August 1, 2017
Meal Prep Magic for Easy Back to School Breakfasts
Whether it’s for back to school, back to college, or just back to the old grind, make mornings a little less hectic with our easy meal-prep breakfast recipes!
DIY Granola Bars
Preparation Time: 15 minutes | Cook Time: 30 minutes | Serves: 18
- 3 cups Wholesome Pantry Old Fashioned Oats
- 1 cup Wholesome Pantry Chopped Pecans
- 1 cup ShopRite® Semi-Sweet Chocolate Chips
- 1 cup Wholesome Pantry Seedless Raisins
- 1/2 cup Wholesome Pantry Unsalted Butter
- 1/4 cup ShopRite® Honey
- 1/2 cup ShopRite® Light Brown Sugar
- Preheat oven to 350º F. Combine the oats and pecans. Spread evenly on a cookie sheet. Bake for 10 -12 minutes, until the oats are lightly toasted.
- In a large microwave safe bowl, combine the butter, honey and light brown sugar. Microwave on high for 1-2 minutes or until the butter has melted. Stir until the brown sugar has dissolved.
- Add the oat mixture to the butter and sugar mixture and toss until evenly coated. Add the raisins and chocolate chips. Mix until thoroughly combined.
- Evenly press the mixture into a greased 9 x 9 cake pan. Bake for 20 minutes at 350º degrees F.
- Remove from oven and allow to cool for at least 3 hours. Cut into bars and serve.
Optional Flavor Twist: Switch out the raisins for dried cranberries, the chocolate for white chocolate and the pecans for walnuts!
Freezer Smoothie Packs
- 1 cup Wholesome Pantry yogurt
- 6 ShopRite Freezer Safe Ziptop Plastic Bags
- 6 cups Wholesome Pantry frozen fruit of choice
- 3 bananas, sliced
- a few tablespoons Wholesome Pantry Almond or Peanut Butter (optional)
- 1 container Wholesome Pantry baby spinach (optional)
- Spoon yogurt into a clean ice cube tray. Smooth out so all of the yogurt cubes will be even. Freeze until firm, approximately 3-4 hours, then pop out of ice cube tray.
- Add 1 cup of your chosen frozen fruit to each of 6 plastic ziptop bags, then add in 2-3 yogurt cubes, followed by half of a sliced banana and any other optional add-ins such as a tablespoon of nut butter or a handful of baby spinach.
- Close bags and freeze. When ready to make into a smoothie, dump content of bag into a blender and blend with 1 cup Wholesome Pantry almond milk!
Flavor combos to try: Blueberry & Banana, Mango & Coconut, Strawberry & Almond Butter
Make Ahead Mini Quiches
Preparation Time: 15 minutes | Cook Time: 22 minutes | Servings: 4
- No-Stick Cooking Spray
- 12 Wholesome Pantry Eggs
- Wholesome Pantry Frozen Broccoli
- Wholesome Pantry Baby Spinach
- ShopRite Roasted Red Peppers
- ShopRite Feta, Goat Cheese, and Shredded Cheddar Cheese
- Preheat oven to 350°F. Generously spray 12 regular muffin cups with cooking spray; set aside.
- Whisk eggs until smooth. set aside
- Into each muffin cup, add your desired toppings. Add a few tbsp of your desired cheese as well as a few tbsp of any vegetable to the bottom of each muffin cup. For ours, we went with 3 flavors: broccoli and shredded cheddar cheese, roasted red pepper and feta, and sauteed spinach and goat cheese.
- Pour beaten eggs over toppings, filling all of the muffin cups evenly. Sprinkle with additional cheese, if desired.
- Bake 18 to 22 minutes or until puffed and knife inserted in centers comes out clean. Let stand 2 minutes; run table knife around edges to loosen.
- Let cool completely, then place in ziptop bags and into freezer. To reheat, simply place mini quiche(s) in a microwave safe bowl and heat on lowest setting for 1-2 minutes.
Freezer Oatmeal Cups
- 4 cups water
- 1 cup Wholesome Pantry steel-cut oats
- 3 tbsp Wholesome Pantry maple syrup
- Mix ins: blueberries, chopped strawberries, chopped apples, cocoa powder, nut butter, spices
- Add water to a medium-sized pot and bring to a boil. Add in steel cut oats and cook according to the package directions, simmering for approximately 30 minutes.
- Stir in maple syrup and let cool 10 minutes. Meanwhile, lightly spray 2 12-cup muffin tins with cooking spray.
- Fill each muffin cup 3/4 way full with oatmeal, then add any desired toppings. In the picture above, we went with a handful of fresh blueberries for some, some diced apples and cinnamon for another, and cocoa powder and choppped strawberries for a third option.
- Place in freezer until firm, approximately 5-6 hours. Remove from freezer, let thaw 10 minutes, then gently pop the oatmeal cups out of the muffin pan with a butter knife. Place in ziptop bag and put back in freezer until ready to eat!
To eat: place 2 oatmeal cups into a microwave safe bowl and heat for 1 minute in the microwave. Remove, stir, add a few tablespoons of Wholesome Pantry Milk or Almond milk, then heat again for 1 minute or until warmed through.