The holidays are just around the corner and we couldn’t be more excited! Here are some holiday breakfast ideas by a qualified nutritionist..
This year my son Johnny is old enough to actually get excited about presents. I wish he was as excited about my holiday breakfast ideas! Last year he was only 9 months and was more interested in eating the wrapping paper than playing with his new toys. This year will be a much different story.
He’s been a pretty good boy this year so I think Santa will reward him well! In all the hustle and bustle of the holiday season it’s easy to slip out of our normal routines. From the shopping to the baking to the family parties it can seem like all of your time is consumed in the holiday spirit.
When I get really busy, making healthy meals seems to become so extremely difficult. After spending the day baking gifts for neighbours or doing Christmas crafts with my son, the last thing I want to do is mess up the kitchen cooking a healthy meal. Does anyone else feel the same way?
Preparation is key
Preparing for meals in advance is a great way to get a head start on a healthy and happy holiday season with your kids. Designating some evenings to weekly meal preparation will save you a ton of time, not to mention give you a sense of relief knowing that you have healthy options readily available. This includes spending time generating holiday breakfast ideas. I really believe that we do our kids a huge favour when we serve them a healthy breakfast. Sugary cereals may seem like the easiest option especially during this busy season, but our kids deserve more wholesome food.
My holiday breakfast idea: baked oatmeal!
Baked oatmeal is one of my favourite make-ahead breakfasts for my son. He eats these cute little oatmeal cups so quickly and always asks for more! The recipe is super easy and they are not too messy in the hands of my toddler. They are full of fibre, low in sugar, and taste delicious.
Pumpkin Pie Baked Oatmeal:
- 3 cups old fashioned or quick oats
- 1/3 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- a ¼ teaspoon of cloves
- ½ teaspoon ginger
- ½ cup raisins (no sugar added)
- 3 eggs
- ½ cup pumpkin puree
- 1 ½ cup milk
- ¼ cup canola or coconut oil
- ½ teaspoon vanilla
Preheat oven to 350 degrees. Combine dry ingredients and mix evenly. Add in eggs and combine. Add all remaining ingredients and mix evenly. Bake for 20-22 minutes or until an inserted toothpick comes out clean. Any extras can be kept in the freezer for up to 3 months. Defrost at room temperature or in the microwave for 30-45 seconds.
Baked Apple Cinnamon Oatmeal cups are another favourite at our house.
For the recipe, click here!
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