Serving your family a healthy, wholesome, frugal breakfast every morning can be a challenge– especially if you rely on what’s available down the cereal aisle of your local grocery store!
Here are a few of our healthy, wholesome, and, yes, frugal family favorite breakfast foods.
Stay tuned for more healthy and frugal recipes coming next week!
*I got the idea for this recipe from Mary Ostyn’s book, Family Feasts for $75 a Week. I adapted Mary’s original recipe to be even more frugal and healthy. The results: absolutely THE BEST homemade blueberry muffins I’ve ever tasted! I made up a batch of these last night and there is one lonely muffin left after bedtime snacks and this morning’s breakfast finished off the rest!
Whole Wheat Blueberry Yogurt Muffins
1-3/4 C whole wheat pastry flour
1/2 C wheat germ
1/2 tsp sea salt
1/2 tsp baking soda
3/4 C raw honey (or your choice of sweetener)
1/2 C apple sauce (or oil, if you don’t have applesauce on hand)
2 eggs, beaten
1 C blueberry yogurt
1/4 C milk
1 tsp vanilla
Preheat oven to 400-degrees. Grease muffin cups (I used coconut oil). In a large bowl, combine flour, wheat germ, salt and baking soda. Add honey, apple sauce and eggs; stir until well combined. Blend in blueberry yogurt, milk and vanilla- stir just until batter is mixed. Spoon batter into muffin cups; fill each at least three-quarters full. (Batter should make one dozen nearly full muffin cups.)
Bake in oven for 20 to 25 minutes (mine took about 23 minutes), or until muffins are golden brown and slightly “puffed” on top. Set on counter top to cool. Muffins should remove easily once they have cooled about 5 to 10 minutes.
*Our family has been enjoying this healthy morning shake for several months now. I always get raised eyebrows when people find out we drink a “spinach shake” in the morning. I’ve converted a few skeptics after the first drink! Try it– I promise it’s refreshing, sweet and delicious!
Kristy’s Really Green Breakfast Shake
1 C fresh spinach leaves
2 to 3 overripe, frozen bananas (the more overripe they are, the sweeter!)
1/4 C vanilla yogurt
3 to 4 C liquid (I usually use 3 parts whole, raw milk to 1 part water)
Place all ingredients in a smoothie maker or food processor. Process for several minutes, until drink is completely blended and smooth (you don’t want little pieces of spinach leaves floating around!). Serve immediately. For a dash of orange flavor, I add 1 scoop of Melaleuca’s orange FiberWise powder. This adds about 6 grams of fiber plus a delicious orange twist to the drink.
*Here is my Grandma’s favorite recipe for pancakes– or flapjacks, as she calls them. I recently began using homemade Kefir in place of the buttermilk– it’s wonderful! You can skip the soaking step without effecting the taste of the pancakes. However, I highly encourage you to read the how’s and why’s of soaking your grains.
Soaked Buttermilk Pancakes
2 C whole wheat pastry flour
1/4 C Sucanat or raw honey (or sweetener of your choice)
1 tsp baking soda
1-1/4 tsp baking powder
1/4 tsp cinnamon
1/4 tsp sea salt
2 C buttermilk or Kefir
8 TBSP melted butter or coconut oil (or oil of your choice)
1 tsp vanilla
Soaking Step: Place flour, buttermilk, and oil (or butter) in a large glass bowl. Stir until well combined. Cover loosely with a towel and let sit on counter overnight. Read more thorough directions on soaking.
Directions: If you followed the soaking step above, combine remaining ingredients and proceed.
If you did not soak your grains: mix flour, sucanat, baking soda, baking powder, cinnamon and salt in a large, glass bowl. (If you’re using honey instead of sucanat or sugar, wait and add it along with the other wet ingredients). Add remaining ingredients and proceed.
Melt a tsp of butter in a cast iron skillet. Ladle about 1/3 cup batter onto skillet. Once bubbles began to form in center of pancake, flip and cook on other side. Keep pancakes warm while cooking remaining batter by placing fresh pancakes on a cookie sheet and warming in a 200-degree oven. Or, eat them as you make them!
*I began making this simple homemade granola several years ago. I’ve accumulated several different granola recipes since then but this is by far my favorite!
Peanut Butter Granola
8 C old fashioned oats
½ tsp sea salt
1/3 cup coconut oil (or oil of your choice)
½ cup raw honey
1 tsp vanilla
1 cup all natural peanut butter
In a large bowl, combine oats and salt. In a small sauce pan heat oil, honey and peanut butter over medium heat, stirring well. Add vanilla. Remove from heat and pour over the oats; mix well. Spoon onto a large pan.
Bake at 325-degrees for 45 minutes, stirring every 10 to 12 minutes. Granola is done when it begins to brown on top– just be sure to stir it frequently to avoid burning! Granola will keep in an air-tight container for several weeks– if your family doesn’t eat it up before then!
Kristy Howard is a pastor’s wife, second-generation homeschooling mom of five, and a passionate believer in friendship, coffee, and quiet time! Kristy writes about motherhood, ministry and life at KristysCottage.com.