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August 1, 2017

Meal Prep Magic for Easy Back to School Breakfasts

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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

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Evenly press the mixture into a greased 9 x 9 cake pan. Bake for 20 minutes at 350º degrees F.
  5. 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

Ingredients

  • 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)

Directions

  1. 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.
  2. 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.
  3. 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

Ingredients

  • No-Stick Cooking Spray
  • 12 Wholesome Pantry Eggs

Mix-Ins:

  • Wholesome Pantry Frozen Broccoli
  • Wholesome Pantry Baby Spinach
  • ShopRite Roasted Red Peppers
  • ShopRite Feta, Goat Cheese, and Shredded Cheddar Cheese

Directions

  1. Preheat oven to 350°F. Generously spray 12 regular muffin cups with cooking spray; set aside.
  2. Whisk eggs until smooth. set aside
  3. 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. 
  4. Pour beaten eggs over toppings, filling all of the muffin cups evenly. Sprinkle with additional cheese, if desired.
  5. 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.
  6. 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

Ingredients

  • 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

Directions

  1. 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.
  2. Stir in maple syrup and let cool 10 minutes. Meanwhile, lightly spray 2 12-cup muffin tins with cooking spray.
  3. 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.
  4. 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.