3 Back to School Breakfast Recipes!

by Mrs C | Nov 1, 2020 | Recipes

Happy Sunday everyone! I hope you are having a great Sunday! Today I am going to show you how to make really yummy breakfast’s for back to school I hope you guys like them!! See you next week!

Last Back 2 School video:http://youtu.be/JyaJispDiDw

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RECIPES:
Strawberry Oat Bars:
Ingredients:
1 ¼ cup oats
1 ½ cup whole wheat pastry flour
1/3 cup sugar
1 tsp vanilla extract
¾ tsp ground cinnamon
½ tsp salt
5 tbsp unsalted butter, cut into pieces
1 egg
3 tbsp canola oil
¼ cup chopped raw cashews (or other nuts)
5 cups sliced strawberries
6 tbsp sugar
2 tbsp cornstarch
2 tbsp fresh lemon juice or water
Instructions:

Preheat the oven to 375 degrees F. Lightly coat a 9- by 13-inch baking dish with cooking spray.
Place the oats, whole wheat pastry flour, cinnamon and salt in the bowl of a food processor. Pulse until the oats are finely ground.
Add the butter and pulse until the mixture forms large crumbs.
In a bowl, whisk together the egg and canola oil. With the motor running, slowly pour in the egg mixture. Process until the mixture starts to stick together.
Transfer ¾ cup of the mixture to a bowl and stir in the nuts. Set aside for the topping.
Press the remaining mixture into the bottom of the prepared pan to form a crust.
In a large bowl, combine the strawberries, 6 tablespoons sugar, cornstarch and lemon juice.
Spread the strawberry mixture evenly over the crust. Sprinkle the reserved nut mixture over top.
Bake until the topping is starting to brown and the fruit is bubbling, 40 to 45 minutes.
Let cool on a rack, then transfer to the fridge for 30 minutes (this will help with cutting and serving the bars).
Cut into 24 pieces. Serve or refrigerate.

Blueberry Muffins:

Ingredients:
3 cups all-purpose flour (very careful not to overmeasure)
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, room temperature preferred
1 cup granulated sugar
1 cup milk*
1/2 cup canola oil (or vegetable or melted coconut oil)
1 teaspoon vanilla extract
1 and 1/2 cups fresh or frozen blueberries
coarse sugar for sprinkling (optional)
Directions:

Preheat oven to 425F degrees. Spray your muffin tin of choice with non-stick spray or line with muffin liners. Set aside.
In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined – a 20 second toss to disperse everything together. Set aside.
In a medium bowl, whisk together eggs and sugar until combined. Mix in milk, oil, and vanilla. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. Avoid overmixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be VERY thick and somewhat lumpy. Fold in the blueberries.
Pour batter into prepared muffin tins, filling all the way to the top. Top with a sprinkle course sugar, if preferred. Bake at 425F degrees for 5 minutes. Reduce oven temperature to 375 and continue to bake for 25-26 minutes until tops are lightly golden and centers appear set. Allow to cool for 10 minutes in pan before enjoying.
Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well for up to 3 months.