Mar 1, 2010

Breakfast On-The-Go

by Ellen Wilson

Studies have shown that breakfast is a critical meal for a healthy diet.  Not only have there been links between obesity and those who skip breakfast, but who wants to start the day out on an empty stomach? 

Since everyone's schedule is packed to the minute, MIX! wants to help out with a few quick, healthy and homemade breakfast ideas.  Ditch the sugary Pop-tarts and spend an hour or two in the kitchen on Saturday preparing week's worth of yummy breakfasts.

If you have 5 minutes in the morning to prepare something, see our suggestions for breakfast in a cup. Otherwise, keep your breakfast in-hand with items you can grab-‘n-go!

Stick It In A Cup:

A big cup can hold a wide variety of breakfasts.  Stick with the basics and fill it with instant oatmeal, yogurt and granola, or cereal and milk.

If you just can't start the day without a little sugar, mix one serving of Malt-o-Meal with a package of hot cocoa.  It's warm, filling, and feels like you just had dessert for breakfast.

Just Use Your Hands (and a napkin):
The trick to eating on the go is as simple as a napkin. Or maybe two or three napkins.  Either wrap your food in the napkin or use it for cleaning your hands later.
Traditional handheld options are muffins, bagels, scones, toast, granola bars, hardboiled eggs, apples, pears, peaches, and bananas.

Muffins are a healthy option to make ahead of time. Try zucchini, banana, or apple bran muffins for a heartier breakfast.  After you make a batch, let them cool to room temperature, wrap them each in plastic wrap and then collectively in either aluminum foil or a freezer bag.  They'll keep for several weeks and you can either stick them on the counter the night before or defrost them in the microwave in the morning.

Similar to muffins are another quick breakfast: egg muffins. Egg muffins are little omelets made in muffin tins.  Fill paper-lined muffin tins with whatever extras you'd like, such as bell peppers, onions, ham, cheese, etc. Mix 8-12 eggs (depending on how many muffins you're making) and pour into the muffin tin. Each section should be about 2/3 full. Bake at 350 degrees for 8-10 minutes. After removing them from the oven, let them come to room temperature before storing. They will keep for up to a week in the refrigerator.

Next time you make too many pancakes, freeze them! Once again, let them come to room temperature before packing them in the freezer in a big freezer bag.  Just pop them in the toaster in the morning and if you have time, sit down for a few minutes and enjoy them with syrup.  If you don't have time for that, you have two options.  You can either spread jam, honey, or Nutella on top and then roll them up or you can make a slit in the side (like a pita pocket) and fill that with your favorite fruit or syrup.

Already Out The Door:
If you are already two blocks away, the fastest breakfasts on campus can be found in the Wilkinson Student Center. Cosmo's Connection has great bagel sandwiches, cereal, granola bars, yogurt, bagels, juice, and other on-the-go items. Besides smoothies, Jamba Juice serves a heaping serving of steel-cut oatmeal with fruit toppings or a brown sugar crumble. For other breakfast suggestions, see our Breakfast Best Bets article.

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