Use these recipes to help you swap out processed foods for hearty, nutrient-dense breakfasts that will set your kids up for success with a better mood, stronger focus, improved behavior, and sustained energy.

 

NO SEED OIL GRANOLA

 

Ingredients:

2 cups sprouted organic oats

1 cup organic coconut flakes

1 cup organic pecans, semi-crushed 

1 teaspoon sea salt

½ teaspoon cinnamon

½ cup unrefined coconut oil

½ cup maple syrup

1 teaspoon vanilla extract 

Optional:

½ cup seed oil free raisins

¼ cup pumpkin seeds

½ cup sunflower seeds

 

 

Directions: 

1. Preheat oven to 350° Line baking sheet with parchment paper.

2. In a large bowl, mix the dry ingredients: oats, coconut flakes, pecans, sea salt, cinnamon, and optional seeds.

3. In a pot on the stove, add the wet ingredients: coconut oil, maple syrup, and vanilla. Heat on low until the coconut oil is melted.

4. Pour the contents of the pot into the bowl of dry ingredients. Stir until all dry ingredients are coated.

5. Pour the mixture onto the baking pan in an even layer (should be about ½ inch thick).

6. Bake for 25 minutes or until golden brown and smelling deliciously toasted. Keep an eye on the granola while it bakes, especially if you have an oven that runs hot. It can go from brown to burnt quickly.

7. Remove pan from oven and let the granola air-cool in the pan. Once slightly cooler, add optional ½ cup raisins.

8. Once completely cooled, move the granola into a large jar or other airitght container. 

 

SAVORY EGG AND CHEESE MUFFINS

 

Ingredients:

8 pastured eggs

½ cup grass-fed sour cream

1 tsp sea salt

Optional: 1 tsp garlic powder

1 cup shredded grass-fed cheese

Optional: ¼ - ½ cup chopped veggies

 

Directions:

1. Preheat oven to 350° 

2. In a mixing bowl, whisk together eggs, salt, optional garlic powder, and sour cream. Add ½ cup cheese. If you’re adding veggies, sauté them in a pan until tender and add to the egg mix.

3. Fill each section of the PlanetBox Baking Tray with a few spoonfuls of batter, leaving a little room, and then top with the remaining cheese. 

4. Bake for around 18-20 minutes, or until firm and golden brown on top.

5. Allow to cool in tray until semi-cool, then remove from Baking Tray completely, Place in an airtight container in the fridge and store for up to 3 days. 

 

BREAKFAST COOKIES

 

Ingredients:

2 bananas

1 1/2 cups organic sprouted oats

 1 1/2 tsp vanilla

1 tsp sea salt

1 pastured egg

1/4 - 1/2 cup mini chooclate chips (You can also sub raisins for the chocolate chips or do a half-and-half batch)

 

Directions:

1. Preheat the oven to 350°and line a sheet pan with parchment paper.

2. In a mixing bowl, mash the bananas and add the oats, vanilla, and salt. Let sit for 20 minutes (this allows the oats to soak up the moisture of the bananas and vanilla).

3. Add egg and mini chocolate chips. Mix thoroughly, making sure that the oats are all coated.

4. Take a heaping tablespoon of the batter and plop it onto the baking sheet pan. The batter will be a little runny- think of it like cooking a pancake on a skillet. Flatten and shape into a circle (again, think "mini pancake"). The cookie will seem like it isn't going to work, but I promise, it comes together as it bakes and even more as it cools.

5. Bake for 15 minutes.

6. Let the cookies cool completely on the pan. Store in an airtight container in the fridge for up to 5 days. 

 

 

YOGURT AND HONEY PANCAKES 

Ingredients:

1 cup yogurt

2 pastured eggs

4 Tbsp grass-fed butter, melted

1 tsp vanilla

2 Tbsp raw honey

1 cup einkorn flour

1 tsp sea salt

1 Tbsp baking powder

Directions:

1. In a mixing bowl, combine wet ingredients: yogurt, eggs, melted butter, vanilla, and honey. Then add dry ingredients: einkorn flour, sea salt, and baking powder.

2. Let this mixture sit for 5 minutes and heat the pan on medium low while you wait.

3. Once you are ready to cook the pancakes, coat the pan with butter. Scoop the batter onto the pan. I like to use a tablespoon for each pancake plop. The smaller they are, the easier they are to cook (and kids usually love these tiny pancakes). 

4. Cook 2-3 minutes on one side, flip, then cook for another 2 minutes. Repeat until you use all the batter.

5. These pancakes are so good on their own, you don't even need syrup. But if you wish, serve with butter, maple syrup, and toppings of your choice. 

 

 

About the Author:

Haley Scheich is co-founder of My SuperHero Foods, a wellness brand that teaches families about the powers of whole foods, quality sleep, and wellness. Head to her website here to purchase your copy of Sunny Side Up: A 28 Day Breakfast Meal Plan for Busy Families.