Strawberry-Oatmeal Squares

Strawberry Oatmeal Squares var

These bake-ahead oatmeal bars will make mornings a cinch, whether you’re dashing to the bus or just making things a little easier on yourself during home school.


  • 2 cups old-fashioned oats
  • 1/2 cup chopped pecans
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 tablespoons Earth Balance butter
  • 2 Ener-G eggs
  • 2 cups plain soy milk
  • 1/4 cup maple syrup
  • 1 and 1/2 cups sliced strawberries
  1. In a bowl, combine the oats, pecans, baking powder, and cinnamon; set aside.
  2. Melt the Earth Balance butter in the microwave, then combine in a bowl with the Ener-G eggs, soy milk, and maple syrup. Pour the milk mixture over the oat mixture. Stir in the strawberries.
  3. Spoon the mixture into an 8-inch square baking pan. Bake at 350 degrees F for 35 minutes. Let cool, and then cut into 9 squares.
  4. Reheat individual square in the microwave just before serving in the morning.

French Toast

French Toast (2)

This easy French toast recipe is quick enough even for a weekday morning!


  • 3 tablespoons ground flaxseed
  • 6 tablespoons water
  • 2 tablespoons almond milk
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 4 slices whole wheat bread
  1. Whisk together the flaxseed and water in a shallow bowl to make flax eggs. Add the almond milk, cinnamon, and vanilla, whisking to combine.
  2. Dip one slice of bread at a time into the mixture, coating both sides.
  3. Transfer to a skillet heated over medium-high heat and cook for about 3 minutes on each side. Repeat with the remaining bread. Delicious as is, or drizzled with a little maple syrup!

French Toast (1)

Country Western Breakfast

Country Scramble (5)

This hearty breakfast recipe from Raddish Kids was such a different way to start the day in our household, making leisurely time to cook together and listening to country tunes all the while.

Country Scramble (3)

Perfect for a weekend morning, in sum! Travis’s favorite part was peeling the potatoes.

Country Scramble (1)


For the potato hash:

  • 1 pound yellow potatoes
  • 1 small onion
  • 1 red bell pepper
  • 2 tablespoons canola oil
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme

For the tofu scramble:

  • 1 (1-pound) package extra-firm tofu
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 (8- ounce) package button mushrooms, chopped
  1. To prepare the hash, peel and cube the potatoes and place in a large bowl. Chop the onion and bell pepper and add to the potatoes; drizzle with the canola oil.
  2. Sprinkle with 1 teaspoon salt, the garlic powder, paprika, and thyme, stirring to coat. Spoon the mixture onto a baking sheet and bake at 425 degrees F for 33 minutes.
  3. Meanwhile, prepare the tofu scramble: crumble the tofu into a bowl, and stir in the turmeric, 1/2 teaspoon salt, and black pepper.
  4. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 3 minutes. Add the tofu mixture and cook for an additional 3 minutes.
  5. Note: You can add shredded non-dairy cheddar, if desired, although we skipped it today.

Country Scramble (2)

Yee haw! Both kids loved the scramble, and the hash was a close second. As we dined, I read Travis the facts about country music on the recipe card, as well as an informative sound bite about how to build a balanced meal from at least 3 food groups.

Country Scramble (6)

Butterfly Bagels

Butterfly Bagel (1)

Here’s the perfect way to bring a smile to kids’ faces on a spring morning!

To prepare these fluttery butterflies, slice two bagels in half and toast. Cut each half in half again, then arrange so the halves are backwards to each other, creating a butterfly wing shape.

Meanwhile, mix together 1/4 cup non-dairy cream cheese, 1 to 2 drops red food coloring, and 1 tablespoon maple syrup in a small bowl. Spread evenly over the bagels. Put two pretzel sticks on top as antennae and cover with your favorite fruit. Don’t forget about symmetry! We liked using an apple slice down the center and banana slices on the wings.

Butterfly Bagel (2)

For a snack version, you could make a similar butterfly with cut apple slices. Use peanut butter as the “glue” to hold down any fruit toppings, or even sprinkles!

Blueberry Pancakes

Blueberry Pancakes (2)

These pancakes have lots of sneaky good-for-you ingredients, like rolled oats, flaxseed, and of course fresh fruit. The result is thick pancakes that take a little longer to cook than a standard recipe, but make for a hearty breakfast.


  • 1 cup flour
  • 2 tablespoons brown sugar
  • 2 tablespoons baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon ground flaxseed
  • 2 tablespoons lemon juice
  • Scant 2 cups almond milk
  • 1 and 1/2 cups old-fashioned oats
  • 2 Ener-G eggs
  • 1/4 cup canola oil
  •  1 pint fresh blueberries
  1. In a bowl, combine the flour, brown sugar, baking powder, salt, and flaxseed; set aside
  2. Pour the lemon juice into a measuring cup and add almond milk to equal 2 cups. Let stand for 5 minutes.
  3. Combine the almond milk mixture in a bowl with the oats. Whisk in the Ener-G eggs and canola oil.
  4. Add the wet ingredients to the dry ingredients, and fold in the blueberries.
  5. Cook on a hot griddle for about 4 minutes, or until bubbles cover the top. Flip and cook an additional 2 to 3 minutes.

Blueberry Pancakes (1)

To be honest, the blueberries were a bit of a miss, and mostly my kids ended up with purple-stained fingers from picking them out. Next time I would use strawberries, bananas, or even chocolate chips!

Cheesy Grits

Cheesy Grits

These easy grits make a nice alternative for a hot breakfast if your kids are sick of oatmeal!


  • 1/2 cup grits or yellow cornmeal
  • 2 cups water
  • 1 teaspoons Earth Balance butter
  • 1/3 cup shredded non-dairy cheddar cheese
  1. Combine the cornmeal, water, and butter in a saucepan; bring to a boil, stirring frequently. Continue to cook for 5 minutes, until the mixture thickens.
  2. Add the cheddar and stir until the cheese melts.

Peanutty Overnight Oats

Peanutty Oats (2)

These individual servings of overnight oats are perfect for hectic mornings since most of the prep happens the night before.


  • 1/2 cup rolled oats
  • 1/4 cup chia seeds
  • 2 cups plain soy milk
  • 1 and 1/2 cups raspberries
  • 2 tablespoons sugar
  • 1/4 cup creamy peanut butter
  • 1/2 cup sliced banana
  • 4 teaspoons agave nectar
  1. Divide the oats and chia evenly among 4 small mason jars. Pour 1/2 cup milk over each serving and stir. Cover and refrigerate at least 3 hours, or overnight.
  2. Meanwhile, mash the raspberries and sugar together in a small bowl with a fork. Refrigerate until ready to serve.
  3. In the morning, spoon 2 tablespoons raspberry mixture over each jar of oatmeal, along with 1 tablespoon peanut butter, and 2 tablespoons banana slices. Drizzle with the agave nectar.

Peanutty Oats (3)


Fruity Tortilla Pizza

Fruity Pizza (2)

Pizza for breakfast? Yes please, when it’s this peanut butter-and-fruit-topped version! Or have the kids help you put it together for an afternoon snack.


  • 1 (8-inch) flour tortilla
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons blueberries
  • 2 tablespoons sliced strawberries
  • 1 baby banana, sliced
  • 2 tablespoons coconut chips
  • 1 tablespoon non-dairy mini chocolate chips
  1. Toast the tortilla for 2 minutes on each side in a skillet over medium heat.
  2. Transfer to a cutting board and spread with the peanut butter.
  3. Top evenly with the blueberries, strawberries, coconut chips, and chocolate chips, then slice into quarters.

Repeat with additional ingredients to make as many of these as you need!

Fruity Pizza (1)

Raspberry Love Muffins

Raspberry Love Muffins (5)

Travis kicked off a “Cupid’s Kitchen” crate from Raddish Kids a little late for Valentine’s Day, but it’s never too late to bake with love! We loved putting these muffins together on a cozy Sunday morning. Heart-shaped teaspoons, the keepsake from this crate, made them extra special.

Raspberry Love Muffins (2)


  • 2 and 1/3 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 Ener-G egg
  • 2 cup plain non-dairy yogurt
  • 1/2 cup canola oil
  • 3/4 cup sugar
  • 1 cup frozen raspberries
  • 1/2 cup non-dairy chocolate chips
  1. In a bowl, combine the flour, baking powder, and salt. Set aside.
  2. In a large bowl, combine the Ener-G egg, yogurt, and canola oil. Whisk in the sugar. Add the dry ingredients to the wet ingredients and stir until just combined. Gently stir in the raspberries and chocolate chips.
  3. Divide the batter evenly among 12 muffin cups coated with cooking spray. Bake at 375 degrees F for 24 minutes.

Raspberry Love Muffins (4)

Travis was so proud bringing one up to his dad for breakfast in bed, with a side dose of love of course! We also checked out the recipe card’s fun math problems using the dozen cups of a muffin tin to guide kids through a few equations.

As a side note, next time I would use fresh raspberries and select the smallest ones for the recipe. Some of our large frozen raspberries made the muffins too runny in the pockets where they baked.


Swedish Pancakes

Swedish Pancakes (3)

This pancake batter whips up in a blender for easy prep, and results in a thinner, crepe-like pancake. The recipe was a fun addendum to recent Swedish dishes Travis has prepared.

Swedish Pancakes (1)


  • 2 Ener-G eggs
  • 1 cup almond milk
  • 2 tablespoons melted Earth Balance butter
  • 3/4 cup flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • Strawberry jam
  1. In a blender, combine the Ener-G eggs, almond milk, butter, flour, sugar, and salt. Process until smooth.
  2. Heat a skillet coated with cooking spray over medium heat. Add 1/4 cup batter and swirl so the batter reaches the edges of the pan. Cook for 1 minute; then flip and cook for about 20 seconds on the other side. Repeat with the remaining batter.
  3. Serve with strawberry jam and powdered sugar, if desired.

Swedish Pancakes (2)

Kids can fold these up and eat them as little hand-held pockets. If your kids don’t want them with jam and powdered sugar, simply top with more familiar maple syrup instead!