The Breakfast of Champions

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Baked French Toast Sticks, recipe provided below (adapted from Cooking Classy)

Ingredients

  • 2 Tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 1 cup whole milk
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 8 slices Texas toast bread
  • 2 Tbsp butter, melted, plus more for serving if desired
  • Maple syrup, for serving

Directions

  • Preheat oven to 350 degrees. Line an 18 by 13-inch baking sheet with parchment paper. In a small bowl whisk together sugar and cinnamon, set aside.
  • In a medium mixing bowl vigorously whisk together milk, eggs, vanilla and salt until very well blended. Cut each slice of bread into even three strips (you can layer a few slices to cut several at a time). Dip each portion (I usually dip 2 sticks at a time) into egg mixture then lift and let excess run off and transfer to prepared baking sheet (they will have to fit closely together but leave just a little space between them). Using a basting brush, brush tops of french toast sticks lightly with 1 Tbsp of the melted butter. Sprinkle tops evenly with half of the cinnamon sugar mixture. Bake in preheated oven for 13 minutes. Remove from oven, flip french toast sticks to opposite side and brush tops lightly with remaining 1 Tbsp melted butter and sprinkle evenly with remaining cinnamon sugar mixture. Return to oven and continue to bake until cooked through, about 13 - 18 minutes longer. Let cool for a few minutes. Brush lightly with a little more melted butter if desired and serve warm with maple syrup for dipping.
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Peanut Butter Overnight Oats, recipe provided below (adapted from Minimalist Baker)  

Ingredients:

  • 1/2 cup (120 ml) unsweetened plain almond milk (DIY recipe)
  • 3/4 Tbsp (9 g) chia seeds
  • 2 Tbsp (32 g) natural salted peanut butter or almond butter (creamy or crunchy)
  • 1 Tbsp (15 ml) maple syrup (or sub coconut sugar, organic brown sugar, or stevia to taste)
  • 1/2 cup (45 g) gluten free rolled oats
  • TOPPINGS:
    • Sliced banana, strawberries or raspberries
    • Flaxseed meal or additional chia seed
    • Granola

Directions

  • To a mason jar or small bowl add almond milk, chia seeds, peanut butter, and maple syrup (or other sweetener) and stir with a spoon to combine. The peanut butter doesn't need to be completely mixed with the almond milk (doing so leaves swirls of peanut butter to enjoy the next day).
  • Add oats and stir a few more times, then press down with a spoon to ensure all oats have been moistened and are immersed in almond milk.
  • Cover securely with a lid or plastic wrap and set in the refrigerator overnight (or for at least 6 hours).
  • The next day, open and enjoy as is, or garnish with desired toppings (see options above).
  • Overnight oats will keep in the refrigerator for up to 2 days, though best within the first 12-24 hours.
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Granola Fruit Tart with Yogurt, recipe provided below (adapted from Jessica Gavin)

Ingredients

  • 1 1/2 cups old fashioned oats
  • 1 cup walnuts finely chopped
  • 1 tablespoon sesame seeds
  • 5 tablespoons coconut oil melted
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon ground
  • 2 cups greek yogurt coconut yogurt, or almond yogurt
  • 4 cups mixed fruit for topping, (strawberries, raspberries, blueberries, apples)

Directions

  • Pre-heat oven to 325°F.
  • Mix the oats, nuts, seeds, melted oil, honey, vanilla and cinnamon together in a bowl until thoroughly coated.
  • Press about 3 tablespoons of the mixture into 8 greased mini tart pans. Use the back of an oiled spoon to help press the granola evenly across the pan and up the sides.
  • Bake in the center rack of the oven for about 15 to 17 minutes, or until golden. Immediately after you remove the tart shells from the oven, use the back of the spoon to press down the centers of the crust to create more of an indentation, and push up the sides. The shell puffs up in the oven, so it helps to reshape the crust after it bakes while still hot. Allow to cool completely in the pan before removing. Use a small knife to gently release the sides of the crust, working around each side, then very carefully remove it from the pan, turning over if needed into your hand. The crust should be crisp on the sides and hold together, but will be delicate.
  • Fill each tart with 3 to 4 tablespoons yogurt, smooth out evenly. Arrange the fruit on top and serve immediately. The crust will become a little soggy if left to sit for too long.