Lisa Food Blog : Breakfast

Welcome to my Wednesday Food blog. This August I it’s all about Back to School. So Today it’s Breakfast :

Overnight Oatmeal Jars:

  • 1/4 cup oats (old-fashioned)
  • 1/3 cup milk
  • 1/4 cup plain Greek yogurt
  • 1 teaspoon chia seeds
  • 1 teaspoon honey ( maple syrup)
  1. Measure out the main base ingredients into the bottom of each jar. I start with the dry ingredients (oats, chia seeds) then add the milk, yogurt and honey. You can line up a series of jars and knock out 6 or more at a time.
  2. Add the topping ingredients (such as cinnamon and applesauce or pumpkin and peanut butter) to the top of each jar. They will be very full.
  3. Carefully mix everything together very well.
  4. Put the lid on and store the oatmeal jars in the refrigerator for up to a week.

Milk: You can use any type of Milk.

Tou can top with whatever your kids like. Blueberry ,Strawberries, Applesauce, or Ba

Pancake Fruit Muffins

Ingredients

  • vegetable oil , for the tin
  • 2 3/4 C plain flour
  • 2 tsp baking powder
  • 3 1/2 T  butter
    • 1 1/2 C  milk
  • 2 eggs
  • 2 tbsp maple syrup , plus extra to serve
  • handful of raspberries or blueberries, or a bit of each
  • ½ banana , sliced
  • Oil a 12-hole muffin tin generously, using a pastry brush to make sure you get in all the corners and up the sides. Heat the oven to 200C/180C fan/gas Mix the flour, baking powder and a pinch of salt in a bowl.
  • STEP 2Melt the butter . Add the milk, then the eggs and maple syrup, whisk together, then pour into the dry ingredients and  mix again to a smooth batter. Divide evenly between the holes of your tin.
  • STEP 3 Top each muffin with a few berries or slices of banana. Bake for 20-25 mins until golden brown. Test if the muffins are cooked by pushing a skewer into the center of one. If it comes out clean, they’re ready. If not, continue cooking for a few more minutes. Once cooked, cool for 5 mins, then remove from the tin with a cutlery knife. Enjoy

Easy Egg Muffins :

  • 6 eggs slightly beaten
  • 2 tbsp milk
  • ½ tsp salt
  • ½ cup chopped veggies
  • ¼ cup shredded cheese (I prefer shredded sharp cheddar)

INSTRUCTIONS

  1. Grease muffin pan
  2. Add veggies and cheese to muffin pan
  3. Pour eggs over veggies and cheese–3/4 way to the top
  4. Bake at 400 degrees for 20 minutes

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