Three Healthy “On-The-Go” Breakfasts in One Go!
My absolute favourite meal to PrepUp is breakfast! It’s versatile, simple and there’s literally a million ways to batch-cook breakfast. I also have three very hungry little people in the morning, so I have a lot of opportunity to try new flavours and textures.
I love prepping in the evening because it makes the next morning routine oh-so-much simpler. Like “take-out-of-the-container-and-serve” kind of simple!
My inspiration for this PrepUp came from reading “Skinnytaste Meal Prep” by Gina Homolka. I was intrigued to try a couple of Gina’s muffin recipes and they turned out fantastic! I added the “Chocolate Chia Parfait” to provide more depth for the batch-cooking and the result was 3 divine dishes that yielded 36 muffins and 6 parfait servings! All dishes are of course freezer-friendly!
My babies really love the “Apple Oatmeal Muffins” and I think it’s because they’re soo soft on the inside, which is great for their teething gums and a huge win for Mom!
Menu:
Chocolate Chia Parfait
Almond Flour Banana Muffins
Apple Oatmeal Muffins
Steps:
Lay out your ingredients in 3 groups on the counter:
Group 1: Chocolate Chia Parfait (yield 6 servings):
2x 400ml coconut milk
2/3 cups maple syrup
1 teaspoon pure vanilla extract
1/2 cup chia seeds
1 teaspoon salt
1/2 cup Dutch-processed cocoa powder
Group 2: Apple Oatmeal Muffins (yield 24 muffins):
5 cups rolled oats
3 cups unsweetened almond milk (or other unsweetened plant milk)
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup unpacked light brown sugar
1 cup unsweetened applesauce
Skillet:
2 tablespoons unsalted butter
4 apples, peeled and diced
1 teaspoon ground cinnamon
2 teaspoons unpacked light brown sugar
Group 3: Almond Flour Banana Muffins (yield 12 muffins):
Wet ingredients:
2 tablespoons unsalted butter at room temperature
1/3 cup unpacked light brown sugar
3 medium ripe bananas, mashed
2 large eggs or 3 medium or 4 small
1/2 teaspoon vanilla extract
Dry ingredients:
1 cup almond flour
1/3 cup coconut flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
Topping:
1/4 cup chopped/sliced almonds
1/8 cup light brown sugar
Read entire process before starting.
Preheat oven to 350°. Spray 2x 12-cup muffin pans with cooking spray. *If you want to save time on cleanup, line muffin pans with parchment paper cups. (To set up for Apple Oatmeal Muffins)
Chocolate Chia Parfait:
Whisk the coconut milk for a few minutes in the bowl before adding rest of the ingredients. Use an electric mixer to mix for a couple minutes until well blended. Add cocoa powder, chia seeds, maple syrup, salt and vanilla and mix for another 2-3 minutes. Cover the bowl and transfer to fridge overnight. Stir every 30 minutes while you’re preparing rest of dishes. Leave in fridge overnight, between 12 and 24 hrs. before consuming, giving parfait enough time to properly thicken. Serve for breakfast or snack, with shaved coconut, nuts, fruit, or anything you have at hand.
Apple Oatmeal Muffins:
Place oats in food processor and pulse until oats are like sand in consistency but still have some bigger pieces. Transfer to large bowl and add vanilla and milk, stir and set aside to let oats soak the milk, ~5 mins.
While oats are soaking, in a small skillet, melt butter over medium heat. Add rest of “Skillet” group and sauté, stirring until the apple has softened, about ~3 mins. Transfer to oatmeal bowl.
Combine and whisk salt, baking powder, cinnamon and brown sugar in a small dish. Transfer to oat bowl. Add applesauce to bowl and gently fold until througly combined.
Scoop mix into muffin cups, leaving about 1/2 inch from top. Bake for 25 mins, rotating half way through, until set. Cool in pan while you prep the last dish. Can leave at room temperature up to 2 days.
Almond Flour Banana Muffins:
Preheat oven to 325°. Line a 12-cup muffin pan with liners.
In a large bowl, using an electric mixer, mix butter and sugar. Add rest of wet ingredients and continue mixing until thick.
In a medium bowl, whisk together the dry ingredients. Add to wet mixture and blend on low speed until just combined. Use spatula to scrape sides of bowl, ensuring all ingredients are combined. Scoop batter and place into muffin pan, leaving 1/2 inch at top. Leave while prepare topping.
In a small dish combine and mix topping ingredients. Sprinkle topping on top of batter in muffin pan.
Bake 35-40 mins, until inserted toothpick comes out clean. Let cool and leave out on counter up to 2 days.
Freezer-friendly:
Chocolate parfait: After it’s set, label and freeze for up to 1 month. To thaw, leave in fridge overnight and add more milk or water while you heat or enjoy cold.
Muffins: When fully cooled, wrap muffins in plastic wrap and place in zip-top freezer bag, let out air, label and freeze for up to 3 mos. Tip: re-use the individual plastic wraps for future muffins. I always re-use the plastic wraps because it’s not only great for the environment but also saves future time.
Let me know how the process turns out for you! Does your family have “go-to” breakfast favourites you’d like me to add to a batch-cooking session?
