Preparing for Back to School Breakfast

Preparing for Back to School Breakfast!

Backpacks? Check. Notebooks and folders? Check. Certainly, your family has crossed off the above from the “back-to-school” checklist, so what could possibly be left to ease the transition?

A new schedule calls for new mealtimes. Often, the most challenging one to implement is breakfast.

Did you know? Though most Americans agree that it is the most important meal of the day, a recent study found that seven in 10 people are not willing to wake up earlier just to make breakfast!

  1. Breakfast is the first dose of fuel your body gets for the day. Avoid a case of sleepy-eyes and set aside time each morning for breakfast.
  2. Incorporate “brain foods”! These include foods that are high in antioxidants (like blueberries) and rich in omega fatty acids (like nuts and seeds).
  3. Think quick and portable foods like sandwiches and smoothies when time is of the essence. Prepping food the night before is also a major time-saver!

Here are a few breakfast ideas for your family to enjoy:

  • Whole wheat Bagel with cream cheese and sliced strawberries
  • Oatmeal Pancakes (Tip: Make-ahead)
  • Fruit & Yogurt Smoothies
  • Egg and Cheese Sandwich
  • Grilled cheese on whole wheat bread
  • Peanut butter & Banana roll-up (place ingredients inside a whole wheat wrap, roll-up and go!)

Oatmeal Pancakes

Oatmeal Pancakes with Blueberry Compote

These healthy pancakes are quick, easy and can be prepared ahead of time for a fast back-to-school breakfast! I enjoy adding sliced bananas, berries or applesauce to my pancakes.

Prep: 10 minutes

Makes: about 8 Pancakes


  • ¾ cup all-purpose or whole wheat flour
  • ½ cup quick cooking oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup Silk Oat Milk + 1 tbsp lemon juice or apple cider vinegar*
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 tablespoons vegetable oil
  • 1 Greenway large Egg

Blueberry Compote

  • ½ cup Greenway Frozen Fruit
  • 1 teaspoon sugar
  • 1 ½ tablespoons lemon juice


  1. Place all ingredients in a food processor and process until smooth.
  2. Heat a lightly greased griddle or frying pan over medium high heat. Pour ¼ cup batter onto griddle for each pancake, brown on both sides.

Serve warm.

  1. To prepare compote, place frozen berries in a saucepan over medium heat, add sugar and lemon juice, simmer for about 8 minutes. Serve at room temperature.

 *This is a recipe for Buttermilk which can easily be prepared by combining any milk product with an acid like lemon juice or apple cider vinegar.

 Make-ahead tip: Cooked pancakes can be stored in the refrigerator in a sealed freezer bag for up to two-days and one-month in the freezer. Defrost in the refrigerator overnight or in the microwave. Can be reheated in a 350°F oven

Nutrition Information for 1 pancake:  

107 calories; 13g carbohydrate; 5g fat; 3g protein; 1g fiber