Three Breakfasts to PrepUp now & Freeze for Later: “PB&J Oaty Breakfast Cookies,” “Cocoa Zucchini Banana Waffles,” & “Oatmeal Pancakes”

PB&J Oaty Breakfast Cookies, Oatmeal Pancake Mix, Cocoa Zucchini Banana Waffles

PrepUp in 1 hour and freeze for later! Kid-friendly, delicious, quick and healthy breakfast options for the whole family!

Yields 16 cookies + 18 waffles + 20 pancakes!

I’ve been trying to decide where to start empowering you to PreUp and freeze your blood, sweat and tears (it really may feel like that on some days!) and have chosen to start with THE meal that sets up the rest of the day -Moms be prepared to surrender your mom guilt - It’s time to PrepUp BREAKFAST!

In my family, the rush of feeding the kids, dressing them up, getting them and ourselves ready and out the door is just too much to carve out a chunk of time to peacefully eat breakfast together. About 5 years ago I got in the habit of preparing batches of healthy breakfast options days before so we could enjoy a quick and healthy breakfast before heading out or on the go. I’ve never been a fan of high sugar or high fat breakfasts and once my son transitioned from infant food, I really stepped up my breakfast game in order to ensure he got the most nutrients to start the day. My twin babies are now at an exciting point in their lives where they’re exploring different foods and textures and are transitioning to all of our fave breakfast recipes. With more people in our household, I’ve also had to reassess the number of servings and figure out a better way to yield more servings and also make enough to freeze for later.

Ok, let’s jump to the PrepUp!

But first…A few nights ago I had a date with my best friend and despite us planning this date for weeks in advance, on the day of the event, I had major mom guilt over not having breakfast ready for the next day. So with less than 1 hour to make a difference, I chose to do 3 separate breakfasts that I would not only have for the next day but could also freeze and use weeks or months later. My personal motto is, if I’m cooking then I’m cooking at least 3 meals because that precious time is only given once. So on this particular night I chose rolled oats as my main -or what I call my “hero,” or my “muse”- ingredient and went with the kid-approved’ “PB&J Oatmeal BreakfastCookies,” “Cocoa Zucchini Banana Waffles,” and “Oatmeal Pancakes.”

PrepUp by Marina method:

Grocery Items/Pantry Items:**Pull these items out on your counter**

-HERO INGREDIENT: rolled oats

-food processor

-baking sheet x2

-parchment paper

-freezer bags or containers with a lid

-waffle iron

-6 overripe bananas

-4 large eggs

-jam of choice

-peanut or nut butter

-coconut oil

-whole milk

-vanilla extract

-1 zucchini, shredded -moisture squeezed out

(I didn’t have time to squeeze out moisture, and the waffles still turned out

great!)

-rolled-oats

-chia/flax seeds

-ground cinnamon

-whole wheat flour

-all-purpose flour

-brown sugar

-salt

-baking soda

-baking powder

-unsweetened cocoa powder, sifted

PrepUpbyMarina Steps:

Preheat a waffle iron and preheat oven to 350° F

In food processor, process 6 cups rolled oats, about 30 seconds until the texture of coarse sand

PB&J Oaty Breakfast Cookies:

Transfer 4 cups rolled oats from food processer to a large bowl. Mush and add 4 bananas, 6 tablespoons chia/flax seed, up to ¼ teaspoon salt (I like less salt), 2 teaspoons cinnamon and stir to combine.

Use ice cream scoop or spoon and scoop out the mixture on a parchment lined baking sheet, leaving about 1” space between cookies, creating little mounds on the cookie sheet. Press thumb in center to create a well in each cookie. Use small spoon and scoop out jam to place in center of well.

Bake cookies for 11-13 mins until start to golden on edges slightly but still soft in middle.

Let cool for 10 mins and optional to add peanut butter in a small ziplock bag, cut out bottom edge and squeeze the butter onto the cookies in design of choice!

Cocoa Zucchini Banana Waffles:

In medium bowl, combine 2 bananas, ¼ cup grapeseed oil (avocado, coconut will work too), 2 eggs, 1 ½ cups milk, 1 teaspoon vanilla, zucchini. Mix and blend well.

In another bowl, whisk 1 cup whole wheat flour, ½ cup all-purpose flour, 2 tablespoons flax/chia, 1 tablespoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, ½ cup cocoa.

Combine wet and dry ingredients and stir just until combined. Do not overmix.

Coat hot waffle iron with cooking spray and use a small ladle (~1/4 cup) for batter per waffle. Cook for about 3 mins. Transfer to plate

Oatmeal Pancake Mix: **because I only had an hour, I chose to do the mix vs. cooking full pancakes, but you can also make full pancakes and freeze for later. If you do the latter, factor in that it will take another ~30-40 mins.

Transfer rest of oats from food processor.

In large bowl, mix oats, 2 ½ cups whole wheat flour, 2 tablespoons brown sugar, 2 tablespoons cinnamon, 3 teaspoons baking powder, between 1 and 1 ½ teaspoons salt (I prefer less salt), 1 ½ teaspoon baking soda, while stirring drizzle in the melted coconut oil or grapeseed oil. Place mix in freezer until ready to use. *When ready to use follow “Pancakes” instructions below.

Freezer PrepUp!!

Cookies: Once cookies have cooled, place in container of choice with parchment paper in between layers to avoid cookies sticking together. Keep in freezer for up to 3 weeks. To thaw, remove from freezer and place in fridge overnight, or thaw in microwave in 10 second intervals.

Waffles: Once cooled, place in large freezer ziplock bag, and layer parchment paper in between rows of waffles for easy removal. To thaw, run individual waffles in toaster one round and microwave in 10 second intervals until ready.

Pancakes: In a large bowl, combine pancake mix, 2 large eggs, and 2 cups whole milk. I found I needed to add more milk as my mixture was a bit too thick. Play around with consistency to see what works best for you. If your eggs aren’t large, you may also want to double up on them. Heat a skillet and coat with cooking spray and cook pancakes about 4 mins, turning once or until cooked.

TIP: **You can also cook pancakes completely during PrepUp night and then freeze fully cooked in similar way to freezing waffles with parchment paper in between rows. Then on cooking day, run individual pancakes through toaster once and microwave in 10 second intervals.**

Enjoy!

Let me know how the breakfast prep turned out for you in the comments below!