perfectly sweet, not too tart and just all-around delicious. The glaze is not optional in our household but I’ll let you decide that for yourself. This loaf freezes perfectly and can also be made into muffins for a quick grab-and-go breakfast. It’s one of the most popular recipes on the blog so definitely add this recipe to your must-bake list.
CINNAMON SUGAR BAKED DONUTS
I know what you’re thinking….donuts on school days? Yep. Totally a thing in my house. Any day ending in a “y” is fair game for donuts around here and these Cinnamon Sugar Baked Donuts are always a favorite. These donuts, with their thick dusting of cinnamon sugar topping, are a quick and fool-proof way to ease into the fall baking season. Your kids will be happy to roll out of bed to get their hands on one of these delicious donuts fresh from the oven. Five bucks says you already have all the ingredients in your pantry to whip up this recipe which means a scant twenty minutes stands between you and a dozen of these scrumptious donuts. They are best eaten the same day they are made but I’m guessing you won’t have single crumb remaining anyway.
DOUBLE CHOCOLATE BANANA BREAD
Ohhhmmmmgeeeee, there simply aren’t enough words in the English dictionary to describe just how good this Double Chocolate Banana Bread is. I know what you’re thinking…that’s a whole lotta chocolate! But hear me out…it’s made with two whole bananas which is fruit and fruit counts as breakfast. Also, it’s super soft and tender thanks to a generous scoop of greek yogurt so I think we can all agree this bread can be filled under “healthy-ish”. I dare you to have just one slice!
ESPRESSO CHOCOLATE CHUNK SCONES WITH MAPLE GLAZE
These scones have been the most popular recipe on my site since they hit the blog over a year ago. The photos are most definitely due for a refresh but the recipe is good as gold! I love that the dough can be made ahead and then cut into shapes just before baking. They are positively scrumptious and the dreamy maple butter glaze is worth getting up at the crack of dawn for. Pro-tip: make these on Friday so you have leftovers for weekend brunch.
SALTED CARAMEL APPLE DUTCH BABY
Oh baby, do I ever love a Dutch baby! This crowd pleasing breakfast is embarrassingly easy to throw together. Just whip up the ingredients in blender, pour into a hot skillet and bake until puffy. It’s that simple and trust me when I say it’s crazy delicious. Top it off with ice cream and VOILA!…you have breakfast for dessert! This Salted Caramel Dutch Baby is just one flavor idea to tempt your tastebuds. The possibilities are endless. Use the base recipe to make a dutch baby topped with fresh peaches or plums or bananas and honey. You can even make a savory version with bacon and cheese. Breakfast never looked so good!
GLAZED COFFEE CAKE MUFFINS
I wasn’t a huge muffin fan until I started making my own when my girls were little and breakfast on the run became a real necessity. Store bought muffins were always too big, too dry, too loaded with mystery ingredients no one could pronounce. These streusel topped muffins are soft and tender with the most perfect texture that I find irresistible. I’ll take my coffee cake in muffin form any day! With extra streusel please and thank you. Put a batch of these glazed coffee cake muffins in your oven and watch the kids come running!
HOMEMADE CHOCOLATE GRANOLA
There’s nothing like homemade granola. Except maybe chocolate homemade granola. The best part is you can make a batch at the beginning of the week, stash it in a mason jar and nibble on it all week long. It’s perfect sprinkled over yogurt or in a bowl with almond milk {which turns into the most delicious cereal milk}. Plus this granola is perfectly snackable which makes it an equally perfect afternoon treat. This recipe couldn’t be easier to throw together. Simply toss together the following ingredients in a large bowl, spread on two baking sheets and bake in a 250 degree oven for 50 minutes {turning over mixture with a spatula half way through the baking time}. Store cooled granola in a jar or tightly sealed bag. Make a batch and thank me later.
- 3 cups gluten free rolled oats
- 3/4 cup almonds, roughly chopped
- 3/4 cup hazelnuts, roughly chopped
- 3/4 cup unsweetened coconut flakes
- 1/2 cup cocoa powder {not Dutch process}
- 1/2 tsp kosher salt
- 1/2 cup brown sugar
- 1/2 cup melted coconut oil
- 1/2 cup maple syrup
- 1 tsp vanilla
- 1 1/2 cups dark chocolate chips {add chips during the last 5 minutes of baking}
DOUBLE CHOCOLATE ESPRESSO MUFFINS
When that midweek slump hits, might I suggest a batch of these Double Chocolate Espresso Muffins. Because whatever the question…chocolate is the answer. And if you aren’t a coffee lover, don’t despair. You won’t taste the coffee, I promise, It’s just enough to enhance the flavor of the chocolate. Don’t forget the mini chocolate chips….they make everything better.
FLUFFY GLUTEN FREE PANCAKES
This has been our go-to pancake recipe for over a decade. We make these hot cakes at least once a week at your house. Kids of all ages love these fluffy pancakes and I guarantee no one will even guess they are gluten free. Getting hot pancakes on the table before the sun is up is a cinch with this easy recipe using basic pantry staples. No fancy ingredients here and you’ll love the taste and texture of these golden brown beauties. You can even make the batter the night before. Serve hot with syrup or top with greek yogurt and fruit.
- 1 1/2 cups gluten free flour {or use King Arthur Gluten Free Pancake Mix}
- 2 eggs
- 1 cup milk
- 1/3 cup granulated sugar
- 1/2 tsp salt
- 2 tsp vanilla extract
- 3 TBSP butter, melted
- If using gluten free flour from scratch, add 1 1/2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp xanthum gum.
Whisk together dry ingredients and add in eggs, milk and vanilla. Stir until lump free. Slowly drizzle melted butter in to the batter and continue whisking until fully incorporated. Let batter sit for five minutes to thicken. Grease griddle with a small bit of butter and cook pancakes two minutes each side or until golden brown and cooked through.
I hope this list of my favorite make-ahead breakfast recipes helps your weekday mornings run smoothly. I’d love to know if you find a new family favorite worth waking up for. Happy baking bakers and best of luck with back to school!
