Mornings are a lot different around here. Between school drop off and helping an elder, fast truly needs to be a part of breakfast. I’m not willing to compromise on quality, so prep has been vital.
This was the set up prior to waking the girls this morning. I fired up the Instant Pot with oats and ground flaxseeds and also took a few breakfast cookies out of the freezer to thaw. Kiwis were washed and cut. It was minimal effort from there to add some frozen berries and nut/nut butter to the oats after cooking. We washed it down with soy milk for extra staying power.
Homemade waffles are another staple we like to have in the freezer. We slap some nut butter on and round them out with fruit and soy milk.
Muffins are our other go-to. I love how versatile they can be between adding different varieties of fruit, nuts and even spices.
The breakfast cookies, waffles and muffins all have an oat/oat flour base which I love for the fiber/beta-glucan.