Easy make-and-take breakfasts for students

By Abigail Broderdorf:

Now that another semester has started, getting back into a regular morning routine can pose a challenge for eating breakfast, the most important meal of the day. Students can readily agree that finding time to eat, let alone prepare a recipe, before morning classes is often a struggle. However, eating a breakfast can help maintain energy and proper blood sugar levels throughout the day. Also, according to a study in the Journal of Adolescent Health, eating high-energy foods for breakfast can improve short-term memory— great for remembering class notes!

These three quick breakfasts are easy to make and take for students heading out to class.

Frozen yogurt fruit skewers

Ingredients:

  • Yogurt (Greek or regular): plain, vanilla-flavored or fruit flavored
  • Fruit of your liking (fresh or frozen): blueberries, strawberries, pineapple or a variety
  • Wooden skewers

Preparation:

  1. Thread fruit onto skewers until the skewer is half full.
  2. Pour yogurt into wide, shallow bowl.
  3. Roll fruit skewer in yogurt, covering all sides of the fruit.
  4. Place prepared fruit skewers on plate or pan.
  5. Freeze the food until firm, which will take about 1.5 hours.

Recipe adapted from http://www.onegoodthingbyjillee.com 

Banana oatmeal smoothie

Ingredients:

  • 1 whole banana
  • 2 tablespoons + 2 teaspoons yogurt
  • 1/4 cup cooked oatmeal
  • 15 almonds
  • 1 cup ice

Preparation:

  1. Put all ingredients into a blender, adding ice last.
  2. Blend on high for about 30 seconds, or until smoothie thickens.

Serves one.

Recipe from Chiquita Banana Recipes 

No-bake energy bites

Ingredients:

  • 1 cup dry oatmeal
  • 2/3 cup toasted coconut flakes
  • 1/2 cup peanut butter
  • 1/2 cup ground wheat germ
  • 1/2 cup chocolate chips (optional)
  • 1/3 cup honey or maple syrup
  • 1 teaspoon vanilla extract

Preparation:

  1. Stir all ingredients together in a medium bowl until thoroughly mixed.
  2. Cover.
  3. Let chill in the refrigerator for about 30 minutes.
  4. Once chilled, roll into balls about 1 inch in diameter.
  5. Store in an airtight container for up to one week.

Serves 20-25 (one energy bite each)

Recipe adapted from http://www.gimmesomeoven.com 

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